Crab cakes have long been a symbol of coastal comfort, especially along the East Coast, where seafood is more than just sustenance—it’s a way of life. Every summer, my family would spend long weekends by the Chesapeake Bay. We’d eat outside under strings of twinkling lights, the salty air tangled in our hair, and paper plates filled with buttery corn, fresh salad, and golden crab cakes. Those flavors linger in my memory—not just because they were delicious, but because they were part of our shared story.
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a tribute to those seaside gatherings. They combine the creamy, slightly spicy tang of Cheddar Bay biscuits (yes, like the ones from that beloved seafood chain) with tender, sweet lump crab meat and a drizzle of rich, bright lemon butter. The result? A dish that feels like home and luxury at once.
Whether you’re planning a special dinner, a weekend brunch with friends, or just craving something comforting and flavorful, this recipe delivers. It’s simple to make but impressive enough to serve to guests, and it brings the warmth of summer dinners and the elegance of a seafood bistro right to your kitchen.
Why You’ll Love This Recipe
- Familiar, comforting flavor: It fuses two iconic favorites—crab cakes and Cheddar Bay biscuits—into one unforgettable dish.
- Bright, buttery finish: The lemon butter drizzle balances richness with fresh citrus notes.
- Versatile for occasions: Serve these as an appetizer at your next dinner party or make them the star of a cozy weeknight meal.
- Simple steps, gourmet results: No deep-frying, no fuss—just crisp pan-seared cakes with layers of flavor.
Cheddar Bay Crab Cakes with Lemon Butter Drizzle: A Coastal Comfort Classic
- Yield: 8 crab cakes
Description
Crab cakes have long been a symbol of coastal comfort, especially along the East Coast, where seafood is more than just sustenance—it’s a way of life. Every summer, my family would spend long weekends by the Chesapeake Bay. We’d eat outside under strings of twinkling lights, the salty air tangled in our hair, and paper plates filled with buttery corn, fresh salad, and golden crab cakes. Those flavors linger in my memory—not just because they were delicious, but because they were part of our shared story.
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a tribute to those seaside gatherings. They combine the creamy, slightly spicy tang of Cheddar Bay biscuits (yes, like the ones from that beloved seafood chain) with tender, sweet lump crab meat and a drizzle of rich, bright lemon butter. The result? A dish that feels like home and luxury at once.
Whether you’re planning a special dinner, a weekend brunch with friends, or just craving something comforting and flavorful, this recipe delivers. It’s simple to make but impressive enough to serve to guests, and it brings the warmth of summer dinners and the elegance of a seafood bistro right to your kitchen.
Ingredients
- For the Crab Cakes:
-
1 lb lump crab meat, drained and picked over
-
½ cup shredded sharp cheddar cheese
-
½ cup Cheddar Bay biscuit mix (or crushed cheddar-garlic crackers)
-
1 large egg, beaten
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¼ cup mayonnaise
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1 tablespoon Dijon mustard
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1 tablespoon fresh lemon juice
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½ teaspoon Old Bay seasoning
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2 tablespoons chopped green onions
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1 tablespoon chopped fresh parsley
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Salt and black pepper, to taste
-
2 tablespoons butter or olive oil, for frying
- For the Lemon Butter Drizzle:
-
¼ cup unsalted butter
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1 tablespoon fresh lemon juice
-
½ teaspoon garlic powder
-
1 teaspoon fresh parsley, chopped
Instructions
Step 1: Combine the crab cake mixture
In a large bowl, gently fold together the lump crab meat, shredded cheddar, biscuit mix, beaten egg, mayonnaise, mustard, lemon juice, Old Bay seasoning, green onions, and parsley. Season lightly with salt and pepper. Take care not to overmix—preserving the delicate crab texture is key.
Step 2: Shape and chill
Using your hands or a scoop, form the mixture into 8 evenly sized patties. Place them on a parchment-lined tray and refrigerate for at least 30 minutes. This helps firm them up, making them easier to cook without falling apart.
Step 3: Sear the crab cakes
Heat the butter or oil in a skillet over medium heat. Once hot, gently add the crab cakes and cook for 3–5 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to remove excess oil.
Step 4: Prepare the lemon butter drizzle
In a small saucepan, melt the butter over low heat. Stir in the lemon juice and garlic powder, then remove from heat. Add the parsley just before serving to preserve its bright color and freshness.
Step 5: Serve and enjoy
Arrange the crab cakes on a platter and spoon the lemon butter drizzle generously over each one. Garnish with extra parsley and a wedge of lemon if desired. Serve hot with a fresh salad, roasted vegetables, or creamy mashed potatoes.
Notes
-
These crab cakes are best fresh but can be made ahead and stored uncooked in the fridge for a day.
-
For a gluten-free version, substitute the biscuit mix with gluten-free cheddar-flavored crackers or seasoned breadcrumbs.
Nutrition
- Calories: 295
INGREDIENTS YOU’LL NEED
For the Crab Cakes:
- 1 lb lump crab meat, drained and picked over
- ½ cup shredded sharp cheddar cheese
- ½ cup Cheddar Bay biscuit mix (or crushed cheddar-garlic crackers)
- 1 large egg, beaten
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- ½ teaspoon Old Bay seasoning
- 2 tablespoons chopped green onions
- 1 tablespoon chopped fresh parsley
- Salt and black pepper, to taste
- 2 tablespoons butter or olive oil, for frying
For the Lemon Butter Drizzle:
- ¼ cup unsalted butter
- 1 tablespoon fresh lemon juice
- ½ teaspoon garlic powder
- 1 teaspoon fresh parsley, chopped
HOW TO MAKE CHEDDAR BAY CRAB CAKES
STEP-BY-STEP INSTRUCTIONS
Step 1: Combine the crab cake mixture
In a large bowl, gently fold together the lump crab meat, shredded cheddar, biscuit mix, beaten egg, mayonnaise, mustard, lemon juice, Old Bay seasoning, green onions, and parsley. Season lightly with salt and pepper. Take care not to overmix—preserving the delicate crab texture is key.
Step 2: Shape and chill
Using your hands or a scoop, form the mixture into 8 evenly sized patties. Place them on a parchment-lined tray and refrigerate for at least 30 minutes. This helps firm them up, making them easier to cook without falling apart.
Step 3: Sear the crab cakes
Heat the butter or oil in a skillet over medium heat. Once hot, gently add the crab cakes and cook for 3–5 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to remove excess oil.
Step 4: Prepare the lemon butter drizzle
In a small saucepan, melt the butter over low heat. Stir in the lemon juice and garlic powder, then remove from heat. Add the parsley just before serving to preserve its bright color and freshness.
Step 5: Serve and enjoy
Arrange the crab cakes on a platter and spoon the lemon butter drizzle generously over each one. Garnish with extra parsley and a wedge of lemon if desired. Serve hot with a fresh salad, roasted vegetables, or creamy mashed potatoes.
HELPFUL TIPS
- Use fresh crab if possible: While canned or refrigerated crab works, fresh lump crab meat delivers unbeatable flavor and texture.
- Don’t skip chilling: This prevents the cakes from falling apart in the pan.
- Fry with patience: Medium heat ensures a golden crust without burning.
- Add breadcrumbs if needed: If your mixture feels too wet, a tablespoon of panko or biscuit crumbs can help firm it up.
DETAILS
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes + chilling time
- Yield: 8 crab cakes
- Category: Appetizer / Main
- Method: Pan-Fry
- Cuisine: American / Coastal
- Diet: Pescatarian (gluten-free option available)
NOTES
- These crab cakes are best fresh but can be made ahead and stored uncooked in the fridge for a day.
- For a gluten-free version, substitute the biscuit mix with gluten-free cheddar-flavored crackers or seasoned breadcrumbs.
NUTRITIONAL INFORMATION (Per Crab Cake)
- Calories: 295
- Fat: 20g
- Carbohydrates: 10g
- Protein: 22g
- Fiber: 1g
- Sugar: 1g
FREQUENTLY ASKED QUESTIONS
Can I bake these crab cakes instead of frying?
Yes! Bake at 375°F for 12–15 minutes, flipping halfway through, until golden and cooked through.
Can I freeze them?
Absolutely. Freeze shaped, uncooked crab cakes on a tray. Once solid, store them in a freezer bag for up to 3 months.
What side dishes pair well with these crab cakes?
Think crisp green salads, buttered corn, or roasted asparagus. They also shine with creamy risotto or a tangy slaw.
Is it okay to use imitation crab?
Technically yes, but the flavor and texture won’t be the same. For the full experience, use real lump crab meat.
STORAGE INSTRUCTIONS
- Refrigerator: Store cooked crab cakes in an airtight container for up to 3 days. Reheat in a skillet or 350°F oven until warmed through.
- Freezer: Store uncooked patties in a single layer and freeze. Once frozen, transfer to a bag with parchment between layers. Cook from frozen, adding a few extra minutes per side.
Related Recipes
If you loved these Cheddar Bay Crab Cakes, you’ll enjoy:
- Classic Lobster Thermidor
- Ginger Soy Glazed Cod: A Flavorful and Healthy Seafood Dish
- Air Fryer Cauliflower Bites: A Golden, Guilt-Free Snack Everyone Will Crave
- A Cozy Taste of the Sea: Gourmet Seafood Cassolette
CONCLUSION
There’s something incredibly satisfying about serving a dish that’s both comforting and elegant. These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are just that. They turn simple, fresh ingredients into a memorable meal—perfect for weeknight indulgence, holiday spreads, or celebrating coastal traditions at home. Each bite brings a little sunshine, a little nostalgia, and a whole lot of flavor. Try them once, and they’ll likely become part of your own family food story.