Cheddar Bay Crab Cakes with Lemon Butter Drizzle

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Golden and crisp on the outside, tender and brimming with sweet crab on the inside—Cheddar Bay Crab Cakes with Lemon Butter Drizzle deliver indulgent comfort with a tangy finish. Whether you’re hosting a cozy dinner or treating yourself on a quiet night in, these crab cakes feel luxurious without the fuss.

Inspired by the flavors of the famous Cheddar Bay biscuits, these cakes are studded with sharp cheddar and hints of garlic. The zesty lemon butter sauce adds a vibrant brightness that cuts through the richness, elevating each bite into something crave-worthy. This dish balances creamy, crispy, and citrusy in a way that will have you licking the plate.

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Ingredients for this Cheddar Bay Crab Cakes with Lemon Butter Drizzle

For the Crab Cakes:

• 1 lb lump crab meat (picked over for shells)
• 1 cup crushed Cheddar Bay biscuit mix (or similar seasoned biscuit mix)
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup mayonnaise
• 1 large egg
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp Old Bay seasoning
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon juice
• 2 tbsp unsalted butter (for frying)
• Olive oil as needed (for frying)

For the Lemon Butter Drizzle:

• 4 tbsp unsalted butter
• 1 tbsp lemon juice
• 1/2 tsp lemon zest
• Salt to taste
• Chopped fresh parsley (for garnish)

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Step 1: Prep the Crab Cake Mixture

In a large mixing bowl, combine the lump crab meat, crushed Cheddar Bay biscuit mix, cheddar cheese, mayonnaise, egg, Dijon mustard, garlic powder, Old Bay seasoning, chopped parsley, and lemon juice. Use a spatula or your hands to gently fold the mixture until fully incorporated without breaking up the crab too much.

Step 2: Form the Cakes

Shape the mixture into 6-8 patties, depending on your preferred size. Place them on a tray and refrigerate for at least 20-30 minutes. This helps them firm up and hold together during cooking.

Step 3: Pan Fry to Golden Perfection

Heat the unsalted butter and a drizzle of olive oil in a skillet over medium heat. Once hot, add the crab cakes in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes per side or until golden brown and crispy. Remove and let them rest on paper towels to drain excess oil.

Step 4: Make the Lemon Butter Drizzle

In a small saucepan over low heat, melt the butter. Stir in the lemon juice, lemon zest, and a pinch of salt. Heat just until warmed through, then remove from heat.

Step 5: Serve and Garnish

Plate the warm crab cakes and generously drizzle with the lemon butter sauce. Sprinkle fresh parsley over the top and serve with lemon wedges on the side if desired.

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Frequently Asked Questions

How do I prevent crab cakes from falling apart?

Chilling the patties before frying helps them hold their shape. Also, make sure the mixture isn’t too wet. If it is, add a bit more biscuit mix.

Can I bake these instead of frying?

Yes! Bake at 400°F (200°C) for 12-15 minutes on a greased or parchment-lined baking sheet, flipping once halfway through.

Can I use imitation crab meat?

You can, though the texture and flavor will differ. Use flake-style imitation crab for best results.

What sides pair well with Cheddar Bay Crab Cakes?

A crisp slaw, garlic roasted potatoes, or a simple green salad with vinaigrette complement the richness beautifully.

Can I make the mixture ahead of time?

Absolutely. Prepare the mixture up to 24 hours in advance and store it covered in the fridge. Shape and cook when ready.

Is the lemon butter drizzle necessary?

While optional, it adds a bright, zesty finish that cuts through the savory richness. You could also substitute with a herbed aioli or remoulade.

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