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Cheddar Bay Crab Cakes with Lemon Butter Drizzle

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Cheddar Bay Crab Cakes with Lemon Butter Drizzle are golden, crispy crab cakes made with cheesy, garlicky biscuit mix and tender lump crab meat, finished with a warm, tangy lemon butter sauce. This coastal comfort food is easy to make and full of rich, savory flavor.

  • Author: Ella
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes (including chilling)
  • Yield: 8 medium crab cakes
  • Category: Main Course
  • Method: Pan-Frying
  • Cuisine: American

Ingredients

  • 1 lb lump crab meat
  • 1 cup Cheddar Bay biscuit mix (or 1 cup biscuit mix + 1/2 cup shredded cheddar + 1/2 tsp garlic powder)
  • 1 large egg
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp lemon zest
  • 2 green onions, chopped
  • 1 tsp Old Bay seasoning
  • Salt and pepper, to taste
  • Butter or oil, for pan-frying
  • For the lemon butter drizzle:
  • 3 tbsp unsalted butter
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tbsp chopped parsley (optional, for garnish)

Instructions

  1. Pick through crab meat to remove shells.
  2. In a large bowl, mix biscuit mix, egg, mayonnaise, Dijon, Worcestershire, lemon zest, green onions, Old Bay, salt, and pepper.
  3. Gently fold in crab meat until just combined.
  4. Form into 8 medium patties or 12–14 small ones. Chill for 15–30 minutes.
  5. Meanwhile, melt butter in a small saucepan. Add garlic and lemon juice. Simmer 2 minutes and keep warm.
  6. Heat butter or oil in a skillet over medium heat. Cook crab cakes 3–4 minutes per side until golden and heated through.
  7. Drizzle lemon butter over crab cakes before serving. Garnish with parsley if desired.

Notes

  • Use regular biscuit mix with garlic powder and cheddar if needed.
  • Bake at 400°F for 15–20 minutes as a lighter option.
  • Add cayenne or chopped jalapeño for extra heat.
  • Perfect for sliders, sandwiches, or served with salad.

Nutrition

Find it online: https://elladishes.com/cheddar-bay-crab-cakes-with-lemon-butter-drizzle-2/