Cheddar Bay Crab Cakes

I'm not sure where this recipe originated, but I found it in a few places online. This is a classic case of an ingredient(s) catching my eye. Crab! One of my favorites. Red Lobster muffin mix, delicious. Put the two together, and that's a combo I can't resist. But no one recipe got it all right. For best results I made the biscuits and then ground them up like breadcrumbs. I also made a quick sriracha aioli to spread on top.

For the Crab Cakes:

1 lb lump crab meat, picked over for shells

1 cup shredded sharp cheddar cheese

1 cup crushed Cheddar Bay Biscuit (cook this per the boxs instructions first)

1/4 cup mayonnaise

1 large egg, lightly beaten

2 tablespoons Dijon mustard

2 tablespoons chopped fresh parsley

1 teaspoon Old Bay seasoning

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper (optional)

2 tablespoons unsalted butter, for frying

For the Lemon Butter Drizzle:

3 tablespoons unsalted butter, melted

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1/2 teaspoon honey

Pinch of salt

Directions:

Prepare the Crab Cakes:

Crumble and crush the biscuts until they are a bread crumb consistency

In a large bowl, gently combine the crab meat, shredded cheddar cheese, and crushed biscuits

Add the mayonnaise, egg, Dijon mustard, parsley, Old Bay seasoning, garlic powder, and cayenne pepper (if using). Mix gently, ensuring the mixture holds together without overworking it.

Shape the mixture into 8-10 small patties and place them on a baking sheet. Refrigerate for at least 30 minutes to firm up.

Cook the Crab Cakes:

Heat 2 tablespoons of butter in a large skillet over medium heat. Add the crab cakes and cook for 3-4 minutes per side, or until golden brown and heated through. Transfer to a plate lined with paper towels to drain excess oil.

Prepare the Lemon Butter Drizzle:

In a small bowl, whisk together the melted butter, fresh lemon juice, lemon zest, honey, and a pinch of salt.

Serve:

Prepare the Lemon Butter Drizzle:

In a small bowl, whisk together the melted butter, fresh lemon juice, lemon zest, honey, and a pinch of salt.

Serve:

Drizzle the warm lemon butter sauce over the crab cakes and garnish with additional parsley, if desired. Serve immediately with your favorite sides.

Siracha Aioli

1/2 cup of Mayonase

2 teaspoons siracha

1 teaspoon lemon juice.

pinch of salt.

Mix and serve.