Cheddar Bay Crab Cakes with Lemon Butter Drizzle
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.
