Irresistible Cheddar Bay Crab Cakes with Zesty Lemon Drizzle
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Author:sophiebennet
Total Time:45 minutes
Yield:8 servings 1x
Description
Savor Irresistible Cheddar Bay Crab Cakes topped with a zesty lemon drizzle Perfectly crispy delicious theyre a musttry seafood delight
Ingredients
Scale
1 pound lump crab meat (fresh or canned, drained)
1 cup crushed Cheddar Bay biscuits (homemade or store-bought)
1/2 cup mayonnaise
1 large egg
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 cup finely chopped green onions
1/4 cup chopped fresh parsley
Salt and pepper, to taste
1/4 cup all-purpose flour (for dusting)
Vegetable oil for frying
1/2 cup unsalted butter (for the drizzle)
Juice of 1 lemon (for the drizzle)
Zest of 1 lemon (for the drizzle)
Instructions
In a large mixing bowl, gently combine the lump crab meat, crushed Cheddar Bay biscuits, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, and parsley. Season with salt and pepper to taste.
Once your mixture is well combined, shape it into patties about 2 inches wide and 1 inch thick. Dust each patty lightly with flour to help them hold their shape during cooking.
In a large skillet, heat about 1/4 inch of vegetable oil over medium heat.
Carefully place the crab cakes in the hot oil, frying for 4-5 minutes on each side or until golden brown.
In a small saucepan, melt the unsalted butter over low heat. Add the lemon juice and zest, stir until combined, then remove from heat.
Once cooked, drizzle the lemon butter sauce over the warm crab cakes and serve them.
