If you dream of combining the comfort of cheddar biscuits, the luxury of real crab, and the brightness of lemon butter in a single bite, Cheddar Bay Crab Cakes with Lemon Butter Drizzle are absolutely your kind of dish! Each savory cake is tender and flavorful, featuring lump crab, zesty spices, and a subtle cheesy tang, while that luscious lemon butter brings it all together with a fresh, velvety finish. This recipe brings a coastal vibe to your kitchen, whether you’re celebrating something special or just making Tuesday dinner extraordinary.
Ingredients You’ll Need
There’s nothing complicated here, but each ingredient is a game changer—bringing a punch of flavor, the perfect texture, or a pop of color to your Cheddar Bay Crab Cakes with Lemon Butter Drizzle. Take a peek and see how every component plays its delicious part!
- Cheddar Bay biscuit mix (plus seasoning packet): This base gives your crab cakes a soft, outrageously flavorful crumb—don’t skip the packet, it’s key for the savory biscuit taste.
- Whole milk: Adds richness and helps the biscuit mix come together for that soft, tender interior.
- Shredded sharp cheddar cheese: The sharpness wakes up each bite and adds that signature cheesy pull.
- Large egg: Works as a binder to help your cakes hold together as they crisp up in the pan.
- Mayonnaise: Adds moisture and a subtle tang, keeping the cakes perfectly tender.
- Dijon mustard: Sneaks in a gentle heat and depth of flavor you’ll love.
- Old Bay seasoning: Essential for that bold, classic seafood flair—don’t be shy!
- Garlic powder: Lends a savory backbone that rounds out all the flavors.
- Black pepper: Gives just the right hint of warmth without overpowering the crab.
- Worcestershire sauce: Major umami booster; it brings everything together beautifully.
- Chopped fresh parsley: Sprinkles in freshness, color, and a mild herbal note.
- Lump crab meat: The hero of the dish—sweeter, more tender, and meaty than its canned cousin; pick out any bits of shell before mixing.
- Butter (for pan-frying): Adds luxurious flavor and helps brown the cakes to irresistible crispiness.
- For the Lemon Butter Drizzle:
- Unsalted butter, melted: The ultimate drizzle base, rich and silky.
- Fresh lemon juice: Brightens and balances out all the savory richness.
- Garlic powder: Layers on flavor in an effortless, aromatic way.
- Chopped fresh parsley: Pops with color and freshness in every drizzle.
How to Make Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Step 1: Prep the Cheddar Bay Base
Start by combining the cheddar bay biscuit mix—don’t forget the seasoning packet!—with the whole milk and sharp cheddar cheese in a large mixing bowl. Stir just until everything is moistened and the cheese is evenly distributed. This creates the flavorful foundation that makes these crab cakes stand out.
Step 2: Whisk the Flavor-Forward Wet Ingredients
In a separate, smaller bowl, whisk together the egg, mayonnaise, Dijon mustard, Old Bay, garlic powder, black pepper, Worcestershire, and parsley. This mixture brings moisture, big flavor, and that gorgeous golden color to your Cheddar Bay Crab Cakes with Lemon Butter Drizzle.
Step 3: Combine and Gently Add the Crab
Pour your whisked wet mixture over the cheesy biscuit base and gently stir until everything is just incorporated. Finally, fold in the lump crab meat, being careful to keep those beautiful chunks intact for the best texture and flavor payoff in every bite.
Step 4: Shape the Patties
Divide your crab mixture into six equal portions and gently shape each into a patty, about an inch thick. If you have the time, pop these onto a plate and chill them in the fridge for 15-20 minutes; this step helps them hold up perfectly once they hit the pan.
Step 5: Pan-Fry to Golden Perfection
Heat 2 tablespoons of butter in a large skillet over medium heat. Once the butter sizzles, add the crab cakes and cook for 4-5 minutes per side. You’re looking for a deep golden-brown crust and a center that’s hot and just firm to the touch.
Step 6: Whip Up the Lemon Butter Drizzle
While the cakes are cooking, blend the melted butter with fresh lemon juice, garlic powder, and chopped parsley in a small bowl. This drizzle is silky, bright, and made to complement the warmth and richness of the crab cakes.
Step 7: Drizzle and Serve
Arrange the hot crab cakes on a serving platter and spoon or drizzle that luscious lemon butter right over the top. Serve immediately for the ultimate taste and texture—every bite sings!
How to Serve Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Garnishes
Top your Cheddar Bay Crab Cakes with Lemon Butter Drizzle with extra chopped fresh parsley, a little zest of fresh lemon, or even thinly sliced scallions for a colorful finishing touch. A wedge of lemon on the side isn’t just pretty—it lets everyone add that fresh zip to taste.
Side Dishes
Pair your crab cakes with a crisp arugula salad, roasted asparagus, or classic coleslaw to keep things bright and refreshing. Creamy mashed potatoes or sweet corn on the cob also make for ultimate comfort food vibes alongside this seafood stunner.
Creative Ways to Present
Try serving Cheddar Bay Crab Cakes with Lemon Butter Drizzle on toasted brioche buns for a decadent sandwich, or as bite-sized mini cakes for a show-stopping appetizer spread. If you’re feeling fancy, plate them atop a swirl of garlicky aioli or a simple mixed greens salad for elegant dinner party fare.
Make Ahead and Storage
Storing Leftovers
Tuck cooled crab cakes into an airtight container and refrigerate for up to two days. Keep the lemon butter drizzle in a separate container so you can refresh the cakes right before serving—they’ll taste just as crave-worthy the next day!
Freezing
If you’d like to make Cheddar Bay Crab Cakes with Lemon Butter Drizzle ahead, freeze unfried patties on a parchment-lined tray until firm, then transfer to a freezer-safe bag for up to three months. When you’re ready, thaw in the fridge and cook as directed for the freshest flavor and best texture.
Reheating
Reheat crab cakes in a 350°F oven for 10-12 minutes, or until warmed through and crisp on the outside. Avoid microwaving, which can make the biscuit base soggy. Warm the lemon butter drizzle separately and spoon it generously over the cakes just before serving.
FAQs
Can I use canned crab meat instead of lump crab?
Absolutely, though lump crab has a sweeter flavor and more satisfying texture. If you use canned, try to find one labeled “jumbo lump” and drain it well before adding to the mixture.
Is it possible to bake these crab cakes instead of frying?
Yes! Arrange your shaped crab cakes on a parchment-lined baking sheet, spritz with a little oil, and bake at 400°F for about 12-15 minutes, flipping halfway. The texture will be slightly different but still delicious.
Can I make Cheddar Bay Crab Cakes with Lemon Butter Drizzle gluten free?
Definitely! Substitute your favorite gluten-free biscuit mix and double-check your seasonings for hidden gluten. The results are still wonderfully tender and tasty.
What’s the best way to keep the crab cakes from falling apart?
Chilling the shaped patties before cooking is the secret to crab cakes that hold together beautifully. Be gentle when flipping, and avoid overcrowding the pan for easiest handling.
Can I double this recipe for a crowd?
Yes, you can double or even triple all the ingredients to feed a party. Just be sure to cook in batches so you don’t overcrowd the pan, ensuring each cake gets that signature crispy crust.
Final Thoughts
I can’t wait for you to bite into these Cheddar Bay Crab Cakes with Lemon Butter Drizzle—the combination of cheesy biscuit goodness, sweet crab, and that zingy drizzle is unforgettable. If you’re craving a dish that feels both indulgent and effortless, this is it. Even better, sharing these crab cakes always sparks big smiles and lots of recipe requests, so get ready to be the new crab cake hero in your kitchen!
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Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe
- Total Time: 25 minutes
- Yield: 6 crab cakes 1x
- Diet: Non-Vegetarian
Description
These Cheddar Bay Crab Cakes with a delightful Lemon Butter Drizzle are a seafood lover’s dream. Packed with flavor from cheddar cheese, spices, and lump crab meat, these crab cakes are pan-fried to golden perfection and served with a tangy lemon butter sauce.
Ingredients
Main Ingredients:
- 1 (6 oz) package Cheddar Bay biscuit mix (plus seasoning packet)
- 1/3 cup whole milk
- 1/2 cup shredded sharp cheddar cheese
- 1 large egg
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley
- 1/2 pound lump crab meat (picked over for shells)
- 2 tablespoons butter (for pan-frying)
For the Lemon Butter Drizzle:
- 4 tablespoons unsalted butter, melted
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley
Instructions
- In a large bowl, combine the biscuit mix (reserving the seasoning packet), milk, and cheddar cheese. In a separate bowl, whisk together the egg, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, black pepper, Worcestershire sauce, and parsley. Add the wet ingredients to the biscuit mixture and stir to combine.
- Gently fold in the crab meat, being careful not to break it up too much. Shape the mixture into 6 equal patties.
- Heat the butter in a large skillet over medium heat. Add the crab cakes and cook for 4–5 minutes per side, or until golden brown and cooked through.
- To make the lemon butter drizzle, whisk together the melted butter, lemon juice, garlic powder, and parsley in a small bowl.
- Drizzle the lemon butter over the warm crab cakes before serving.
Notes
- For extra crispiness, chill the formed patties for 15–20 minutes before pan-frying.
- Serve with a side salad or roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 220
- Sugar: 1g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 85mg
