Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe

If there’s one party appetizer or weeknight dinner that wows everyone—from seafood lovers to devout cheese fans—it’s these Cheddar Bay Crab Cakes with Lemon Butter Drizzle. Imagine golden, tender crab cakes with a flavorful punch from cheddar cheese and the iconic buttery biscuit essence, all finished off with a zippy, irresistible lemon butter that makes every bite sing. They’re loaded with fresh, sweet crab and savory cheddar, easy to prep ahead, and gorgeously golden in under thirty minutes. You’ll never want to go back to plain crab cakes again!

this Recipe

Ingredients You’ll Need

What makes Cheddar Bay Crab Cakes with Lemon Butter Drizzle so special is the way classic, everyday ingredients come together in a way that feels downright luxurious. Each one has a purpose—whether it’s keeping the crab cakes tender, adding savory depth, or putting that classic zing in the sauce!

• Lump crab meat: Delicate, sweet, and the true star—make sure to pick out any shell bits for the perfect bite.
• Cheddar Bay biscuit mix: This gives the crab cakes that signature garlicky, herby base—if you can’t find the mix, just use a regular biscuit mix with garlic powder and parsley.
• Shredded sharp cheddar cheese: Melts into pockets of bold, cheesy goodness throughout every cake.
• Egg: Binds the mixture so your crab cakes hold together beautifully.
• Mayonnaise: Adds creamy moisture for a rich, tender interior.
• Dijon mustard: A touch of tang that really wakes up the flavors.
• Lemon juice: Brings brightness and keeps everything tasting fresh, both in the cakes and the drizzle.
• Worcestershire sauce: Adds subtle savory and umami flavor notes.
• Old Bay seasoning: Classic Maryland crab cake flavor—salty, spiced, and unmistakably good.
• Black pepper: A simple kick of heat.
• Chopped fresh parsley: Adds both freshness and color—don’t skip it!
• Unsalted butter (for pan frying): Ensures a gorgeous crust and rich flavor as the cakes sizzle up golden brown.
• Butter (for Lemon Butter Drizzle): The base for that creamy, decadent sauce.
• Fresh lemon juice (for Lemon Butter Drizzle): Adds a zesty finish to the melted butter, making the flavors pop.
• Garlic powder (for Lemon Butter Drizzle): Lends an aromatic layer to the warm drizzle.
• Pinch of salt (for Lemon Butter Drizzle): Balances and sharpens the sauce’s flavors.

How to Make Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Step 1: Mix the Crab Cake Base

Start by grabbing a large bowl and gently combining all the key ingredients—crab meat, Cheddar Bay biscuit mix, cheddar cheese, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, black pepper, and lots of chopped fresh parsley. It’s important not to overmix! Just fold everything together until it barely holds because overworking the crab can make the cakes dense instead of delicate and fluffy.

Step 2: Shape and Chill

Scoop out the mixture and form it into 6 to 8 even patties. Lay them on a plate, cover lightly with plastic wrap, and let them chill in the fridge for about 20 to 30 minutes. This quick rest helps them set so they don’t fall apart while cooking, and it gives you time to whip up the luscious lemon butter drizzle!

Step 3: Make the Lemon Butter Drizzle

While your Cheddar Bay Crab Cakes with Lemon Butter Drizzle are firming up, melt the butter for the sauce in a small saucepan over low heat. Stir in the lemon juice, garlic powder, and a small pinch of salt until everything’s combined. Keep the sauce warm off the heat—you’re going to want every drop to crown your golden crab cakes later!

Step 4: Pan-Fry the Crab Cakes

Next, heat a generous dab of butter in a large skillet over medium heat; you want it hot but not smoking. Carefully lay down the crab cakes and cook them for about 3 to 4 minutes per side. When they’re deeply golden and crisp outside and fully heated through, pop them onto a paper towel-lined plate to remove any extra oil.

Step 5: Drizzle and Serve

Arrange the warm crab cakes on a platter and, while they’re still hot, give each one a generous spoonful of lemon butter drizzle. The sauce soaks into every nook, making the flavors even more vibrant and delightful. Dive in immediately, and prepare for rave reviews.

How to Serve Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Garnishes

A sprinkle of fresh parsley, a little extra lemon zest, or a smattering of chopped chives can make your Cheddar Bay Crab Cakes with Lemon Butter Drizzle look even more inviting. Add thin lemon slices or a dusting of Old Bay on the side for a classic, colorful touch.

Side Dishes

Pair these crab cakes with a bright green salad, garlicky roasted veggies, or buttery corn on the cob for a coastal-inspired meal. They also go beautifully atop a bed of greens with a simple vinaigrette or alongside fluffy rice pilaf—freshness sets off the decadence!

Creative Ways to Present

Going for a stunning appetizer platter? Serve mini versions of your Cheddar Bay Crab Cakes with Lemon Butter Drizzle on small brioche buns for slider-style bites, or nestle them on crackers for a delightful passed hors d’oeuvre. Layer them on a platter with crisp vegetable sticks and extra lemon wedges for a light, festive spread.

Make Ahead and Storage

Storing Leftovers

If you have extra crab cakes (lucky you!), keep them in an airtight container in the refrigerator for up to three days. Store the lemon butter separately to prevent sogginess, and always reheat gently to preserve that tender, flaky texture.

Freezing

You can freeze uncooked crab cakes by laying them flat on a parchment-lined baking sheet until solid, then transferring to a freezer bag for up to two months. Thaw them in the fridge overnight before cooking. Cooked cakes also freeze well—just make sure to cool completely before wrapping and storing.

Reheating

For best results, reheat crab cakes uncovered in a 350°F (175°C) oven until hot throughout, about 10 minutes. For the lemon butter drizzle, simply rewarm over low heat. The oven keeps them crispy and avoids the chewy texture that can come from microwaving.

FAQs

Can I substitute another type Appetizer

You definitely can! While the classic flavor of Cheddar Bay Crab Cakes with Lemon Butter Drizzle really shines with lump crab meat, you could use finely chopped cooked shrimp or even flaked white fish in a pinch, though the texture will be slightly different.

Is it possible to make these crab cakes gluten-free?

Absolutely. Simply substitute a gluten-free biscuit mix and double-check that your other ingredients (like Worcestershire sauce) are gluten-free. The taste is still outstanding, and the cakes hold together just as nicely.

How do I keep my crab cakes from falling apart?

Chilling the shaped cakes before frying is key! If your mixture feels too loose, add a tablespoon more biscuit mix. Avoid overmixing and handle gently when placing them in the pan.

Can I bake instead of pan-frying?

Yes, you can bake the crab cakes on a parchment-lined baking sheet at 400°F (200°C) for about 12–15 minutes, flipping once, until golden and cooked through. You’ll sacrifice a little crispness but save on hands-on time.

What’s the best way to reheat the lemon butter drizzle?

Just set the sauce over low heat or pop it in short 10-second bursts in the microwave, stirring often. You want it melted and pourable, not sizzling, for perfect spooning over freshly reheated Cheddar Bay Crab Cakes with Lemon Butter Drizzle.

Final Thoughts

Once you try these Cheddar Bay Crab Cakes with Lemon Butter Drizzle, you’ll wonder where they’ve been all your life. Bursting with flavor, impossibly tender, and so easy to love, they turn any meal into a special occasion. Give them a whirl—your kitchen will smell incredible, and they’re bound to be an instant favorite!

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