In a large bowl, gently combine the crab meat, biscuit mix, mayonnaise, egg, Dijon mustard, fresh parsley, garlic powder, Old Bay, paprika, salt, and pepper. Fold everything together carefully so you don’t break up those beautiful chunks of crab.

Shape the mixture into 8 small patties, about 2½ inches across, using your hands. Place them on a plate and pop them in the fridge for at least 20 minutes to help them hold together when cooking.

In a small saucepan over medium heat, melt the butter and stir in the lemon juice and zest. Add a pinch of salt and pepper, then remove from heat and set aside.

Heat olive oil in a large skillet over medium heat. Once the oil is shimmering, gently add the crab cakes and cook for 3-4 minutes on each side until they’re golden brown and crispy. Be super gentle when flipping them.

Transfer the golden crab cakes to a serving plate and drizzle that warm lemon butter sauce over the top right before serving. Enjoy while they’re hot and crispy!

Tips
Use either fresh or pasteurized crab meat for this recipe, but always check carefully for any shell pieces before mixing.
Want some heat? Add a pinch of cayenne pepper or a few dashes of hot sauce to the crab mixture for a spicy kick.
These can be baked instead of pan-fried! Just bake at 375°F for 15-20 minutes, flipping once halfway through, until golden brown.
The Cheddar Bay Biscuit mix gives these crab cakes a unique flavor that’s reminiscent of those famous restaurant biscuits.
Required Tools
Large mixing bowl
Large skillet or frying pan
Small saucepan
Plate or baking sheet for chilling
Spatula for flipping
Measuring cups and spoons
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.