If you love cheddar bay biscuits and crab cakes, this recipe is going to blow your mind! These Cheddar Bay Crab Cakes combine tender, flaky crab meat with a cheesy, buttery biscuit-inspired crust and are finished with a rich lemon butter drizzle. Think restaurant-quality crab cakes, but even better because they’re homemade!
Whether you’re serving them as a fancy appetizer or a main course, these golden, crispy, and flavor-packed crab cakes are sure to impress.
Why You’ll Love This Recipe
- Bursting with flavor – Buttery, cheesy, garlicky, and loaded with crab!
- Crispy on the outside, tender on the inside – Perfectly balanced texture.
- Easy to make – No deep-frying required.
- Lemon butter drizzle – A simple sauce that takes these to the next level.
Ingredients
(Full list of ingredients in the recipe card below!)
For the Crab Cakes:
- Lump crab meat – Fresh or canned, but go for high quality.
- Cheddar Bay biscuit mix – Adds cheesy, garlicky flavor.
- Eggs – Helps bind everything together.
- Mayonnaise – Keeps the cakes moist.
- Dijon mustard – Adds a little tang.
- Old Bay seasoning – A must-have for crab cakes!
- Garlic powder & onion powder – Extra depth of flavor.
- Parsley – For freshness.
- Panko breadcrumbs – For extra crispiness.
- Butter – Because everything’s better with butter!
For the Lemon Butter Drizzle:
- Butter – Melted and rich.
- Lemon juice & zest – Brightens up the dish.
- Garlic – Because why not?
- Paprika – Just a hint for color and warmth.
Directions
Step 1: Prepare the Crab Cake Mixture
In a large bowl, gently mix crab meat, Cheddar Bay biscuit mix, eggs, mayo, Dijon mustard, Old Bay seasoning, garlic powder, onion powder, and parsley until just combined. Be careful not to break up the crab too much!
Step 2: Shape & Chill
Form the mixture into patties (about ½ inch thick) and place them on a parchment-lined plate. Cover and chill for 30 minutes—this helps them hold their shape when cooking.
Step 3: Sear the Crab Cakes
Heat butter and a little olive oil in a skillet over medium heat. Cook the crab cakes for 3-4 minutes per side, until golden brown and crispy. Transfer to a plate and keep warm.
Step 4: Make the Lemon Butter Drizzle
In the same pan, melt butter, then add garlic, lemon juice, lemon zest, and a pinch of paprika. Stir for 1 minute, then remove from heat.
Step 5: Serve & Enjoy!
Drizzle the warm lemon butter sauce over the crab cakes and sprinkle with extra parsley. Serve immediately!
Expert Tips & Tricks
- Use fresh crab meat if possible—it makes a huge difference!
- Don’t overmix the crab cake mixture; you want chunks of crab.
- Chill the patties before cooking to prevent them from falling apart.
- For extra crispiness, broil the crab cakes for 2 minutes after pan-searing.
Recipe Variations & Substitutions
- Baked Version – Bake at 375°F for 15-18 minutes until golden brown.
- Air Fryer Option – Cook at 375°F for 10-12 minutes, flipping halfway.
- Spicy Kick – Add a dash of cayenne or hot sauce to the mix.
- No biscuit mix? Use 1/4 cup flour + 1/4 cup shredded cheddar + 1/2 tsp garlic powder.
Serving & Pairing Suggestions
- Side Salad – A fresh arugula or Caesar salad pairs beautifully.
- Coleslaw – Adds a nice crunch and balance.
- Garlic Mashed Potatoes – Creamy, buttery, and perfect with the crab cakes.
- Chilled White Wine – A crisp Chardonnay or Sauvignon Blanc is a great match!
Storage & Reheating Tips
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap uncooked crab cakes individually and freeze for up to 2 months.
- Reheat: Warm in a 350°F oven for 10 minutes or in a skillet for crispiness.
FAQs
1. Can I use canned crab meat?
Yes, but fresh lump crab meat will give you the best flavor and texture!
2. What can I use instead of Cheddar Bay biscuit mix?
You can use a mix of breadcrumbs, shredded cheddar, and extra garlic powder.
3. How do I prevent my crab cakes from falling apart?
Make sure to chill the mixture before cooking and don’t flip them too early.
4. Can I make these ahead of time?
Absolutely! Form the patties and refrigerate for up to 24 hours before cooking.
In Conclusion
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are everything you love about seafood—crispy, cheesy, buttery, and packed with flavor. Whether for a special dinner or a fun appetizer, they’re guaranteed to be a hit!
Are you making these tonight? Let me know how they turn out!
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Cheddar Bay Crab Cakes with Lemon Butter Drizzle – A Restaurant-Worthy Delight!
- Prep Time: 15 minutes (plus 30 minutes chilling time)
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 6 servings (normal) 1x
- Category: Appetizer, Main Course
- Method: Pan-Fried or Baked
- Cuisine: American, Seafood
Description
These Cheddar Bay Crab Cakes are a perfect blend of lump crab meat, savory Cheddar Bay biscuit crumbs, and zesty Old Bay seasoning, pan-fried to crispy perfection. Topped with a buttery lemon drizzle, they’re bursting with flavor and taste like a high-end seafood restaurant dish—but made right at home! Perfect for appetizers, brunch, or a light dinner, these crab cakes are easy to make and guaranteed to impress.
Ingredients
For the Crab Cakes
- 1 lb lump crab meat (fresh or canned, drained well)
- 1 cup Cheddar Bay biscuit crumbs (from pre-made biscuits or mix, baked and crumbled)
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup mayonnaise
- 1 egg, beaten
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice
- 1/4 cup panko breadcrumbs (for extra crispiness, optional)
- 2 tbsp butter (for pan-frying)
- 2 tbsp olive oil (for pan-frying)
For the Lemon Butter Drizzle
- 3 tbsp unsalted butter, melted
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp Old Bay seasoning
Instructions
Step 1: Make the Crab Cake Mixture
- In a large bowl, combine crab meat, Cheddar Bay biscuit crumbs, shredded cheddar, parsley, and seasonings (Old Bay, garlic powder, onion powder, paprika).
- In a separate small bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, and lemon juice.
- Pour the wet ingredients into the crab mixture and gently fold everything together until just combined. Be careful not to overmix, keeping the crab meat intact.
- If the mixture feels too wet, add a bit of panko breadcrumbs until the texture is firm enough to shape.
Step 2: Shape & Chill
- Form the mixture into 6–8 crab cakes, about ¾-inch thick.
- Place them on a plate or baking sheet and refrigerate for 30 minutes to help them hold their shape.
Step 3: Cook the Crab Cakes
Pan-Fry Method:
7. Heat 2 tbsp butter and 2 tbsp olive oil in a large skillet over medium heat.
8. Place crab cakes in the pan and cook for 3–4 minutes per side, until golden brown and crispy.
Oven-Baked Method:
9. Preheat oven to 400°F (200°C). Place crab cakes on a greased baking sheet and bake for 12–15 minutes, flipping halfway through.
Step 4: Make the Lemon Butter Drizzle
- In a small bowl, whisk together melted butter, lemon juice, garlic powder, and Old Bay seasoning.
- Drizzle over warm crab cakes before serving.
Notes
- Want Extra Crisp? Dust crab cakes lightly with panko before frying.
- Make-Ahead: Crab cakes can be shaped and refrigerated up to 24 hours in advance before cooking.
- Air Fryer Option: Cook at 375°F (190°C) for 10–12 minutes, flipping halfway.
- Serving Ideas: Serve with tartar sauce, remoulade, or a simple lemon aioli.
Nutrition
- Serving Size: 1 crab cake
- Calories: 240
- Sugar: 1g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 80mg