Description
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a mouthwatering seafood appetizer inspired by the famous Red Lobster flavors. Packed with tender lump crab meat, sharp cheddar cheese, and bursts of fresh herbs and lemon, these cakes are pan-fried to a golden crisp and finished with a zesty lemon butter sauce for an irresistible treat perfect for any occasion.
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
- Mix the Crab Cake Ingredients: In a large bowl, combine lump crab meat, Cheddar Bay biscuit mix, shredded cheddar cheese, beaten egg, mayonnaise, sour cream, Dijon mustard, fresh lemon juice, Old Bay seasoning, chopped parsley, and sliced green onions. Gently fold together until just combined, taking care not to break the crab meat too much to maintain texture.
- Form and Chill the Crab Cakes: Shape the mixture into 6 to 8 crab cakes approximately ½ inch thick each. Arrange them on a parchment-lined tray and refrigerate for 20 to 30 minutes. This chilling step helps the cakes hold their shape during cooking.
- Cook the Crab Cakes: Heat 1 tablespoon of unsalted butter in a large skillet over medium heat. Add the chilled crab cakes and cook for 3 to 4 minutes per side, or until they are golden brown and heated through, careful not to overcrowd the pan for even cooking.
- Prepare the Lemon Butter Drizzle: In a small saucepan over low heat, melt 3 tablespoons unsalted butter. Stir in 1 tablespoon fresh lemon juice, ½ teaspoon garlic powder, and a pinch of salt. Warm the sauce gently while stirring to combine flavors.
- Serve: Drizzle the warm lemon butter sauce over the cooked crab cakes before serving. Pair with a side salad or coleslaw to complete the meal.
Notes
- For extra crispiness, lightly coat the crab cakes in panko breadcrumbs before frying.
- You can bake the crab cakes at 400°F (204°C) for 15 to 18 minutes as a lighter cooking alternative.
- Make sure to pick over the crab meat carefully to remove any shell pieces for the best texture.
- Serve with lemon wedges for an added burst of fresh citrus.
