Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Cheddar Bay Crab Cakes with Lemon Butter Drizzle combine the richness of fresh crab meat with the savory, cheesy goodness of cheddar bay seasoning and a bright citrusy finish. This modern twist on a classic seafood dish is everything you’d want in a recipe—crispy on the outside, tender on the inside, and dripping with buttery lemon flavor.

Whether you’re serving it as a main dish, a dinner party appetizer, or just indulging in a cozy night-in treat, this dish hits all the right notes. In this post, we’ll explore what makes this recipe unique, how to make it step-by-step, and answer common questions so you can recreate it flawlessly at home.

Why You’ll Love These Cheddar Bay Crab Cakes

If you’ve ever enjoyed the iconic cheddar bay biscuits from a popular seafood restaurant, you’ll instantly understand why these crab cakes are irresistible. They bring together that beloved cheesy, garlicky flavor with the delicate sweetness of real crab meat. The lemon butter drizzle adds a silky, zesty touch that enhances every bite.

Here are a few reasons why this dish deserves a place in your recipe collection:

• Packed with real lump crab meat for authentic taste and texture

• Infused with cheddar bay flavors for a bold, cheesy finish

• Finished with a lemon butter drizzle that balances richness and brightness

• Easy to prepare in under an hour

• Versatile—can be served as an entrée or appetizer

Ingredients You’ll Need

For the Crab Cakes:

• 1 lb lump crab meat (picked over for shells)

• 1 cup Cheddar Bay biscuit mix (or homemade cheddar biscuit mix)

• ½ cup shredded sharp cheddar cheese

• ¼ cup finely chopped green onions

• ¼ cup finely diced red bell pepper

• 1 egg

• 3 tablespoons mayonnaise

• 1 tablespoon Dijon mustard

• 1 teaspoon Old Bay seasoning

• 1 teaspoon garlic powder

• Salt and pepper to taste

• 2 tablespoons melted butter (for brushing or pan-searing)

Read Also: Crab Cake Egg Rolls Recipe: A Crispy, Flavor-Packed Twist You’ll Love

For the Lemon Butter Drizzle:

• ¼ cup unsalted butter

• 2 tablespoons fresh lemon juice

• 1 teaspoon lemon zest

• 1 clove garlic, finely minced

• Pinch of salt

• Chopped parsley for garnish (optional)

How to Make Cheddar Bay Crab Cakes

Step 1: Prepare the Crab Cake Mixture

In a large bowl, gently combine the crab meat, biscuit mix, cheddar cheese, green onions, bell pepper, and seasoning. In a separate small bowl, whisk the egg, mayonnaise, and mustard, then fold it into the crab mixture until well combined. Be careful not to overmix so the crab pieces stay intact.

Step 2: Shape and Chill

Shape the mixture into 6–8 evenly sized patties, about ¾-inch thick. Place them on a parchment-lined tray and refrigerate for at least 20–30 minutes. Chilling helps the cakes hold together during cooking.

Step 3: Cook the Crab Cakes

Heat a skillet over medium heat and brush it lightly with melted butter or oil. Cook the crab cakes for 3–4 minutes per side, or until golden brown and crispy. You can also bake them in a preheated oven at 375°F (190°C) for 15–20 minutes, flipping halfway through.

Step 4: Make the Lemon Butter Drizzle

In a small saucepan, melt the butter over low heat. Add the lemon juice, zest, garlic, and a pinch of salt. Stir gently for 2–3 minutes until fragrant and emulsified. Do not let it boil.

Step 5: Serve and Drizzle

Plate the crab cakes on a modern serving dish or elegant plate. Spoon the lemon butter drizzle over the top and sprinkle with chopped parsley for color and freshness.

Serving Suggestions

Cheddar Bay Crab Cakes go well with:

• A light arugula salad with lemon vinaigrette

• Roasted asparagus or green beans

• Garlic mashed potatoes

• Corn on the cob or creamy coleslaw

If you’re preparing this for a dinner party or seafood night, pair it with a crisp white wine like Sauvignon Blanc or a refreshing sparkling lemonade.

Tips for the Best Results

• Use lump crab meat for the best texture. Avoid imitation crab, as it lacks the delicate flavor and consistency.

• Don’t skip chilling the patties before cooking; it helps them stay firm.

• Add a little extra biscuit mix if the mixture feels too wet.

• Drizzle right before serving to keep the cakes crispy and vibrant.

12 Frequently Asked Questions About Cheddar Bay Crab Cakes

1. Can I use canned crab meat?
   Yes, canned lump crab meat works well if fresh isn’t available. Drain and pick through it for shells.

2. What is Cheddar Bay seasoning?
   It’s a flavorful blend of garlic, herbs, and cheddar, often found in biscuit mix or made at home with garlic powder, parsley, paprika, and shredded cheddar.

3. Can I make this recipe gluten-free?
   Yes, just use a gluten-free biscuit mix or make a gluten-free breadcrumb-cheese blend.

4. Can I bake instead of fry the crab cakes?
   Absolutely. Baking is a healthier option and works well. Bake at 375°F for 15–20 minutes.

5. Can I freeze crab cakes?
   Yes, freeze uncooked or cooked crab cakes by wrapping them individually. Cook from frozen or thaw before cooking.

6. What type of cheese is best?
   Sharp cheddar gives the strongest flavor, but you can try white cheddar or pepper jack for a twist.

7. What can I substitute for mayonnaise?
   Greek yogurt or sour cream can be used, though the flavor and texture may vary slightly.

8. How long will leftovers last?
   Refrigerate cooked crab cakes in an airtight container for up to 3 days. Reheat in a skillet or oven for best results.

9. Can I add other seafood?
   Yes, a mix of crab and shrimp or even lobster can work beautifully in this recipe.

10. What oil is best for frying?
    Neutral oils like canola or grapeseed oil work best for crisp, golden crusts.

11. Is the lemon butter drizzle necessary?
    It’s optional but highly recommended. It adds brightness and a luxurious finish.

12. Can I make them smaller for appetizers?
    Yes, shape them into mini crab cakes for party-friendly bites. Reduce cooking time accordingly.

Conclusion

Cheddar Bay Crab Cakes with Lemon Butter Drizzle bring together the best of coastal comfort food and modern flavor. Whether you’re cooking for guests or treating yourself to a homemade seafood night, these crab cakes are guaranteed to impress with their crispy texture, cheesy goodness, and citrusy finish.

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