Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Ingredients

Crab Cakes
• 1 lb lump crab meat (pick for shells)
• 1 package Cheddar Bay biscuit mix (plus seasoning packet)
• ½ cup shredded cheddar cheese
• ½ cup milk
• 1 egg
• 2 tbsp mayo
• 2 tbsp finely chopped parsley
• 1 tsp Old Bay seasoning
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 1–2 tbsp melted butter (for brushing)

Lemon Butter Drizzle
• ¼ cup melted butter
• 1 tbsp lemon juice
• ½ tsp garlic powder
• Pinch of Old Bay
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.

2. In a bowl, combine biscuit mix, seasoning packet, milk, and shredded cheddar until it forms a thick dough.

3. In another bowl, gently mix crab, egg, mayo, parsley, Old Bay, mustard, and lemon juice.

4. Add the dough mixture into the crab mixture and fold gently to avoid breaking up the crab.

5. Form into 8–10 cakes and arrange on the baking sheet. Brush tops with melted butter.

6. Bake 15–18 minutes until lightly golden and set.

7. While they bake, stir together all Lemon Butter Drizzle ingredients.

8. Once the crab cakes come out, drizzle generously and sprinkle parsley over the top.