Ever wondered what happens when your favorite seafood meets your favorite biscuit? The answer is magic—Cheddar Bay Crab Cakes with Lemon Butter Drizzle!
This easy-to-make dish brings together tender lump crab meat, the savory bite of Cheddar Bay biscuit mix, and a zesty lemon butter sauce that takes it all to the next level. It’s restaurant-quality indulgence, but made right at home.
Perfect for appetizers, brunch, or an upscale dinner, these crab cakes are ready to shine on any table.
Ingredients
- 1 lb lump crab meat (picked over for shells)
- 1 cup Cheddar Bay biscuit mix (Red Lobster boxed mix works great)
- 1 large egg
- 1/4 cup shredded sharp cheddar cheese (optional for extra cheesy flavor)
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp Old Bay seasoning (optional)
- 1 tbsp chopped parsley (plus more for garnish)
- 1 tbsp butter or oil (for pan frying)
Lemon Butter Drizzle:
- 2 tbsp unsalted butter
- 1 tbsp fresh lemon juice
- 1/2 tsp garlic powder
Step-by-Step
Step 1: Make the Crab Cake Mixture
In a large bowl, combine crab meat, Cheddar Bay biscuit mix, egg, cheddar (if using), mayo, mustard, lemon juice, Old Bay seasoning, and parsley. Gently mix until just combined.
Step 2: Shape the Patties
Form mixture into 6–8 small crab cakes. Place on a parchment-lined tray and refrigerate for 10–15 minutes to firm up.
Step 3: Pan-Fry the Crab Cakes
Heat butter or oil in a skillet over medium heat. Cook crab cakes for 3–4 minutes per side until golden brown and crisp.
Step 4: Make the Lemon Butter Drizzle
In a small saucepan, melt butter with lemon juice and garlic powder. Whisk to combine.
Step 5: Serve and Drizzle
Drizzle warm lemon butter over crab cakes and garnish with extra parsley.
Variations
- Spicy Kick: Add chopped jalapeños or a dash of cayenne pepper.
- Low-Carb: Swap biscuit mix for almond flour and crushed pork rinds.
- Mini Cakes: Make bite-size versions for parties.
- Air Fryer: Cook at 375°F for 10–12 minutes, flipping halfway through.
Cooking Note
- Chill cakes before frying to help them hold shape.
- Use a nonstick skillet for best results.
- Fresh lump crab yields the best flavor, but canned will work in a pinch.
Serving Suggestions
Serve with a side salad, roasted asparagus, or creamy grits. These crab cakes also shine in a toasted slider bun with slaw for a gourmet sandwich experience!
Storing Tips for the Recipe
- Refrigerate leftover crab cakes in an airtight container for up to 2 days.
- Freeze uncooked patties on a tray, then transfer to a bag for up to 1 month.
- Reheat in the oven at 350°F or in an air fryer until hot and crispy.
Timing
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Yield: 6–8 crab cakes
Nutritional Information (Per Serving)
Calories: 280 kcal
Protein: 18 g
Sodium: 540 mg
Healthier Alternatives for the Recipe
- Swap mayonnaise for plain Greek yogurt.
- Use whole wheat breadcrumbs instead of biscuit mix.
- Try vegan butter and egg replacer for a dairy-free, egg-free version.
Common Mistakes to Avoid
- Overmixing: Handle the mixture gently to keep cakes tender.
- Not chilling: Cold cakes hold together better during frying.
- High heat: Medium heat ensures even browning without burning.
Conclusion
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle offer the perfect balance of comfort and elegance. Simple enough for a weeknight, yet impressive enough for guests.
Try them today and let the buttery lemon drizzle melt your worries away. Don’t forget to tag your creations and share how you personalized yours!
Frequently Asked Questions (FAQs)
Q: Can I use imitation crab meat?
It’s possible, but real lump crab gives the best flavor and texture.
Q: Can I bake them instead?
Yes! Bake at 375°F for about 15–18 minutes until golden.
Q: Can I make them gluten-free?
Use a gluten-free biscuit mix or almond flour blend.
Q: What dipping sauces go well?
Try remoulade, spicy aioli, or classic tartar sauce.
Cheddar Bay Crab Cakes with Lemon Butter That Impress Instantly
- Total Time: 25 minutes
- Yield: 6–8 crab cakes 1x
Description
Cheddar Bay Crab Cakes with Lemon Butter Drizzle combine the savory magic of crab and biscuit mix with a rich, zesty finish. Crispy, cheesy, and utterly irresistible!
Ingredients
1 lb lump crab meat (picked over for shells)
1 cup Cheddar Bay biscuit mix (Red Lobster boxed mix)
1 large egg
1/4 cup shredded sharp cheddar cheese (optional)
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp Old Bay seasoning (optional)
1 tbsp chopped parsley (plus more for garnish)
1 tbsp butter or oil (for pan frying)
Lemon Butter Drizzle:
2 tbsp unsalted butter
1 tbsp fresh lemon juice
1/2 tsp garlic powder
Instructions
1. In a large bowl, combine crab meat, Cheddar Bay biscuit mix, egg, cheddar (if using), mayo, mustard, lemon juice, Old Bay seasoning, and parsley. Gently mix until just combined.
2. Form mixture into 6–8 small crab cakes. Place on a parchment-lined tray and refrigerate for 10–15 minutes to firm up.
3. Heat butter or oil in a skillet over medium heat. Cook crab cakes for 3–4 minutes per side until golden brown and crisp.
4. In a small saucepan, melt butter with lemon juice and garlic powder. Whisk to combine.
5. Drizzle warm lemon butter over crab cakes and garnish with extra parsley.
Notes
Chilling the patties helps them stay intact while cooking.
Use fresh lump crab for the best texture and flavor.
Red Lobster’s boxed Cheddar Bay mix adds savory biscuit flavor.
Great for appetizers, sandwiches, or brunch!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 280
- Sugar: 1g
- Sodium: 540mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 85mg
Keywords: cheddar bay crab cakes, lemon butter drizzle, crab cakes recipe, easy seafood appetizers