Cheddar Bay Crab Cakes with Lemon Butter Drizzle take the classic crab cake and level it up with cheesy, garlicky biscuit flavor and a rich, buttery citrus finish. These crab cakes are crispy on the outside, tender and flavorful on the inside, and perfect for serving as an appetizer, brunch dish, or main course. I love how indulgent yet easy they are to make.
Why You’ll Love This Recipe
I love this recipe because it combines the comfort of Cheddar Bay biscuits with the elegance of crab cakes. The cheddar, herbs, and garlic add bold flavor, while the lemon butter drizzle brings brightness that perfectly balances the richness. It’s a crowd-pleasing twist on tradition that feels restaurant-worthy without being fussy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crab cakes:
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Lump crab meat (picked through for shells)
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Cheddar cheese (shredded)
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All-purpose flour or crushed Cheddar Bay biscuit mix
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Egg
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Mayonnaise
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Dijon mustard
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Garlic powder
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Onion powder
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Old Bay seasoning
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Fresh parsley (chopped)
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Lemon juice
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Salt and pepper
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Olive oil or butter (for pan-frying)
For the lemon butter drizzle:
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Unsalted butter
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Garlic (minced)
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Lemon juice
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Fresh parsley (optional)
Directions
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In a large bowl, I mix the crab meat, shredded cheddar, egg, mayo, Dijon mustard, lemon juice, parsley, and seasonings until just combined.
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I gently fold in flour or biscuit mix until the mixture holds together. Then I shape it into patties—usually 6 to 8 depending on the size.
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I place the patties on a tray and chill them in the fridge for at least 20 minutes to help them firm up.
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While the crab cakes chill, I make the lemon butter by melting butter in a small pan, then adding garlic and cooking for 1–2 minutes before stirring in lemon juice and parsley.
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I heat olive oil or butter in a skillet over medium heat and cook the crab cakes for 3–4 minutes per side, until golden and crispy.
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I drizzle the warm lemon butter over the crab cakes just before serving.
Servings and timing
This recipe makes 6–8 crab cakes and serves about 4 people. It takes around 15 minutes to prep, 20 minutes to chill, and 10–12 minutes to cook, making it a 45-minute recipe start to finish.
Variations
Sometimes I add a pinch of cayenne or chopped jalapeño for a spicy kick. If I want more biscuit flavor, I use crushed Cheddar Bay biscuit mix instead of flour. For a lighter version, I bake the crab cakes instead of pan-frying. I also like serving them on slider buns with lettuce for crab cake sandwiches.
storage/reheating
I store leftover crab cakes in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet or oven at 350°F (175°C) for 10–15 minutes until heated through and crispy again. The lemon butter can be gently reheated and drizzled fresh.
FAQs
Can I use canned crab meat?
Yes, I just make sure to drain it well and pick out any shell bits. Lump crab meat works best for texture.
Can I bake these instead of frying?
Absolutely. I place them on a greased baking sheet and bake at 400°F (200°C) for 15–20 minutes, flipping once halfway through.
What can I serve with these crab cakes?
I love pairing them with a green salad, coleslaw, roasted vegetables, or a side of seasoned rice.
Can I freeze crab cakes?
Yes, I freeze them before or after cooking. If raw, I freeze on a tray, then transfer to a freezer bag. If cooked, I reheat from frozen in the oven until hot and crisp.
Do I have to chill the crab cakes before cooking?
Chilling helps them hold their shape while cooking, especially since the mixture is delicate. I always recommend it for best results.
Conclusion
Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a cheesy, savory, and slightly fancy twist on the classic crab cake that I can’t get enough of. Whether I serve them for dinner, brunch, or as party appetizers, they’re always a hit. That garlicky lemon butter drizzle takes them over the top, making every bite irresistible.
