Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Introduction
Crab cakes are a beloved seafood dish, known for their crispy exterior and tender, flavorful interior. This recipe takes classic crab cakes to the next level by incorporating the bold, cheesy, and garlicky flavors of Cheddar Bay biscuits into the mix.
Topped with a rich, buttery lemon drizzle, these crab cakes are perfect as an appetizer, main course, or even for a seafood brunch. They pair beautifully with a side salad, roasted vegetables, or a creamy remoulade sauce.
Origin and Cultural Significance
Crab cakes originated in the Chesapeake Bay region of the United States, particularly in Maryland, where blue crabs are abundant. Over time, crab cakes have evolved, with different regions adding their own twist—whether it’s spices, herbs, or breadcrumbs.
The Cheddar Bay flavor is inspired by the famous Red Lobster Cheddar Bay Biscuits, known for their buttery, garlicky, and cheesy goodness. By fusing these flavors into crab cakes, we get a decadent, restaurant-quality dish that seafood lovers will adore.
Ingredients Quantity
For the Crab Cakes:
- 1 lb lump crab meat (fresh or canned, drained)
- ¾ cup Cheddar Bay biscuit mix (store-bought or homemade)
- ½ cup shredded sharp cheddar cheese
- ¼ cup mayonnaise
- 1 egg
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Old Bay seasoning
- ½ teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped
- Juice of ½ lemon
- 1 tablespoon melted butter
- 2 tablespoons olive oil or butter (for frying)
For the Lemon Butter Drizzle:
- ¼ cup unsalted butter
- 2 tablespoons fresh lemon juice
- ½ teaspoon garlic powder
- 1 teaspoon fresh parsley, chopped
Optional Additions:
- Red pepper flakes – For a hint of spice
- Green onions – Adds extra freshness
- Panko breadcrumbs – For a crispier texture
- Cajun seasoning – If you prefer a bolder kick
Tips for Success
Use fresh lump crab meat for the best texture and flavor.
Do not overmix—keeping some large crab chunks makes the cakes more delicious.
Chill the mixture for at least 30 minutes before cooking to help the cakes hold their shape.
Cook over medium heat to achieve a golden crust without burning.
Use a non-stick pan or cast-iron skillet for even browning.
Instructions
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