If you’re craving a crispy seafood dish that’s cheesy, garlicky, and kissed with lemon, look no further. These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are everything you love about Red Lobster’s famous biscuits—reimagined into tender crab cakes that pack a flavorful punch.
Made with lump crab meat, a touch of Old Bay, and a blend of cheddar cheese and biscuit mix, these cakes are pan-seared until golden, then finished with a garlic-lemon butter drizzle that’s worthy of applause.
Why I Love This Recipe
These crab cakes are:
- Loaded with flavor, thanks to Cheddar Bay biscuit mix and green onions
- Tender on the inside, crisp on the outside
- Dressed to impress with a rich lemon butter drizzle
- Great for parties, appetizers, or a light seafood dinner
The cheddar adds depth, and the drizzle adds brightness—every bite is balanced and crave-worthy.
Ingredients
For the Crab Cakes:
- 1 lb lump crab meat, picked over for shells
- ½ cup Cheddar Bay biscuit mix (or biscuit mix + ½ tsp garlic powder + pinch of parsley)
- ¼ cup mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp Dijon mustard
- 1 tsp Old Bay seasoning
- 2 green onions, finely chopped
- ¼ cup shredded sharp cheddar cheese
- 2 tbsp fresh parsley, chopped
For the Lemon Butter Drizzle:
- 4 tbsp unsalted butter, melted
- 2 tbsp fresh lemon juice
- 1 tsp garlic, minced
Swaps and Notes
- No Cheddar Bay mix? Use biscuit mix and add ½ tsp garlic powder + ½ tsp dried parsley.
- Crab meat: Lump is ideal, but claw meat or a mix works too.
- Cheese: Use sharp cheddar for best flavor, but mild works fine.
- Bake instead of fry: Try at 400°F for 15–18 minutes.
Step-by-Step Instructions
🔹 Step 1: Make the Crab Cake Mixture
In a large bowl, combine:
- Biscuit mix
- Mayonnaise
- Egg
- Dijon mustard
- Old Bay seasoning
- Green onions
- Cheddar cheese
- Parsley
Gently fold in the crab meat, trying not to break it up too much.
Form the mixture into 6–8 patties, depending on your size preference.
🔹 Step 2: Chill
Place crab cakes on a plate, cover, and chill for 15–30 minutes to help them firm up before cooking.
🔹 Step 3: Cook the Crab Cakes
Heat a bit of oil or butter in a skillet over medium heat.
Pan-fry the crab cakes for 3–4 minutes per side, until golden brown and heated through.
Transfer to a paper towel-lined plate.
🔹 Step 4: Make the Lemon Butter Drizzle
In a small bowl, whisk together:
- Melted butter
- Lemon juice
- Minced garlic
Heat gently to blend flavors (about 30 seconds in the microwave or on the stove).
🔹 Step 5: Serve
Drizzle the warm sauce over the crab cakes just before serving.
Optional: Top with more chopped parsley and lemon zest for brightness.
Tips for Success
- Don’t overmix: You want visible crab pieces for the best texture.
- Chill before cooking: Helps the cakes hold together and stay crisp.
- Use a nonstick skillet: Prevents sticking and promotes even browning.
Serving Suggestions and Pairings
Pair these crab cakes with:
- A side of rice or garlic mashed potatoes
- Crisp salad with vinaigrette
- Blueberry Lemonade – to brighten the meal
- Easy Turkey Wings – for a surf & turf dinner
- Dorito Casserole – if you’re going full comfort mode
- Chocolate Chip Cookie Dough Brownie Bombs – for the ultimate dessert pairing
Storage and Leftovers
- Fridge: Store cooked cakes in an airtight container for up to 3 days.
- Reheat: Warm in a skillet or oven until crisp again.
- Freezer: Freeze uncooked cakes on a sheet tray, then transfer to a zip-top bag. Cook from frozen or thaw first.
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Final Thoughts
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle bring buttery, savory, citrusy comfort to your plate in the most crave-worthy way. Whether you’re hosting a dinner party or treating yourself on a weeknight, they’re bound to impress.
Tried them? Tag @chefmaniac and show us your golden crab creations—we’re all in for that cheddar-drizzled goodness! 🦀🧈🍋
