Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Ingredients:

 1 lb halal crab meat (fresh or canned, drained)

 1 cup shredded cheddar cheese

 1 cup halal-friendly breadcrumbs

 2 tbsp chopped fresh parsley

 2 garlic cloves, minced

 1/4 cup finely chopped green onions

 Zest of 1 lemon

 2 large eggs

 1/2 tsp sea salt

 1/4 tsp smoked paprika

 2 tbsp olive oil (for pan frying) For the Lemon Butter Drizzle:

 Juice of 1 lemon

 3 tbsp unsalted butter (halal-certified)

 1 garlic clove, finely grated

 1 tsp chopped fresh dill (optional)

 Directions:

In a large bowl, combine the crab meat, cheddar cheese, breadcrumbs, parsley, garlic, green onions, lemon zest, eggs, salt, and paprika. Mix gently until well combined.

Form the mixture into 8–10 evenly sized patties, pressing lightly to shape without packing too tight.

Heat olive oil in a non-stick skillet over medium heat. Add the crab cakes in batches and cook for 3–4 minutes per side until golden brown and heated through.

While the cakes are cooking, melt butter in a small saucepan over low heat. Add garlic and sauté until fragrant (about 30 seconds), then whisk in the lemon juice and dill.

Drizzle warm lemon butter over crab cakes just before serving. Garnish with extra herbs and lemon wedges, if desired.