Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe

If you’ve ever dreamed of the classic Red Lobster biscuit marrying a crowd-pleasing crab cake with a buttery, sunshiny sauce, Cheddar Bay Crab Cakes with Lemon Butter Drizzle are about to be your new obsession. Imagine tender lumps of sweet crab tucked into a golden crusted cake flavored with Cheddar, Old Bay, and a medley of fresh veggies, all kissed with a drizzle of silky lemon garlic butter. This recipe is pure seaside comfort, incredibly simple, and sure to wow family and friends with every bite.

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Ingredients You’ll Need

With just a handful of thoughtfully chosen ingredients, each element in these Cheddar Bay Crab Cakes with Lemon Butter Drizzle plays a special role—bringing moisture, flavor, color, and that signature savory attitude. Grab these pantry and fridge staples and prepare to fall in love with how easily they come together!

• Lump crab meat: Sweet, tender crab is the star—go for lump for the best texture and flavor.
• Cheddar Bay biscuit mix: Infuses the cakes with garlicky, cheesy flair and keeps them light (or use biscuit mix plus garlic powder and shredded cheddar as a tasty substitute).
• Mayonnaise: Adds creaminess and helps bind the crab mixture without overpowering the crab flavor.
• Large egg: Makes sure everything sticks together for perfect, sturdy crab cakes.
• Dijon mustard: A dash brightens the filling with gentle tang and kick.
• Old Bay seasoning: Delivers that quintessential seafood-house flavor—salty, spicy, and aromatic.
• Worcestershire sauce: Rounds out the savoriness with a little extra umami punch.
• Fresh parsley: Chopped parsley brings a pop of color and a hit of fresh, herbaceous flavor.
• Green onion: Fresh green onion adds subtle bite and vibrant color to every crab cake.
• Red bell pepper: This not only looks pretty but gives a touch of mild sweetness and crunch.
• Unsalted butter (for pan frying): Guarantees a golden, crispy exterior and rich flavor.
• Lemon butter drizzle: Melted butter, lemon juice, garlic powder, and a pinch of salt come together for an irresistible finishing touch—making these crab cakes sing.

How to Make Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Step 1: Mix the Crab Cake Batter

In a large bowl, gently mix the crab meat, Cheddar Bay biscuit mix (or the biscuit mix, garlic powder, and shredded cheddar combo), mayonnaise, egg, Dijon mustard, Old Bay seasoning, Worcestershire sauce, parsley, green onion, and red bell pepper. You’ll want to use a light hand here—just toss everything together until barely combined. Overmixing can break up the crab and make the cakes tough instead of tender, so be kind and gentle.

Step 2: Shape and Chill

Form your mixture into six to eight neat patties—about a half-inch thick works best. Lay them out on a parchment-lined plate or tray, and pop into the refrigerator for at least 20 minutes. This quick chill helps your Cheddar Bay Crab Cakes with Lemon Butter Drizzle hold together beautifully in the pan, and the flavors have a little time to get to know each other.

Step 3: Pan Fry to Golden Perfection

Melt a couple tablespoons of unsalted butter in a large skillet over medium heat. Once hot, carefully add your chilled crab cakes. Cook for three to four minutes on each side, resisting the urge to nudge them too much—you’re looking for a deep golden crust. When both sides are crisp and toasted, they’re ready to come off the heat.

Step 4: Whisk Up the Lemon Butter Drizzle

While the crab cakes cook, whisk together the melted butter, fresh lemon juice, garlic powder, and a tiny pinch of salt. This luscious lemon butter drizzle is the zesty-finishing flourish that takes this dish from fabulous to unforgettable. As soon as those crab cakes come off the heat, give them a good drizzle while they’re still hot so they soak up all that flavor.

How to Serve Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Garnishes

Sprinkle your finished Cheddar Bay Crab Cakes with Lemon Butter Drizzle with a shower of chopped parsley or chives and add a few lemon wedges for extra zest. A handful of microgreens, thinly sliced green onions, or even a dusting of Old Bay will add brightness and make your plate pop. Presentation and freshness go hand in hand here!

Side Dishes

Balance the richness of Cheddar Bay Crab Cakes with Lemon Butter Drizzle with sides like a tangy cabbage slaw, light arugula salad, or simply roasted vegetables. Creamy mashed potatoes, garlicky green beans, or even a fluffy rice pilaf make a meal that feels straight out of a seaside bistro.

Creative Ways to Present

For a fun twist, make mini versions for a party platter or set each crab cake atop a Cheddar Bay biscuit slider bun with a dollop of remoulade. Or turn them into a grain bowl centerpiece alongside fresh greens, avocado slices, and vibrant pickled onions. However you present these crab cakes, they’ll always be the star of the table.

Make Ahead and Storage

Storing Leftovers

Store any leftover Cheddar Bay Crab Cakes with Lemon Butter Drizzle in an airtight container in the fridge for up to two days. For best results, keep the lemon butter sauce separate and drizzle it fresh just before eating. That way, you’ll preserve both the crisp exterior and the crave-worthy flavor.

Freezing

Cheddar Bay Crab Cakes with Lemon Butter Drizzle freeze beautifully! Before cooking, freeze the shaped, uncooked patties on a baking sheet until firm, then transfer to a freezer bag. They’ll keep well for up to a month—just thaw overnight in the fridge before frying. You can also freeze cooked crab cakes, but fresh is truly best.

Reheating

To reheat, warm crab cakes gently in a 350°F oven for 10–12 minutes, or until heated through and crispy outside. Skip the microwave, which can make them soggy. Reheat the lemon butter sauce separately, then drizzle over the hot cakes just before serving for the same fresh taste as day one.

FAQs

Can I use canned crab meat instead of fresh lump?

Absolutely! If you can’t get fresh lump crab, high-quality canned or refrigerated pasteurized crab still makes delicious cakes. Be sure to drain well and gently pick through for any shells before mixing.

What can I use if I can’t find Cheddar Bay biscuit mix?

No problem—just use a cup of plain biscuit mix, add 1/4 teaspoon garlic powder, and stir in 1/2 cup shredded cheddar cheese. You’ll get the same garlicky-cheesy goodness.

How do I keep my crab cakes from falling apart?

Chilling the cakes before frying is crucial. Don’t skip this step! Also, be gentle when mixing and flipping—using a wide spatula to support the whole cake makes a world of difference.

Can I bake the crab cakes instead of frying?

Yes! Arrange the chilled crab cakes on a parchment-lined baking sheet, brush lightly with melted butter, and bake at 400°F for about 15 minutes or until golden and heated through, flipping once if desired.

Is the lemon butter drizzle spicy?

The standard drizzle is all about zesty brightness, not heat. If you want to add a little spice, try stirring in a dash of hot sauce, cayenne, or crushed red pepper to give it a kick.

Final Thoughts

Give yourself and your guests a taste of coastal comfort by making Cheddar Bay Crab Cakes with Lemon Butter Drizzle at home—it’s easier than you think, and every bite is a little celebration of cheesy, crabby, buttery flavor. Dive in and enjoy every morsel; you’ll find yourself craving these again and again!

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