If you’re craving a showstopper seafood dish that’s equal parts comfort and pure celebration, look no further than Cheddar Bay Crab Cakes with Lemon Butter Drizzle. Each bite is loaded with sweet, tender crab, hints of garlicky Cheddar Bay biscuit magic, and a golden crust that practically begs to be smothered in luscious lemon butter. Whether you’re hosting a dinner party, planning a seaside-inspired brunch, or just indulging in a special night at home, this recipe delivers unbeatable flavor, texture, and a bright pop that keeps you coming back for more.
Ingredients You’ll Need
The ingredients for Cheddar Bay Crab Cakes with Lemon Butter Drizzle are surprisingly simple, yet every single one plays a starring role. From the signature biscuit mix to the freshness of parsley and lemon, you’re building layers of savory, zesty goodness—all with minimal fuss.
- Lump crab meat: Fresh or high quality refrigerated crab is best for juicy, meaty crab cakes (check for any shells!)
- Cheddar Bay biscuit mix: Adds a savory, garlicky, cheesy boost that takes these crab cakes from good to unforgettable; substitute biscuit mix, garlic powder, and shredded cheddar if needed.
- Mayonnaise: Locks in moisture and helps bind everything without weighing it down.
- Large egg: Essential for binding all the ingredients into perfect patties.
- Dijon mustard: A touch of sharp tanginess that elevates the richness of the crab.
- Old Bay seasoning: The classic East Coast spice that brings warmth and familiar crab cake vibes.
- Garlic powder: For an extra touch of savory depth—don’t skip it!
- Cayenne pepper (optional): Adds a subtle, lingering heat if you love a little kick.
- Lemon juice: Brightens up everything and cuts through the richness beautifully.
- Chopped fresh parsley: Brings a burst of color and fresh, herby flavor to every bite.
- Finely diced celery: Delivers a satisfying crunch and gentle freshness.
- Finely chopped green onions: Adds mild oniony zing that never overpowers.
- Unsalted butter (for frying): Makes those golden, crispy edges utterly irresistible.
- Lemon Butter Drizzle: A mix of melted unsalted butter, fresh lemon juice, lemon zest, and salt for rich, tangy finish—don’t forget the drizzle magic!
How to Make Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Step 1: Mix the Crab Cake Base
Start by gathering a big mixing bowl and your very best crab meat. Gently combine the crab with Cheddar Bay biscuit mix, mayonnaise, egg, Dijon mustard, Old Bay, garlic powder, cayenne (if you love it spicy), lemon juice, parsley, celery, and green onions. Stir with a soft touch—too much mixing can break up the lovely chunks of crab. You want everything just combined so each cake is light but holds together beautifully.
Step 2: Shape and Chill the Patties
Using your hands or a large scoop, form the mixture into 8 even patties—they should feel moist but not fall apart. Place the patties on a plate or baking sheet, then pop them in the fridge for about 15 to 20 minutes. This quick chill time makes a world of difference, helping the Cheddar Bay Crab Cakes with Lemon Butter Drizzle hold their shape later when you fry them up.
Step 3: Pan-Fry to Golden Perfection
Set a large skillet over medium heat and melt the 2 tablespoons of butter until it just begins to sizzle. Add your chilled crab cakes in batches so you don’t crowd the pan. Cook each cake for 3 to 4 minutes per side—or until both sides are deeply golden, crisp, and your kitchen is filled with toasty, savory aromas. Use a gentle spatula flip so those glorious cakes stay intact!
Step 4: Whisk the Lemon Butter Drizzle
While the crab cakes sizzle, quickly whisk together the melted butter, fresh lemon juice, lemon zest, and a pinch of salt in a small bowl. This Lemon Butter Drizzle is the finishing touch that brings brightness, richness, and a restaurant-worthy sheen to your Cheddar Bay Crab Cakes.
Step 5: Serve and Savor
Transfer the hot crab cakes to a platter, then generously spoon or drizzle the lemon butter over each one. Sprinkle with extra parsley or a bit of lemon zest for that final flourish. Grab a fork—or your favorite sandwich bun—and dive in while they’re still warm and decadently moist!
How to Serve Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Garnishes
A little thoughtful garnish takes Cheddar Bay Crab Cakes with Lemon Butter Drizzle from simple to spectacular. Fresh chopped parsley adds a pop of green and freshness, while a scattering of lemon zest or a few extra green onion slices deliver extra color and a hint of tang. For special occasions, set out lemon wedges so everyone can customize each bite with a fresh squeeze.
Side Dishes
Pair your crab cakes with crisp coleslaw for a classic crunch, tangy pickles to cut the richness, or roasted corn on the cob for a sweet twist. For lighter vibes, a fresh green salad or steamed asparagus are perfect partners. And don’t forget—Cheddar Bay Crab Cakes with Lemon Butter Drizzle are equally happy atop a buttery brioche or potato roll for a crab cake sandwich you’ll crave all summer.
Creative Ways to Present
Stack mini cakes for a gorgeous appetizer platter or set one large cake astride a pretty swirl of Lemon Butter Drizzle for an elegant starter. For brunch or a coastal lunch, serve atop a toasted English muffin with a poached egg and an extra spoonful of sauce. Cheddar Bay Crab Cakes with Lemon Butter Drizzle shine in sliders, lettuce wraps, or piled high on a salad for a lighter meal with big flavors.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store cooled crab cakes in an airtight container in the fridge for up to three days. Keep any extra Lemon Butter Drizzle in a separate small jar or bowl so you can quickly reheat and pour just before serving. The cakes taste fantastic cold or gently warmed up!
Freezing
Crab cakes freeze beautifully—just arrange them in a single layer on a baking sheet, freeze until firm, then transfer to a zip-top bag or airtight container for up to three months. For best results, freeze before frying and cook straight from the freezer, adding a couple extra minutes to the pan or oven time.
Reheating
To bring leftovers back to their crispy, flavorful best, reheat the crab cakes in a 350°F oven or toaster oven for 8-10 minutes, or in a skillet over low heat until warmed through. If using the microwave, cover with a damp paper towel and heat in short bursts—you’ll sacrifice some crispness, but the cakes will still taste wonderful.
FAQs
Can I use canned crab meat instead of fresh?
Absolutely! While fresh or refrigerated lump crab gives the most luxurious texture, well-drained canned crab meat works in a pinch. Look for high-quality brands that are labeled “lump” or “white,” and always check for any bits of shell before mixing in.
Can I bake these instead of frying?
Yes, for a lighter preparation, simply bake the patties on a parchment-lined sheet at 400°F for 12-15 minutes, flipping halfway through. You won’t get the same deeply golden crust as pan-frying, but they’re still delicious topped with that Lemon Butter Drizzle!
Is there a gluten-free option for the biscuit mix?
There is! Substitute with your favorite gluten-free biscuit mix plus a pinch each of garlic powder and shredded cheddar. Double-check all other ingredients, and you’ll have gluten-free Cheddar Bay Crab Cakes with Lemon Butter Drizzle that everyone can enjoy.
What if I don’t have Old Bay seasoning?
No worries! Try blending a pinch each of celery salt, paprika, ground mustard, a dash of cayenne, and black pepper for a similar spice profile. The signature blend brings familiar flavor but these easy swaps keep everything on track.
Can I make these ahead for a party?
Definitely—form the cakes up to a day ahead and store them layered with parchment in the fridge. When it’s party time, just fry or bake as directed, whisk up your Lemon Butter Drizzle, and serve for a stress-free crowd-pleaser!
Final Thoughts
Now you’ve got everything you need to wow friends, family, or yourself with Cheddar Bay Crab Cakes with Lemon Butter Drizzle. There’s simply nothing like the combination of sweet crab, cheesy biscuit magic, and luscious lemon butter. Go ahead and give them a try—you’ll find yourself coming back to this recipe again and again, guaranteed!
Print
Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus chill time)
- Yield: 8 crab cakes
- Category: Main Course, Appetizer
- Method: Pan-Frying
- Cuisine: American, Coastal
- Diet: Non-Vegetarian
Description
Indulge in the savory delight of Cheddar Bay Crab Cakes with a zesty Lemon Butter Drizzle. These flavorful crab cakes are packed with lump crab meat and a blend of seasonings, paired perfectly with a tangy lemon butter sauce.
Ingredients
Main Crab Cakes:
1 pound lump crab meat, picked over for shells;
1 1/4 cups Cheddar Bay biscuit mix (or biscuit mix + garlic powder + shredded cheddar);
1/4 cup mayonnaise;
1 large egg;
1 tablespoon Dijon mustard;
1 teaspoon Old Bay seasoning;
1/2 teaspoon garlic powder;
1/4 teaspoon cayenne pepper (optional);
1 tablespoon lemon juice;
2 tablespoons chopped fresh parsley;
1/2 cup finely diced celery;
1/4 cup finely chopped green onions;
2 tablespoons unsalted butter (for frying)
Lemon Butter Drizzle:
4 tablespoons unsalted butter, melted;
1 tablespoon fresh lemon juice;
1/2 teaspoon lemon zest;
pinch of salt
Instructions
- Main Crab Cakes: In a large bowl, gently combine the crab meat, Cheddar Bay biscuit mix, mayonnaise, egg, mustard, Old Bay seasoning, garlic powder, cayenne (if using), lemon juice, parsley, celery, and green onions. Mix until just combined—do not overmix. Form into 8 patties and chill for 15–20 minutes to help them hold their shape.
- Lemon Butter Drizzle: Heat butter in a large skillet over medium heat. Cook the crab cakes for 3–4 minutes per side until golden brown and cooked through. While they cook, whisk together the melted butter, lemon juice, lemon zest, and a pinch of salt for the drizzle.
- Serve crab cakes hot, drizzled with lemon butter and a sprinkle of fresh parsley or extra lemon zest if desired.
Notes
- You can bake the crab cakes at 400°F for 12–15 minutes for a lighter version.
- Serve with a side of coleslaw or on a toasted bun for a sandwich twist.
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