Crispy Lump Crab Cakes with Tangy Lemon Butter Sauce
Mouthwatering lump crab cakes made with cheddar biscuit mix, fried till crunchy, and finished with a zesty, buttery lemon touch.
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Cooking tools:
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Skillet
- Saucepan
- Spatula
- Baking sheet
- Parchment paper
- Plastic wrap
- Refrigerator
- Stove
- Oven
- Microplane
- Citrus press
- Plate
- Kitchen towel
- Paper towel
- Cutting board
- Chef's knife
- Fork
Ingredients
- 1/4 cup mayo
- 1 large egg
- 2 tablespoons Dijon mustard
- 1 teaspoon Old Bay spice mix
- 1/2 teaspoon smoked paprika
- 1 lb lump or jumbo crab meat
- Salt and black pepper, adjust to your liking
- 1/2 cup biscuit mix, Cheddar Bay-style (like Red Lobster's)
- 2 tablespoons melted butter
- 1 teaspoon garlic spice powder
- 1 tablespoon chopped fresh parsley
- 1 tablespoon cooking olive oil, for frying
- 1/4 cup butter, unsalted
- 1/2 teaspoon grated lemon peel
- Pinch of salt and black pepper, as needed
- 1 tablespoon of fresh lemon juice
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