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**Cheddar Bay Crab Cakes with Lemon Butter Frosting: A Seafood Delight with a Zesty Twist!**
If you love seafood, particularly crab cakes, and you enjoy the savory flavors of Cheddar Bay biscuits, then you’re in for a treat with this recipe! **Cheddar Bay Crab Cakes with Lemon Butter Frosting** combines the irresistible flavors of tender crab meat, melted cheddar cheese, and a zesty lemon butter frosting that takes these crab cakes to the next level. The perfect balance of creamy, cheesy, and citrusy goodness will have your taste buds dancing in delight.
This unique take on traditional crab cakes adds a rich and savory twist while keeping it light and fresh. Whether you’re hosting a dinner party, preparing a family meal, or treating yourself to a special dish, these Cheddar Bay Crab Cakes with Lemon Butter Frosting will definitely steal the show. So, let’s dive into this flavor-packed recipe!
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### **Ingredients:**
#### For the Crab Cakes:
– 1 lb. fresh crab meat (lump or claw)
– 1/2 cup Cheddar Bay biscuit mix (like the popular Red Lobster mix)
– 1/4 cup finely chopped green onions
– 1/4 cup mayonnaise
– 1 large egg
– 1 tbsp Dijon mustard
– 1 tbsp Worcestershire sauce
– 1 tsp Old Bay seasoning (or your preferred seafood seasoning)
– 1/2 tsp garlic powder
– 1/4 cup panko breadcrumbs (for added texture)
– Salt and pepper, to taste
– 2 tbsp olive oil (for frying)
#### For the Lemon Butter Frosting:
– 1/2 cup unsalted butter, softened
– 1 tbsp lemon juice (freshly squeezed)
– 1 tbsp lemon zest
– 1 tsp honey or maple syrup (optional for a slight sweetness)
– 1/2 tsp garlic powder
– Pinch of salt
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### **Instructions:**
1. **Prepare the Crab Cake Mixture:**
– Start by picking through the crab meat to remove any shells or cartilage. Be sure to use fresh or well-drained canned crab meat for the best texture.
– In a large mixing bowl, combine the crab meat, Cheddar Bay biscuit mix, green onions, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, and panko breadcrumbs. Stir gently to combine, being careful not to break up the delicate crab meat too much.
– Season the mixture with salt and pepper to taste.
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#### 2. **Form the Crab Cakes:**
– Once the mixture is well-combined, form it into small patties, about 2-3 inches in diameter, depending on your preference for size.
– If the mixture feels too wet, add a bit more panko breadcrumbs until it holds together better.
– Place the formed patties on a plate or tray lined with parchment paper.
#### 3. **Cook the Crab Cakes:**
– Heat the olive oil in a large skillet over medium heat. Once hot, gently place the crab cakes into the skillet, being careful not to overcrowd them.
– Cook the crab cakes for about 3-4 minutes per side, or until golden brown and crispy on the outside. Be gentle when flipping them to avoid breaking them apart.
– Once cooked, transfer the crab cakes to a plate lined with paper towels to drain any excess oil.
#### 4. **Prepare the Lemon Butter Frosting:**
– In a small mixing bowl, beat the softened butter with a hand mixer or whisk until it’s creamy and smooth.
– Add the freshly squeezed lemon juice, lemon zest, garlic powder, and honey (if using) to the butter and continue to beat until well-combined.
– Season the frosting with a pinch of salt to balance the flavors.
5. **Assemble the Dish:**
– Once the crab cakes are cooked and the lemon butter frosting is ready, place each crab cake on a serving plate.
– Using a spoon or small offset spatula, generously spread or dollop the lemon butter frosting on top of each crab cake.
– You can garnish with extra lemon zest, chopped parsley, or a light drizzle of more honey if you like.
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#### 6. **Serve and Enjoy:**
