Crab Cakes with Lemon Butter

For the Crab Cakes:

• 1 pound fresh crab meat (preferably lump or jumbo lump)
• 1/2 cup Cheddar Bay Biscuit mix
• 1/4 cup mayonnaise
• 1 large egg
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon garlic powder
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons butter, melted
• 1 tablespoon olive oil for cooking

For the Lemon Butter Drizzle:

• 1/4 cup unsalted butter
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest
• Salt and pepper to taste

Directions

Follow these easy steps to create your delicious crab cakes:

• Step 1: In a large bowl, gently combine the crab meat, biscuit mix, mayonnaise, egg, Dijon mustard, parsley, garlic powder, Old Bay seasoning, paprika, salt, and pepper. Fold everything together carefully to keep the crab chunks intact.
• Step 2: Shape the mixture into 8 small patties, around 2½ inches across. Place them on a plate and refrigerate for at least 20 minutes to help them hold together while cooking.
• Step 3: In a small saucepan over medium heat, melt the unsalted butter. Stir in the lemon juice and lemon zest, then season with a pinch of salt and pepper. Remove from heat and set aside.
• Step 4: Heat olive oil in a large skillet over medium heat. Once the oil is shimmering, gently place the crab cakes into the skillet. Cook for 3-4 minutes on each side until they are golden brown and crispy. Be cautious when flipping them to maintain their shape.
• Step 5: Transfer the crab cakes to a serving plate and generously drizzle the warm lemon butter sauce on top. Serve hot for the best taste!

Pro Tips for Making Perfect Crab Cakes

• Choose either fresh or pasteurized crab meat, but always check for shell pieces before mixing.
• Add a pinch of cayenne pepper or a few dashes of hot sauce for an extra kick.
• These crab cakes can also be baked at 375°F for 15-20 minutes, flipping them halfway through until golden brown.

Frequently Asked Questions

Can I use canned crab meat instead of fresh?

Yes, canned crab meat can be used, but ensure you drain it well and inspect for shell pieces.

What can I serve with crab cakes?

Serve with a side salad, coleslaw, or roasted vegetables for a complete meal.

How can I store leftovers?

Store leftover crab cakes in an airtight container in the fridge for up to 2 days. Reheat in a skillet before serving.

What are some variations of this recipe?

You can add ingredients like corn, bell peppers, or even different spices to the mixture for unique flavors.

Can I freeze the crab cakes?

Yes, shape the patties and freeze them before cooking. Just ensure to separate them with parchment paper to prevent sticking.

Conclusion

These delicious crab cakes with lemon butter are not only easy to prepare but also elevate your home cooking with a taste reminiscent of fine dining. Perfect for gatherings or a special meal at home, they showcase the delightful combination of seafood and zesty flavors. Try this recipe today, and enjoy a gourmet seafood experience, right in your kitchen!