Description: These Cheddar Bay Crab Cakes combine the savory goodness of lump crab meat with the cheesy, buttery flavor of Cheddar Bay biscuits, all enhanced by a bright, tangy lemon butter drizzle. Perfect as an appetizer or a light meal, these crab cakes are sure to impress with their rich taste and delightful texture.
Ingredients:
For the Crab Cakes:
- 1 lb lump crab meat, picked over for shells
- 1 cup shredded sharp cheddar cheese
- 1 cup crushed Cheddar Bay Biscuit mix (or substitute with seasoned breadcrumbs)
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons unsalted butter, for frying
For the Lemon Butter Drizzle:
- 3 tablespoons unsalted butter, melted
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon honey
- Pinch of salt
Preparation:
Step 1: Prepare the Crab Meat Begin by carefully inspecting the lump crab meat. Gently pick through it to remove any stray pieces of shell or cartilage. This step is crucial to ensure a pleasant eating experience, as no one wants to bite into a piece of shell while enjoying a delicate crab cake. Once the crab meat is thoroughly checked, set it aside in a large mixing bowl. Handle the crab meat gently to keep the lumps intact, which contributes to the overall texture of the crab cakes.
Step 2: Combine Dry Ingredients In the same bowl, add the shredded sharp cheddar cheese. The cheddar adds a sharp, savory element that complements the sweetness of the crab meat. Next, incorporate the crushed Cheddar Bay Biscuit mix. This mix provides a unique flavor profile, reminiscent of those iconic biscuits, and also acts as a binder for the crab cakes. If you don’t have access to the biscuit mix, you can substitute it with seasoned breadcrumbs, but the Cheddar Bay Biscuit mix truly elevates the recipe. Add the Old Bay seasoning, garlic powder, and cayenne pepper (if using) to the bowl. These spices add depth and warmth to the crab cakes, creating a well-rounded flavor.
Step 3: Incorporate Wet Ingredients Add the mayonnaise, lightly beaten egg, and Dijon mustard to the bowl. The mayonnaise acts as a binding agent and adds moisture, ensuring the crab cakes are tender and juicy. The egg helps to hold the mixture together, preventing the crab cakes from falling apart during cooking. The Dijon mustard adds a subtle tanginess that balances the richness of the other ingredients. Incorporate the chopped fresh parsley. Parsley not only adds a pop of color but also a fresh, herbaceous note that brightens the flavor of the crab cakes.
Step 4: Gently Mix the Ingredients Using a spatula or your hands, gently mix all the ingredients together. Be careful not to overmix, as this can result in tough crab cakes. The goal is to combine the ingredients just until they are evenly distributed and the mixture holds together. Overmixing can break down the delicate crab meat, resulting in a less desirable texture.
Step 5: Shape the Crab Cakes Once the mixture is thoroughly combined, shape it into 8-10 small patties, each about 1-inch thick. Place the shaped crab cakes on a baking sheet lined with parchment paper. This prevents them from sticking and makes for easy cleanup.
Step 6: Chill the Crab Cakes Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes. This chilling period allows the crab cakes to firm up, making them easier to handle and preventing them from falling apart during cooking. If you have more time, you can refrigerate them for up to 2 hours for even better results.
COOKING
Step 1: Heat the Butter Heat 2 tablespoons of unsalted butter in a large skillet over medium heat. Allow the butter to melt completely and coat the bottom of the skillet evenly. The butter adds richness and flavor to the crab cakes while also preventing them from sticking to the pan.
Step 2: Cook the Crab Cakes Carefully place the chilled crab cakes in the skillet, ensuring not to overcrowd the pan. Cook them for 3-4 minutes per side, or until they are golden brown and heated through. The cooking time may vary depending on the thickness of the crab cakes and the heat of your skillet. Flip the crab cakes gently to avoid breaking them apart.
Step 3: Drain Excess Oil Once the crab cakes are cooked to a golden brown perfection, transfer them to a plate lined with paper towels. This helps to absorb any excess oil, ensuring the crab cakes are crispy and not greasy.
Step 4: Prepare the Lemon Butter Drizzle While the crab cakes are cooking, prepare the lemon butter drizzle. In a small bowl, whisk together the melted butter, fresh lemon juice, lemon zest, honey, and a pinch of salt. The lemon juice adds a bright, tangy flavor that complements the richness of the crab cakes, while the lemon zest enhances the citrus notes. The honey adds a touch of sweetness that balances the acidity of the lemon.
Step 5: Serve Drizzle the warm lemon butter sauce generously over the crab cakes. Garnish with additional chopped parsley, if desired, for a pop of color and fresh flavor. Serve the crab cakes immediately while they are still warm and crispy.
Why You Will Love This Recipe
These Cheddar Bay Crab Cakes offer a delightful twist on the classic crab cake recipe. The addition of Cheddar Bay Biscuit mix and sharp cheddar cheese infuses the crab cakes with a unique and irresistible flavor that is both savory and comforting. The lemon butter drizzle adds a bright, tangy finish that perfectly complements the richness of the crab and cheese. The combination of textures, from the tender crab meat to the crispy exterior, makes these crab cakes a truly satisfying dish. They are incredibly easy to make, making them perfect for a quick weeknight dinner or an elegant appetizer for a special occasion.
Serving Suggestions:
These Cheddar Bay Crab Cakes are versatile and can be served in a variety of ways. Here are a few serving suggestions:
- As an appetizer: Serve the crab cakes on a platter with the lemon butter drizzle and a sprinkle of fresh parsley.
- As a light meal: Serve the crab cakes alongside a fresh salad, such as a mixed green salad with a vinaigrette dressing.
- As a main course: Serve the crab cakes with a side of roasted vegetables, such as asparagus or Brussels sprouts, and a creamy mashed potato.
- In sliders: Serve the crab cakes on mini brioche buns with a smear of tartar sauce and a slice of tomato.
Tips:
- Use high-quality lump crab meat for the best flavor and texture.
- Be gentle when mixing the ingredients to avoid breaking apart the crab meat.
- Refrigerate the crab cakes for at least 30 minutes to help them hold their shape during cooking.
- Don’t overcrowd the skillet when cooking the crab cakes, as this can lower the temperature of the oil and result in soggy crab cakes.
- Adjust the amount of cayenne pepper to your liking for a spicier kick.
- For a gluten-free version, use gluten-free breadcrumbs or biscuit mix.
- The lemon butter drizzle can be made ahead of time and stored in the refrigerator until ready to use.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Nutritional Information: (per serving, approximate)
Calories: 350
Protein: 25g
Sodium: 700mg
Conclusion
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a delightful and flavorful dish that is sure to impress. The combination of savory crab meat, cheesy Cheddar Bay biscuits, and a bright, tangy lemon butter drizzle creates a symphony of flavors that is both satisfying and memorable. Whether you serve them as an appetizer or a light meal, these crab cakes are guaranteed to be a hit. Enjoy!
Questions and Answers About This Recipe
Q1: Can I use imitation crab meat in this recipe?
A: While you can use imitation crab meat in a pinch, it’s highly recommended to use real lump crab meat for the best flavor and texture. Imitation crab meat lacks the delicate sweetness and tender texture of real crab meat, which are key components of this recipe.
Q2: Can I bake these crab cakes instead of frying them?
A: Yes, you can bake these crab cakes. Preheat your oven to 375°F (190°C). Place the chilled crab cakes on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until they are golden brown and heated through. Baking will result in a slightly less crispy exterior than frying, but it is a healthier option.
Q3: Can I make these crab cakes ahead of time?
A: Yes, you can make the crab cake mixture ahead of time and store it in the refrigerator for up to 24 hours. Shape the crab cakes just before cooking. You can also cook the crab cakes ahead of time and reheat them in the oven or microwave.
Q4: Can I freeze these crab cakes?
A: Yes, you can freeze these crab cakes. Place the uncooked crab cakes on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer bag or container and store for up to 2 months. When ready to cook, thaw them in the refrigerator overnight and cook as directed.
Q5: What can I substitute for the Cheddar Bay Biscuit mix?
A: If you don’t have access to Cheddar Bay Biscuit mix, you can substitute it with seasoned breadcrumbs. Add a pinch of garlic powder, Old Bay seasoning, and a little extra shredded cheddar cheese to mimic the flavor of the biscuit mix. Alternatively, you can make your own homemade biscuit mix using a combination of flour, baking powder, salt, butter, and cheddar cheese.
