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
