If you’re craving a coastal-inspired dish that’s both indulgent and easy to prepare, these Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a must-try. Combining the rich flavors of lump crab meat, sharp cheddar cheese, and a tangy lemon butter sauce, this recipe is a savory twist on a classic favorite. Perfect as an appetizer, main course, or even a gourmet snack, these crab cakes are sure to impress your family and guests alike.
Why You’ll Love This Recipe
- Bursting with Flavor – The combination of lump crab meat, sharp cheddar, and Cheddar Bay seasoning creates a rich, savory taste that’s hard to resist.
- Perfect Texture – Crispy on the outside and tender on the inside, these crab cakes strike the ideal balance.
- Versatile – Serve them as an appetizer, main dish, or even as a fancy snack for gatherings.
- Easy to Make – With simple ingredients and straightforward steps, this recipe is beginner-friendly.
- Crowd-Pleaser – The tangy lemon butter drizzle adds a gourmet touch that elevates the dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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 and 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, finely 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
Instructions
1. Prepare the Crab Cake Mixture
Start by gently patting the lump crab meat dry with a paper towel to remove excess moisture. In a large mixing bowl, combine the crab meat, Cheddar Bay Biscuit mix, shredded sharp cheddar cheese, mayonnaise, egg, Dijon mustard, Old Bay seasoning, green onions, red bell pepper (if using), fresh parsley, and lemon juice. Mix everything together gently, being careful not to break up the crab meat too much. The mixture should hold together but remain tender.
2. Shape the Crab Cakes
Divide the mixture into equal portions, depending on the size of crab cakes you prefer. A standard serving size is about ¼ cup per crab cake. Shape each portion into a patty, pressing gently to ensure they hold their shape. Coat each patty lightly with panko breadcrumbs for an extra crispy exterior.
3. Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the crab cakes in the skillet, ensuring they don’t touch each other. Cook for 3-4 minutes on each side, or until golden brown and crispy. Avoid flipping them too soon to prevent them from falling apart. Once cooked, transfer the crab cakes to a plate lined with paper towels to drain any excess oil.
4. Prepare the Lemon Butter Drizzle
While the crab cakes are cooking, prepare the lemon butter drizzle. In a small bowl, combine the melted butter, lemon juice, garlic powder, and parsley flakes. Whisk until the ingredients are well blended and the sauce is smooth.
5. Serve and Enjoy
Arrange the crab cakes on a serving platter and drizzle the lemon butter sauce generously over the top. Garnish with additional chopped parsley or a sprinkle of Old Bay seasoning for an extra pop of flavor. Serve immediately while warm, accompanied by a side of lemon wedges or a fresh green salad.
Tips for Success
- Use Fresh Crab Meat: For the best flavor and texture, opt for fresh lump crab meat. If unavailable, high-quality canned crab meat works as a substitute.
- Don’t Overmix: Handle the crab cake mixture gently to maintain the delicate texture of the crab meat.
- Chill Before Cooking: If the mixture feels too soft, refrigerate it for 15-20 minutes before shaping and cooking. This helps the crab cakes hold their shape better.
- Customize the Heat: Add a pinch of cayenne pepper or a dash of hot sauce to the mixture if you prefer a spicier kick.
Variations
- Gluten-Free Option: Replace the Cheddar Bay Biscuit mix and panko breadcrumbs with gluten-free alternatives.
- Extra Cheesy: Add an extra ¼ cup of shredded cheddar cheese for a richer, cheesier flavor.
- Herb-Infused: Incorporate fresh herbs like dill or chives for a more aromatic twist.
- Baked Version: For a healthier alternative, bake the crab cakes at 375°F (190°C) for 15-20 minutes, flipping halfway through.
Serving Suggestions
These crab cakes are incredibly versatile and pair well with a variety of sides and accompaniments. Here are a few ideas:
- Fresh Salad: A crisp green salad with a light vinaigrette balances the richness of the crab cakes.
- Roasted Vegetables: Serve with roasted asparagus, zucchini, or Brussels sprouts for a complete meal.
- Dipping Sauces: Offer additional dipping options like tartar sauce, remoulade, or aioli.
- Lemon Wedges: A squeeze of fresh lemon juice enhances the flavors and adds a refreshing touch.
Storage and Reheating
- Refrigeration: Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days.
- Freezing: Freeze uncooked crab cakes on a baking sheet, then transfer to a freezer-safe bag. They can be stored for up to 1 month. Thaw in the refrigerator before cooking.
- Reheating: Reheat cooked crab cakes in a preheated oven at 350°F (175°C) for 10-15 minutes or in a skillet over medium heat until warmed through.
FAQs
Can I use imitation crab meat?
While imitation crab meat can be used, it won’t provide the same flavor or texture as real lump crab meat.
What can I substitute for Cheddar Bay Biscuit mix?
If you don’t have Cheddar Bay Biscuit mix, use regular biscuit mix and add 1 tsp garlic powder and ½ tsp parsley for a similar flavor.
How do I prevent the crab cakes from falling apart?
Ensure the mixture is well-combined and not too wet. Chilling the mixture before cooking also helps the crab cakes hold their shape.
Can I make these ahead of time?
Yes, you can prepare the crab cake mixture and shape the patties up to a day in advance. Store them covered in the refrigerator until ready to cook.
What’s the best way to reheat crab cakes?
Reheat them in the oven or on the stovetop to maintain their crispy texture. Avoid microwaving, as it can make them soggy.
Conclusion
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a delightful way to bring coastal flavors to your table. With their crispy exterior, tender interior, and tangy lemon butter sauce, they’re a dish that’s both comforting and elegant. Whether you’re hosting a dinner party or simply treating yourself to a gourmet meal, this recipe is sure to become a favorite. Try it today and savor the taste of the coast in every bite!
Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Ingredients
- 1 lb lump crab meat, picked over for shells
- 1 cup Cheddar Bay Biscuit mix or biscuit mix + 1 tsp garlic powder and ½ tsp parsley
- ½ cup sharp cheddar cheese, shredded
- ¼ cup mayonnaise
- 1 large egg
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- ¼ cup green onions, finely chopped
- ¼ cup red bell pepper, finely chopped optional
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons lemon juice
- ¼ cup panko breadcrumbs for coating
- 2 tablespoons olive oil for frying
- 4 tablespoons unsalted butter, melted
- 2 tablespoons lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon parsley flakes
Instructions
- In a large mixing bowl, combine the lump crab meat, Cheddar Bay Biscuit mix, shredded cheddar cheese, mayonnaise, egg, Dijon mustard, Old Bay seasoning, green onions, red bell pepper (if using), fresh parsley, and lemon juice. Mix gently until well combined.
- Shape the mixture into equal-sized patties, about ¼ cup each. Coat each patty lightly with panko breadcrumbs.
- Heat olive oil in a large skillet over medium heat. Cook the crab cakes for 3-4 minutes on each side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
- In a small bowl, whisk together melted butter, lemon juice, garlic powder, and parsley flakes to make the lemon butter drizzle.
- Drizzle the lemon butter sauce over the crab cakes and serve immediately. Garnish with additional parsley or lemon wedges if desired.
