Ingredients
1 lb fresh crab meat (preferably lump or jumbo lump)
1/2 cup Cheddar Bay Biscuit mix (like the one from Red Lobster)
1/4 cup mayonnaise
Salt and pepper to taste
4 tbsp butter (for drizzle)
Juice of 1/2 lemon
Fresh parsley (optional for garnish)
Instructions
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Prepare the Crab Cake Mixture:
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In a bowl, gently mix crab meat, Cheddar Bay Biscuit mix, and mayonnaise. Add salt, pepper, and any additional seasoning you like (garlic powder, Old Bay, etc.). Be careful not to break the crab meat too much.
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Form the Crab Cakes:
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Shape the mixture into small patties, about 2-3 inches in diameter. If the mixture feels too wet, add more Cheddar Bay Biscuit mix to bind it.
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Pan-Fry the Crab Cakes:
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Heat oil in a skillet over medium heat. Cook the crab cakes for 3-4 minutes per side, until golden brown and crispy.
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Make the Lemon Butter Drizzle:
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In a saucepan, melt butter over low heat. Stir in lemon juice, salt, and pepper to taste. Keep the sauce warm.
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Serve:
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Place the crab cakes on a plate and drizzle with the lemon butter sauce. Garnish with fresh parsley and serve with lemon wedges for extra zest.
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Notes
For a spicier kick, add diced jalapeños or cayenne pepper to the crab mixture or drizzle.
Feel free to experiment with other seafood like shrimp or lobster.
To ensure the cakes hold together, refrigerate the mixture for 15-20 minutes before forming.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Dish
- Method: Pan-Frying
- Cuisine: Seafood, American
- Diet: Gluten Free
