Short Description

Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a decadent seafood treat featuring tender lump crab meat, zesty Old Bay seasoning, and the savory richness of Cheddar Bay biscuit mix. Pan-seared to golden perfection and finished with a bright, buttery lemon sauce, these crab cakes are perfect for a special appetizer or a luxurious main course.

Why You’ll Love This Recipe

Restaurant-Quality at Home: Delivers gourmet flavor with easy-to-find ingredients.
Cheddar Bay Twist: Biscuit mix adds a savory, cheesy depth to traditional crab cakes.
Crispy Outside, Tender Inside: Perfectly pan-seared for an ideal texture.
Bright Finishing Sauce: Lemon butter drizzle enhances the richness with a citrusy pop.
Versatile Serving Options: Ideal as an appetizer, entrée, or in sandwiches.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crab Cakes:

1 pound lump crab meat, picked over for shells
½ cup Cheddar Bay biscuit mix
¼ cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 teaspoon Old Bay seasoning
1 tablespoon chopped parsley
1 tablespoon lemon juice
½ cup shredded cheddar cheese
2 tablespoons melted butter (for brushing or pan-frying)

For the Lemon Butter Drizzle:

¼ cup unsalted butter
1 tablespoon lemon juice
1 teaspoon lemon zest
Salt, to taste

Directions

1. Prepare the Crab Cake Mixture:

In a large bowl, gently combine the crab meat, Cheddar Bay biscuit mix, mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, chopped parsley, lemon juice, and shredded cheddar cheese. Mix just until combined—do not overmix to preserve the crab’s texture.

2. Form the Crab Cakes:

Shape the mixture into 8 small or 4 large crab cakes. Place them on a baking sheet and refrigerate for 20–30 minutes to help them hold their shape during cooking.

3. Cook the Crab Cakes:

Heat a skillet over medium heat and brush with melted butter. Pan-fry the crab cakes for about 3–4 minutes per side, or until golden brown and heated through. Alternatively, brush with melted butter and bake at 400°F (200°C) for 15–18 minutes, flipping halfway.

4. Make the Lemon Butter Drizzle:

In a small saucepan, melt the butter over low heat. Stir in the lemon juice, lemon zest, and a pinch of salt. Keep warm until ready to serve.

5. Serve:

Plate the crab cakes and spoon the lemon butter drizzle over the top. Garnish with additional parsley or lemon wedges if desired.

Servings and Timing

Yield: Serves 4 (or 8 as appetizers)
Prep Time: 20 minutes
Chill Time: 20–30 minutes
Cook Time: 8–10 minutes
Total Time: 50–60 minutes

Variations

Baked Option: Bake instead of pan-frying for a lighter version.
Spicy Kick: Add ¼ teaspoon cayenne or chopped jalapeños.
Gluten-Free: Use a gluten-free biscuit mix or substitute with gluten-free breadcrumbs.
Sauce Alternatives: Serve with remoulade, tartar sauce, or aioli for variety.
Mini Cakes: Make bite-sized portions for party appetizers.

Storage/Reheating

Refrigeration: Store leftover crab cakes in an airtight container for up to 3 days.
Freezing: Freeze uncooked crab cakes in a single layer, then store in a freezer bag for up to 1 month. Thaw in the fridge before cooking.
Reheating: Reheat in a skillet or oven at 350°F (175°C) until warmed through and crisp.

FAQs

Can I use imitation crab meat?

Yes, but the texture and flavor will differ. Lump crab meat is recommended for best results.

What is Cheddar Bay biscuit mix?

It’s a seasoned biscuit mix with garlic and herbs, commonly used to make Red Lobster-style biscuits. It adds flavor and helps bind the crab cakes.

Can I bake the crab cakes instead of frying?

Yes, bake at 400°F (200°C) for 15–18 minutes, flipping halfway through.

Why do the crab cakes need to chill before cooking?

Chilling helps them firm up and prevents them from falling apart during cooking.

Can I make the crab cakes ahead of time?

Yes, assemble and refrigerate for up to 24 hours before cooking.

What sides pair well with crab cakes?

Try a fresh green salad, coleslaw, roasted vegetables, or garlic mashed potatoes.

How do I prevent the crab cakes from falling apart?

Avoid overmixing and ensure the mixture is well chilled before cooking.

Can I substitute the Dijon mustard?

Yes, use whole grain or spicy brown mustard for a slightly different flavor.

Is it necessary to add cheese?

The cheddar complements the biscuit mix, but you can omit it or use a different cheese like Monterey Jack.

Can I double this recipe?

Absolutely. Simply scale the ingredients and cook in batches as needed.

Conclusion

Cheddar Bay Crab Cakes with Lemon Butter Drizzle combine rich seafood flavor with the savory comfort of cheesy biscuit mix and the brightness of citrus. Whether served as a refined appetizer or a main course, these crab cakes deliver on taste and elegance with minimal effort. Perfect for special occasions or elevating your everyday dinner.

Cheddar Bay Crab Cakes with Lemon Butter Drizzle

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Author: Olivia
Total Time: 25 minutes
Yield: 4–8 crab cakes

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Description

These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are packed with savory crab, cheesy biscuit mix, and bold seasoning—topped with a bright and buttery citrus drizzle. Perfect for a dinner party appetizer or seafood main dish. Keyword: Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Instructions

Make the Crab Cakes:
- In a large bowl, combine crab meat, Cheddar Bay biscuit mix, mayonnaise, beaten egg, Dijon mustard, Old Bay, parsley, lemon juice, and cheddar cheese. Mix gently until just combined.
- Form mixture into patties (about 8 small or 4 large cakes).
- Chill in the fridge for 15–20 minutes to firm up.
Cook the Crab Cakes:
- Heat melted butter in a skillet over medium heat.
- Cook crab cakes for 3–4 minutes per side until golden brown and heated through.
Make the Lemon Butter Drizzle:
- In a small saucepan, melt butter over low heat. Stir in lemon juice, zest, and a pinch of salt.
- Drizzle over crab cakes before serving.

Notes

Serve with a side of salad or roasted veggies for a complete meal.
For extra crunch, lightly coat the patties in breadcrumbs before frying.
Great as sliders or stuffed in buns for crab cake sandwiches.

Prep Time: 15 minutes
Cook Time: 10minutes
Category: Main Course
Method: Pan-Fried
Cuisine: American