If you love the rich, savory taste of classic crab cakes, this Cheddar Bay Crab Cakes with Lemon Butter Drizzle recipe will take your seafood cravings to an entirely new level. Tender lumps of crab meat, sharp Cheddar Bay biscuit flavors, and a golden, buttery crust make every bite absolutely irresistible. The tangy lemon butter drizzle ties everything together, giving the dish a fresh, restaurant-quality finish. I first made these for a weekend dinner party, and everyone thought they came straight from a coastal bistro. The combination of cheesy, herbed biscuit mix and delicate crab is nothing short of perfection—crispy on the outside, tender and flavorful on the inside.
Why You’ll Love This Recipe
These crab cakes combine the comfort of Cheddar Bay biscuits with the elegance of fresh seafood. They’re quick to prepare, bursting with flavor, and can be served as an appetizer or main dish. The lemon butter drizzle adds a silky brightness that balances the richness of the crab and cheese beautifully. Best of all, this recipe is simple enough for weeknights yet impressive enough for guests.
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Cheddar Bay Crab Cakes with Lemon Butter Drizzle: A Luxurious Twist on a Coastal Classic
- Total Time: 30 minutes
- Yield: 8 crab cakes
- Diet: Halal
Description
These Cheddar Bay Crab Cakes combine the savory flavor of lump crab meat with the cheesy, garlicky goodness of Cheddar Bay biscuits, finished with a luscious lemon butter drizzle for a restaurant-quality seafood dish at home.
Ingredients
- 1 lb lump crab meat, picked over for shells
- 1 cup Cheddar Bay biscuit mix (such as Red Lobster brand)
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/2 tsp garlic powder
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- 2 tbsp butter (for frying)
- 2 tbsp olive oil (for frying)
For Lemon Butter Drizzle:
- 1/4 cup unsalted butter, melted
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp garlic powder
- 1 tsp chopped parsley (optional)
Instructions
- In a large bowl, combine biscuit mix, cheddar cheese, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, parsley, and lemon juice. Mix until well combined.
- Gently fold in the crab meat, being careful not to break up the lumps.
- Form the mixture into 8 crab cakes and place them on a parchment-lined tray. Chill for 15–20 minutes to help them firm up.
- Heat butter and olive oil in a large skillet over medium heat.
- Cook the crab cakes for 3–4 minutes per side, or until golden brown and heated through.
- Meanwhile, make the lemon butter drizzle: combine melted butter, lemon juice, lemon zest, garlic powder, and parsley in a small bowl.
- Drizzle the warm lemon butter sauce over the crab cakes just before serving.
- Serve with lemon wedges and extra parsley for garnish.
Notes
- For extra flavor, sprinkle additional cheddar and Old Bay seasoning on top before serving.
- Use high-quality lump crab meat for the best texture and taste.
- Can be baked at 400°F (200°C) for 12–15 minutes instead of frying for a lighter version.
- Pairs beautifully with coleslaw or roasted vegetables.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Lump crab meat: The star ingredient—sweet, tender, and full of flavor. Always pick through it for any shells before mixing.
Cheddar Bay biscuit mix: Brings in buttery, garlicky, and cheesy flavor while acting as the perfect binder. It gives the crab cakes a light, fluffy texture with a crispy crust.
Egg: Helps bind the ingredients and keep the crab cakes tender and moist.
Mayonnaise: Adds creaminess and ensures the cakes stay soft inside. I once tried substituting with Greek yogurt, and it worked wonderfully for a lighter version.
Dijon mustard: Provides a touch of tang that complements the crab and cheese perfectly.
Old Bay seasoning: A must for authentic coastal flavor—savory, slightly spicy, and aromatic.
Garlic powder: Adds subtle depth and enhances the biscuit mix’s natural flavors.
Lemon juice: Freshly squeezed for brightness and a hint of acidity that balances the richness.
Fresh parsley: Brings a pop of color and freshness to the mixture.
Butter: Used both in the biscuit mix and the lemon drizzle, giving everything a luxurious, silky finish.
Cheddar cheese: Adds sharpness and melts into the crab cakes for extra richness.
Panko breadcrumbs: Create a crispy exterior without overpowering the delicate crab flavor.
For the Lemon Butter Drizzle: Melted butter, lemon juice, garlic, and a pinch of salt whisked together for a smooth, glossy finish.
Directions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, combine the Cheddar Bay biscuit mix, crab meat, beaten egg, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, lemon juice, and chopped parsley. Gently fold in shredded cheddar cheese until just combined—avoid overmixing to keep the crab intact.
Form the mixture into patties, about ½ inch thick, and place them on the prepared baking sheet. Lightly coat the tops with panko breadcrumbs for a golden, crispy finish. Bake for 12–15 minutes, or until the crab cakes are golden brown and firm to the touch.
While the crab cakes bake, prepare the Lemon Butter Drizzle. In a small saucepan, melt butter over low heat, then whisk in lemon juice and minced garlic until smooth. Drizzle over the hot crab cakes just before serving.
Serve warm with a sprinkle of fresh parsley and lemon wedges on the side. I’ve also tried topping them with a bit of creamy aioli—an indulgent touch that pairs beautifully with the tangy lemon butter.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe makes 8 crab cakes, serving 4 people as a main course or 6–8 as an appetizer. Total time: 30 minutes—15 minutes prep, 15 minutes baking.
Storage/reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 375°F (190°C) oven for 8–10 minutes until warmed through and crisp again. Avoid microwaving to prevent sogginess. You can also freeze them (before or after baking) for up to 2 months. To reheat from frozen, bake at 375°F for about 15–18 minutes.
Variations and Customizations
Spicy Kick: Add diced jalapeños or a dash of cayenne pepper for extra heat.
Cajun Crab Cakes: Replace Old Bay with Cajun seasoning for a Southern twist.
Mini Crab Cakes: Make bite-sized versions for party appetizers—just reduce the baking time to 8–10 minutes.
Air Fryer Version: Cook at 375°F for 10–12 minutes for a crispy, lower-oil alternative.
Lobster or Shrimp Substitute: Use chopped lobster or shrimp in place of crab for a decadent variation.
Gluten-Free Option: Substitute the biscuit mix with a gluten-free baking mix and gluten-free breadcrumbs.
Cheese Upgrade: Mix in a little Gruyère or Monterey Jack for a more complex flavor.
Herb Lovers’ Style: Add fresh dill, chives, or tarragon to the batter for a fragrant finish.
FAQs
Can I use canned crab meat?
Yes, but fresh lump crab meat provides the best flavor and texture.
How do I keep the crab cakes from falling apart?
Make sure to use enough binder (egg and mayonnaise) and chill the formed cakes for 10 minutes before baking if they feel too soft.
Can I fry these instead of baking?
Absolutely—pan-fry in butter or oil over medium heat for about 3 minutes per side until golden brown.
Can I make them ahead of time?
Yes, you can form the patties, cover, and refrigerate them for up to a day before baking.
What can I serve with these crab cakes?
They pair beautifully with coleslaw, roasted vegetables, or a simple green salad.
Can I use imitation crab?
You can, but the texture and flavor will differ—it’s best with real crab.
How do I prevent them from being too greasy?
Use just enough butter or oil to coat the pan if frying, or bake them for a lighter version.
Can I skip the cheese?
Yes, but the Cheddar Bay mix flavor is enhanced by the cheese—it’s highly recommended.
What makes Cheddar Bay biscuit mix special?
It adds buttery, garlicky, and cheesy flavor that perfectly complements the sweet crab.
How do I make the lemon butter thicker?
Simmer it for a few minutes to reduce and thicken naturally.
Conclusion
Cheddar Bay Crab Cakes with Lemon Butter Drizzle deliver the perfect combination of buttery, savory, and citrusy flavors in every bite. They’re crisp on the outside, tender within, and topped with a velvety drizzle that elevates them from simple seafood patties to gourmet fare. Whether you serve them as a main course, appetizer, or part of a festive spread, they’re sure to impress. I’ve made these countless times, and they never fail to earn rave reviews—once you try them, they’ll become a signature dish in your kitchen.
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