This Cheddar Bay Biscuit Crab Cake recipe comes from Crazychewygood, a food and lifestyle blogger based in the Washington, DC Metro area. Check their website for tons of recipe ideas!
Crab Cakes:
8 oz. Phillips Lump Crab Meat
¼ tsp. paprika
½ tsp. onion powder
1 tsp. garlic powder
1 tsp. Italian seasoning
½ sleeve of Ritz crackers, crushed
1 cup Parmesan, shredded
¼ cup mayo
Cheddar Bay Biscuits:
2 cups all purpose flour
1 Tbsp. baking powder
2 tsp. garlic powder
½ tsp. salt
1 Tbsp. sugar
1 cup buttermilk
½ cup unsalted butter, melted
1 ½ cups Cheddar cheese, shredded
Garlic Herb Butter:
3 Tbsp. unsalted butter, melted
½ tsp. garlic powder
1 Tbsp. fresh parsley, finely chopped (plus additional for garnish, if desired)
Prep Crab Cakes:
Prepare the Biscuits:
Assemble and Bake:
Succulent cakes filled with chunks of Phillips lobster claw and knuckle meat, fried to a golden brown and served over a sauce made from Greek yogurt, garlic, lemon juice, smoked paprika and roasted red peppers.
Packed with tender Phillips lobster meat, sautéed garlic, ginger, mushrooms and coleslaw, these Lobster Eggs Rolls are seasoned with soy, hoisin and chili oil for a savory, slightly spicy filling.
With the right ingredients, you can satisfy your gluten-free crab cake cravings at home in under 30 minutes.
View the recipeLearn how our professional crab pickers on Hoopers Island do it - perfect practice for your next visit to our Baltimore Crab Deck!
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