Name: Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Ingredients: 1 lb lump crab meat, drained and picked over; 1 cup Cheddar Bay-inspired breadcrumbs (see tip below); ¼ cup mayonnaise; 1 large egg, beaten; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp Old Bay seasoning; 1 garlic clove, minced; 1 tbsp fresh parsley, chopped; Salt and pepper to taste; 2 tbsp unsalted butter (for frying); 4 tbsp unsalted butter, melted; 2 tbsp fresh lemon juice; 1 tsp garlic, minced; Zest of 1 lemon; Pinch of salt; 1 cup crushed Cheddar Bay biscuit mix (store-bought or homemade); 1 tbsp melted butter; 1 tsp dried parsley

Description

Kitchies, let me paint a picture for you: golden, crispy crab cakes infused with the savory, cheesy goodness of Cheddar Bay biscuits, topped off with a decadent lemon butter drizzle that will have you coming back for seconds (and thirds).

Ingredients

Scale

For the Crab Cakes:

1 lb lump crab meat, drained and picked over
1 cup Cheddar Bay-inspired breadcrumbs (see tip below)
¼ cup mayonnaise
1 large egg, beaten
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1 garlic clove, minced
1 tbsp fresh parsley, chopped
Salt and pepper to taste
2 tbsp unsalted butter (for frying)

For the Lemon Butter Drizzle:

4 tbsp unsalted butter, melted
2 tbsp fresh lemon juice
1 tsp garlic, minced
Zest of 1 lemon
Pinch of salt

For the Cheddar Bay-Inspired Breadcrumbs:

1 cup crushed Cheddar Bay biscuit mix (store-bought or homemade)
1 tbsp melted butter
1 tsp dried parsley

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Instructions

Prepare the Breadcrumbs:
Combine crushed Cheddar Bay biscuit mix, melted butter, and dried parsley in a small bowl. Set aside.
Make the Crab Cake Mixture:
In a large bowl, gently mix the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic, parsley, and a pinch of salt and pepper. Be careful not to overmix—keep it light to preserve the crab’s texture.
Form the Crab Cakes:
Shape the mixture into 6–8 small patties. Place them on a parchment-lined baking sheet and refrigerate for 30 minutes to help them hold their shape.
Cook the Crab Cakes:
Heat butter in a large skillet over medium heat. Fry the crab cakes for 3–4 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
Make the Lemon Butter Drizzle:
In a small saucepan, combine melted butter, lemon juice, garlic, lemon zest, and a pinch of salt. Warm over low heat until fragrant.
Serve:
Arrange the crab cakes on a serving platter and drizzle generously with the lemon butter sauce. Garnish with extra parsley and lemon wedges if desired.