Get ready to fall in love with Cheddar Bay Crab Cakes with Lemon Butter Drizzle—a dish that effortlessly marries the best coastal flavors with a big, cheesy Southern hug. Each bite boasts tender, sweet crab tucked inside golden biscuit-crusted cakes, all kissed with a creamy, citrusy melted butter sauce. It’s that comfort-meets-luxury combo that’s perfect for a weeknight treat, but impressive enough for special gatherings. Whether you serve these as elegant appetizers or a show-stopping main, you’ll find yourself wanting to make them again and again!
Ingredients You’ll Need
The magic of Cheddar Bay Crab Cakes with Lemon Butter Drizzle is all in the harmony of humble yet punchy ingredients. Each one brings a distinct note—crab for sweetness, biscuit mix for texture, sharp cheddar for depth, and that lush, buttery drizzle for the finishing zing. Gather these pantry favorites, and watch how every element comes together for irresistible flavor and color.
- 1 pound lump crab meat: Opt for fresh, high-quality crab and pick over carefully to remove any shells for the sweetest, most tender cakes.
- 1 cup Cheddar Bay biscuit mix: This is the secret to that signature savory, herby, and impossibly fluffy texture—you’ll love the golden crust it creates.
- ½ cup shredded sharp cheddar cheese: Sharp cheddar melts smoothly and adds a punchy, cheesy bite with every forkful.
- 1 large egg: Acts as the trusty binder, holding the cakes together without making them dense.
- ⅓ cup mayonnaise: Adds richness and keeps the crab cakes delightfully moist on the inside.
- 1 tablespoon Dijon mustard: Offers a subtle tang that wakes up all the flavors.
- 1 teaspoon Worcestershire sauce: Brings a savory, umami depth to the mix.
- 1 teaspoon Old Bay seasoning: A must-have for authentic Chesapeake flavor and a whisper of spice.
- 2 tablespoons finely chopped parsley: Fresh herbs brighten up the cakes and give pops of green color.
- 1 tablespoon lemon juice: Just a touch livens up the crab and ties in the drizzle’s zesty note.
- ½ teaspoon garlic powder: Infuses each bite with gentle garlic warmth.
- 1 tablespoon melted butter: Bumps up the richness—plus, butter and crab are simply meant to be together.
- 2 tablespoons finely chopped green onion: Adds color and a sweet-onion freshness.
- Vegetable oil for pan-frying: Ensures crisp, golden edges—don’t skimp on heating the oil well!
- For the Lemon Butter Drizzle: Four tablespoons unsalted butter, one tablespoon lemon juice, ½ teaspoon garlic powder, and one teaspoon chopped parsley for that luscious, citrusy finale.
How to Make Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Step 1: Mix the Crab Cake Ingredients
Grab a large bowl and gently combine your crab meat, Cheddar Bay biscuit mix, sharp cheddar, egg, mayonnaise, Dijon, Worcestershire sauce, Old Bay, parsley, lemon juice, garlic powder, melted butter, and green onion. Use a spatula or your hands, but be extra gentle—overmixing will compact the cakes and mask that delicate crab texture. You want everything just barely united, so every taste remains light and flavorful.
Step 2: Shape and Chill
With clean hands, form the mixture into 8 cakes about 2½ inches wide—they should feel sturdy but not tightly packed. Lay them out on a parchment-lined baking sheet and let them rest in the refrigerator for 15 to 20 minutes. This quick chill helps them firm up, so they’ll hold together (and brown beautifully) when pan-fried.
Step 3: Pan-Fry Until Golden
Pour a thin layer of vegetable oil into a skillet and set it over medium heat. When the oil ripples, it’s ready! Fry the crab cakes in batches for 3 to 4 minutes per side. You’re looking for a rich golden color and that irresistible, biscuit-y crunch. Transfer finished cakes to a paper towel-lined plate to soak up any excess oil.
Step 4: Prepare the Lemon Butter Drizzle
In a small saucepan, melt the unsalted butter over low heat. Now stir in the lemon juice, garlic powder, and parsley. That fresh, herby aroma will make your kitchen smell amazing! Keep the drizzle warm off the heat, ready to pour generously over the crab cakes just before serving so every bite is infused with zesty, buttery bliss.
How to Serve Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Garnishes
A flourish of finely chopped parsley or snipped green onion really elevates the visual appeal, while a wedge of lemon on the plate adds a pop of brightness. A scattering of tiny red pepper flakes can offer a touch of color and heat for those who like things spicy. Drizzle a little extra of the lemon butter over the top right before serving for that showstopping, glossy finish!
Side Dishes
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle crave a partner that doesn’t overshadow their delicate flavors—think lightly dressed garden salads, roasted asparagus, or garlic sautéed green beans. For a heartier meal, serve them alongside creamy mashed potatoes or fluffy rice pilaf. Even a classic coleslaw offers a lovely, crisp contrast.
Creative Ways to Present
Transform these beauties into sophisticated sliders with a dollop of tangy remoulade on soft buns, or stack mini versions atop crostini for easy party bites. For a brunch twist, top each crab cake with a poached egg, then generously spoon on the lemon butter drizzle for a Benedict-inspired treat. However you plate them, they’re guaranteed to steal the show.
Make Ahead and Storage
Storing Leftovers
Once cooled, any leftover Cheddar Bay Crab Cakes with Lemon Butter Drizzle can be tightly covered and stored in the refrigerator for up to 2 days. Those savory flavors will continue to meld, making them just as delicious the next day. Keep the lemon butter drizzle in a separate airtight container.
Freezing
Crab cakes freeze surprisingly well! To freeze, lay the uncooked or cooked cakes in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag or airtight container for up to 2 months. Freeze the drizzle separately (if desired), and always label your packages for easy grabbing later.
Reheating
To reheat, warm crab cakes in a 350°F oven on a lined baking sheet for about 10 minutes if thawed (a bit longer if frozen). You can also reheat gently in a skillet with a tiny bit of oil to re-crisp the crust. For the lemon butter drizzle, simply warm gently over low heat and stir, then pour over your revived crab cakes.
FAQs
Can I substitute the Cheddar Bay biscuit mix?
If you can’t find Cheddar Bay biscuit mix, you can use a standard biscuit or baking mix and jazz it up with extra garlic powder, parsley, and a hint more cheddar. You won’t get the exact same signature flavor, but your crab cakes will still be fabulously tasty and moist.
Are Cheddar Bay Crab Cakes with Lemon Butter Drizzle gluten-free?
Traditional Cheddar Bay biscuit mix contains wheat, making these not automatically gluten-free. For a gluten-free option, substitute with your favorite gluten-free biscuit mix and double-check your other ingredients for hidden gluten sources.
Can I bake instead of pan-fry for a lighter option?
Absolutely! Arrange your formed crab cakes on a parchment-lined baking sheet, spritz the tops lightly with oil, and bake at 400°F (200°C) for 15 to 18 minutes until golden and cooked through. You’ll still get that golden brown crust, but with even less hands-on time.
What type Appetizer, Main Course
Lump crab meat yields the most flavorful, meaty texture, but backfin or even claw meat can work if you’re looking for a slightly less expensive option. Avoid canned crab when possible—fresh or high-quality refrigerated crab really makes a difference in these Cheddar Bay Crab Cakes with Lemon Butter Drizzle.
Can I make the lemon butter drizzle ahead?
Definitely! Whip up the drizzle a day ahead and refrigerate it in a small covered container. Right before serving, melt it over low heat and stir well. Pour it warm over the crab cakes for maximum flavor and shine.
Final Thoughts
There’s something truly special about treating yourself (and your lucky friends or family) to a batch of Cheddar Bay Crab Cakes with Lemon Butter Drizzle. The crispy cheese-edged exterior, succulent crab, and that dreamy butter drizzle make this recipe unforgettable. Whether it’s a big celebration or a simple dinner at home, invite a little coastal bliss to your table and see why this dish might just become your new favorite!
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Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 crab cakes (4 servings)
- Category: Appetizer, Main Course
- Method: Pan-Frying
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Cheddar Bay Crab Cakes with a delightful Lemon Butter Drizzle are a seafood lover’s dream. Packed with succulent lump crab meat and cheesy goodness, these crab cakes are pan-fried to golden perfection and served with a zesty lemon butter sauce. Perfect as an appetizer or a main course, this recipe is sure to impress your guests.
Ingredients
For the Crab Cakes:
- 1 pound lump crab meat (picked over for shells)
- 1 cup Cheddar Bay biscuit mix (dry mix only)
- ½ cup shredded sharp cheddar cheese
- 1 large egg
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 2 tablespoons finely chopped parsley
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- 1 tablespoon melted butter
- 2 tablespoons finely chopped green onion
- vegetable oil for pan-frying
For the Lemon Butter Drizzle:
- 4 tablespoons unsalted butter
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- 1 teaspoon chopped parsley
Instructions
- In a large bowl, gently mix together: the crab meat, Cheddar Bay biscuit mix, shredded cheddar, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, lemon juice, garlic powder, melted butter, and green onion until just combined. Do not overmix.
- Form the mixture into 8 crab cakes: about 2½ inches wide. Place them on a parchment-lined baking sheet and refrigerate for 15–20 minutes to help them set.
- Heat a thin layer of vegetable oil in a skillet over medium heat. Fry the crab cakes in batches for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate.
- To make the lemon butter drizzle: melt butter in a small saucepan over low heat. Stir in lemon juice, garlic powder, and parsley. Drizzle over warm crab cakes before serving.
Notes
- These crab cakes pair perfectly with a side salad or roasted vegetables.
- For a spicier version, add a pinch of cayenne to the mixture or the drizzle.
- You can also bake the crab cakes at 400°F (200°C) for 15–18 minutes for a lighter option.
Nutrition
- Serving Size: 2 crab cakes with drizzle
- Calories: 370
- Sugar: 1g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 120mg
