If you love the flavors of classic crab cakes and crave the cheesy garlic goodness of Cheddar Bay biscuits, this is your dream dish. These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are crispy on the outside, tender and flavorful inside, and topped with a zesty lemon-garlic butter that takes them over the top.
They’re easy to make, quick to cook, and ideal for anything from a weeknight dinner to a special gathering with friends.
Why I Love This Recipe
These crab cakes are the perfect fusion of crunchy, creamy, cheesy, and citrusy. Using Cheddar Bay biscuit mix (or a simple biscuit + seasoning combo) brings a garlic-herb base and rich flavor. The lemon butter drizzle? Totally addictive.
They’re equally at home served over salad, with garlic mashed potatoes, or as party appetizers—the kind of recipe that makes you look like a pro.
Ingredients
For the Crab Cakes:
- 1 lb lump crab meat, picked over for shells
- 1 cup Cheddar Bay biscuit mix (or biscuit mix + 1 tsp garlic powder + ½ tsp parsley)
- ½ cup sharp cheddar cheese, shredded
- ¼ cup mayonnaise
- 1 large egg
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning
- ¼ cup green onions, finely chopped
- ¼ cup red bell pepper, finely chopped (optional)
- 2 tbsp fresh parsley, chopped
- 2 tbsp lemon juice
- ¼ cup panko breadcrumbs (for coating)
- 2 tbsp olive oil (for frying)
For the Lemon Butter Drizzle:
- 4 tbsp unsalted butter, melted
- 2 tbsp lemon juice
- ½ tsp garlic powder
- ½ tsp parsley flakes
Swaps and Notes
- No Cheddar Bay mix? Use any biscuit mix and add garlic powder + dried parsley.
- Crab meat: Lump crab is best, but claw meat or a mix also works.
- Dairy-free? Omit the cheddar and use a dairy-free butter alternative.
- Oven option: Bake instead of pan-fry (see tips section).
Step-by-Step Instructions
🔹 Step 1: Make the Crab Cake Mixture
In a large bowl, combine:
- Biscuit mix
- Shredded cheddar
- Mayonnaise
- Egg
- Dijon mustard
- Old Bay seasoning
- Green onions
- Red bell pepper (optional)
- Fresh parsley
- Lemon juice
Gently fold in the crab meat, being careful not to overmix or break up the lumps.
Form the mixture into 8–10 small patties.
🔹 Step 2: Coat the Cakes
Spread panko breadcrumbs on a plate.
Press each crab cake gently into the breadcrumbs to coat both sides.
🔹 Step 3: Pan-Fry Until Golden
Heat olive oil in a large skillet over medium heat.
Fry the crab cakes for 3–4 minutes per side, or until golden brown and crispy. Remove and set on paper towels to drain.
🔹 Step 4: Make the Lemon Butter Drizzle
In a small bowl, whisk together:
- Melted butter
- Lemon juice
- Garlic powder
- Parsley flakes
🔹 Step 5: Serve and Drizzle
Drizzle the warm lemon butter over crab cakes just before serving.
Garnish with extra parsley and lemon wedges if desired.
Tips for Success
- Chill the patties: Refrigerate for 20–30 minutes before frying for better hold.
- Don’t overwork: Fold gently so crab meat stays chunky.
- Oven option: Bake at 375°F (190°C) for 15–20 minutes, flipping once.
- Make ahead: Mix and shape cakes up to 24 hours in advance. Store covered in fridge.
Serving Suggestions and Pairings
These crab cakes are delicious served with:
- Garlic mashed potatoes or roasted baby potatoes
- A fresh green salad or coleslaw
- Blueberry Lemonade – the perfect citrusy contrast
- Beer Cheese Dip – for a cheesy appetizer pairing
- Easy Turkey Wings – for a Southern-style surf & turf
- Chocolate Chip Cookie Dough Brownie Bombs – for a decadent dessert finish
Storage and Leftovers
- Fridge: Store cooked crab cakes for up to 3 days.
- Reheat: Use an oven or air fryer at 375°F for best results.
- Freezer: Freeze uncooked patties on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding 3–5 extra minutes.
More Recipes You’ll Love
Craving more comfort food with bold flavors? Try:
Final Thoughts
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are crispy, cheesy, and bursting with flavor in every bite. The savory crab, garlic-herb biscuit mix, and tangy butter topping come together for a restaurant-worthy dish that’s shockingly easy to make at home.
Tried them? Tag @chefmaniac and show us your golden crab cakes—we’re here for the drizzle! 🦀🧈🍋
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