Crab Cake with Lemon Butter Drizzle - Cheddar Bay Dupe

• servings: 4 servings
• active time: 30 minutes
• total time: 45 minutes

Ingredients

1 pound lump crab meat, picked over for shells

1 cup crushed Cheddar Bay biscuits (about 4 biscuits)

1/2 cup mayonnaise

1/4 cup finely chopped green onions

1 large egg, beaten

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon Old Bay seasoning

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup all-purpose flour

1/4 cup vegetable oil (for frying)

1/2 cup unsalted butter (for drizzle)

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

Salt and pepper to taste

Directions

In a large bowl, gently combine the lump crab meat, crushed Cheddar Bay biscuits, mayonnaise, green onions, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, salt, and black pepper. Mix until just combined, being careful not to break up the crab meat too much.

Form the mixture into 8 equal-sized patties, about 3 inches in diameter. Place the patties on a baking sheet and refrigerate for at least 30 minutes to help them hold their shape while cooking.

Heat the vegetable oil in a large skillet over medium heat. Once hot, add the crab cakes in batches, being careful not to overcrowd the pan. Cook for 4-5 minutes on each side until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.

For the lemon butter drizzle, melt the butter in a small saucepan over low heat. Stir in the lemon juice and lemon zest, and season with salt and pepper to taste. Keep warm until ready to serve.

To serve, place the crab cakes on a platter and drizzle with the lemon butter sauce.

Nutrition

• Serving Size: 1 crab cake
• Calories: 420
• Total Fat: 32g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Cholesterol: 150mg
• Sodium: 600mg
• Total Carbohydrate: 10g
• Dietary Fiber: 1g
• Total Sugars: 1g
• Protein: 22g