If you’re looking for a delightful seafood dish that’s easy to make, you’ve found it! These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are packed with flavor and perfect for any occasion. Whether you’re planning a family dinner or a casual get-together with friends, these crab cakes will surely impress everyone at the table.
Why Make This Recipe
There are plenty of reasons to make Cheddar Bay Crab Cakes. They’re quick, delicious, and a great way to enjoy seafood at home. Plus, the combination of cheesy biscuit mix and fresh crab meat is irresistible! You can make them for weekends, special occasions, or even busy weekdays when you need something tasty in a hurry.
How to Make Cheddar Bay Crab Cakes
Ingredients
- 1 pound lump crab meat, picked over for shells
- 1/2 cup Cheddar Bay biscuit mix
- 1/4 cup mayonnaise
- 1 egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 2 green onions, finely chopped
- 1/4 cup shredded sharp cheddar cheese
- 2 tablespoons fresh parsley, chopped
- 4 tablespoons unsalted butter, melted
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic, minced
Directions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine crab meat, Cheddar Bay biscuit mix, mayonnaise, egg, Dijon mustard, Old Bay seasoning, green onions, shredded cheddar cheese, and parsley. Mix until well combined.
- Form the mixture into patties and place them on a baking sheet.
- Bake crab cakes in the preheated oven for 20-25 minutes until golden and cooked through.
- In a small bowl, whisk together melted butter, lemon juice, and minced garlic to make the lemon butter drizzle.
- Serve crab cakes warm, drizzled with lemon butter sauce.
How to Serve Cheddar Bay Crab Cakes
Serve your Cheddar Bay Crab Cakes warm right out of the oven. Drizzle them with the lemon butter sauce for an extra burst of flavor. They pair well with a simple salad or some steamed vegetables. You can also enjoy them as an appetizer or with some crusty bread for a light meal.
How to Store Cheddar Bay Crab Cakes
If you have leftover crab cakes, store them in an airtight container in the refrigerator. They will last about 2-3 days. To reheat, place them in the oven at a low temperature until warmed through, so they remain crispy.
Tips to Make Cheddar Bay Crab Cakes
- Be gentle when mixing the crab meat to keep it tender.
- If the mixture feels too wet, you can add a little more biscuit mix.
- Allow the crab cakes to rest for a few minutes before baking for better shape.
Variation
If you want to switch things up, you can add diced bell peppers or corn to the mixture for added flavor and texture. You can also try using different types of seafood, like shrimp or a mix of seafood!
FAQs
1. Can I use canned crab meat?
Yes, you can use canned crab meat if fresh isn’t available. Just make sure to drain it well.
2. Can I freeze the crab cakes?
Yes! Form them into patties and place them on a baking sheet in the freezer. Once frozen, store them in a freezer bag for up to 2 months.
3. What can I serve with crab cakes?
They go great with a side salad, coleslaw, or even some sweet potato fries for a fun meal!
