Cheddar Bay Biscuit Crab Cakes

Ingredients

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)

Cooking Instructions

Prep Crab Cakes:

• Preheat the oven to 475°F.
• Mix all of the crab cake ingredients together and set aside.

Prepare the Biscuits:

• Mix all of the dry ingredients (flour, baking powder, garlic powder, salt, sugar) together in a large bowl.
• Whisk the buttermilk and butter together in a small bowl.
• Add the buttermilk mixture and Cheddar cheese to the dry ingredients.
• Gently combine the ingredients together. Do not overmix. Just enough to combine the ingredients.

Assemble and Bake:

• Line a baking sheet with parchment paper and start layering your recipe: half a scoop of biscuit mix, full scoop of crab mix then half a scoop of biscuit mix.
• Bake for 15-18 minutes or until tops are golden brown.
• While baking, prepare Garlic Herb Butter: whisk the butter, parsley and garlic powder together in a small bowl. Reserve warm.
• When the biscuits are ready, immediately brush the Garlic Herb Butter on the top of each biscuit and serve immediately. Garnish with freshly chopped parsley, if desired.

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