Ingredients
Scale
- 1 pound lump crab meat, picked over for shells
- 1/2 cup Cheddar Bay biscuit mix
- 1/4 cup mayonnaise
- 1 large 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
Instructions
- In a large bowl, gently mix crab meat, Cheddar Bay biscuit mix, mayonnaise, egg, Dijon mustard, Old Bay seasoning, green onions, cheddar cheese, and parsley. Avoid overmixing.
- Shape mixture into 8 patties and place on a lined baking sheet. Refrigerate for 30 minutes to help hold shape.
- Heat oil in a large skillet over medium heat. Cook crab cakes for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
- In a small saucepan over low heat, melt butter. Stir in lemon juice and garlic, cooking 1-2 minutes until fragrant.
- Drizzle warm lemon butter sauce over the crab cakes before serving. Garnish with extra parsley if desired.
Notes
- Use fresh lump crab meat for the best flavor.
- Substitute mozzarella if you prefer a milder cheese flavor.
- Uncooked crab cakes can be frozen for up to 3 months. Thaw before cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Skillet
- Cuisine: American