🦀 Cheddar Bay Crab Cakes with Lemon Butter Drizzle 🦀

🌟 A Delightful Twist on Comfort Food, Perfect for Any Family Gathering! 🌟

🍽️ Ingredients 🍽️
- 1 tablespoon Dijon mustard
- 3/4 cup crushed Cheddar Bay biscuit mix (or substitute with crushed buttery crackers and 1/2 tsp garlic powder + 1/2 tsp dried parsley)
- 1/4 cup mayonnaise
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon lemon zest
- 1/4 cup unsalted butter
- 1 cup Cheddar cheese, shredded
- Juice of 1 lemon
- 1 large egg, beaten
- Salt and pepper, to taste
- 2 tablespoons olive oil (for frying)
- 1 lb lump crab meat, drained
- 1/2 teaspoon Old Bay seasoning

🧑‍🍳 Directions 🧑‍🍳
1. Mix crab meat, shredded Cheddar, biscuit mix, mayonnaise, egg, Dijon mustard, Old Bay seasoning, Worcestershire sauce, parsley, salt, and pepper in a large bowl. Fold gently to keep crab intact.
2. Form the mixture into 6-8 patties, each about 1/2 inch thick. Chill in the refrigerator for at least 30 minutes.
3. Heat olive oil in a large skillet over medium heat. Fry patties 3-4 minutes per side until golden and crispy. Drain on paper towels.
4. For the drizzle, melt butter in a saucepan over low heat. Stir in lemon juice and zest. Remove from heat.
5. Serve crab cakes with lemon butter drizzle and a sprinkle of chopped parsley.

🍎 Nutritional Information 🍎
- Calories: 310 per serving
- Carbohydrates: 12g
- Proteins: 25g
- Fats: 18g

💡 Tips and Tricks 💡
- For an extra crispy crust, refrigerate the crab cakes for up to an hour before frying.
- Substitute lemon zest with a dash of orange zest for a unique citrus twist.

⏳ Preparation time: 40 minutes | Cooking time: 8 minutes | Serving: Serves 4