These Cheddar Bay Crab Cakes are packed with lump crab meat, cheesy goodness, and a hint of Old Bay seasoning, then drizzled with a rich lemon butter sauce. They’re crispy on the outside, tender on the inside, and bursting with bold, savory flavors—perfect as an appetizer or main dish!
Recipe Overview
Servings: 6 crab cakes
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Calories: ~220 per crab cake
Ingredients
For the Crab Cakes
- 1 lb lump crab meat (drain excess moisture)
- ½ cup Cheddar Bay biscuit mix (or crushed cheddar biscuits)
- ½ cup shredded sharp cheddar cheese
- 1 egg, beaten
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- ¼ tsp garlic powder
- 2 tbsp unsalted butter (for frying)
For the Lemon Butter Drizzle
- 4 tbsp unsalted butter, melted
- 1 tbsp lemon juice
- ½ tsp garlic powder
- ½ tsp Old Bay seasoning
- 1 tsp chopped parsley
Instructions
1. Prepare the Crab Cake Mixture
In a large bowl, gently combine the crab meat, biscuit mix, cheddar cheese, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, lemon juice, and garlic powder. Mix until just combined, being careful not to break up the crab too much.
2. Form the Crab Cakes
Divide the mixture into 6 equal portions and shape into patties. Place them on a parchment-lined tray and refrigerate for 15-20 minutes to firm up.
3. Cook the Crab Cakes
In a skillet, melt 2 tbsp butter over medium heat. Cook the crab cakes for 3-4 minutes per side until golden brown and crispy. Transfer to a plate lined with paper towels.
4. Make the Lemon Butter Drizzle
In a small bowl, whisk together the melted butter, lemon juice, garlic powder, Old Bay seasoning, and parsley.
5. Serve and Enjoy
Drizzle the warm lemon butter sauce over the crab cakes before serving. Pair with a fresh salad, coleslaw, or garlic butter asparagus for a complete meal.
Tips & Variations
- Baking Option: Bake at 400°F (200°C) for 15 minutes, flipping halfway through.
- Air Fryer Option: Cook at 375°F (190°C) for 10 minutes, flipping halfway.
- Make Ahead: Refrigerate uncooked patties for up to 24 hours or freeze for up to 2 months.
These Cheddar Bay Crab Cakes are crispy, cheesy, and loaded with buttery seafood flavors—perfect for any seafood lover!
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Cheddar Bay Crab Cakes with Lemon Butter Drizzle
- Total Time: 27 minutes
Description
These Cheddar Bay Crab Cakes are packed with lump crab meat, cheesy goodness, and a hint of Old Bay seasoning, then drizzled with a rich lemon butter sauce. They’re crispy on the outside, tender on the inside, and bursting with bold, savory flavors—perfect as an appetizer or main dish!
Ingredients
For the Crab Cakes
- 1 lb lump crab meat (drain excess moisture)
- ½ cup Cheddar Bay biscuit mix (or crushed cheddar biscuits)
- ½ cup shredded sharp cheddar cheese
- 1 egg, beaten
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- ¼ tsp garlic powder
- 2 tbsp unsalted butter (for frying)
For the Lemon Butter Drizzle
- 4 tbsp unsalted butter, melted
- 1 tbsp lemon juice
- ½ tsp garlic powder
- ½ tsp Old Bay seasoning
- 1 tsp chopped parsley
Instructions
1. Prepare the Crab Cake Mixture
In a large bowl, gently combine the crab meat, biscuit mix, cheddar cheese, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, lemon juice, and garlic powder. Mix until just combined, being careful not to break up the crab too much.
2. Form the Crab Cakes
Divide the mixture into 6 equal portions and shape into patties. Place them on a parchment-lined tray and refrigerate for 15-20 minutes to firm up.
3. Cook the Crab Cakes
In a skillet, melt 2 tbsp butter over medium heat. Cook the crab cakes for 3-4 minutes per side until golden brown and crispy. Transfer to a plate lined with paper towels.
4. Make the Lemon Butter Drizzle
In a small bowl, whisk together the melted butter, lemon juice, garlic powder, Old Bay seasoning, and parsley.
5. Serve and Enjoy
Drizzle the warm lemon butter sauce over the crab cakes before serving. Pair with a fresh salad, coleslaw, or garlic butter asparagus for a complete meal.
Notes
- Baking Option: Bake at 400°F (200°C) for 15 minutes, flipping halfway through.
- Air Fryer Option: Cook at 375°F (190°C) for 10 minutes, flipping halfway.
- Make Ahead: Refrigerate uncooked patties for up to 24 hours or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: ~220 per crab cake