Crab Cakes with Lemon Butter (Print Version)
# Ingredients:
→ For the Crab Cakes
01 -
1 lb fresh crab meat (preferably lump or jumbo lump)
02 -
1/2 cup Cheddar Bay Biscuit mix (like the one from Red Lobster)
03 -
1/4 cup mayonnaise
04 -
1 large egg
05 -
2 tablespoons Dijon mustard
06 -
1 tablespoon fresh parsley, chopped
07 -
1 teaspoon garlic powder
08 -
1 teaspoon Old Bay seasoning
09 -
1/2 teaspoon paprika
10 -
Salt and pepper, to taste
11 -
2 tablespoons butter, melted
12 -
1 tablespoon olive oil (for cooking)
→ For the Lemon Butter Drizzle
13 -
1/4 cup unsalted butter
14 -
1 tablespoon fresh lemon juice
15 -
1/2 teaspoon lemon zest
16 -
Salt and pepper, to taste
# Instructions:
01 -
In a large bowl, combine the crab meat, Cheddar Bay Biscuit mix, mayonnaise, egg, Dijon mustard, parsley, garlic powder, Old Bay seasoning, paprika, salt, and pepper. Gently fold everything together, being careful not to break up the crab meat too much.
02 -
Using your hands, form the crab mixture into 8 small patties, about 2 1/2 inches wide. Place the patties on a plate or baking sheet and refrigerate them for at least 20 minutes to help them firm up.
03 -
In a small saucepan over medium heat, melt the butter. Add the lemon juice and zest, stirring to combine. Season with a pinch of salt and pepper. Remove from heat and set aside.
04 -
In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes to the pan and cook for 3-4 minutes on each side, or until golden brown and crispy. Be gentle when flipping them to avoid breaking.
05 -
Once the crab cakes are cooked through, transfer them to a serving plate. Drizzle the warm lemon butter sauce over the top of the crab cakes just before serving.
# Notes:
01 -
You can use fresh or pasteurized crab meat for this recipe. Just be sure to check for any shell fragments before mixing
02 -
For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce to the crab mixture
03 -
These crab cakes can be baked in the oven instead of pan-fried. Bake at 375°F for about 15-20 minutes, flipping halfway through, until golden