Cheddar Bay Crab Cakes with Lemon Butter That Impress Instantly
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!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6–8 crab cakes 1x
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: American
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!
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