Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Tender, flaky crab cakes packed with sharp cheddar and Cheddar Bay biscuit flavors, topped with a bright garlic-lemon butter sauce.
Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins
Makes: 8 crab cakes | Serves: 4
Ingredients
For the Crab Cakes:
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1 lb lump crab meat, picked over for shells
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½ cup Cheddar Bay biscuit mix (like Red Lobster’s or homemade)
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¼ cup mayonnaise
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1 large egg, lightly beaten
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1 tbsp Dijon mustard
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1 tsp Old Bay seasoning
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2 green onions, finely chopped
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¼ cup shredded sharp cheddar cheese
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2 tbsp fresh parsley, chopped
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2 tbsp butter or oil (for frying)
For the Lemon Butter Drizzle:
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4 tbsp unsalted butter, melted
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2 tbsp fresh lemon juice
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1 tsp garlic, minced
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Pinch of salt & cracked black pepper
Instructions
1️⃣ Make the Crab Mixture
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In a large bowl, gently fold together crab meat, biscuit mix, mayonnaise, egg, Dijon, Old Bay, green onions, cheddar, and parsley until just combined (don’t overmix—keep it chunky!).
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Chill for 15 mins to firm up (optional but helps hold shape).
2️⃣ Form & Cook
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Shape into 8 patties (about ½-inch thick).
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Heat butter/oil in a skillet over medium heat. Cook crab cakes for 3-4 mins per side until golden and crisp.
3️⃣ Make the Drizzle
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Whisk together melted butter, lemon juice, garlic, salt, and pepper.
4️⃣ Serve
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Drizzle warm crab cakes with lemon butter. Garnish with extra parsley and lemon wedges.
Serving Suggestions
🍋 Classic: Serve with tartar sauce or remoulade.
🥗 Light Option: Pair with arugula salad dressed in lemon vinaigrette.
🍞 Bread Upgrade: Serve on toasted Cheddar Bay biscuits for the ultimate experience.
Pro Tips
🔹 For extra crispiness: Lightly dust crab cakes with extra biscuit mix before frying.
🔹 Baking option: Bake at 400°F (200°C) for 12-15 mins on a greased sheet.
🔹 Make ahead: Shape and refrigerate uncooked crab cakes overnight.
“The cheddar and biscuit mix add a cozy twist to classic crab cakes—perfect for brunch or a fancy appetizer!”
Love spice? Add a dash of cayenne to the drizzle! 🌶️
