Crab Cakes with Lemon Butter

Crab cakes with lemon butter drizzle bring restaurant-quality seafood into your kitchen using Cheddar Bay biscuit mix for a craveable twist. These cakes strike the perfect balance of crisp edges and tender crabby centers, finished with a bright citrus sauce that lets the shellfish shine.

I first made these crab cakes for a backyard summer get-together and they disappeared in minutes. Now they are my most-requested party appetizer and a family favorite every time we crave a taste of the coast.

Ingredients

• Fresh lump or jumbo lump crab meat: for best texture and rich flavor always double-check for bits of shell
• Cheddar Bay Biscuit mix: creates a tender binding and salty cheesy lift look for fresher mix in the baking aisle
• Mayonnaise: keeps the cakes moist and adds richness go for real mayo
• Large egg: acts as a binder for keeping cakes intact
• Dijon mustard: gives a tangy depth and zesty background use a smooth French style
• Fresh parsley: brings color and clean freshness choose flat-leaf for better flavor
• Garlic powder: adds savory warmth seek out a fine powder for even mixing
• Old Bay seasoning: provides classic seafood spice I never skip this step
• Paprika: lends a mild smokiness opt for a sweet Spanish variety if possible
• Salt and pepper: balances flavors only add salt after tasting crab mixture to avoid over-seasoning
• Melted butter: for richness in both the cake and the drizzle use quality unsalted butter
• Olive oil: for frying gives a crisp golden crust pick one with a neutral taste
• Fresh lemon juice and zest: for bold citrus flavor always zest before juicing and choose organic lemons for better aromas

Step-by-Step Instructions

Mix the Crab Cake Base:

In a large bowl gently fold together the crab meat Cheddar Bay biscuit mix mayonnaise egg Dijon mustard parsley garlic powder Old Bay paprika salt and pepper Take extra care to keep large crab chunks intact as they give the cakes a luxurious texture

Shape and Chill the Patties:

Use your hands to lightly shape the mixture into eight even small patties around two and a half inches wide Arrange the patties on a plate and refrigerate at least twenty minutes so they will hold their shape nicely during cooking

Make the Lemon Butter Drizzle:

Melt unsalted butter in a small saucepan over medium heat Whisk in fresh lemon juice and zest with a pinch of salt and pepper Remove from the heat when the mixture turns silky then set aside for drizzling later

Pan Fry the Crab Cakes:

Heat olive oil in a large skillet over medium heat until shimmering Carefully place the chilled crab cakes into the skillet Cook about three to four minutes per side allowing a deep golden brown crust to form Flip only once using a thin spatula to keep cakes whole

Plate and Drizzle:

Transfer the crispy crab cakes straight to a serving plate Drizzle generously with warm lemon butter so every bite has brightness and richness Serve immediately while the edges are still crunchy

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Crab has always been a celebration food in my family Every time I make this recipe I think of the first time we picked fresh blue crab together and the laughter we shared rinsing and cracking shells at a picnic table Nothing tastes more like summer to me

Storage Tips

Keep any leftover crab cakes in an airtight container in the refrigerator for up to two days Reheat in a skillet over medium heat to restore crispness If freezing lay cooked crab cakes on a baking sheet until solid then transfer to freezer bags Frozen cakes will keep up to two months

Ingredient Substitutions

If you cannot find Cheddar Bay biscuit mix substitute with a mix of panko breadcrumbs and a pinch of garlic powder plus shredded mild cheddar cheese For gluten-free cakes use gluten-free biscuit mix or breadcrumbs Greek yogurt can stand in for part of the mayo if you want a lighter flavor

Serving Suggestions

Serve over a bed of mixed greens for a classy appetizer or nestled in a soft brioche bun for a crab cake sandwich Add a little extra lemon butter on the side and a sprinkle of fresh parsley These pair beautifully with roasted corn a crisp white wine or even homemade slaw

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Cultural and Historical Context

Crab cakes are a staple of Mid-Atlantic and Southern coastal cuisine traditionally enjoyed as a main course or starter Many versions use saltines or breadcrumbs but the biscuit mix here channels both comfort food and seafood shack classics My recipe nods to Maryland traditions while giving a comfort food upgrade

Frequently Asked Questions

→ What type of crab meat is best for this dish?

Lump or jumbo lump crab meat is ideal, giving the cakes a delicate texture and plenty of crab flavor.

→ Can the mixture be prepared ahead of time?

Yes, the crab mixture can be shaped into patties and refrigerated for several hours before cooking.

→ How do I keep the cakes from falling apart?

Chilling the formed patties for at least 20 minutes helps them set, making them easier to handle during cooking.

→ Is it necessary to use Cheddar Bay biscuit mix?

The biscuit mix adds flavor, but you can substitute with breadcrumbs or crushed crackers if needed.

→ Can these be baked instead of pan-fried?

Absolutely. Bake at 375°F for 15-20 minutes, flipping once until the crab cakes are golden and set.

→ What sides pair well with this dish?

Crisp salads, roasted vegetables, or seasoned fries make excellent accompaniments to these seafood cakes.