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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 crispy, cheesy, and packed with tender crab meat and savory herbs. Inspired by Cheddar Bay biscuits, they’re topped with a bright lemon butter sauce that adds the perfect finish for an irresistible appetizer or main dish.

  • Author: Ella
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings (8 crab cakes)
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Ingredients

  • 1 lb lump crab meat
  • 1 cup shredded cheddar cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dried parsley
  • 1 tsp Old Bay or Cajun seasoning
  • 2 eggs
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tbsp lemon juice
  • 1/2 cup baking mix (e.g., Bisquick)
  • 1 cup panko breadcrumbs (for coating)
  • Olive oil or butter (for frying)

For the Lemon Butter Drizzle:

  • 1/4 cup unsalted butter
  • 1 garlic clove, minced
  • 1 tbsp lemon juice
  • 1 tbsp chopped fresh parsley (optional)

Instructions

  1. In a bowl, gently mix crab meat, cheddar, garlic powder, onion powder, parsley, seasoning, eggs, mayo, mustard, Worcestershire, lemon juice, and baking mix until combined.
  2. Form into 8 patties and coat each with panko breadcrumbs.
  3. Heat oil or butter in a skillet over medium heat. Fry crab cakes 3–4 minutes per side until golden and crispy.
  4. Meanwhile, melt butter in a small saucepan. Add garlic and sauté until fragrant. Stir in lemon juice and parsley.
  5. Serve crab cakes hot with a spoonful of lemon butter drizzle on top.

Notes

  • Chill mixture for 30 minutes to help cakes hold shape.
  • Add green onions or cayenne for extra kick.
  • Bake at 400°F (200°C) for 15–18 minutes as a lighter alternative.
  • Mini cakes make great party appetizers on toast rounds or crackers.
  • Use crushed buttery crackers instead of baking mix for variation.

Nutrition

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