Cheddar Bay Crab Cakes with Lemon Butter Drizzle

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Golden and crisp on the outside, tender and juicy on the inside—these Cheddar Bay Crab Cakes with Lemon Butter Drizzle are nothing short of coastal comfort on a plate. Inspired by those famous Cheddar Bay biscuits and paired with the briny sweetness of crab, each bite melts into a buttery finish with the zing of lemon to cut through the richness. Perfect for both casual dinners and upscale gatherings, they bring a gourmet touch to any occasion without the fuss.

The lemon butter drizzle takes things to another level, providing a silky, citrusy layer that pairs beautifully with the savory, cheesy undertone in each cake. Whether you serve them with a light salad or a hearty chowder, they’re guaranteed to steal the show.

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What Kind of Crab Should I Use for These Cakes?

Fresh lump crab meat is the gold standard for this recipe—it offers meaty, flavorful chunks that hold up well during mixing and frying. However, if fresh isn’t available, refrigerated or high-quality canned crab works too. Just be sure to drain it thoroughly to avoid soggy cakes. Avoid imitation crab; it lacks the delicate texture and natural sweetness that real crab brings.

Ingredients for the Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Lump Crab Meat: The hero of the dish, providing a soft yet firm texture and a naturally sweet seafood flavor.

Cheddar Bay Biscuit Mix: This seasoned mix adds garlic-herb depth and cheesy goodness, acting as both binder and flavor booster.

Egg: Essential for binding everything together without making the mixture too dense.

Mayonnaise: Adds moisture and richness to the crab cake base.

Parsley: Fresh and vibrant, parsley brightens up the overall taste.

Lemon Juice: Enhances the seafood notes and balances the richness.

Butter: Used in the drizzle, it lends a luxurious mouthfeel and richness.

Heavy Cream: For the drizzle, it creates a silky smooth texture that coats the crab cakes beautifully.

Garlic Powder: Adds subtle warmth and depth to both the cakes and the sauce.

Paprika: A touch of smokiness and color for added dimension.

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How To Make the Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Step 1: Mix the Crab Cake Base

In a large bowl, gently fold together the lump crab meat, Cheddar Bay biscuit mix, egg, mayonnaise, chopped parsley, and a splash of lemon juice. Use a fork or spatula to combine without overmixing—you want to keep some chunks of crab intact for texture.

Step 2: Shape and Chill

Form the mixture into evenly sized patties, about 2.5 inches in diameter. Place them on a parchment-lined tray and refrigerate for at least 30 minutes. This helps the cakes firm up and hold their shape when cooked.

Step 3: Pan-Fry to Golden Perfection

Heat a non-stick skillet over medium heat and add a drizzle of oil or a pat of butter. Once hot, cook the crab cakes for 3-4 minutes on each side until golden brown and crispy. Work in batches if needed, avoiding overcrowding the pan.

Step 4: Make the Lemon Butter Drizzle

In a small saucepan over low heat, melt the butter with a splash of heavy cream. Stir in garlic powder, a pinch of paprika, and a bit more lemon juice. Whisk until smooth and warmed through. Taste and adjust seasoning if desired.

Step 5: Plate and Serve

Place warm crab cakes on a serving platter. Drizzle generously with the lemon butter sauce and garnish with extra parsley and a lemon wedge. Serve immediately for best texture and flavor.

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How to Serve and Store These Crab Cakes

These Cheddar Bay Crab Cakes shine best when served warm with that luscious lemon butter drizzle cascading over the top. They make an excellent appetizer, light lunch, or even a main dish paired with a crisp green salad, coleslaw, or roasted veggies. For a more filling option, serve them on a toasted brioche bun with lettuce and extra drizzle for a gourmet crab cake sandwich.

To store leftovers, place the cooled crab cakes in an airtight container and refrigerate for up to 3 days. Reheat them gently in a skillet over low heat to bring back their crispiness without drying them out. The lemon butter drizzle can be reheated separately and poured on just before serving.

Frequently Asked Questions

How do I keep crab cakes from falling apart?

Make sure to chill the formed patties for at least 30 minutes before cooking. This helps them firm up. Using just the right amount of binder (egg and mayo) is also key.

Can I bake these instead of frying?

Yes, you can bake the crab cakes at 400°F for 15-18 minutes, flipping halfway through. They won’t get quite as crispy but will still be delicious.

Can I freeze crab cakes?

Absolutely. Freeze uncooked crab cakes on a tray until solid, then transfer to a zip-top bag. When ready to cook, thaw in the fridge overnight and proceed as usual.

What kind of sauce pairs well besides lemon butter?

Remoulade, tartar sauce, or even a spicy aioli all make great companions depending on your flavor preference.

Are these gluten-free?

Not as written—the Cheddar Bay biscuit mix contains gluten. To make them gluten-free, substitute with a gluten-free biscuit mix and check that your crab meat and other ingredients are gluten-free certified.

Can I use imitation crab?

It’s not recommended. Imitation crab lacks the texture and flavor of real crab, which is key for making these cakes shine.

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Want More Seafood Ideas with a Twist?

If you love these Cheddar Bay Crab Cakes with Lemon Butter Drizzle, you’ll definitely want to try these other delicious seafood creations:

• Baked Crab Legs in Butter Sauce for a hands-off indulgent seafood night.
• Creamy Garlic Butter Lobster Tails that melt in your mouth with every bite.
• Seafood Stuffed Shells packed with creamy, savory filling.
• Louisiana Seafood Gumbo with bold, soulful flavors and hearty ingredients.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it anytime.

And let me know in the comments how your crab cakes turned out. Did you go classic or put your own spin on the drizzle? Maybe added a dash of cayenne or served it over greens?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter and tastier meals.

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