Cheddar Bay Crab Cakes with Lemon Butter Drizzle

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Golden, pan-seared crab cakes packed with tender crab meat, herbs, and a savory Cheddar Bay biscuit twist – all drizzled with a warm, velvety lemon butter sauce. This recipe takes a seafood classic and gives it an irresistible comfort food upgrade.

The crisp, golden crust gives way to a soft, creamy center bursting with flavor. Whether you’re prepping these for a summer dinner party or a cozy weeknight indulgence, these Cheddar Bay Crab Cakes will quickly become a favorite. They taste like the seaside, with just the right hint of garlic and cheddar-laced warmth.

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What Makes These Crab Cakes Stand Out?

Using Cheddar Bay biscuit mix as the base adds a garlicky, cheesy dimension that transforms traditional crab cakes into a richer, more flavorful dish. The lemon butter drizzle not only enhances the crab’s natural sweetness but also balances the richness beautifully.

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Ingredients for the Cheddar Bay Crab Cakes with Lemon Butter Drizzle

• Lump Crab Meat: The heart of the dish, offering a delicate, slightly sweet seafood flavor and flaky texture.
• Cheddar Bay Biscuit Mix: Adds a bold garlic-cheese punch and structure to the cakes.
• Egg: Helps bind the crab cake mixture together without making it dense.
• Mayonnaise: Adds creaminess and moisture to ensure the cakes are never dry.
• Fresh Parsley: Brings a pop of freshness and color.
• Lemon Zest: Brightens the flavor of the crab and complements the butter drizzle.
• Old Bay Seasoning: Classic spice blend that enhances the seafood profile.
• Butter: Used for pan-frying and as the base for the lemon butter drizzle.
• Lemon Juice: The acidity cuts through the richness and ties the dish together.
• Garlic Powder: Reinforces the biscuit mix’s signature garlicky undertones.
• Milk: Helps loosen the biscuit mix for better integration with the crab meat.

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How To Make the Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Step 1: Mix the Base

In a large bowl, combine the Cheddar Bay biscuit mix, milk, and garlic powder. Stir just until moistened – the dough should be thick but not dry.

Step 2: Fold in the Crab

Gently fold in the lump crab meat, Old Bay seasoning, lemon zest, chopped parsley, mayonnaise, and egg. Mix until everything is evenly incorporated, being careful not to break apart the crab too much.

Step 3: Shape the Cakes

Using your hands, form the mixture into small patties, about 2.5 to 3 inches wide. Set them on a tray and refrigerate for at least 20 minutes. This helps them firm up and hold their shape during cooking.

Step 4: Sear to Perfection

Melt butter in a large skillet over medium heat. Sear the crab cakes for 3–4 minutes per side, or until they are golden brown and crispy on both sides.

Step 5: Make the Lemon Butter Drizzle

In a small saucepan, melt additional butter over low heat. Stir in lemon juice, a pinch of garlic powder, and a touch more parsley. Let it simmer for 1–2 minutes, then remove from heat.

Step 6: Serve with Sauce

Drizzle the warm lemon butter over the freshly seared crab cakes just before serving. Garnish with extra parsley for a burst of color.

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How to Serve and Store Cheddar Bay Crab Cakes

Serve these crab cakes warm, ideally right after pan-frying, when the exterior is crisp and the interior is creamy. They’re perfect alongside a crisp green salad, coleslaw, or roasted vegetables.

To store, allow the crab cakes to cool completely. Place them in an airtight container and refrigerate for up to 3 days. For longer storage, wrap each cake individually in plastic wrap and freeze in a zip-top bag for up to 2 months. Reheat in a skillet or oven for best results – the microwave may make them soggy.

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Frequently Asked Questions

Can I use canned crab meat?

Yes, you can use canned crab meat in a pinch. Just be sure to drain it well and check for shells. Fresh lump crab meat will yield a more luxurious texture.

What can I use instead of Cheddar Bay biscuit mix?

You can substitute with plain biscuit mix and add shredded cheddar cheese and garlic powder to mimic the Cheddar Bay flavor.

Can I bake these crab cakes instead of frying?

Absolutely! Bake at 400°F (200°C) for 12–15 minutes, flipping halfway through until golden and cooked through.

How do I keep the crab cakes from falling apart?

Chilling the formed cakes before cooking is essential. Also, make sure to measure your wet and dry ingredients accurately.

Is the lemon butter drizzle necessary?

While optional, it adds a beautiful brightness and moisture that really elevates the dish. You can also try a garlic aioli or remoulade if you prefer.

Can I make these ahead of time?

Yes! Shape the patties and store them covered in the fridge for up to 24 hours before cooking.

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Want More Appetizer Ideas?

If you love these Cheddar Bay Crab Cakes with Lemon Butter Drizzle, you’ll probably enjoy these other crowd-pleasers:

• Crispy Coconut Shrimp with Chili Mango Dip for a tropical crunch.
• Bacon-Wrapped Jalapeño Poppers if you love bold heat and savory bites.
• Mini Spinach Artichoke Bites for a creamy, cheesy finger food.
• Baked Feta with Roasted Tomatoes for a Mediterranean twist.
• Shrimp and Grits Croquettes for Southern-inspired indulgence.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest appetizer board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go with fresh or canned crab? Did you try a twist on the lemon butter drizzle?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

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