Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a flavorful and indulgent seafood dish that combines the rich taste of crab with the cheesy, garlicky goodness of Cheddar Bay Biscuits. The lemon butter drizzle adds a refreshing, tangy finish. These crab cakes are perfect for a special dinner or as an appetizer. Here’s how to make them:
Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Ingredients:
For the Crab Cakes:
- 1 lb lump crab meat (drained and picked through for shells)
- 1 cup Cheddar Bay Biscuit mix (like Red Lobster’s brand or a similar biscuit mix)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 large egg
- 1/4 cup finely chopped green onions or chives
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning (or seafood seasoning of choice)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons butter, melted
- 1/4 cup breadcrumbs (optional for extra binding, can also use crushed crackers)
- 2 tablespoons fresh parsley, chopped (for garnish)
For the Lemon Butter Drizzle:
- 1/4 cup unsalted butter
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest (optional for extra flavor)
- 1 teaspoon chopped fresh parsley
- Pinch of salt
Instructions:
1. Prepare the Crab Cake Mixture:
- In a large bowl, gently combine the crab meat with the Cheddar Bay Biscuit mix, mayonnaise, sour cream, egg, Dijon mustard, green onions (or chives), Old Bay seasoning, garlic powder, smoked paprika, and a pinch of salt and pepper.
- Carefully fold in the ingredients without breaking up the crab meat too much. You want to maintain some chunks of crab for texture.
- If the mixture feels too loose, gently fold in the breadcrumbs or crushed crackers until it reaches a consistency that can be shaped into cakes.
2. Shape the Crab Cakes:
- Using your hands or a 1/4 cup measuring cup, scoop the crab mixture and form into round cakes. You should get about 8 cakes, depending on the size.
- Place the formed cakes on a baking sheet lined with parchment paper and refrigerate them for about 30 minutes. This helps the cakes hold their shape while cooking.
3. Cook the Crab Cakes:
- Heat a large skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon of oil (or use all butter if you prefer).
- Once the butter has melted and started to foam, carefully add the crab cakes to the pan. Cook for about 4-5 minutes per side, or until golden brown and crispy on the outside and heated through.
- Avoid overcrowding the pan; cook in batches if necessary. Once the crab cakes are done, remove them from the pan and place them on a paper towel-lined plate to drain any excess oil.
4. Make the Lemon Butter Drizzle:
- In a small saucepan, melt the butter over low heat. Once melted, add the lemon juice, lemon zest (if using), parsley, and a pinch of salt. Stir to combine and let it cook for another 1-2 minutes until heated through.
5. Serve:
- Arrange the crab cakes on a serving platter and drizzle the lemon butter sauce over the top. Garnish with freshly chopped parsley.
- Serve the crab cakes with a side of your favorite vegetables, a fresh salad, or even some extra Cheddar Bay Biscuits for an indulgent meal.
Tips:
- Fresh Crab Meat: For the best flavor, use fresh, high-quality crab meat. If fresh is unavailable, canned or frozen crab meat works too, but be sure to drain and pat it dry to avoid excess moisture.
- Texture: If you like a crispier exterior, lightly dredge the crab cakes in flour or more breadcrumbs before frying.
- Make-Ahead: You can make the crab cakes ahead of time, shape them, and refrigerate them until you’re ready to cook.
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a flavorful, savory treat that will impress your guests or make for an unforgettable meal! Enjoy!