If there’s one dish I could serve to impress anyone—from seafood lovers to picky eaters—it would be these Cheddar Bay Crab Cakes with Lemon Butter Drizzle. I’ve made this recipe for holiday gatherings, cozy date nights, and even hectic weeknights when I needed something decadent yet easy. The golden crust, the tender crab meat infused with buttery, garlicky biscuit flavors, and that bright, lemony drizzle—it all comes together in one unforgettable bite.
I created these Cheddar Bay Crab Cakes with Lemon Butter Drizzle after falling in love with the iconic Cheddar Bay biscuits and wondering what would happen if they met fresh, flaky crab cakes. Spoiler alert: pure magic. The cheddar brings richness, fresh herbs add brightness, and the crab remains the undeniable star. And the lemon butter sauce? It’s more than just a finishing touch—it takes the dish to restaurant-quality perfection. Once you try them, you’ll find yourself making this recipe on repeat.
Why You’ll Love These Cheddar Bay Crab Cakes with Lemon Butter Drizzle
These crab cakes are the definition of comfort food with a gourmet twist. They’re bursting with flavor, surprisingly simple to prepare, and feel like a true treat. Whether you’re a seasoned seafood enthusiast or just experimenting with new flavors, Cheddar Bay Crab Cakes with Lemon Butter Drizzle are guaranteed to impress. From the crisp golden exterior to the zesty, buttery finish, every element hits just right.
Ingredients for Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Every ingredient in this recipe contributes to the perfect bite—crisp edges, tender crab, and that unmistakable savory, cheesy depth. Here’s what you’ll need to make Cheddar Bay Crab Cakes with Lemon Butter Drizzle, along with why each item matters:
Lump Crab Meat
The hero of the dish. It’s sweet, tender, and gives the crab cakes their signature flaky richness.
Cheddar Bay Biscuit Mix
This mix adds a garlicky, cheesy flavor that makes these crab cakes stand out from traditional recipes. It also helps bind everything together while adding texture.
Egg
Acts as a binder, helping the crab cakes hold their shape during cooking while keeping them moist.
Mayonnaise
Adds creaminess and richness without overpowering the delicate crab flavor.
Fresh Parsley
Provides a bright, herbal contrast to the richness of the crab and cheese.
Lemon Zest
Adds subtle citrus fragrance and lifts the entire dish, pairing beautifully with seafood.
Old Bay Seasoning
A classic spice blend that brings out the natural flavor of the crab without overwhelming it. It’s essential for authentic seafood seasoning.
Butter
Used in both the pan-searing process and the lemon butter drizzle. Adds golden crispiness and buttery depth.
Fresh Lemon Juice
Balances the richness with a clean, tangy finish—especially important in the lemon butter drizzle.
Garlic Powder
Enhances the savory profile and complements the biscuit mix’s garlicky notes.
Shredded Cheddar Cheese
Melts into the mixture to add richness, texture, and a mild sharpness that pairs perfectly with crab.
Breadcrumbs (optional)
Use only if needed—helps absorb excess moisture and adds light structure without drying out the cakes.
Each ingredient works in harmony to create Cheddar Bay Crab Cakes with Lemon Butter Drizzle that are golden, flavorful, and crowd-pleasing every time.
Step-by-Step Instructions for Making Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Step 1: Prep the Crab Mixture
In a large mixing bowl, gently fold together the lump crab meat, Cheddar Bay biscuit mix, shredded cheddar cheese, chopped fresh parsley, lemon zest, and Old Bay seasoning. Be gentle with your mixing—you want to keep those chunks of crab as intact as possible for the best texture in your Cheddar Bay Crab Cakes with Lemon Butter Drizzle.
Step 2: Add the Binders
Crack in the egg and add the mayonnaise to the mixture. Stir just until everything comes together. If the texture feels too wet to shape, add one to two tablespoons of breadcrumbs to help bind it. Let the mixture rest for 5 to 10 minutes so the biscuit mix can hydrate and the flavors have time to meld.
Step 3: Form the Crab Cakes
Use your hands or a scoop to portion the mixture into evenly sized patties—roughly 3 inches wide and 1 inch thick. You should get around 6 to 8 crab cakes, depending on how large you make them. Place them on a parchment-lined baking sheet and refrigerate for at least 15 to 20 minutes. This helps them firm up and prevents breakage during cooking.
Step 4: Cook Until Golden Brown
Heat a large skillet over medium heat and add a generous pat of butter. Once melted and slightly foamy, carefully add the chilled crab cakes in batches. Don’t overcrowd the pan. Cook each side for about 3 to 4 minutes until the exterior is golden brown and crispy. Transfer the cooked cakes to a paper towel–lined plate to drain any excess butter.
Step 5: Make the Lemon Butter Drizzle
While the crab cakes are cooking or resting, prepare the drizzle. In a small saucepan over low heat, melt a few tablespoons of butter. Stir in freshly squeezed lemon juice and a pinch of garlic powder. Let it simmer gently for about a minute, then remove from heat. This lemon butter sauce is the signature finishing touch for your Cheddar Bay Crab Cakes with Lemon Butter Drizzle.
Step 6: Garnish and Serve
Sprinkle additional fresh parsley over the crab cakes for a burst of color and flavor. Serve immediately while hot and crispy, with lemon wedges on the side for an extra hit of brightness.
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are crispy, flavorful, and perfect for everything from dinner parties to cozy weeknight meals.
How Long to Cook the Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Cooking Cheddar Bay Crab Cakes with Lemon Butter Drizzle is quick and satisfying. Once your skillet is hot and the crab cakes are chilled and ready to go, here’s what you need to know:
Sear each crab cake for about 3 to 4 minutes per side over medium heat. You’ll know it’s time to flip when the bottom forms a deep golden crust and releases easily from the pan. Avoid moving them too early—let the crust develop fully for the best texture and flavor.
The total cooking time is approximately 6 to 8 minutes per batch, depending on thickness. Don’t rush the sear—proper caramelization locks in flavor and ensures your crab cakes stay intact.
Tips for Perfect Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Chill Before Cooking
Refrigerating the formed crab cakes for 15–20 minutes before cooking helps them firm up and prevents them from falling apart in the skillet.
Don’t Overmix
Handle the crab mixture gently to preserve those big, beautiful chunks of crab meat. Overmixing can lead to dense, mushy cakes.
Use Lump Crab Meat
Opt for lump or jumbo lump crab meat for the best texture and a more luxurious bite.
Choose the Right Pan
A nonstick or well-seasoned cast iron skillet ensures an even sear and prevents sticking.
Keep the Heat Moderate
Too hot, and they’ll burn before cooking through. Too low, and they’ll steam instead of crisping. Medium heat is just right.
Try a Butter + Oil Combo
Use a mix of butter and a neutral oil like canola or avocado. This raises the smoke point while still delivering a rich, golden-brown crust.
Add the Lemon Butter Drizzle Last
Pour the lemon butter sauce just before serving to maintain a crispy exterior and keep the flavors bright and fresh.
With a little care and attention, your Cheddar Bay Crab Cakes with Lemon Butter Drizzle will come out golden on the outside, tender in the center, and full of layered, crave-worthy flavor every single time.
Watch Out for These Mistakes When Making Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Even though Cheddar Bay Crab Cakes with Lemon Butter Drizzle is a relatively simple recipe, a few small mistakes can affect the final result. Here are the most common pitfalls to avoid for consistently golden, tender, and flavorful crab cakes:
Using Too Much Filler
Adding too much biscuit mix or breadcrumbs can overwhelm the delicate flavor of the crab and lead to dense, overly bready cakes. Keep fillers light and balanced to let the crab shine.
Skipping the Chill Time
Chilling the crab cakes before cooking helps them firm up and stay together during searing. It’s a small step with big benefits—don’t skip it.
Overcooking the Crab Cakes
Crab meat is already cooked when it’s packaged. Over-searing can dry it out and give your crab cakes a rubbery texture. Aim for a crisp crust and a warmed-through center.
Flipping Too Soon
Let a golden crust form before flipping. If the crab cake sticks to the pan, it likely needs more time on that side. A proper sear releases easily and gives the perfect texture.
Cooking Over High Heat
Too much heat will burn the outside while leaving the inside underdone. Stick to medium heat for even cooking and a golden finish.
Crowding the Pan
When the pan is overcrowded, steam builds up, preventing a good sear. Cook the crab cakes in batches to ensure each one gets that golden crust.
Skipping the Lemon Butter Drizzle
This drizzle isn’t just for presentation. It brings acidity, richness, and balance to every bite—transforming these Cheddar Bay Crab Cakes with Lemon Butter Drizzle into something restaurant-worthy.
Avoiding these common mistakes will help you serve up crab cakes that are crisp on the outside, tender inside, and bursting with flavor—every single time.
What to Serve With Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Pairing your Cheddar Bay Crab Cakes with Lemon Butter Drizzle with the right side dishes can elevate your meal from impressive to unforgettable. Whether you’re planning a cozy weeknight dinner or hosting a seafood-themed gathering, these sides offer balance, texture, and complementary flavor.
Lemon Herb Arugula Salad
A fresh, peppery arugula salad tossed with lemon juice, olive oil, and chopped herbs provides a bright, citrusy counterpoint to the richness of the crab cakes. The lightness and acidity help cut through the butter drizzle, keeping every bite vibrant.
Roasted Garlic Mashed Potatoes
Creamy mashed potatoes infused with roasted garlic bring comfort and richness to the plate. They pair beautifully with the crab cakes, especially when soaking up any extra lemon butter sauce.
More Delicious Pairing Ideas:
Grilled Asparagus or Green Beans
Lightly charred vegetables tossed with sea salt and olive oil offer a crisp, earthy element that complements the crab cakes without overwhelming them.
Corn on the Cob or Corn Salad
Sweet corn, whether grilled or served as a chilled salad, echoes the Southern flavors in the Cheddar Bay biscuit mix and adds a juicy pop of sweetness.
Coleslaw with a Citrus Twist
A slaw made with cabbage, carrots, and a lemony vinaigrette brings crunch and acidity—perfect for balancing the richness of the crab and cheddar.
Buttery Rice Pilaf
A simple, fluffy rice pilaf with herbs or a hint of lemon zest makes a neutral, comforting base that lets the crab cakes shine.
Garlic Butter Dinner Rolls
If you’re leaning into indulgence, warm garlic rolls make an excellent companion for soaking up extra lemon butter drizzle.
Each of these sides enhances the bold, buttery flavor of Cheddar Bay Crab Cakes with Lemon Butter Drizzle, turning them into a well-rounded meal that’s equal parts comforting and gourmet.
Storage Instructions for Cheddar Bay Crab Cakes with Lemon Butter Drizzle
If you’re lucky enough to have leftovers, Cheddar Bay Crab Cakes with Lemon Butter Drizzle store and reheat beautifully when handled properly. Here’s how to keep them fresh and flavorful:
Refrigerator
Once cooled, place the crab cakes in an airtight container. For best results, line the bottom of the container with paper towels to absorb any excess moisture. Stored this way, the crab cakes will stay fresh for up to 3 days.
Freezer
To freeze, wrap each crab cake individually in plastic wrap to prevent freezer burn. Then place the wrapped cakes in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before reheating.
Reheating
For the best texture, reheat crab cakes in a skillet over medium heat with a touch of butter or oil. This helps restore the crispy crust while warming them through. You can also reheat them in a toaster oven or air fryer for a similar effect. Avoid using the microwave—it tends to make crab cakes soft and soggy.
Lemon Butter Drizzle
Store the lemon butter sauce separately in a sealed container in the fridge. Reheat gently on the stove or in the microwave until just warmed through, then drizzle it over the crab cakes right before serving.
With these tips, your leftover Cheddar Bay Crab Cakes with Lemon Butter Drizzle will taste just as good the next day—maybe even better.
Frequently Asked Questions
1. How do I keep crab cakes from falling apart?
Use enough binder (egg and mayo), and chill for 15–20 minutes before cooking.
2. Can I bake instead of fry?
Yes. Bake at 400°F (200°C) for 12–15 minutes, flipping halfway. Spray with oil for extra crisp.
3. Can I use canned crab meat?
Yes, but fresh lump crab is better. If using canned, drain and blot it dry first.
4. Can I make them ahead of time?
Absolutely. Form patties and refrigerate up to 24 hours in advance.
5. What if I don’t have Cheddar Bay mix?
Make your own with flour, baking powder, garlic powder, shredded cheddar, and salt.
6. Can I freeze uncooked crab cakes?
Yes. Freeze them flat first, then transfer to a bag. Cook from frozen with extra time.
7. Is the lemon butter drizzle optional?
Technically, yes—but it adds amazing flavor. You can sub with vinegar or white wine.
8. How do I know they’re done?
Golden on both sides and 145°F (63°C) internally means they’re ready to eat.
Conclusion
Cheddar Bay Crab Cakes with Lemon Butter Drizzle bring together savory cheddar, sweet crab, and zesty lemon in one irresistible bite. Perfect as an appetizer or main course, they’re easy enough for weeknights yet elegant enough for guests. Once you try them, they’ll become a go-to favorite in your kitchen.
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Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Prep Time 20 minutes Cook Time 25 minutes Total Time 45 minutes Description
Ingredients
- ump crab meat
- Cheddar Bay biscuit mix
- egg
- mayonnaise
- shredded cheddar cheese
- fresh parsley, chopped
- lemon zest
- Old Bay seasoning
- breadcrumbs (optional, as needed)
- butter (for searing)
Instructions
- In a large bowl, gently combine crab meat, biscuit mix, cheddar cheese, parsley, lemon zest, and Old Bay seasoning.
- Add the egg and mayonnaise, mixing gently to combine. If the mixture is too loose, add breadcrumbs as needed.
- Form into 6–8 crab cakes and chill in the refrigerator for 15–20 minutes.
- Heat butter in a skillet over medium heat. Sear crab cakes for 3–4 minutes per side until golden brown.
- In a small saucepan, melt the butter for the drizzle. Stir in lemon juice and garlic powder. Simmer briefly and remove from heat.
- Drizzle lemon butter over the crab cakes and garnish with extra parsley if desired.
- Serve warm with lemon wedges.