Name: Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Prep time: 50 min
Cook time: 10 min
Total time: 1 h
Cuisine: American
Ingredients: 1 lb lump crab meat; 1/2 cup Cheddar Bay biscuit mix; 1/4 cup mayonnaise; 1 tsp Dijon mustard; 1 large egg; 1 tsp Worcestershire sauce; 1 tsp Old Bay seasoning; 2 tbsp fresh parsley, chopped; 2 tbsp green onions, sliced; 1/2 tsp garlic powder; Salt & black pepper, to taste; 1/2 cup panko breadcrumbs (for coating); 2 tbsp butter (for frying); 2 tbsp olive oil (for frying); 3 tbsp butter; 1 tbsp fresh lemon juice; Pinch of salt

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Why You’ll Love This Recipe

Cheddar Bay Crab Cakes with Lemon Butter Drizzle offer an irresistible combination of rich, cheesy goodness and succulent crab meat. These crab cakes are crispy on the outside, tender and flavorful on the inside, and drizzled with a tangy, buttery sauce that enhances every bite. Whether you’re making them for a special occasion or a casual seafood dinner, this recipe delivers gourmet quality with minimal effort.

Ingredients

Lump crab meat
Cheddar Bay biscuit mix
Mayonnaise
Dijon mustard
Egg
Worcestershire sauce
Old Bay seasoning
Fresh parsley
Green onions
Garlic powder
Lemon juice
Butter
Olive oil
Panko breadcrumbs
Salt
Black pepper

Directions

Prepare the Crab Cake Mixture: In a large mixing bowl, combine lump crab meat, Cheddar Bay biscuit mix, mayonnaise, Dijon mustard, an egg, Worcestershire sauce, Old Bay seasoning, chopped parsley, sliced green onions, and a pinch of garlic powder. Gently fold the ingredients together, ensuring not to break up the crab too much.
Form the Crab Cakes: Scoop out portions of the mixture and shape them into patties, about 2-3 inches in diameter. Place the crab cakes on a tray and refrigerate for at least 30 minutes to help them firm up.
Coat the Crab Cakes: On a separate plate, spread out the panko breadcrumbs. Lightly press each crab cake into the breadcrumbs to coat both sides, ensuring a crispy outer layer when fried.
Cook the Crab Cakes: Heat a combination of butter and olive oil in a large skillet over medium heat. Carefully place the crab cakes into the skillet and cook for about 3-4 minutes per side, or until golden brown and crispy. Transfer them to a paper towel-lined plate to remove excess oil.
Make the Lemon Butter Drizzle: In a small saucepan, melt butter over low heat. Stir in freshly squeezed lemon juice and a pinch of salt. Cook for another minute until combined and fragrant.
Serve: Drizzle the warm lemon butter sauce over the freshly cooked crab cakes and garnish with additional parsley or a lemon wedge.

Variations

Spicy Kick: Add a dash of hot sauce or cayenne pepper to the crab cake mixture for some heat.
Gluten-Free Option: Use gluten-free biscuit mix and panko breadcrumbs for a wheat-free alternative.
Cheesy Upgrade: Mix in extra shredded cheddar for a cheesier flavor.
Baked Option: Instead of frying, bake the crab cakes at 375°F for about 15-18 minutes, flipping halfway through.

Servings and Timing

Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 1 hour
Servings: 4-6

Storage/Reheating

Refrigeration: Store leftover crab cakes in an airtight container for up to 3 days.
Freezing: Place uncooked crab cakes on a baking sheet, freeze until solid, then transfer to a freezer bag. They can be stored for up to 3 months.
Reheating: Warm crab cakes in a 350°F oven for 10-12 minutes or pan-fry on low heat until heated through.

FAQs

How do I prevent my crab cakes from falling apart?

Chilling the crab cakes before cooking and using the right balance of binder (mayonnaise, egg, and biscuit mix) helps them hold together.

Can I use imitation crab for this recipe?

While real lump crab meat provides the best texture and flavor, imitation crab can be used as a budget-friendly alternative.

What can I serve with Cheddar Bay Crab Cakes?

Pair them with coleslaw, roasted vegetables, garlic mashed potatoes, or a fresh garden salad for a complete meal.

Can I make these ahead of time?

Yes! You can prepare and shape the crab cakes a day in advance. Store them in the fridge until ready to cook.

Do I have to use Cheddar Bay biscuit mix?

No, but it adds great flavor. You can substitute it with regular breadcrumbs and add shredded cheddar and a bit of garlic powder.

Can I bake these instead of frying?

Yes, bake them at 375°F for about 15-18 minutes, flipping halfway through, for a healthier alternative.

How do I keep my crab cakes from being too dry?

Avoid overmixing, and make sure to include enough mayonnaise and egg in the mixture to keep them moist.

Can I make mini crab cakes for appetizers?

Absolutely! Form smaller patties and reduce the cooking time by 1-2 minutes per side.

What’s the best way to reheat leftovers?

Reheat in a 350°F oven or pan-fry on low heat to maintain crispiness.

Can I add other seafood to the mix?

Yes! Try adding shrimp or scallops for a unique seafood blend.

Conclusion

Cheddar Bay Crab Cakes with Lemon Butter Drizzle offer a delicious twist on a classic seafood favorite. The combination of rich crab meat, cheesy biscuit mix, and zesty lemon butter creates an irresistible dish perfect for any occasion. Whether you fry or bake them, these crab cakes are bound to impress. Try them today and enjoy a restaurant-quality meal from the comfort of your home!

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