Name: Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Cuisine: American
Ingredients: 1 lb lump crab meat, picked over for shells; 1 cup shredded cheddar cheese; 3/4 cup Cheddar Bay biscuit mix (or 3/4 cup flour + 1 tsp baking powder + 1/2 tsp garlic powder + 1 tsp dried parsley); 1 egg; 1/4 cup mayonnaise; 1 tbsp Dijon mustard; 1 tsp Old Bay or seafood seasoning; 2 tbsp green onions or chives, chopped; 1 tsp lemon zest; Salt and pepper to taste; Butter or oil for pan frying; For the lemon butter drizzle:; 4 tbsp unsalted butter; 2 tbsp fresh lemon juice; 1 clove garlic, minced; 1 tbsp chopped parsley; Pinch of salt

Cheddar Bay Crab Cakes with Lemon Butter Drizzle bring together the best of both worlds—tender, savory crab cakes packed with cheesy biscuit flavor, and a golden lemon butter sauce that adds brightness and richness in every bite. I love serving these for a special dinner, holiday appetizer, or anytime I want to impress with minimal effort.

Why You’ll Love This Recipe

I love how these crab cakes are packed with flavor, thanks to a mix of lump crab, cheddar cheese, and those iconic Cheddar Bay biscuit seasonings. They’re crispy on the outside, soft and flaky inside, and the lemon butter drizzle sends them over the top. Whether I’m making them for guests or just treating myself, these are always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crab cakes:

Lump crab meat (picked over for shells)
Cheddar cheese, shredded
Cheddar Bay biscuit mix (or a mix of flour, baking powder, garlic powder, and dried parsley)
Egg
Mayonnaise
Dijon mustard
Old Bay or seafood seasoning
Green onions or chives, chopped
Lemon zest
Salt and pepper
Butter or oil for pan frying

For the lemon butter drizzle:

Unsalted butter
Fresh lemon juice
Garlic, minced
Parsley, chopped
Pinch of salt

Directions

I start by mixing the crab meat, cheddar cheese, biscuit mix, egg, mayo, mustard, green onions, lemon zest, and seasoning in a large bowl until just combined.
I shape the mixture into patties, about 8 medium-sized crab cakes, and place them on a parchment-lined tray.
I chill them in the fridge for at least 20–30 minutes to help them hold together when cooking.
Meanwhile, I melt butter in a small saucepan and stir in lemon juice, garlic, and a pinch of salt. I let it simmer for a couple of minutes, then remove from heat and stir in fresh parsley.
I heat oil or butter in a skillet over medium heat and cook the chilled crab cakes for 3–4 minutes per side, or until golden brown and crisp.
I transfer them to a plate and immediately drizzle with the warm lemon butter sauce before serving.

Servings and timing

This recipe makes about 8 medium crab cakes (4–6 servings).
Prep takes about 20 minutes, chilling takes 30 minutes, and cooking time is around 10 minutes. Altogether, the dish is ready in about 1 hour.

Variations

I sometimes mix in finely diced red bell pepper or celery for extra crunch and color.
For a spicier version, I add cayenne pepper or a dash of hot sauce to the mix.
I’ve made mini versions of these crab cakes for party bites—they cook faster and make great appetizers.
A bit of cream cheese in the mix gives the interior a richer, creamier texture.
For baking instead of frying, I bake at 400°F for 15–18 minutes, flipping halfway for even browning.

storage/reheating

I store leftover crab cakes in an airtight container in the fridge for up to 3 days. To reheat, I pan-fry them gently or warm them in the oven at 350°F until hot. I avoid microwaving if I want to keep the crispy texture. The lemon butter sauce can be stored separately and reheated on the stovetop.

FAQs

Can I use imitation crab meat?

I prefer real lump crab meat for the best flavor and texture, but imitation crab can work if that’s what I have on hand.

Do I need to use the biscuit mix?

No, I’ve used a simple mix of flour, baking powder, garlic powder, and herbs to replicate the Cheddar Bay flavor just fine.

Can I bake these instead of pan-frying?

Yes, I’ve baked them at 400°F on a greased baking sheet, flipping once—they turn out golden and crisp.

Can I freeze the crab cakes?

Yes, I freeze them uncooked on a tray, then transfer to a freezer bag. I thaw in the fridge before cooking.

What can I serve with these crab cakes?

I like pairing them with coleslaw, a fresh green salad, roasted potatoes, or rice. The lemon butter drizzle ties everything together.

Conclusion

Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a flavorful twist on the classic, packed with cheesy, garlicky goodness and finished with a buttery citrus touch. They’re elegant enough for special occasions and easy enough for a weeknight treat. When I want a seafood dish that truly satisfies, these crab cakes always deliver.