Cheddar Bay Crab Cakes with Lemon Butter Drizzle

If you’re a fan of cheesy, crispy crab cakes with a burst of fresh lemon butter flavor, these Cheddar Bay Crab Cakes are the perfect dish for you! Made with tender lump crab meat, buttery Cheddar Bay biscuit crumbs, and a zesty lemon butter drizzle, this recipe brings together everything you love about seafood and biscuits in one irresistible bite.

Why You’ll Love These For Cheddar Bay Crab Cakes

✔ Crispy Outside, Tender Inside – A golden, buttery crust with juicy crab meat.
✔ Cheesy & Flavorful – Cheddar Bay biscuit mix adds a unique, rich taste.
✔ Perfect for Any Occasion – Serve as an appetizer, lunch, or light dinner.
✔ Easy to Make – Comes together in just 30 minutes!

Ingredients You’ll Need For Cheddar Bay Crab Cakes

For the Crab Cakes:

• 1 lb lump crab meat (fresh or canned)
• 1 cup Cheddar Bay biscuit mix (or crushed cheddar biscuits)
• 1 egg
• ¼ cup mayonnaise
• 1 tsp Dijon mustard
• 1 tsp Old Bay seasoning
• ½ tsp garlic powder
• 1 tbsp fresh parsley, chopped
• ½ tsp lemon zest
• 2 tbsp butter, melted
• ¼ cup panko breadcrumbs (for extra crispiness)

For the Lemon Butter Drizzle:

• ¼ cup butter, melted
• 2 tbsp fresh lemon juice
• 1 tsp garlic, minced
• 1 tbsp fresh parsley, chopped

How to Make Cheddar Bay Crab Cakes

Step 1: Prepare the Crab Cake Mixture

1. In a large bowl, gently mix crab meat, Cheddar Bay biscuit crumbs, egg, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, parsley, and lemon zest.
2. Stir in melted butter to help bind the mixture.
3. If the mixture is too wet, add panko breadcrumbs gradually until it holds together.

Step 2: Shape and Chill

4. Form the mixture into 6-8 patties, about ½ inch thick.
5. Place on a baking sheet and refrigerate for 15-20 minutes to help them hold their shape.

Step 3: Cook the Crab Cakes

For Pan-Frying:

6. Heat 2 tbsp oil in a skillet over medium heat.
7. Cook crab cakes for 3-4 minutes per side, until golden brown and crispy.
8. Transfer to a plate lined with paper towels.

For Baking (Healthier Option):

6. Preheat oven to 375°F (190°C).
7. Place crab cakes on a lined baking sheet and bake for 15-18 minutes, flipping halfway.

Step 4: Make the Lemon Butter Drizzle

8. In a small saucepan, melt butter over low heat.
9. Stir in lemon juice, garlic, and parsley, then remove from heat.

Step 5: Assemble & Serve

10. Drizzle the warm lemon butter sauce over the crab cakes.
11. Serve with extra lemon wedges and a sprinkle of fresh herbs.

Serving Suggestions

• With a Side Salad – Try a crisp Caesar salad for a refreshing contrast.
• On a Sandwich – Serve on a buttery brioche bun with tartar sauce.
• With Rice or Mashed Potatoes – A hearty dinner option.

For another seafood-inspired appetizer, check out these Crab Rangoon Bombs crispy bites filled with creamy crab goodness!

How to Store & Reheat

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze uncooked crab cakes for up to 2 months.
• Reheat: Warm in a 375°F (190°C) oven for 10 minutes or in a pan over medium heat.

For more seafood recipes, try Boston Cream Pie Cupcakes a sweet treat to follow your meal!

FAQ – Cheddar Bay Crab Cakes

Cheddar Bay Crab Cakes

Cheddar Bay Crab Cakes with Lemon Butter Drizzle are crispy, cheesy, and packed with flavor. Perfect as an appetizer or a light meal!

Print Recipe Share on Facebook

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Chilling Time 15 minutes mins

Total Time 30 minutes mins

Course Appetizer

Cuisine Seafood

Servings 6 crab cakes

Calories 280 kcal

Equipment

• Skillet
• Baking Sheet

Ingredients

  

Crab Cakes

• 1 lb lump crab meat fresh or canned
• 1 cup Cheddar Bay biscuit mix or crushed cheddar biscuits
• 1 egg
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard
• 1 tsp Old Bay seasoning
• 1/2 tsp garlic powder
• 1 tbsp fresh parsley chopped
• 1/2 tsp lemon zest
• 2 tbsp butter melted
• 1/4 cup panko breadcrumbs for extra crispiness

Lemon Butter Drizzle

• 1/4 cup butter melted
• 2 tbsp fresh lemon juice
• 1 tsp garlic minced
• 1 tbsp fresh parsley chopped

Instructions

 

• In a large bowl, gently mix crab meat, Cheddar Bay biscuit crumbs, egg, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, parsley, and lemon zest.
• Stir in melted butter to help bind the mixture. If the mixture is too wet, add panko breadcrumbs gradually until it holds together.
• Form the mixture into 6-8 patties, about ½ inch thick. Place on a baking sheet and refrigerate for 15-20 minutes to help them hold their shape.
• Heat 2 tbsp oil in a skillet over medium heat. Cook crab cakes for 3-4 minutes per side, until golden brown and crispy. Transfer to a plate lined with paper towels.
• For a healthier option, preheat oven to 375°F (190°C). Place crab cakes on a lined baking sheet and bake for 15-18 minutes, flipping halfway.
• In a small saucepan, melt butter over low heat. Stir in lemon juice, garlic, and parsley, then remove from heat.
• Drizzle the warm lemon butter sauce over the crab cakes. Serve with extra lemon wedges and a sprinkle of fresh herbs.

Notes

For extra crunch, coat the crab cakes lightly in more panko before cooking. Serve with tartar sauce or garlic aioli for dipping!

Keyword Crab Cakes

Conclusion: For Cheddar Bay Crab Cakes

These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a restaurant-quality dish that’s crispy, cheesy, and bursting with flavor. Whether served as an appetizer, lunch, or light dinner, they’re always a hit!

For another easy and delicious seafood recipe, check out Puff Pastry Apple Pie a flaky, fruity dessert to complement your meal!

✨ Make these crab cakes today and enjoy a bite of coastal-inspired deliciousness! 🦀🧀🍋

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