Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a savory twist on the classic crab cake, inspired by those irresistible Cheddar Bay biscuits. Packed with tender crab meat, sharp cheddar, and warm herbs, then topped with a rich lemon butter sauce, these cakes are crispy on the outside, soft on the inside, and bursting with flavor in every bite.

Why You’ll Love This Recipe

I love how these crab cakes take everything I enjoy about Cheddar Bay biscuits and combine it with sweet, flaky crab meat. The sharp cheddar adds a salty richness, while the seasoning gives it a subtle, herby kick. What really seals the deal for me is the lemon butter drizzle—it adds brightness and decadence all at once. They make an impressive appetizer or a satisfying main dish that always feels special.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crab cakes:

• Lump crab meat

• Cheddar cheese, shredded

• Garlic powder

• Onion powder

• Dried parsley

• Old Bay seasoning or Cajun seasoning

• Eggs

• Mayonnaise

• Dijon mustard

• Worcestershire sauce

• Lemon juice

• Baking mix (like Bisquick)

• Panko breadcrumbs (for coating)

• Olive oil or butter (for frying)

For the lemon butter drizzle:

• Unsalted butter

• Garlic, minced

• Lemon juice

• Fresh parsley (optional)

directions

1. I gently mix together the crab meat, cheddar, spices, eggs, mayo, mustard, Worcestershire, lemon juice, and baking mix until just combined—being careful not to break up the crab too much.

2. I shape the mixture into patties and coat them lightly with panko for that golden, crispy finish.

3. In a skillet, I heat olive oil or butter over medium heat and pan-fry the cakes for about 3–4 minutes per side, until they’re crisp and golden.

4. While the crab cakes cook, I melt butter in a small saucepan and sauté the garlic until fragrant. Then I stir in lemon juice and parsley to make the drizzle.

5. Once the crab cakes are done, I plate them up and spoon the warm lemon butter over the top before serving.

Servings and timing

This recipe makes about 8 crab cakes and serves 4 as a main course or 6–8 as an appetizer. It takes 20 minutes to prep and 15 minutes to cook, so I usually have everything ready in around 35 minutes.

Variations

Sometimes I mix in chopped green onions or a pinch of cayenne for extra kick. When I want to make them smaller for party bites, I shape them into mini cakes and serve them on crackers or toast rounds. I’ve also swapped the baking mix for breadcrumbs or crushed buttery crackers—it changes the texture slightly but still tastes great.

storage/reheating

I store any leftover crab cakes in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet or toaster oven to keep the outside crispy. Microwaving works in a pinch, but the texture softens. The lemon butter sauce can be reheated gently on the stove or in the microwave.

FAQs

Can I use canned crab meat?

Yes, I’ve used canned crab in a pinch. I just make sure to drain it well and pick out any shell pieces. Lump or backfin crab gives the best texture.

Do I need to chill the mixture before forming the cakes?

I usually chill it for 20–30 minutes if I have time—it helps the cakes hold their shape better, especially when frying.

Can I bake these instead of frying?

Yes, I bake them at 400°F (200°C) for about 15–18 minutes, flipping halfway through. They’re a little less crisp but still delicious.

What sides go well with these crab cakes?

I often serve them with a simple salad, roasted vegetables, or coleslaw. Rice or garlic mashed potatoes also make great pairings.

Can I freeze the crab cakes?

Yes, I freeze them uncooked by placing them on a tray to firm up, then transferring to a freezer bag. I cook them straight from frozen, adding a few extra minutes to the cooking time.

Conclusion

Cheddar Bay Crab Cakes with Lemon Butter Drizzle are everything I want in a seafood dish—crispy, cheesy, flavorful, and just a bit indulgent. They’re easy enough for a weeknight meal but impressive enough to serve to guests. Whether I’m making them for a summer dinner or a cozy indoor feast, they never fail to hit the mark.