Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a savory, indulgent seafood dish that combines the cheesy, garlicky flavor of cheddar bay biscuits with the delicate texture of crab cakes. Each cake is golden and crisp on the outside, soft and moist on the inside, and topped with a warm lemon butter drizzle that ties everything together. It’s a coastal-inspired comfort food I love serving as an appetizer, main course, or even in sliders.

Why You’ll Love This Recipe

I love how this recipe puts a unique spin on traditional crab cakes. The cheddar bay biscuit mix adds a rich, buttery flavor and light cheesy notes that pair beautifully with sweet crab meat. These crab cakes are easy to shape and hold together well, thanks to the biscuit mix and just the right amount of binding. The lemon butter drizzle brings a bright, tangy finish that cuts through the richness in the best way. They’re simple to make and always feel like a restaurant-quality dish at home.

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 bay biscuit mix (or biscuit mix + shredded cheddar + garlic powder)

• Egg

• Mayonnaise

• Dijon mustard

• Worcestershire sauce

• Lemon zest

• Green onions, chopped

• Old Bay seasoning

• Salt and pepper

• Butter or oil for pan-frying

For the lemon butter drizzle:

• Unsalted butter

• Fresh lemon juice

• Garlic, minced

• Chopped parsley (optional, for garnish)

directions

1. I start by gently picking through the crab meat to remove any shells.

2. In a large bowl, I mix the biscuit mix, egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon zest, green onions, Old Bay, salt, and pepper.

3. I fold in the crab meat carefully so it stays chunky and doesn’t break down too much.

4. I form the mixture into small patties, about 3 inches wide, and chill them in the fridge for 15–30 minutes to help them firm up.

5. While the cakes chill, I make the lemon butter drizzle by melting butter in a small saucepan, then adding garlic and lemon juice. I simmer it gently for 2 minutes and keep it warm.

6. In a skillet over medium heat, I melt butter or heat oil and cook the crab cakes for about 3–4 minutes per side, until they’re golden brown and heated through.

7. I drizzle the warm lemon butter over the crab cakes just before serving and sprinkle with parsley if I want a pop of color.

Servings and timing

This recipe makes about 8 medium crab cakes or 12–14 smaller ones, depending on the size I shape. Prep takes around 20 minutes, with an extra 15–30 minutes for chilling, and cooking takes about 10 minutes. In total, I can have them ready in under an hour.

Variations

Sometimes I bake the crab cakes instead of frying them—15–20 minutes at 400°F works well. I’ve also made mini versions for appetizers or sliders. For extra spice, I add a touch of cayenne or chopped jalapeño. If I want to swap the cheddar bay mix, I use regular biscuit mix with garlic powder and shredded sharp cheddar.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet or oven to keep the crust crisp—350°F for about 10 minutes usually does the trick. I avoid microwaving, since it softens the texture. These also freeze well; I freeze them after forming and cook directly from frozen, adding a few extra minutes.

FAQs

What kind of crab meat should I use?

I use lump crab meat for the best texture and flavor. It’s sweet, tender, and holds together well. I avoid imitation crab for this recipe.

Can I use homemade cheddar bay biscuit mix?

Yes, I’ve made a quick version using biscuit mix, garlic powder, dried parsley, and shredded cheddar. It works great in a pinch.

How do I keep the crab cakes from falling apart?

Chilling them before cooking really helps. I also handle the mixture gently and avoid overmixing so they stay moist but hold together.

Can I bake instead of pan-frying?

Absolutely. I brush them with a little melted butter and bake at 400°F for 15–20 minutes, flipping halfway through for even browning.

What should I serve with these crab cakes?

I usually pair them with a simple green salad, roasted vegetables, or coleslaw. They also work great in a sandwich or on top of a bed of rice.

Conclusion

Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a flavorful, comforting twist on a classic seafood favorite. With their crispy edges, tender centers, and zesty butter topping, they bring a burst of flavor to any plate. Whether I’m serving them for dinner, entertaining guests, or meal prepping for the week, these crab cakes never fail to impress.