CHEDDAR BAY CRAB CAKES

 CHEDDAR BAY CRAB CAKES WITH LEMON BUTTER DRIZZLE 🦀🧀

📋 Ingredients:

For the Crab Cakes:

1 lb lump crab meat, picked over for shells

1 cup shredded sharp cheddar cheese

1 cup crushed Cheddar Bay Biscuit mix (or seasoned breadcrumbs)

1/4 cup mayonnaise

1 large egg, lightly beaten

2 tablespoons Dijon mustard

2 tablespoons chopped fresh parsley

1 teaspoon Old Bay seasoning

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper (optional)

2 tablespoons unsalted butter, for frying

For the Lemon Butter Drizzle:

3 tablespoons unsalted butter, melted

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1/2 teaspoon honey

Pinch of salt

👩‍🍳 Directions:

1️⃣ In a large bowl, gently combine the crab meat, shredded cheddar cheese, and crushed biscuit mix.

2️⃣ Add the mayonnaise, egg, Dijon mustard, parsley, Old Bay seasoning, garlic powder, and cayenne pepper. Mix gently without overworking.

3️⃣ Shape the mixture into 8-10 small patties and place on a baking sheet. Refrigerate for at least 30 minutes to firm up.

4️⃣ Heat 2 tablespoons of butter in a large skillet over medium heat. Cook crab cakes for 3-4 minutes per side until golden brown.

5️⃣ Transfer to a plate lined with paper towels to drain excess oil.

6️⃣ For the drizzle, whisk together melted butter, lemon juice, lemon zest, honey, and salt in a small bowl.

7️⃣ Drizzle the warm lemon butter sauce over the crab cakes and garnish with additional parsley.

⏱ Preparation time: 15 minutes

⏱ Cooking time: 10 minutes

⏱ Total time: 55 minutes (including chilling time)

🔥 Calories: ~245 kcal per crab cake

🍽 Servings: 8-10 crab cakes