Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Save this recipe on:

These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are everything I crave when I think about a comforting seafood dinner that still feels luxurious. I’ve made a lot of crab cakes over the years, but this version brings something extra special to the table with the addition of Cheddar Bay biscuit mix. The rich, savory flavors of the cheddar blend perfectly with the sweetness of the crab, and the lemon butter sauce? It’s a game-changer.

I first whipped these up for a weekend dinner party and they vanished in minutes. There’s something irresistible about the crispy golden crust giving way to a tender, flavorful center. The drizzle of lemon butter adds brightness and decadence all at once. Every bite has that addictive salty-cheesy note from the biscuits paired with the subtle brininess of the crab.

The best part? These come together quickly and don’t require deep frying or complicated steps. I love how elegant they look on a plate, making them ideal for both casual nights in and dinner guests. If you’re looking for a recipe that makes a statement with flavor and presentation, this one checks all the boxes.

Why You’ll Love This Cheddar Bay Crab Cakes with Lemon Butter Drizzle

You’ll fall in love with how these crab cakes balance indulgent comfort with fresh, citrusy notes. The Cheddar Bay biscuit mix adds a nostalgic flair that instantly levels up the texture and taste. Whether you’re planning a weeknight dinner or an appetizer to impress, this dish is the perfect mix of ease and elegance.

Want more comforting main dish ideas? Check out my Creamy Beef and Shells Recipe, or this incredibly satisfying Stovetop Creamy Ground Beef Pasta. And if you’re in the mood for more seafood comfort, don’t miss the Baked Stuffed Shrimp Casserole.

Ingredients

Lump Crab Meat: This is the heart of the recipe. Sweet, delicate crab meat delivers that iconic seafood flavor and texture we love in a crab cake.

Cheddar Bay Biscuit Mix: A flavorful twist on traditional breadcrumbs, it gives the cakes a savory, cheesy depth and ensures a golden, crisp finish.

Egg: Acts as a binder, keeping the cakes together while adding richness.

Mayonnaise: Adds creaminess and moisture, preventing the crab cakes from drying out during cooking.

Dijon Mustard: Brings a gentle tang that lifts the flavor and cuts through the richness.

Lemon Zest: Introduces brightness and enhances the crab’s natural sweetness.

Old Bay Seasoning: Essential for that classic seafood spice profile—salty, slightly smoky, and savory.

Fresh Parsley: Adds a pop of color and a mild herbal note to balance the richness.

Butter and Lemon Juice (for drizzle): Melted together, they create the luxurious lemon butter drizzle that brings everything together.

How to Make Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Step 1: Prepare the Crab Cake Mixture

In a large mixing bowl, gently combine lump crab meat, Cheddar Bay biscuit mix, egg, mayonnaise, Dijon mustard, lemon zest, Old Bay seasoning, and chopped parsley. Mix until just combined, being careful not to break apart the crab too much.

Step 2: Form and Chill the Patties

Using your hands, shape the mixture into round cakes. You should get about 6 to 8 medium-sized cakes. Place them on a parchment-lined tray and refrigerate for 20 to 30 minutes to help them firm up.

Step 3: Cook the Crab Cakes

Heat a nonstick skillet over medium heat with a light layer of oil or butter. Cook the crab cakes for 3 to 4 minutes per side until golden brown and cooked through. Avoid flipping too soon to prevent breaking.

Step 4: Make the Lemon Butter Drizzle

In a small saucepan, melt butter and stir in fresh lemon juice. Let it simmer for a minute, then remove from heat. Drizzle over the warm crab cakes just before serving.

Step 5: Garnish and Serve

Top each crab cake with a pinch of chopped parsley and serve immediately while hot and golden with the lemon butter glistening on top.

Recipe Variations and Possible Substitutions

If you want to change things up or adapt this recipe to fit what you have on hand, there are a few easy swaps and fun tweaks. For starters, if you can’t find Cheddar Bay biscuit mix, you can use regular biscuit mix or even panko breadcrumbs and stir in some shredded cheddar and garlic powder to mimic the flavor.

Not a fan of mayonnaise? Swap it out with Greek yogurt or sour cream for a tangy, lighter option. Want an extra burst of heat? Add a finely chopped jalapeño or a few dashes of hot sauce into the mixture. You can also mix in chopped scallions or chives for a little extra aromatic bite.

And for those who love a crunch, rolling the cakes lightly in extra biscuit mix or seasoned breadcrumbs before frying can add a crispy crust.

Serving and Pairing Suggestions

These crab cakes are so flavorful they really don’t need much to shine. I love serving them over a simple arugula or mixed green salad tossed in a light vinaigrette. The freshness balances the rich crab perfectly.

They also pair beautifully with roasted asparagus or garlic butter green beans. If you’re going for a hearty meal, you can serve them alongside creamy mashed potatoes or even a buttery rice pilaf.

As for beverages, a chilled glass of sauvignon blanc or a light sparkling wine elevates the whole experience. For something non-alcoholic, a lemon iced tea or sparkling water with herbs like mint or basil fits right in.

Storage and Reheating Tips

Store any leftover crab cakes in an airtight container in the refrigerator for up to 3 days. If you want to freeze them, place the cooked cakes on a tray to freeze individually, then transfer to a freezer bag—they’ll keep well for about 2 months.

To reheat, avoid the microwave if possible as it can make them soggy. Instead, place them in a 350°F oven or air fryer for 10 to 12 minutes until warmed through and crispy again.

FAQs

How do I keep Cheddar Bay Crab Cakes with Lemon Butter Drizzle from falling apart?

Make sure your mixture has the right balance of binder (like egg and mayo) and chilling the cakes before cooking really helps them stay intact.

Can I bake the Cheddar Bay Crab Cakes with Lemon Butter Drizzle instead of frying?

Yes, bake them on a greased or parchment-lined tray at 400°F for 15-18 minutes, flipping halfway through for even browning.

What kind of crab meat works best for Cheddar Bay Crab Cakes with Lemon Butter Drizzle?

Lump crab meat is ideal for the best texture and flavor, but you can also use backfin or claw meat depending on availability and budget.

Is the lemon butter drizzle necessary for Cheddar Bay Crab Cakes?

It’s optional, but it truly elevates the dish. The bright acidity from the lemon balances the richness of the crab and cheese.

Can I make Cheddar Bay Crab Cakes with Lemon Butter Drizzle ahead of time?

Absolutely. You can form the patties and refrigerate them a day in advance. Just cook them fresh for best results.

Related Recipe You’ll Like

If you enjoyed these Cheddar Bay Crab Cakes with Lemon Butter Drizzle, you might love trying out this Baked Stuffed Shrimp Casserole for a similarly satisfying seafood hit. For something cozy and cheesy, the Cheesesteak Tortellini in Rich Provolone Sauce is another must-try.

Save and Share This Recipe for Later

Don’t forget to pin this recipe on your Pinterest board so you always have it at your fingertips when the craving strikes. You can also share it on Facebook or send it to your seafood-loving friends—they’ll thank you for it!

If you made this recipe and loved it, leave a comment or rating and let others know. It’s the easiest way to spread the love for good food!

Save this recipe on: