✅️Instructions:

Prepare the Crab Cake Mixture:
In a large mixing bowl, combine the crab meat, shredded Cheddar, crushed Cheddar Bay biscuit mix (or substitute), mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, Worcestershire sauce, fresh parsley, salt, and pepper. Gently fold the ingredients together until well-mixed, being careful not to break up the crab meat too much.
Form and Chill the Crab Cakes:
Shape the mixture into 6-8 small patties (about 1/2 inch thick). Place the patties on a plate and refrigerate for at least 30 minutes to help them hold their shape.
Cook the Crab Cakes:
In a large skillet, heat the olive oil over medium heat. Fry the crab cakes for about 3-4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Make the Lemon Butter Drizzle:
In a small saucepan, melt the butter over low heat. Add the lemon juice and zest, stirring until combined. Remove from heat.
Serve:
Drizzle the lemon butter over the crab cakes and garnish with chopped parsley. Serve warm.

Enjoy 😉