Crab cakes

 

Cheddar Bay Crab Cakes with Lemon Butter Drizzle:

Ingredients

1 pound lump crab meat, picked over for shells

½ cup Cheddar Bay biscuit mix

¼ cup mayonnaise

1 egg, lightly beaten

1 tablespoon Dijon mustard

1 teaspoon Old Bay seasoning

1 tablespoon fresh lemon juice

1 teaspoon Worcestershire sauce

1 tablespoon chopped fresh parsley

2 tablespoons unsalted butter (for cooking)

For the Lemon Butter Drizzle

¼ cup unsalted butter, melted

1 tablespoon fresh lemon juice

½ teaspoon garlic powder

1 teaspoon chopped parsley

Instructions

1. Prepare the Crab Cake Mixture

In a large bowl, gently mix together the crab meat, Cheddar Bay biscuit mix, mayonnaise, egg, Dijon mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and parsley.

Be careful not to break up the crab meat too much.

Cover and refrigerate for at least 30 minutes to help them hold their shape.

2. Form and Cook the Crab Cakes

Divide the mixture into 6-8 crab cakes and shape them into patties.

Heat butter in a large skillet over medium heat.

Cook the crab cakes for 3-4 minutes per side until golden brown and crispy.

3. Make the Lemon Butter Drizzle

In a small bowl, whisk together the melted butter, lemon juice, garlic powder, and parsley.

4. Serve

Drizzle the lemon butter sauce over the crab cakes before serving.

Garnish with extra parsley if desired.