Hey friend! If you’re craving a dish that’s both elegant and comforting, these Cheddar Bay Crab Cakes with Lemon Butter Drizzle are everything you need. They’re crispy on the outside, tender and flavorful on the inside, and the lemon butter drizzle just takes them to a whole new level of deliciousness. Whether you’re making them for a special occasion or just because, these crab cakes will make anyone feel like they’re dining at a fancy restaurant.
Why You’ll Love This Recipe?
These crab cakes are the perfect balance of rich, savory crab, buttery goodness, and a hint of lemony brightness. The addition of Cheddar Bay Biscuit mix gives them that extra cheesy, fluffy texture that elevates them from ordinary to extraordinary. And don’t get me started on that lemon butter drizzle—it’s silky, tangy, and the perfect complement to the richness of the crab cakes. Plus, they’re surprisingly easy to make!
Ingredients
Here’s what you’ll need to make these indulgent crab cakes (full list below):
- Fresh lump crab meat (drained and picked through for shells)
- Cheddar Bay Biscuit mix (yes, the kind you use for biscuits!)
- Mayonnaise
- Egg
- Dijon mustard
- Worcestershire sauce
- Old Bay seasoning (or your favorite seafood seasoning)
- Green onions (chopped)
- Fresh parsley (chopped)
- Butter (for the drizzle)
- Fresh lemon juice (for the drizzle)
- Garlic powder (for the drizzle)
- Salt and pepper
Directions
1. Prepare the Crab Cake Mixture
In a large bowl, combine the lump crab meat, Cheddar Bay Biscuit mix, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, and parsley. Gently fold everything together, being careful not to break up the crab too much. You want the chunks of crab to remain nice and large for that perfect crab cake texture.
2. Form the Crab Cakes
Using your hands or a scoop, shape the crab mixture into small patties. About 1/4 to 1/3 cup of the mixture per crab cake works well. Gently press each patty to flatten slightly and ensure it holds together.
3. Cook the Crab Cakes
Heat a bit of oil (vegetable or olive oil) in a large skillet over medium heat. Once the oil is hot, carefully place the crab cakes in the pan. Cook for about 3-4 minutes per side or until they are golden brown and crispy. Don’t overcrowd the pan—cook them in batches if needed. When done, transfer the crab cakes to a plate lined with paper towels to drain any excess oil.
4. Make the Lemon Butter Drizzle
In a small saucepan, melt the butter over medium heat. Once melted, add the fresh lemon juice, garlic powder, and a pinch of salt and pepper. Stir to combine, and let it simmer for a minute or two to allow the flavors to meld together.
5. Drizzle and Serve
Place your golden brown crab cakes on a serving platter, then drizzle with the lemon butter sauce. Garnish with additional chopped parsley and serve with extra lemon wedges on the side.
Expert Tips and Tricks
- Keep the crab chunky: Don’t overmix the crab meat—keeping it in large chunks will give the crab cakes a nice, tender texture.
- Chill the crab cakes: If you have the time, let the crab cakes chill in the fridge for 20-30 minutes before cooking. This helps them hold together better during frying.
- For extra crispy crab cakes: Before frying, you can coat the crab cakes in breadcrumbs for an even crispier texture.
Recipe Variations and Possible Substitutions
- For a spicier kick: Add a little cayenne pepper or some finely chopped jalapeños to the crab mixture for some heat.
- For a lighter version: Use light mayo or Greek yogurt in place of regular mayonnaise to cut down on the richness.
- Swap the Cheddar Bay mix: If you can’t find Cheddar Bay Biscuit mix, you can use regular biscuit mix or panko breadcrumbs, but you might want to add some shredded cheese to get that cheesy flavor.
Serving and Pairing Suggestions
These Cheddar Bay Crab Cakes are perfect for a special dinner or a seafood feast! Here are a few pairing ideas:
- Side dishes: Serve them with a crisp green salad or some roasted veggies like asparagus or Brussels sprouts.
- Sauce options: In addition to the lemon butter drizzle, you can also serve these with a tangy tartar sauce or a spicy aioli.
- Wine pairing: A light white wine, like a Chardonnay or Sauvignon Blanc, would pair wonderfully with these crab cakes. If you prefer cocktails, a refreshing gin and tonic would complement the flavors.
Storage and Reheating Tips
If you have leftovers (which is rare with these crab cakes!), you can store them in an airtight container in the fridge for up to 2 days. To reheat, gently warm them in a skillet over medium heat until they’re heated through, or pop them in the oven at 350°F (175°C) for 10-12 minutes. They’ll taste just as good the next day!
4 FAQs
1. Can I use imitation crab meat for this recipe? While real lump crab meat will give you the best flavor and texture, you can substitute imitation crab if needed. However, the texture and flavor won’t be quite the same.
2. Can I bake these crab cakes instead of frying them? Yes, you can bake them! Preheat your oven to 375°F (190°C), place the crab cakes on a baking sheet lined with parchment paper, and bake for about 12-15 minutes or until they’re golden brown and cooked through.
3. Can I freeze these crab cakes? Yes! You can freeze the crab cakes before cooking. Just place them on a baking sheet in a single layer and freeze until solid, then transfer them to a freezer bag. When you’re ready to cook, you can fry them directly from frozen—just add a few extra minutes of cooking time.
4. Can I make the lemon butter drizzle ahead of time? Yes, you can make the lemon butter drizzle ahead of time. Just store it in an airtight container in the fridge, and reheat it gently on the stove before drizzling it over the crab cakes.
Conclusion
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are the perfect combination of indulgent, flavorful, and comforting. The crispy crab cakes with the cheesy biscuit mix and the rich lemon butter drizzle make for a dish that will impress anyone. Whether you’re making them for a special dinner, a holiday meal, or just a treat for yourself, these crab cakes are sure to be a hit. Give them a try, and you’ll be hooked!
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Cheddar Bay Crab Cakes with Lemon Butter Drizzle
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Seafood, Appetizers, Main Course
- Method: Pan-fried
- Cuisine: American
Description
These Cheddar Bay Crab Cakes are crispy on the outside, tender and flavorful on the inside, and drizzled with a tangy, buttery lemon sauce. Perfect for any occasion, these crab cakes combine rich, savory crab with cheesy biscuit mix for a truly indulgent dish that’s easy to make and impossible to resist.
Ingredients
- 1 lb fresh lump crab meat (drained and picked through for shells)
- 1 box Cheddar Bay Biscuit mix (or equivalent)
- 1/4 cup mayonnaise
- 1 large egg
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning (or any preferred seafood seasoning)
- 2 green onions (chopped)
- 2 tbsp fresh parsley (chopped)
- 2 tbsp butter (for the drizzle)
- 2 tbsp fresh lemon juice (for the drizzle)
- 1/4 tsp garlic powder (for the drizzle)
- Salt and pepper (to taste)
- Optional: Fresh spinach or kale (for added veggies)
Instructions
-
Prepare the Crab Cake Mixture:
In a large bowl, combine crab meat, Cheddar Bay Biscuit mix, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, and parsley. Gently fold the mixture together to keep the crab meat in large chunks. -
Form the Crab Cakes:
Shape the crab mixture into small patties (1/4 to 1/3 cup per crab cake). Press each patty to flatten slightly and help it hold together. -
Cook the Crab Cakes:
Heat oil (vegetable or olive) in a large skillet over medium heat. Fry crab cakes for 3-4 minutes per side until golden brown and crispy. Don’t overcrowd the pan; cook in batches if needed. Drain on paper towels. -
Make the Lemon Butter Drizzle:
In a small saucepan, melt butter over medium heat. Add lemon juice, garlic powder, and a pinch of salt and pepper. Stir and simmer for 1-2 minutes. -
Drizzle and Serve:
Place crab cakes on a platter, drizzle with the lemon butter sauce, and garnish with additional parsley. Serve with lemon wedges on the side.
Notes
- Keep the crab chunky: For the best texture, avoid overmixing the crab.
- Chill the crab cakes: Let the formed crab cakes chill in the fridge for 20-30 minutes before cooking to help them hold together better.
- Breadcrumb coating: For extra crispiness, coat the crab cakes in breadcrumbs before frying.
Nutrition
- Serving Size: 2 crab cakes
- Calories: 380
- Sugar: 2g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 100mg