If you’re craving a dish that perfectly balances rich, cheesy goodness with the fresh, flaky sweetness of crab, then you are going to fall head over heels for this Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe. These crab cakes capture that iconic Cheddar Bay biscuit flavor we all love, combined with tender lump crab meat and a zesty, buttery lemon drizzle that takes them over the top. Whether you’re serving them as an appetizer at your next gathering or indulging in a special weeknight dinner, they’re guaranteed to be a crowd-pleaser that feels both comforting and delightfully upscale.
Ingredients You’ll Need
Every ingredient here works together to create a tapestry of flavor and texture — from the sharp cheddar that melts into the crab mixture, to the fresh herbs adding a burst of brightness. These simple yet essential ingredients will ensure your crab cakes come out perfectly tender inside with a golden crust on the outside.
- Lump crab meat: Picked over carefully for shells, this is the star bringing that sweet, ocean-fresh flavor and a flaky texture.
- Cheddar Bay biscuit mix: The secret to that distinctive buttery, garlicky base that adds moisture and binds beautifully.
- Shredded sharp cheddar cheese: Injects bold, tangy cheesiness that melts into every bite.
- Large egg: Acts as the perfect binder so the crab cakes hold their shape without becoming dense.
- Mayonnaise: Adds creaminess, moisture, and helps keep the crab delicate and tender.
- Sour cream: A little tang that balances the richness and adds subtle moisture.
- Dijon mustard: Offers a touch of sharpness and depth of flavor to complement the seafood.
- Fresh lemon juice: Brings brightness and a bit of acidity to brighten the overall flavor profile.
- Old Bay seasoning: The quintessential seafood seasoning that amplifies the savory notes with just the right amount of spice.
- Chopped fresh parsley: Fresh and herbaceous, adding color and a mild bite to freshen every mouthful.
- Thinly sliced green onions: A crisp, oniony crunch that lends subtle sharpness and freshness.
- Unsalted butter (for frying): Essential for a golden, perfectly caramelized crust on the crab cakes.
- Lemon Butter Drizzle: Melted butter mixed with lemon juice, garlic powder, and a pinch of salt to crown the dish with a zesty, smooth finish.
How to Make Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe
Step 1: Mix the Crab Cake Ingredients
In a large bowl, gently combine the lump crab meat with the Cheddar Bay biscuit mix, shredded cheddar, beaten egg, mayonnaise, sour cream, Dijon mustard, fresh lemon juice, Old Bay seasoning, chopped parsley, and green onions. Be careful to fold everything together without breaking up the crab too much — you want those big juicy chunks to shine in every bite.
Step 2: Shape and Chill the Crab Cakes
Form the mixture into 6 to 8 crab cakes, each about half an inch thick. Place them on a parchment-lined tray and pop them into the fridge for 20 to 30 minutes. This step is crucial because chilling helps the cakes hold their shape when cooking, making sure they stay intact and just right.
Step 3: Cook the Crab Cakes
Heat the unsalted butter in a large skillet over medium heat. Carefully add the crab cakes and cook for 3 to 4 minutes per side. You’re looking for a gorgeous golden brown crust that adds a delightful crunch while keeping the inside tender and flavorful. This stovetop method gives you complete control over how nicely they brown without overcooking the crab.
Step 4: Prepare the Lemon Butter Drizzle
While the crab cakes are finishing up, melt butter in a small saucepan over low heat. Stir in fresh lemon juice, garlic powder, and a pinch of salt. Keep this sauce warm — it’s going to be the bright, buttery finishing touch that perfectly complements the savory crab cakes.
Step 5: Drizzle and Serve
Plate your hot crab cakes, then generously drizzle the warm lemon butter sauce over them right before serving. This combination delivers that beautiful balance of rich butteriness with a fresh, zesty kick that keeps every bite exciting.
How to Serve Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe
Garnishes
Fresh herbs like chopped parsley or chives add a burst of green that looks stunning and enhances freshness. A wedge of lemon on the side is also perfect for guests who want an extra splash of citrus. For a little crunch, sprinkle thin slices of green onion or even a few toasted breadcrumbs.
Side Dishes
These crab cakes pair beautifully with light, crisp sides that won’t overpower the delicate seafood flavor. Think a simple mixed green salad with vinaigrette, creamy coleslaw, or even roasted asparagus. If you want to go classic, a bowl of buttery mashed potatoes or garlic roasted potatoes creates a hearty, comforting companion.
Creative Ways to Present
Want to wow your guests? Serve your Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe on a bed of arugula tossed in lemon vinaigrette for peppery contrast. For a fun twist, turn them into sliders with soft brioche buns and a tangy aioli. They’re even fantastic served atop avocado slices or in lettuce wraps for a lighter, fresh bite.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place the crab cakes in an airtight container and refrigerate for up to 2 days. Make sure they cool completely before storing to keep the texture from becoming soggy. They’re still delicious cold or reheated gently.
Freezing
These crab cakes freeze well before cooking. Place individually shaped crab cakes on a lined baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container for up to 1 month. When you’re ready, cook directly from frozen, adding a minute or two to the cooking time.
Reheating
Reheat leftover crab cakes gently in a skillet over low heat with a touch of butter to re-crisp the crust without drying out the crab. Alternatively, a quick bake in the oven at 350°F for about 8 minutes works well. Avoid microwaving when possible, as it can make them rubbery.
FAQs
Can I use canned crab meat instead of lump crab meat?
While fresh lump crab meat offers the best texture and flavor, good-quality canned crab meat can be used in a pinch. Just be sure to drain it well and pick through for any shell bits before mixing into your crab cake batter.
Is there a way to make these crab cakes gluten-free?
You can substitute the Cheddar Bay biscuit mix with a gluten-free biscuit or cracker mix, or even use almond flour combined with gluten-free breadcrumbs. Just make sure your seasoning and other ingredients are gluten-free as well.
What’s the best way to get a crispy crust without deep frying?
Pan-frying in butter over medium heat, as outlined in the recipe, is the perfect method for crispy edges and a golden exterior without the mess of deep-frying. Make sure to let the crab cakes chill first so they hold their shape during cooking.
Can I bake the crab cakes instead of frying?
Absolutely! Baking at 400°F for 15 to 18 minutes works well, especially if you want a lighter option. Just spray the crab cakes lightly with cooking oil beforehand to encourage browning.
What can I serve with the lemon butter drizzle if I want a variation?
You can experiment with adding fresh herbs, such as dill or tarragon, or a touch of honey to the lemon butter drizzle for a sweet and savory twist. A splash of white wine or a pinch of cayenne pepper can also add exciting layers of flavor.
Final Thoughts
Your kitchen deserves a dish that feels both special and utterly comforting, and this Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe is exactly that. From the incredible flavors packed inside each cake to the bright, buttery drizzle that ties everything together, it’s one of those dishes you’ll want to make again and again. So go ahead, gather your ingredients, invite some friends over, and create a meal that’s bursting with warmth, flavor, and that undeniable Cheddar Bay charm.
Print
Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6–8 crab cakes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Description
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a savory seafood appetizer inspired by Red Lobster’s famous Cheddar Bay biscuits. Packed with lump crab meat, sharp cheddar cheese, and a flavorful blend of seasonings, these crab cakes are pan-fried to a golden crisp and topped with a zesty lemon butter sauce for an irresistible finish.
Ingredients
Crab Cakes
- 2 cups lump crab meat (picked over for shells)
- 1 cup Cheddar Bay biscuit mix (such as Red Lobster mix)
- ½ cup shredded sharp cheddar cheese
- 1 large egg (beaten)
- ¼ cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning
- 2 tablespoons chopped fresh parsley
- 2 green onions (thinly sliced)
- 1 tablespoon unsalted butter (for frying)
Lemon Butter Drizzle
- 3 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- ½ teaspoon garlic powder
- Pinch of salt
Instructions
- Prepare the crab mixture: In a large bowl, combine the lump crab meat, Cheddar Bay biscuit mix, shredded cheddar cheese, beaten egg, mayonnaise, sour cream, Dijon mustard, lemon juice, Old Bay seasoning, chopped parsley, and sliced green onions. Gently fold all ingredients together until just combined, being careful not to break up the crab meat.
- Shape the crab cakes: Form the mixture into 6 to 8 patties, each about ½ inch thick. Place them on a parchment-lined tray and refrigerate for 20 to 30 minutes to help them hold their shape during cooking.
- Cook the crab cakes: Heat 1 tablespoon of unsalted butter in a large skillet over medium heat. Add the crab cakes and cook for 3 to 4 minutes on each side or until they are golden brown and heated through.
- Make the lemon butter drizzle: While the crab cakes cook, melt 3 tablespoons of unsalted butter in a small saucepan over low heat. Stir in the fresh lemon juice, garlic powder, and a pinch of salt. Keep warm until ready to use.
- Serve: Drizzle the warm lemon butter sauce over the cooked crab cakes and serve immediately for a fresh, flavorful seafood appetizer.
Notes
- Serve with a side salad or coleslaw for a complete meal.
- For extra crispiness, lightly coat the crab cakes in panko breadcrumbs before frying.
- You can bake the crab cakes at 400°F (200°C) for 15–18 minutes as a healthier alternative to frying.
- Be careful when folding the crab meat to avoid breaking up the lumps too much, preserving the texture.
