Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Cheddar Bay Crab Cakes with Lemon Butter Drizzle: A Coastal Classic with a Savory Twist

If you’re craving a delicious seafood dish that’s both decadent and bursting with flavor, look no further than Cheddar Bay Crab Cakes with Lemon Butter Drizzle. This recipe takes the classic crab cake and elevates it with the rich, savory flavor of Cheddar Bay biscuit mix, giving it a comforting, cheesy twist. Topped off with a zesty lemon butter drizzle, these crab cakes are a perfect combination of crispy, tender, and buttery goodness that will leave everyone asking for more.

Whether you’re preparing a special dinner for family and friends or treating yourself to a luxurious meal at home, these crab cakes are sure to impress. Let’s dive into how to make them and what makes them so irresistible.

Ingredients

For the Crab Cakes:

• 1 lb fresh lump crab meat (ensure it’s well-drained to avoid excess moisture)
• 1/2 cup Cheddar Bay biscuit mix (for that signature cheesy flavor)
• 1/4 cup mayonnaise (helps bind the crab cakes together)
• 1 large egg (for binding)
• 1 tablespoon Dijon mustard (adds a slight tang)
• 1 tablespoon Worcestershire sauce (for added depth of flavor)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika (optional, for extra flavor)
• 1/4 cup finely chopped green onions (for freshness)
• 1/4 cup finely chopped bell pepper (optional, for added color and crunch)
• Salt and pepper, to taste
• 2 tablespoons vegetable oil, for frying

For the Lemon Butter Drizzle:

• 1/4 cup unsalted butter
• 1 tablespoon lemon juice (freshly squeezed for the best flavor)
• 1 teaspoon lemon zest (for extra citrus punch)
• 1/4 teaspoon garlic powder
• Fresh parsley, chopped (for garnish)

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