Cheddar Bay Crab Cakes with Lemon Butter Drizzle
If you love classic crab cakes, get ready for a serious upgrade! These Cheddar Bay Crab Cakes are everything you love about the traditional dish—tender, flavorful, and crispy—but with the added richness of cheddar bay biscuits. Each bite is packed with juicy lump crab meat, buttery cheddar goodness, and a perfect blend of spices. And let’s not forget the lemon butter drizzle—a silky, tangy finishing touch that takes these crab cakes to the next level. Whether you’re serving them as an appetizer, a main dish, or even for a fancy brunch, trust me—this recipe is a total game-changer!
Why You’ll Love Cheddar Bay Crab Cakes
Versatile
Perfect for a casual seafood dinner, a fancy brunch, or as an appetizer for a special occasion.
Budget-Friendly
Uses simple, everyday ingredients while still tasting restaurant-quality.
Quick and Easy
No complicated techniques—just mix, shape, and pan-fry for golden perfection.
Customizable
Prefer a little heat? Add cayenne or hot sauce! Want a milder version? Adjust the seasoning to your liking.
Crowd-Pleasing
Crispy on the outside, tender on the inside, and packed with rich flavors—everyone will love these!
Ingredients
Ingredients in Cheddar Bay Crab Cakes
These crab cakes come together with a mix of fresh seafood, bold seasoning, and cheesy goodness.
Lump Crab Meat: The star of the dish! Opt for fresh or high-quality canned lump crab meat for the best texture.
Cheddar Bay Biscuit Mix: Adds buttery, garlicky, and cheesy flavors, making these crab cakes extra special.
Eggs: Helps bind everything together for the perfect consistency.
Mayo & Dijon Mustard: Adds richness and a slight tang to enhance the crab’s flavor.
Old Bay Seasoning: The essential spice blend that brings the perfect balance of savory and slightly spicy notes.
Green Onions & Fresh Parsley: For a pop of freshness and color.
Panko Breadcrumbs: Gives the crab cakes their light, crispy texture.
Lemon Zest & Juice: Brightens up the flavors and enhances the seafood taste.
Ingredients in Lemon Butter Drizzle
Butter: The rich, silky base of the drizzle.
Fresh Lemon Juice: Adds tanginess to balance the richness of the butter.
Garlic: For a savory depth of flavor.
Honey: Just a touch to enhance the natural sweetness of the crab.
Instructions
Preheat Your Equipment
Preheat a skillet over medium heat and add a drizzle of oil. This ensures a perfect golden crust on your crab cakes.
Prepare the Crab Cake Mixture
In a large bowl, mix lump crab meat, cheddar bay biscuit mix, eggs, mayo, Dijon mustard, Old Bay seasoning, green onions, parsley, and panko breadcrumbs. Gently fold everything together so you don’t break up the crab too much.
Shape the Crab Cakes
Form the mixture into small patties, about ½-inch thick. If the mixture is too soft, chill them in the fridge for 15 minutes to help them hold their shape.
Cook the Crab Cakes
Heat oil in a skillet and cook the crab cakes for about 3-4 minutes per side, until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
Make the Lemon Butter Drizzle
In a small saucepan, melt butter over low heat. Add minced garlic and cook until fragrant. Stir in lemon juice, zest, and honey, whisking until smooth.
Drizzle and Serve
Drizzle the warm lemon butter sauce over the crispy crab cakes and serve immediately.
Serve and Enjoy
These are best enjoyed fresh and hot, so dig in while they’re at their absolute best!
Nutrition Facts
Servings: 4
Calories per serving: 320
Note: Nutrition values may vary based on ingredients used.
Preparation Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
How to Serve Cheddar Bay Crab Cakes
These crab cakes shine on their own, but they pair beautifully with:
- A crisp green salad with a citrus vinaigrette
- Garlic mashed potatoes for a comforting side
- Steamed asparagus or roasted veggies for a light, healthy pairing
- A remoulade sauce or tartar sauce for dipping
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Chill the mixture before frying: This helps the crab cakes hold their shape and prevents them from falling apart.
- Use a gentle touch: Avoid overmixing to keep the crab meat chunky and tender.
- Get that golden crust: Use medium heat to avoid burning while still achieving a crispy, golden exterior.
- Make them ahead: Shape the crab cakes and store them in the fridge until you’re ready to cook.
- Want to bake instead of fry? Bake at 375°F for 15-18 minutes, flipping halfway through.
FAQ’s
1. Can I use canned crab meat?
Yes! Just make sure to drain it well and pick out any excess liquid or shell pieces.
2. Can I bake these instead of frying?
Absolutely! Bake at 375°F for 15-18 minutes, flipping halfway through for even crispiness.
3. How do I keep crab cakes from falling apart?
Chilling the mixture for 15 minutes before cooking helps them hold their shape. Also, avoid overmixing!
4. Can I freeze crab cakes?
Yes! Freeze them uncooked on a baking sheet, then transfer to a sealed bag. Cook straight from frozen, adding a few extra minutes to the cooking time.
5. What’s the best dipping sauce for crab cakes?
Remoulade, tartar sauce, or a simple lemon aioli all pair beautifully.
6. Can I use a different type of cheese?
Sure! Parmesan or Gruyère would add a delicious twist.
7. How can I make them gluten-free?
Use gluten-free panko and swap the biscuit mix for a gluten-free alternative.
8. Can I add more spice?
Yes! A pinch of cayenne or a few dashes of hot sauce will give them a nice kick.
9. How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat in a skillet to maintain crispiness.
10. Can I use a different type of seafood?
Yes! Shrimp or salmon can work well as an alternative to crab.
Conclusion
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a must-try for seafood lovers! The crispy, cheesy crab cakes paired with the rich, tangy drizzle make for an irresistible bite every time. Whether you’re making them for a special dinner, a brunch, or just treating yourself, this recipe is guaranteed to impress. So go ahead—whip up a batch and enjoy every delicious bite!
PrintCheddar Bay Crab Cakes with Lemon Butter Drizzle
These Cheddar Bay Crab Cakes bring the famous bold flavors of the coast to your table. Succulent lump crab meat is gently mixed with shredded sharp cheddar, fresh herbs, and a hint of lemon and Old Bay seasoning, then pan-fried to a golden crisp. Finished with a tangy lemon butter drizzle, these cakes make a delicious appetizer or light main course.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 crab cakes
- Category: Appetizer / Seafood
- Method: Pan-frying
- Cuisine: American / Seafood
Ingredients
## For the Crab Cakes:
– 1 lb lump crab meat, checked for shells
– 1/2 cup breadcrumbs
– 1/4 cup mayonnaise
– 1 large egg, lightly beaten
– 1/4 cup shredded sharp cheddar cheese
– 2 tablespoons chopped fresh parsley
– 1 tablespoon Dijon mustard
– 1 teaspoon Old Bay seasoning
– 1/2 teaspoon lemon zest
– Salt and pepper, to taste
– 2 tablespoons all-purpose flour (optional, for binding)
– Vegetable oil or clarified butter, for frying
## For the Lemon Butter Drizzle:
– 4 tablespoons unsalted butter
– Juice of 1 lemon
– 1 clove garlic, minced (optional)
– Salt, to taste
– 1 tablespoon chopped fresh parsley (for garnish)
Instructions
1. In a large bowl, very gently toss together the crab meat, breadcrumbs, mayonnaise, egg, cheddar cheese, parsley, Dijon mustard, Old Bay seasoning, lemon zest, and a pinch each of salt and pepper. If the mixture seems too loose, sprinkle in the flour and mix lightly until just combined.
2. Shape the mixture into 8 equal-sized patties. Place the patties on a plate, cover, and chill in the refrigerator for about 30 minutes to help them firm up.
3. Meanwhile, heat about 2 tablespoons of oil or clarified butter in a large skillet over medium heat. Fry the crab cakes in batches for 3–4 minutes per side until they are golden brown and crisp. Transfer to paper towels to drain.
4. In a small saucepan over medium heat, melt the butter. Stir in the lemon juice and minced garlic (if using) and season lightly with salt. Remove from heat.
5. Drizzle the warm lemon butter over the crab cakes and garnish with additional chopped parsley.
6. Serve immediately with extra lemon wedges, if desired.
Notes
– Handle the crab meat gently to preserve its texture.
– If you prefer a firmer cake, chill the patties for an extra 10 minutes before frying.
– These cakes are best served hot and fresh. Enjoy them as an appetizer or paired with a crisp salad for a light main dish.
Nutrition
- Serving Size: 1 cake
- Calories: ~250 kcal
- Sugar: ~2 g
- Sodium: ~450 mg
- Fat: ~15 g
- Saturated Fat: ~6 g
- Unsaturated Fat: ~9 g
- Trans Fat: 0g
- Carbohydrates: ~15 g
- Fiber: ~1 g
- Protein: ~12 g
- Cholesterol: ~110 mg
