Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a delightful fusion of coastal flavors and savory goodness that elevate the classic crab cake to new heights. Each bite encapsulates the essence of fresh crab, cheesy biscuit goodness, and a zesty lemon butter drizzle that ties it all together perfectly. Whether you’re hosting a family gathering, looking for an impressive dish for a dinner party, or simply craving a taste of the ocean, these crab cakes deliver on every front.
What makes this recipe special
These Cheddar Bay Crab Cakes aren’t just a meal; they’re an experience. They are quick to whip up, making them perfect for weeknight dinners or weekend brunches. The star ingredient, lump crab meat, is packed with protein, while the Cheddar Bay biscuit mix adds an unexpected twist that will leave your taste buds dancing with joy. Plus, the lemon butter drizzle makes every bite feel like a special occasion, providing that extra layer of flavor that makes them a standout dish.
“These crab cakes are the best I’ve ever made! The cheddar biscuit mix gives them a unique twist, and the lemon butter drizzle is the perfect finishing touch.” – A Happy Foodie
Preparing Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Making these crab cakes is a straightforward process that rewards you with incredible flavors. First, you’ll start with a simple mixture of your dry and wet ingredients, gently fold in the crab meat, and then form your patties. Cooking is quick—just a few minutes on each side until golden brown. After that, whip up the lemon butter drizzle for an unforgettable finish. This dish is not only delicious but also quite user-friendly, which makes it great for both beginner cooks and seasoned chefs alike.
What you’ll need
To create your Cheddar Bay Crab Cakes, gather the following ingredients:
- 1 lb lump crab meat, picked over
- 1 cup Cheddar Bay biscuit mix
- 1/2 cup shredded sharp cheddar cheese
- 1 egg
- 1/3 cup milk
- 2 tablespoons melted butter
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1 tablespoon oil or butter (for frying)
- 1/4 cup butter (for drizzle)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Pinch of salt
Feel free to substitute the lump crab meat with other seafood like shrimp or even a plant-based crab alternative for those who prefer seafood-less options.
