Short Description
Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a savory, indulgent twist on a coastal classic. Featuring tender lump crab meat, flavorful Cheddar Bay biscuit mix, and sharp cheddar cheese, these crab cakes are crispy on the outside, moist on the inside, and finished with a silky lemon butter sauce that adds just the right touch of citrus brightness.
Why You’ll Love This Recipe
Combines the beloved Cheddar Bay biscuit flavor with classic crab cakes
Packed with tender crab meat and melty cheddar cheese
Lemon butter drizzle enhances the richness with a refreshing tang
Easy to prepare with simple ingredients
Perfect as an appetizer or light entrée
Elegant enough for entertaining
Balanced with seasoning, herbs, and fresh citrus
Crisp exterior with a moist, flavorful interior
Great way to enjoy seafood at home
Versatile for oven, skillet, or air fryer cooking
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
1/2 cup Cheddar Bay biscuit mix
1/4 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 teaspoon Old Bay seasoning
1 tablespoon chopped parsley
1 tablespoon lemon juice
1/2 cup shredded cheddar cheese
2 tablespoons melted butter (for brushing or pan-frying)
For the lemon butter drizzle:
1/4 cup unsalted butter
1 tablespoon lemon juice
1 teaspoon lemon zest
Directions
1. Prepare the crab mixture:
In a large bowl, gently mix together the lump crab meat, Cheddar Bay biscuit mix, mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, parsley, lemon juice, and shredded cheddar cheese. Fold just until combined—do not overmix.
2. Form the crab cakes:
Using your hands or a scoop, shape the mixture into 8 equal-sized patties. Place them on a parchment-lined plate or tray. Chill in the refrigerator for at least 15–20 minutes to help them hold their shape during cooking.
3. Cook the crab cakes:
Heat a non-stick skillet over medium heat and brush with melted butter. Cook the crab cakes for 3–4 minutes per side, or until golden brown and heated through. Alternatively, bake at 400°F (200°C) for 15–18 minutes, flipping halfway through.
4. Make the lemon butter drizzle:
In a small saucepan, melt the butter over low heat. Stir in the lemon juice and lemon zest until combined. Remove from heat.
5. Serve:
Drizzle the warm lemon butter over the crab cakes and garnish with extra parsley or lemon wedges if desired. Serve immediately.
Servings and timing
Servings: 8 crab cakes
Prep Time: 15 minutes
Chill Time: 20 minutes
Cook Time: 8 minutes
Total Time: 43 minutes
Estimated Calories: ~220 kcal per crab cake
Variations
Spicy Kick: Add diced jalapeños or a pinch of cayenne to the mix.
Mini Cakes: Make smaller cakes for bite-sized appetizers.
Herbed Version: Add dill, chives, or tarragon for extra freshness.
Crab Cake Sliders: Serve on mini buns with slaw and aioli.
Air Fryer Method: Cook at 375°F (190°C) for 10–12 minutes, flipping halfway.
No Cheese: Omit cheddar for a more traditional crab cake.
Tartar Topping: Serve with tartar or remoulade instead of lemon butter.
Breadcrumb Alternative: Use Panko if biscuit mix is unavailable.
Add Veg: Mix in finely diced bell pepper or celery for extra texture.
Storage/Reheating
Storage: Store cooled crab cakes in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze uncooked or cooked crab cakes in a single layer, then transfer to a freezer-safe bag. Use within 2 months.
Reheating: Reheat in a skillet over medium heat or in a 350°F (175°C) oven for 10–12 minutes. Avoid microwaving to preserve texture.
FAQs
Can I use canned crab meat?
Yes, just make sure it is well-drained and high-quality lump crab meat for best results.
What can I substitute for Cheddar Bay biscuit mix?
You can use plain biscuit mix with added garlic powder and dried parsley, plus a pinch of salt.
Can I bake instead of pan-fry the crab cakes?
Yes, baking at 400°F (200°C) for 15–18 minutes works well.
Are these crab cakes gluten-free?
Not as written, but you can use a gluten-free biscuit mix and ensure all ingredients are certified gluten-free.
Can I make these ahead of time?
Yes, you can prepare and shape them a day in advance and refrigerate until ready to cook.
What’s the best way to keep crab cakes from falling apart?
Chill the shaped cakes before cooking and avoid flipping too early or too often during cooking.
Can I serve these cold?
They are best served warm, but leftovers can be enjoyed cold or at room temperature in a salad.
How do I make them crispier?
Cook in a well-heated skillet with enough butter or oil, or finish under a broiler for extra crispness.
Can I use imitation crab?
Technically yes, but the flavor and texture won’t match real lump crab meat.
What goes well with crab cakes?
They pair beautifully with coleslaw, roasted vegetables, a light salad, or seasoned rice.
Conclusion
Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a deliciously bold and satisfying twist on a seafood classic. With their crispy edges, cheesy, seasoned centers, and the bright zing of lemon butter, they’re a perfect addition to any dinner table or celebration spread.
Cheddar Bay Crab Cakes with Lemon Butter Drizzle
- Total Time: 30 minutes
- Yield: 6–8 crab cakes
Description
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are the ultimate seafood indulgence. Packed with tender crab meat, cheddar cheese, and bold spices, they’re pan-seared to perfection and topped with a zesty lemon butter sauce—perfect as an appetizer or main dish.
Ingredients
For the Crab Cakes:
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1 pound lump crab meat, picked over for shells
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1/2 cup Cheddar Bay biscuit mix
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1/4 cup mayonnaise
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1 large egg, beaten
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1 tbsp Dijon mustard
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1 tsp Old Bay seasoning
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1 tbsp chopped parsley
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1 tbsp lemon juice
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1/2 cup shredded cheddar cheese
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2 tbsp melted butter (for brushing or pan-frying)
For the Lemon Butter Drizzle:
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1/4 cup unsalted butter
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1 tbsp lemon juice
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1 tsp lemon zest
Instructions
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Make the crab cake mixture:
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In a large bowl, gently mix crab meat, Cheddar Bay biscuit mix, mayo, egg, mustard, Old Bay, parsley, lemon juice, and cheddar until just combined.
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Shape the crab cakes:
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Form into 6–8 patties. Chill in the refrigerator for 15–30 minutes to firm up.
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Cook the crab cakes:
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Heat a non-stick skillet over medium heat and brush with melted butter.
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Cook crab cakes for 3–4 minutes per side until golden and heated through.
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Make the lemon butter drizzle:
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In a small saucepan, melt butter with lemon juice and zest over low heat. Stir well.
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Serve:
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Drizzle warm lemon butter over the crab cakes and garnish with extra parsley or lemon wedges.
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Notes
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Use a mix of lump and claw crab meat for added flavor and texture.
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These crab cakes are delicious with a side of coleslaw, a salad, or roasted veggies.
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Can be made ahead and reheated in the oven or air fryer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Dish
- Method: Pan-Fried
- Cuisine: American
