Cheddar Bay Crab Cakes Lemon

Cheddar Bay Crab Cakes with Lemon Butter Drizzle have become my go—to when I want something special that is still weeknight—friendly. The biscuit mix gives these cakes a nostalgic comfort while the fresh crab shines as the star. A quick lemon butter drizzle takes it over the top for dinner parties or a cozy dinner for two.

I first made these for a family celebration and my guests could not believe how simple they were to pull together. Now they are the anchor of every seaside brunch we host.

Ingredients

• Fresh crab meat: Look for lump or jumbo lump for the best texture and sweetest flavor Pick through for shells before using
• Cheddar Bay Biscuit mix: Offers a salty cheesy lift to the cakes Use any red lobster style biscuit mix if you can find it
• Mayonnaise: Helps hold everything together while keeping the cakes moist Full fat gives the best texture
• Large egg: Binds the mixture and prevents the cakes from falling apart
• Dijon mustard: Brightens the crab and cuts the richness Use the real stuff for best flavor
• Fresh parsley: Chopped for brightness Handful of flat leaf parsley wakes up the filling
• Garlic powder: Ensures garlic flavor without overpowering the crab
• Old Bay seasoning: Classic seafood blend that gives the cakes their signature Maryland style kick
• Paprika: Adds gentle heat and color Use smoked paprika if you love extra depth
• Salt and pepper: Essential for balance Kosher salt and cracked pepper recommended
• Butter: Melted for extra richness in the drizzle and in the mix Go unsalted if you like to control saltiness
• Olive oil: Creates a crisp crust when pan frying Go for a mild flavored oil
• Fresh lemon juice and zest: Lemon zest gives aroma and fresh juice in the drizzle is the finishing touch Use a fresh lemon not bottled

Instructions

Mix the Crab Mixture:

Add crab meat biscuit mix mayonnaise egg Dijon mustard parsley garlic powder Old Bay seasoning paprika salt and pepper to a large mixing bowl Gently fold together with a spatula so the crab stays chunky Do not overmix

Shape and Chill:

Use a lightly oiled measuring cup or your hands to form the mixture into eight evenly sized patties Each should be about two and a half inches across Set on a plate lined with parchment and refrigerate at least twenty minutes chilling ensures they hold together in the skillet

Make Lemon Butter Drizzle:

In a small saucepan melt one quarter cup butter over medium heat Stir in lemon juice lemon zest and a pinch of salt and pepper Remove from heat and keep warm This easy drizzle gives the cakes a bright finish

Pan Fry the Crab Cakes:

Heat olive oil in a large nonstick skillet over medium heat Once shimmering add crab cakes in a single layer Cook for three to four minutes per side until deep golden brown Resist the urge to move them too soon Flip gently with a thin spatula

Drizzle and Serve:

Transfer the finished cakes to a serving plate While still warm drizzle each generously with the lemon butter sauce Serve immediately for the best texture and flavor

Nothing beats the pop of fresh lemon in the drizzle Every time I make this for my mother she reminds me of our summer visits to the shore where the taste of crab was the highlight of every meal

Storage Tips

Keep leftover crab cakes in an airtight container and refrigerate for up to two days Reheat in a skillet over medium low heat to maintain crispiness The lemon butter can be made ahead and rewarmed gently before serving

Ingredient Substitutions

If you cannot find Cheddar Bay Biscuit mix try a mix of biscuit flour shredded cheddar and a pinch of garlic powder For Old Bay swap in your favorite seafood blend A chopped shallot in place of garlic powder gives a subtle twist

Serving Suggestions

Pair these with a simple green salad or roasted asparagus for a light meal They also make a decadent slider tucked between soft rolls with extra lemon butter Serve as an elegant appetizer with a cold glass of sauvignon blanc

Cultural Context

Crab cakes are a staple in coastal American cuisine especially in Maryland and the Carolinas The addition of Cheddar Bay Biscuit mix and tangy lemon butter is my nod to both classic Southern seafood and the flavors of chain restaurant favorites from childhood

Seasonal Adaptations

In summer fold in fresh chives or a bit of diced red pepper for color For a holiday appetizer make bite size mini cakes and serve on a platter Try using tarragon or dill instead of parsley for a herbal twist

Success Stories

Friends tell me they have made this recipe for dinner guests and always get requests for seconds Some have even turned leftovers into luxurious breakfast sandwiches with a fried egg on top This recipe started as an experiment and is now a family tradition

Freezer Meal Conversion

Form the cakes as directed and freeze on a baking sheet until solid Transfer to a freezer bag and keep for up to two months Thaw overnight in the fridge and cook straight from chilled They taste just as fresh

Cheddar Bay Crab Cakes bring together comfort and luxury with ease. Serve fresh with extra lemon butter for a meal worth savoring.

Recipe FAQs

→ What kind of crab meat works best?

Lump or jumbo lump crab meat delivers the best flavor and texture for these cakes due to its sweetness and tender chunks.

→ Can I substitute the Cheddar Bay Biscuit mix?

If unavailable, use plain biscuit mix and add a bit of shredded cheddar and extra Old Bay to mimic the flavors.

→ How do I keep the crab cakes from falling apart?

Fold ingredients gently and refrigerate the patties before cooking; this helps them hold their shape during frying.

→ What’s the best way to serve these crab cakes?

Serve hot and crisp, topped with lemon butter drizzle and perhaps a side of greens or a simple salad to balance the flavors.

→ Can the crab cakes be made ahead?

You can shape and chill the cakes in advance. Fry just before serving to ensure the best texture and warmth.