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 substitute with 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
Instructions:
Prepare the Crab Cakes:
In a large bowl, gently combine the crab meat, shredded cheddar cheese, and crushed biscuit mix.
Add the mayonnaise, egg, Dijon mustard, parsley, Old Bay seasoning, garlic powder, and cayenne pepper (if using). Mix gently, ensuring the mixture holds together without overworking it.
Shape the mixture into 8-10 small patties and place them on a baking sheet. Refrigerate for at least 30 minutes to firm up.
Cook the Crab Cakes:
Heat 2 tablespoons of butter in a large skillet over medium heat. Add the crab cakes and cook for 3-4 minutes per side, or until golden brown and heated through. Transfer to a plate lined with paper towels to drain excess oil.
Prepare the Lemon Butter Drizzle:
In a small bowl, whisk together the melted butter, fresh lemon juice, lemon zest, honey, and a pinch of salt.
Serve:
Drizzle the warm lemon butter sauce over the crab cakes and garnish with additional parsley, if desired. Serve immediately with your favorite sides.
