Cheddar Bay Crab Cakes with Lemon Butter Drizzle

• servings: 6 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

1 lb lump crab meat

1 cup shredded cheddar cheese

2 large eggs

1 cup breadcrumbs

1/4 cup chopped green onions

1 tbsp chopped fresh parsley

1/2 cup mayonnaise

1 tsp minced garlic

Juice of 1 lemon

1 tsp Old Bay seasoning

Salt and pepper, to taste

1/4 cup butter

1 tbsp lemon juice

1/2 tsp garlic powder

Directions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large bowl, combine the crab meat, cheddar cheese, eggs, breadcrumbs, green onions, parsley, mayonnaise, garlic, lemon juice, Old Bay seasoning, salt, and pepper.

Shape the mixture into patties and arrange them on the baking sheet.

Bake for 25-30 minutes, or until the crab cakes turn golden brown.

For the lemon butter, melt the butter in a small saucepan over low heat, then stir in the lemon juice and garlic powder. Keep warm.

Drizzle warm lemon butter over the crab cakes right before serving.

You can substitute Cheddar Bay biscuit mix for breadcrumbs for an extra cheesy flavor.

Make sure to refrigerate the crab cakes before cooking to help them firm up.

Nutrition

• Calories: 320
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 115mg
• Sodium: 680mg
• Total Carbohydrate: 10g
• Dietary Fiber: 1g
• Total Sugars: 1g
• Protein: 22g