Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Ingredients:

For the Crab Cakes:

1 lb lump crab meat, picked over for shells

1 cup shredded sharp cheddar cheese

1 cup crushed Cheddar Bay Biscuit mix (or substitute with seasoned breadcrumbs)

1/4 cup mayonnaise

1 large egg, lightly beaten

2 tablespoons Dijon mustard

2 tablespoons chopped fresh parsley

1 teaspoon Old Bay seasoning

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper (optional)

2 tablespoons unsalted butter, for frying

For the Lemon Butter Drizzle:

3 tablespoons unsalted butter, melted

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1/2 teaspoon honey

Pinch of salt

Instructions:

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