Description
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a savory seafood appetizer inspired by Red Lobster’s famous Cheddar Bay biscuits. Packed with lump crab meat, sharp cheddar cheese, and a flavorful blend of seasonings, these crab cakes are pan-fried to a golden crisp and topped with a zesty lemon butter sauce for an irresistible finish.
Ingredients
Scale
Crab Cakes
- 2 cups lump crab meat (picked over for shells)
- 1 cup Cheddar Bay biscuit mix (such as Red Lobster mix)
- ½ cup shredded sharp cheddar cheese
- 1 large egg (beaten)
- ¼ cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning
- 2 tablespoons chopped fresh parsley
- 2 green onions (thinly sliced)
- 1 tablespoon unsalted butter (for frying)
Lemon Butter Drizzle
- 3 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- ½ teaspoon garlic powder
- Pinch of salt
Instructions
- Prepare the crab mixture: In a large bowl, combine the lump crab meat, Cheddar Bay biscuit mix, shredded cheddar cheese, beaten egg, mayonnaise, sour cream, Dijon mustard, lemon juice, Old Bay seasoning, chopped parsley, and sliced green onions. Gently fold all ingredients together until just combined, being careful not to break up the crab meat.
- Shape the crab cakes: Form the mixture into 6 to 8 patties, each about ½ inch thick. Place them on a parchment-lined tray and refrigerate for 20 to 30 minutes to help them hold their shape during cooking.
- Cook the crab cakes: Heat 1 tablespoon of unsalted butter in a large skillet over medium heat. Add the crab cakes and cook for 3 to 4 minutes on each side or until they are golden brown and heated through.
- Make the lemon butter drizzle: While the crab cakes cook, melt 3 tablespoons of unsalted butter in a small saucepan over low heat. Stir in the fresh lemon juice, garlic powder, and a pinch of salt. Keep warm until ready to use.
- Serve: Drizzle the warm lemon butter sauce over the cooked crab cakes and serve immediately for a fresh, flavorful seafood appetizer.
Notes
- Serve with a side salad or coleslaw for a complete meal.
- For extra crispiness, lightly coat the crab cakes in panko breadcrumbs before frying.
- You can bake the crab cakes at 400°F (200°C) for 15–18 minutes as a healthier alternative to frying.
- Be careful when folding the crab meat to avoid breaking up the lumps too much, preserving the texture.
