Cheesy Lemon Crab Cakes (Printable Version)
Golden pan-fried crab cakes made with a Cheddar Bay biscuit blend, bursting with flavor and topped with a bright lemony sauce.
# Ingredients:
→ Crab Cake Ingredients
01 -
1 pound lump or jumbo lump crab meat (fresh is best)
02 -
1/2 cup biscuit mix (Cheddar Bay style, like Red Lobster's)
03 -
1/4 cup mayo
04 -
1 egg, large
05 -
2 tablespoons Dijon mustard
06 -
1 tablespoon parsley, finely chopped
07 -
1 teaspoon garlic powder
08 -
1 teaspoon Old Bay seasoning
09 -
1/2 teaspoon paprika powder
10 -
Salt and pepper to your liking
11 -
2 tablespoons melted butter
12 -
1 tablespoon olive oil (for frying)
→ Lemon Butter Sauce
13 -
1/4 cup butter (unsalted)
14 -
1 tablespoon freshly squeezed lemon juice
15 -
1/2 teaspoon grated lemon zest
16 -
A pinch of salt and pepper to taste
# Steps:
01 -
Take a big bowl and toss in your crab meat, biscuit mix, mayo, egg, mustard, parsley, garlic powder, Old Bay, paprika, and a pinch of both salt and pepper. Gently stir everything, trying not to crush the crab too much.
02 -
Scoop up the crab mixture and use your hands to form 8 small cakes, each about 2 1/2 inches wide. Lay them on a baking sheet or plate and chill in the fridge for at least 20 minutes so they firm up.
03 -
Pop a small pot on medium heat, melt your butter, and stir in the lemon juice and zest. Sprinkle in a touch of salt and pepper, give it a mix, then take it off the heat and set it aside.
04 -
Heat some olive oil in a big frying pan over medium heat. Carefully place the crab cakes in the pan and cook for about 3-4 minutes per side until they turn golden and crispy. Be gentle when you flip them to avoid breaking them.
05 -
Move the cooked crab cakes to a plate and pour the warm lemon butter sauce over them right before you dig in.
# Notes:
01 -
Whether the crab meat is fresh or pasteurized, check for shell pieces before mixing.
02 -
For an added kick, toss in a pinch of cayenne or a splash of hot sauce to the crab mix.
03 -
If you’d rather bake these, pop them in the oven at 375°F for 15-20 minutes. Flip partway through for even browning.