Crab Cakes with Lemon Butter (Print Version)
# Ingredients:
→ Crab Cakes
01 -
1 pound fresh crab meat (preferably lump or jumbo lump)
02 -
1/2 cup Cheddar Bay Biscuit mix
03 -
1/4 cup mayonnaise
04 -
1 large egg
05 -
2 tablespoons Dijon mustard
06 -
1 tablespoon fresh parsley, chopped
07 -
1 teaspoon garlic powder
08 -
1 teaspoon Old Bay seasoning
09 -
1/2 teaspoon paprika
10 -
Salt and pepper to taste
11 -
2 tablespoons butter, melted
12 -
1 tablespoon olive oil for cooking
→ Lemon Butter Drizzle
13 -
1/4 cup unsalted butter
14 -
1 tablespoon fresh lemon juice
15 -
1/2 teaspoon lemon zest
16 -
Salt and pepper to taste
# Instructions:
01 -
In a large bowl, gently combine crab meat, biscuit mix, mayonnaise, egg, Dijon mustard, parsley, garlic powder, Old Bay seasoning, paprika, salt, and pepper. Fold carefully to avoid breaking the crab chunks.
02 -
Shape the mixture into 8 small patties, about 2.5 inches in diameter. Place them on a plate and refrigerate for at least 20 minutes to hold their shape during cooking.
03 -
Melt butter in a small saucepan over medium heat. Stir in lemon juice and lemon zest, then add salt and pepper to taste. Remove from heat and set aside.
04 -
Heat olive oil in a large skillet over medium heat. Once the oil is shimmering, gently add the crab cakes. Cook for 3-4 minutes on each side until golden brown and crispy, flipping carefully.
05 -
Transfer the cooked crab cakes to a serving plate. Drizzle with warm lemon butter sauce just before serving. Serve hot and enjoy.
# Notes:
01 -
Use fresh or pasteurized crab meat but check for shells before mixing.
02 -
For a spicy twist, add a pinch of cayenne pepper or a few dashes of hot sauce to the crab mixture.
03 -
For a healthier option, bake the crab cakes at 190°C (375°F) for 15-20 minutes, flipping once halfway through.
04 -
The Cheddar Bay Biscuit mix gives the crab cakes a unique flavor, reminiscent of restaurant biscuits.