Why Make This Recipe

Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a delightful twist on a classic seafood dish. They are packed with fresh crab meat and flavored with the famous Cheddar Bay Biscuit mix, giving them a rich and savory taste. These crab cakes are easy to make and perfect for a special dinner or a casual gathering. Topped with a zesty lemon butter drizzle, they are sure to impress your family and friends.

How to Make Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Ingredients

• 1 lb fresh crab meat (preferably lump or jumbo lump)
• 1/2 cup Cheddar Bay Biscuit mix
• 1/4 cup mayonnaise
• 1 egg
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• Lemon juice (for drizzle)
• Butter (for drizzle)

Directions

1. In a large bowl, combine crab meat, Cheddar Bay Biscuit mix, mayonnaise, egg, Dijon mustard, garlic powder, onion powder, salt, and pepper.
2. Gently mix until just combined.
3. Form the mixture into patties.
4. Heat oil in a skillet over medium heat and cook the crab cakes for 4-5 minutes on each side until golden brown.
5. For the lemon butter drizzle, melt butter in a small saucepan, add lemon juice, and stir to combine.
6. Serve the crab cakes with the lemon butter drizzle on top.

How to Serve Cheddar Bay Crab Cakes with Lemon Butter Drizzle

To serve Cheddar Bay Crab Cakes, place them on a plate and drizzle the lemon butter sauce over the top. You can add a side salad or some coleslaw for a refreshing touch. These crab cakes also pair well with a glass of chilled white wine or a light beer.

How to Store Cheddar Bay Crab Cakes

If you have leftovers, store the crab cakes in an airtight container in the refrigerator. They will keep well for up to 2-3 days. You can also freeze them for longer storage. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe bag. To reheat, bake in the oven until heated through or pan-fry until warm.

Tips to Make Cheddar Bay Crab Cakes

• Make sure to pick through the crab meat to remove any shells before mixing.
• Don’t overmix the crab cake mixture to keep them light and fluffy.
• Use a non-stick skillet for easy cooking and cleaning.
• If you want a kick of spice, add a pinch of cayenne pepper or some chopped jalapeños.

Variation

For a different flavor, you can add chopped herbs like parsley or cilantro to the crab mixture. You can also swap the lemon juice in the drizzle for lime juice for a twist.

FAQs

1. Can I use canned crab meat instead?
Yes, you can use canned crab meat, but fresh crab meat gives the best flavor and texture.

2. Can I bake these crab cakes instead of frying?
Yes, you can bake them in a preheated oven at 375°F for about 20 minutes, flipping halfway through, until golden brown.

3. What can I serve with crab cakes?
Crab cakes go well with a variety of sides such as coleslaw, mixed greens, or even a light pasta salad.