Ingredients:
1 lb lump crab meat
1 cup Cheddar Bay biscuit mix (or any cheddar biscuit mix)
1/4 cup mayonnaise
1 egg, lightly beaten
1/2 teaspoon Old Bay seasoning
1 tablespoon Dijon mustard
1 teaspoon lemon zest
2 tablespoons fresh parsley, chopped
1/4 cup unsalted butter, melted
1 tablespoon fresh lemon juice
Salt and pepper to taste
Olive oil for frying
Directions:
In a large bowl, combine crab meat, biscuit mix, mayonnaise, egg, Old Bay seasoning, Dijon mustard, lemon zest, and parsley. Gently mix until just combined, being careful not to break up the crab too much.
Form the mixture into 6-8 patties and place them on a baking sheet. Refrigerate for 20-30 minutes to help them hold their shape.
Heat a skillet over medium heat and add enough olive oil to cover the bottom of the pan.
Fry the crab cakes for 3-4 minutes on each side until golden brown and crispy. Remove and set aside on a paper towel-lined plate.
In a small saucepan, melt the butter and stir in the lemon juice. Drizzle the lemon butter over the crab cakes before serving.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 340 kcal per serving | Servings: 4 servings