Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Here’s a delicious recipe for Cheddar Bay Crab Cakes with Lemon Butter Drizzle — a coastal twist on the classic Red Lobster-style cheddar biscuits meets crab cakes!

---

🦀 Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Ingredients:

For the Crab Cakes:

• 1 lb lump crab meat (picked over for shells)

• 1 cup Cheddar Bay biscuit mix (or use Bisquick + garlic powder + shredded cheddar)

• 1/2 cup shredded sharp cheddar cheese

• 1/4 cup mayonnaise

• 1 large egg

• 2 tbsp sour cream

• 1 tbsp Dijon mustard

• 1 tbsp lemon juice

• 1 tsp Old Bay seasoning

• 1/2 tsp garlic powder

• 2 green onions, finely chopped

• 2 tbsp parsley, chopped

• Salt and pepper, to taste

• 2–3 tbsp oil (for frying)

For the Lemon Butter Drizzle:

• 4 tbsp unsalted butter

• 1 tbsp fresh lemon juice

• 1 tsp lemon zest

• 1 small garlic clove, finely minced

• Pinch of paprika or cayenne (optional)

• Chopped parsley for garnish

---

🔥 Instructions:

1. Mix the Crab Cake Base:

   • In a large bowl, gently combine crab meat, cheddar, green onions, parsley, biscuit mix, and seasoning.

   • In a separate bowl, whisk together the egg, mayo, sour cream, mustard, and lemon juice.

   • Pour wet mixture into the crab mixture and gently fold until just combined. Don’t overmix!

2. Form and Chill:

   • Shape into 6–8 patties. Place on a parchment-lined tray.

   • Chill in the refrigerator for 30 minutes to help them hold together.

3. Pan-Fry the Cakes:

   • Heat oil in a skillet over medium heat.

   • Fry crab cakes 3–4 minutes per side until golden brown and crisp. Drain on paper towels.

4. Make the Lemon Butter Drizzle:

   • In a small saucepan, melt butter over low heat.

   • Add garlic, lemon juice, zest, and optional paprika or cayenne. Stir and heat for 1–2 minutes. Do not brown the butter.

5. Serve:

   • Drizzle warm lemon butter over crab cakes.

   • Sprinkle with chopped parsley and serve with lemon wedges.