Description
These extraordinary crab cakes elevate the traditional seafood appetizer by incorporating the distinctive cheesy, garlicky essence of Cheddar Bay biscuits. The result is a golden-brown exterior that gives way to a tender, flaky interior bursting with sweet crab meat and complemented by the tangy, buttery finish of lemon drizzle.
Ingredients
Ingredients
For the Crab Cakes:
- 1 lb lump crab meat, meticulously picked over for shells and cartilage
- 1 cup shredded sharp cheddar cheese, preferably freshly grated
- 1 cup crushed Cheddar Bay Biscuit mix (or high-quality seasoned breadcrumbs as substitute)
- 1/4 cup mayonnaise, preferably full-fat for richness
- 1 large egg, lightly beaten to room temperature
- 2 tablespoons Dijon mustard, for tangy depth
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon Old Bay seasoning, the classic seafood blend
- 1/2 teaspoon garlic powder, for aromatic complexity
- 1/4 teaspoon cayenne pepper (optional, for subtle heat)
- 2 tablespoons unsalted butter, for pan-frying
For the Lemon Butter Drizzle:
- 3 tablespoons unsalted butter, melted and warm
- 2 tablespoons fresh lemon juice, preferably from Meyer lemons
- 1 teaspoon fresh lemon zest, finely grated
- 1/2 teaspoon honey, for balanced sweetness
- Pinch of fine sea salt, to enhance all flavors
Instructions
Begin by carefully examining the lump crab meat, methodically picking through it with clean fingers to remove any remaining shell fragments or cartilage pieces. This meticulous process is crucial for the final texture of your crab cakes. Place the cleaned crab meat in a large mixing bowl, being gentle to preserve the natural lump structure that gives these cakes their premium texture and appearance.
Add the freshly shredded sharp cheddar cheese and crushed Cheddar Bay biscuit mix to the crab meat. The cheese should be at room temperature to blend more easily, while the biscuit mix provides both binding properties and the signature flavor profile. Gently fold these dry ingredients with the crab meat using a light touch to avoid breaking up the delicate crab lumps.
In a separate small bowl, whisk together the mayonnaise, lightly beaten egg, and Dijon mustard until smooth and well combined. This mixture serves as both a binder and flavor enhancer. Add the chopped fresh parsley, Old Bay seasoning, garlic powder, and cayenne pepper (if using) to this wet mixture, stirring until evenly distributed.
Pour the wet ingredient mixture over the crab and cheese mixture. Using a large spoon or your hands, gently fold all ingredients together until just combined. The key here is restraint – overmixing will result in tough, dense crab cakes rather than the light, flaky texture you’re aiming for. The mixture should hold together when squeezed but still appear somewhat loose.
Using your hands, gently shape the mixture into 8-10 uniform patties, each about 3 inches in diameter and 3/4 inch thick. Place the shaped crab cakes on a parchment-lined baking sheet, ensuring they don’t touch each other. Cover with plastic wrap and refrigerate for at least 30 minutes, though up to 2 hours is even better. This chilling time is essential for the crab cakes to firm up and hold their shape during cooking.
Heat 2 tablespoons of unsalted butter in a large, heavy-bottomed skillet over medium heat. When the butter begins to foam and the foam subsides, carefully place the chilled crab cakes in the pan, leaving space between each one. Cook for 3-4 minutes on the first side until golden brown and crispy, then carefully flip and cook for another 3-4 minutes until the second side is equally golden.
While the crab cakes are cooking, prepare the lemon butter drizzle by whisking together the melted butter, fresh lemon juice, lemon zest, honey, and salt in a small bowl. The mixture should be smooth and well combined, with the honey fully dissolved.
Transfer the cooked crab cakes to a serving platter lined with paper towels briefly to remove excess oil, then arrange on your final serving dish. Drizzle the warm lemon butter sauce generously over each crab cake and garnish with additional fresh parsley for color and freshness.
Notes
Cooking Notes
The quality of crab meat significantly impacts the final result – lump crab meat provides the best texture and flavor, though jumbo lump is even more luxurious if budget allows. Avoid claw meat for this recipe as it tends to be stringier and less sweet.
Temperature control during cooking is crucial. Medium heat ensures the exterior develops a beautiful golden crust while the interior heats through without overcooking the delicate crab meat.
If your mixture seems too wet to hold together, add more crushed biscuit mix one tablespoon at a time. Conversely, if it seems too dry, add mayonnaise sparingly.
- Category: Dinner
Nutrition
- Serving Size: 1 crab cake
- Calories: 245
- Sugar: 1g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 95mg