Lemon Butter Crab Cakes (Printable Version)
# What You’ll Need:
→ Crab Cakes Mixture
01 -
1/4 cup mayo
02 -
1 large egg
03 -
2 tablespoons Dijon mustard
04 -
1 teaspoon Old Bay spice mix
05 -
1/2 teaspoon smoked paprika
06 -
1 lb lump or jumbo crab meat
07 -
Salt and black pepper, adjust to your liking
08 -
1/2 cup biscuit mix, Cheddar Bay-style (like Red Lobster's)
09 -
2 tablespoons melted butter
10 -
1 teaspoon garlic spice powder
11 -
1 tablespoon chopped fresh parsley
12 -
1 tablespoon cooking olive oil, for frying
→ Lemon Butter Sauce
13 -
1/4 cup butter, unsalted
14 -
1/2 teaspoon grated lemon peel
15 -
Pinch of salt and black pepper, as needed
16 -
1 tablespoon of fresh lemon juice
# Steps to Follow:
01 -
Use a big bowl to gently stir the crab, biscuit mix, mayo, egg, Dijon mustard, parsley, garlic powder, Old Bay, and paprika together. Sprinkle in salt and pepper, but be gentle with the crab chunks.
02 -
Divide the crab mix into 8 smaller patties with your hands. Make each around 2.5 inches wide. Set them on a tray or plate, then pop them in the fridge for at least 20 minutes so they hold their shape better.
03 -
On medium heat, melt the butter in a small pan. Stir in the lemon peel and fresh juice. Add a pinch of salt and black pepper before taking it off the stove.
04 -
Heat olive oil in a large skillet over medium flame. Add the cakes and cook until golden and crispy, 3-4 minutes per side. Flip them gently so they stay intact.
05 -
Move the cooked cakes onto a plate. Pour the lemon butter on top just before digging in.
# Additional Notes:
01 -
Fresh or pasteurized crab meat both work great. Make sure you've removed any leftover shells before mixing.
02 -
Turn up the heat by throwing in a touch of cayenne or your favorite hot sauce.
03 -
No skillet? Bake them instead by roasting at 375°F for 15-20 minutes. Flip them halfway.