Description

Golden, crisp-edged crab cakes with the savory kick of Cheddar Bay biscuits, finished with a bright lemon butter drizzle. This crowd-pleaser is rich in flavor yet easy enough for weeknight dinners or entertaining.

Ingredients

Scale

1 lb lump crab meat

1 packet Cheddar Bay biscuit mix (about 11 oz)

1 large egg

1/4 cup mayonnaise

2 tablespoons fresh parsley, chopped

1 teaspoon lemon zest

1 teaspoon Old Bay seasoning

4 tablespoons butter (divided)

1 1/2 tablespoons lemon juice (for drizzle)

1/2 teaspoon garlic powder

1/2 cup milk

Instructions

In a large bowl, mix Cheddar Bay biscuit mix, milk, and garlic powder until just moistened.
Fold in crab meat, Old Bay, lemon zest, parsley, mayonnaise, and egg gently.
Form into patties about 2.5 to 3 inches wide; chill for 20 minutes.
Heat 2 tablespoons of butter in a skillet over medium heat. Cook cakes for 3–4 minutes per side until golden and crisp.
For the drizzle: Melt remaining 2 tablespoons butter in a small saucepan. Stir in lemon juice, garlic powder, and a pinch of parsley. Simmer 1–2 minutes.
Drizzle warm sauce over crab cakes before serving. Garnish with fresh parsley if desired.