Get ready to dive into pure coastal comfort with these Cheddar Bay Crab Cakes with Lemon Butter Drizzle. Lush, tender bites of lump crab spiked with garlicky Cheddar Bay biscuit mix and plenty of cheddar, all crisped in a skillet and finished with a dreamy, tangy lemon butter drizzle—trust me, you’ll be hooked from the first forkful. This recipe delivers restaurant flavor with homemade ease, thanks to just a handful of essential ingredients and quick, straightforward steps for guaranteed crab cake perfection.

Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe - Recipe Image

Ingredients You’ll Need

Every single ingredient in these Cheddar Bay Crab Cakes with Lemon Butter Drizzle earns its spot—each is essential for that classic seafood flavor, dreamy cheesy bite, and luscious aroma. Here’s what you’ll need and why each one matters.

Lump crab meat: Sweet, tender, and delicate—lump crab is the star for authentic crab cake texture and flavor.
Cheddar Bay biscuit mix: Adds garlicky, herby warmth and helps bind everything together with a hint of biscuit magic.
Shredded sharp cheddar cheese: For melt-in-your-mouth cheesiness that pairs perfectly with the crab.
Egg: Acts as a binder, helping your crab cakes stay together while they cook.
Mayonnaise: Locks in moisture for juicy, tender cakes without making them heavy.
Dijon mustard: Infuses tangy depth and helps balance the richness.
Lemon juice: Freshly squeezed for a bright note that wakes up all the flavors.
Old Bay seasoning: A classic seafood seasoning that gives that familiar, subtly spicy savor.
Fresh parsley: Chopped parsley brings a fresh, herby contrast and a burst of color.
Green onion: Adds a mild, oniony bite and an extra layer of flavor.
Unsalted butter (for frying): Ensures a crisp, golden crust without overpowering the crab’s natural sweetness.
Unsalted butter (for drizzle): Melts into a rich, silky sauce that swoons over each crab cake.
Lemon juice (for drizzle): Gives your drizzle tang and brightness, tying the whole dish together.
Garlic powder (for drizzle): Subtle garlic flavor infuses every drop of the lemon butter drizzle.
Salt (for drizzle): Just a pinch sharpens all the flavors in the drizzle.

How to Make Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Step 1: Mix the Crab Cake Ingredients

In a large bowl, gently combine the lump crab meat, Cheddar Bay biscuit mix, shredded cheddar cheese, egg, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, parsley, and green onion. You want to mix just until everything is barely combined—overmixing can break up your luscious crab lumps and make the mixture dense. Handle the mixture with care; the less you work it, the lighter your crab cakes will be.

Step 2: Form the Cakes and Chill

Shape your mixture into either 8 small patties (perfect as appetizers) or 4 larger ones for main course portions. Gently pat each cake into a tidy round, then place them on a plate and refrigerate for 15 to 30 minutes. This step helps them hold their shape, so they’ll be easy to flip and won’t fall apart in the pan. It’s a small wait that pays off in picture-perfect crab cakes every time.

Step 3: Pan-Fry the Crab Cakes

Heat 1 tablespoon of unsalted butter in a large skillet set over medium heat. Once the butter is sizzling, carefully add the chilled crab cakes. Cook for 3 to 4 minutes per side, resisting the urge to move them too early—a deep golden-brown crust is pure flavor. When both sides are beautifully browned and the cakes are heated through, gently transfer them to a plate.

Step 4: Make the Lemon Butter Drizzle

As your crab cakes rest, melt 4 tablespoons of unsalted butter in a small saucepan over low heat. Add the lemon juice, garlic powder, and a pinch of salt. Stir until everything is just melted and incorporated. You’re after a silky sauce that’s bright, buttery, and totally irresistible. Drizzle this magic sauce over the warm crab cakes right before serving for a little extra wow.

Step 5: Optional Finishing Touches

Looking for that extra bit of crunch or a lighter alternative? You can roll your crab cakes in a bit of panko bread crumbs for a crispier texture, or swap the stovetop for your oven or air fryer. Bake at 400°F for 15–18 minutes, or air fryer at 375°F for 10–12 minutes, flipping halfway—a simple tweak with delicious results.

How to Serve Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Garnishes

A sprinkle of fresh parsley or extra sliced green onions makes the crab cakes pop visually and adds a fresh, herby finish. Slices of lemon on the side let guests squeeze on a little extra brightness, while a final pinch of flaked sea salt amps up every bite. If you want real flair, try a dash of smoked paprika or a few microgreens on top.

Side Dishes

These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are fantastic with classic sides like a crisp green salad tossed in a citrus vinaigrette or a pile of roasted asparagus. Corn on the cob, creamy coleslaw, or even old-fashioned fries all love to keep these crab cakes company. For brunch, serve alongside soft scrambled eggs and breakfast potatoes for a crab cake Benedict twist.

Creative Ways to Present

Turn the crab cakes into adorable sliders—nestle a small patty in a mini brioche bun with lettuce and drizzle, or stack atop toasted corn muffins for brunch. They’re also gorgeous atop a hearty Caesar salad, or nestled on top of a bowl of creamy corn grits. Set up a build-your-own crab cake bar with assorted drizzles and toppings, and let everyone create their custom bite.

Make Ahead and Storage

Storing Leftovers

If you have leftover Cheddar Bay Crab Cakes with Lemon Butter Drizzle, cool them to room temperature first, then store in an airtight container in the fridge for up to 2 days. Tuck any extra lemon butter drizzle in a separate container. The flavors really shine even a day later for a fantastic next-day lunch or snack.

Freezing

To freeze, arrange the crab cakes in a single layer on a baking sheet and freeze until solid, about an hour. Then wrap each one tightly in plastic wrap, pop them into a freezer-safe bag, and they’ll keep beautifully for up to two months. Always freeze the lemon butter drizzle separately, or better yet, make that fresh when ready to serve.

Reheating

Reheat thawed or refrigerated crab cakes in a 350°F oven for 10–12 minutes, or in a skillet over medium heat for a few minutes on each side until warmed through and the outsides are crisp again. Give the lemon butter drizzle a quick zap in the microwave or melt gently on the stovetop before spooning over the hot cakes.

FAQs

Can I use canned crab meat instead of fresh?

Yes, you can use high-quality canned or pasteurized crab meat for these Cheddar Bay Crab Cakes with Lemon Butter Drizzle. Just be sure to drain it well and gently pick through for any lingering shells. The flavor and texture are best with lump crab, but the recipe is delicious and forgiving either way.

What if I can’t find Cheddar Bay biscuit mix?

No problem! Use your favorite biscuit mix and simply stir in ½ teaspoon of garlic powder and ¼ teaspoon of dried parsley. That combo captures the savory, garlicky vibe of the original mix and blends in perfectly.

How do I keep my crab cakes from falling apart?

Chilling the formed cakes for at least 15–30 minutes is key. It helps them firm up enough to flip without crumbling. Also, don’t overmix the ingredients—gentle hands give you the best, most tender crab cakes.

Can I prepare Cheddar Bay Crab Cakes with Lemon Butter Drizzle in advance?

Absolutely! Mix and shape the crab cakes a day ahead, then store them covered in the fridge. When you’re ready to cook, just fry or bake as directed and whip up the lemon butter drizzle fresh for the brightest flavor.

Are these crab cakes gluten-free?

Classic Cheddar Bay biscuit mix contains wheat, but you can easily make this recipe gluten-free by substituting your favorite gluten-free biscuit mix. All other ingredients are naturally gluten-free—just double-check labels if you have allergies.

Final Thoughts

If you’re craving something both comforting and just a little fancy, give these Cheddar Bay Crab Cakes with Lemon Butter Drizzle a spot on your table. Every bite is packed with flavor, texture, and that irresistible hint of the coast. Gather your ingredients and treat yourself—you’ll be surprised how quickly these become a new go-to favorite!

Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe

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4.6 from 13 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Savor the delectable taste of Cheddar Bay Crab Cakes enhanced with a zesty Lemon Butter Drizzle. These savory cakes are bursting with lump crab meat and sharp cheddar, pan-fried to golden perfection. A perfect appetizer or main course for seafood lovers.

Ingredients

Scale

For the Crab Cakes:

1 lb lump crab meat (picked over for shells)
1 cup Cheddar Bay biscuit mix (or use biscuit mix + ½ tsp garlic powder + ¼ tsp dried parsley)
1 cup shredded sharp cheddar cheese
1 egg
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp Old Bay seasoning
1 tbsp chopped fresh parsley
1 green onion (finely chopped)
1 tbsp unsalted butter (for frying)

For the Lemon Butter Drizzle:

4 tbsp unsalted butter
1 tbsp lemon juice
1/2 tsp garlic powder
pinch of salt

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Instructions

In a large bowl, combine crab meat, biscuit mix, cheddar cheese, egg, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, parsley, and green onion. Mix gently until combined. Do not overmix. Shape into patties and refrigerate for 15–30 minutes.
Heat butter in a skillet. Cook crab cakes until golden and heated through, about 3–4 minutes per side. Set aside.
For the Lemon Butter Drizzle, melt butter in a saucepan over low heat. Stir in lemon juice, garlic powder, and salt. Drizzle over the crab cakes before serving.

Notes

For a crispier texture, lightly coat the crab cakes with panko before pan-frying.
Alternatively, bake at 400°F for 15–18 minutes or air-fry at 375°F for 10–12 minutes, flipping halfway.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course, Appetizer
Method: Stovetop
Cuisine: American