Crispy Crab Cakes (Printable Version)

Golden, cheesy crab cakes seasoned with Old Bay and topped with tangy lemon butter.

# What You'll Need:

→ Crab Cakes

01 - 1 pound lump crab meat, double-check for shells
02 - 1/2 cup cheddar cheese, shredded
03 - 1/2 cup butter crackers, crushed
04 - 1 egg, large
05 - 1/4 cup mayo
06 - 1 tablespoon Dijon mustard
07 - 1 tablespoon lemon juice, freshly squeezed
08 - 1/2 teaspoon Old Bay seasoning
09 - 1 tablespoon parsley, freshly chopped
10 - Pinch of salt and a shake of pepper
11 - 2 tablespoons oil or butter for frying

→ Lemon Butter Drizzle

12 - 1/4 cup melted unsalted butter
13 - 1 tablespoon freshly squeezed lemon juice
14 - 1 teaspoon chopped fresh parsley
15 - 1/4 teaspoon garlic powder

# Steps to Follow:

01 - Mix the crab, cheddar, crackers, egg, mayo, mustard, lemon juice, parsley, and Old Bay. Add salt and pepper sparingly.
02 - Gently press the mix into 8 to 10 small patties that don’t fall apart.
03 - Warm the butter or oil on medium heat in a pan. Cook patties 3 to 4 minutes on each side until golden brown.
04 - Stir together melted butter, lemon juice, parsley, and garlic powder, then pour over cooked patties.

# Additional Notes:

01 - Choose fresh lump crab meat for the best flavor.
02 - These can be made ahead, frozen, and cooked later.
03 - Great with a scoop of tartar sauce or a dollop of aioli.

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