Cheddar Bay Crab Cakes with Lemon Butter Drizzle

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Cheddar Bay Crab Cakes with Lemon Butter Drizzle – Crispy, Savory & Irresistibly Coastal

These golden crab cakes are packed with lump crab meat, sharp cheddar, and Cheddar Bay biscuit flavor—pan-fried to perfection and finished with a bright, buttery lemon drizzle.

Introduction: A Seafood Classic with a Cheddar Bay Twist

Crab cakes are a beloved staple of coastal cuisine, but this version adds a bold twist with shredded cheddar and crushed Cheddar Bay biscuit mix. The result? A crispy, cheesy, flavor-packed patty that’s tender on the inside and golden on the outside. And the finishing touch—a warm lemon butter drizzle—adds brightness and balance to every bite.

Whether you’re hosting a dinner party, planning a seafood night, or just craving something indulgent, these Cheddar Bay Crab Cakes are a guaranteed hit.

Ingredients Breakdown

Let’s take a closer look at what makes these crab cakes so irresistible:

For the Crab Cakes:

  • Lump crab meat (1 lb)
    Sweet, tender, and the star of the show—make sure it’s picked over for shells.
  • Shredded sharp cheddar cheese (1 cup)
    Adds richness and a savory bite.
  • Crushed Cheddar Bay Biscuit mix (1 cup)
    Infuses the cakes with buttery, garlicky flavor. Substitute with seasoned breadcrumbs if needed.
  • Mayonnaise (¼ cup)
    Binds the mixture and adds creaminess.
  • Egg (1 large, lightly beaten)
    Helps hold the cakes together.
  • Dijon mustard (2 tbsp)
    Adds tang and depth.
  • Fresh parsley (2 tbsp, chopped)
    Brightens the flavor and adds color.
  • Old Bay seasoning (1 tsp)
    Classic seafood seasoning—essential for authentic flavor.
  • Garlic powder (½ tsp)
    Adds savory warmth.
  • Cayenne pepper (¼ tsp, optional)
    For a subtle kick.
  • Unsalted butter (2 tbsp)
    Used for pan-frying to golden perfection

For the Lemon Butter Drizzle:

  • Unsalted butter (3 tbsp, melted)
    Rich and silky base for the drizzle.
  • Fresh lemon juice (2 tbsp)
    Adds brightness and acidity.
  • Lemon zest (1 tsp)
    Intensifies the citrus flavor.
  • Honey (½ tsp)
    Balances the acidity with a touch of sweetness.
  • Pinch of salt
    Enhances all the flavors.

Optional: Add a pinch of smoked paprika or chopped chives for extra flair.

Equipment Needed

  • Mixing bowls
  • Baking sheet
  • Skillet
  • Spatula
  • Whisk
  • Paper towels
  • Serving platter

Step-by-Step Instructions

Step 1: Prepare the Crab Cakes

In a large bowl, gently combine:

  • 1 lb lump crab meat
  • 1 cup shredded cheddar cheese
  • 1 cup crushed biscuit mix

Add:

  • ¼ cup mayonnaise
  • 1 beaten egg
  • 2 tbsp Dijon mustard
  • 2 tbsp chopped parsley
  • 1 tsp Old Bay seasoning
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper (optional)

Mix gently until just combined—do not overwork.

Shape into 8–10 small patties.

Place on a baking sheet and refrigerate for 30 minutes to firm up.

Step 2: Cook the Crab Cakes

Heat 2 tbsp butter in a large skillet over medium heat.

Add crab cakes and cook for 3–4 minutes per side, until:

  • Golden brown
  • Heated through

Transfer to a plate lined with paper towels to drain.

Step 3: Make the Lemon Butter Drizzle

In a small bowl, whisk together:

  • 3 tbsp melted butter
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • ½ tsp honey
  • Pinch of salt

Whisk until smooth and emulsified.

Step 4: Serve

Arrange crab cakes on a serving platter.

Drizzle with lemon butter sauce.

Garnish with fresh parsley and whole cherries if desired.

Serve immediately with:

  • Roasted vegetables
  • Garlic mashed potatoes
  • A crisp green salad

Yields:

  • 8–10 crab cakes

Servings Suggestions

Perfect for:

  • Coastal-themed dinners
  • Holiday appetizers
  • Elegant brunches
  • Seafood nights

Pair with:

  • White wine or sparkling lemonade
  • Corn on the cob or coleslaw
  • A side of remoulade or tartar sauce

Presentation Tip: Serve on a wooden board with lemon wedges and fresh herbs.

Variations to Try

Want to make them your own? Try these delicious twists:

Garlic Herb Crab Cakes

Add minced garlic and fresh thyme to the mixture.

Spicy Cajun

Swap Old Bay for Cajun seasoning and add extra cayenne.

Veggie Boost

Fold in finely chopped bell peppers or scallions.

Gluten-Free

Use gluten-free breadcrumbs or crushed rice crackers.

Storage and Make-Ahead Tips

  • Make-Ahead: Form crab cakes and refrigerate up to 1 day before cooking.
  • Refrigerate: Store cooked crab cakes in airtight container for up to 3 days.
  • Freeze: Freeze uncooked patties for up to 1 month. Thaw before cooking.

Tip: Reheat in skillet or oven for best texture—avoid microwaving.

Nutrition Notes (Per Crab Cake, ~1 of 10)

  • Calories: ~180
  • Protein: ~12g
  • Carbohydrates: ~6g
  • Fat: ~12g
  • Sugar: ~1g
  • Sodium: ~350mg
  • Fiber: ~0.5g

These crab cakes are:

  • Crispy and cheesy
  • Bright and buttery
  • Perfectly portioned
  • Great for sharing

Final Thoughts

These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are more than just a seafood dish—they’re a celebration of bold flavors, coastal comfort, and easy elegance. Whether you’re serving them as an appetizer or main course, they’re guaranteed to impress and satisfy.

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