These crab cakes bring together everything you love about a seafood classic with a little extra magic. Flaky crab meat, warm Cheddar Bay biscuit flavors, and a buttery lemon drizzle that ties it all together. They’re crispy on the outside, tender on the inside, and impossible to resist.
Why You’ll Love This Recipe?
If you’ve ever had those famous Cheddar Bay biscuits, you already know the deal. This recipe takes that savory, cheesy, garlicky goodness and blends it right into juicy crab cakes. They’re easy to make, packed with flavor, and that lemon butter on top makes each bite even better. Perfect for a special dinner or just because.
Ingredients
You’ll find the full list of ingredients below, but here’s a sneak peek of what you’ll need:
- Lump crab meat
- Cheddar cheese
- Crushed buttery biscuits
- Old Bay seasoning
- Garlic and green onions
- Eggs and mayo for binding
- Fresh lemon juice
- Melted butter for that rich drizzle
Preparing the Crab Cake Mixture
In a bowl, gently combine the crab meat, crushed biscuits, shredded cheese, green onions, garlic, and Old Bay seasoning. Be careful not to overmix—you want to keep those crab pieces nice and chunky.
Forming and Chilling the Patties
Scoop out portions of the mixture and shape them into patties. Let them chill in the fridge for about 30 minutes. This helps them hold together when cooking.
Cooking Until Golden and Crispy
Heat a skillet with a little oil and cook each crab cake for a few minutes per side until golden brown. The outside should have a light crunch while the inside stays soft and flavorful.
Making the Lemon Butter Drizzle
Melt butter and mix it with fresh lemon juice. Drizzle it over the warm crab cakes just before serving. It adds the perfect balance of richness and brightness.
Expert Tips and Tricks
- Use fresh lump crab meat for the best texture. If using canned, drain it well.
- Don’t skip the chilling step—it keeps the cakes from falling apart in the pan.
- A light touch is key. Pressing the mixture too firmly will make the cakes dense instead of tender.
Recipe Variations and Possible Substitutions
- Swap the cheddar for Parmesan if you want a sharper cheese flavor.
- If you’re out of Cheddar Bay biscuits, try crushed butter crackers instead.
- Add a pinch of cayenne or red pepper flakes if you like a little heat.
Serving and Pairing Suggestions
These crab cakes go great with a simple green salad or roasted asparagus. If you’re making them for a full meal, serve with mashed potatoes or creamy coleslaw. A glass of crisp white wine or a citrusy cocktail would be a great match.
Storage and Reheating Tips
Leftovers? Store them in an airtight container in the fridge for up to three days. To reheat, pop them in a skillet over low heat until warmed through, or use an oven at 350°F for about 10 minutes. Avoid the microwave if possible—it’ll make them soggy.
FAQs
Can I bake these instead of frying?
Yes! Bake at 375°F for about 15-18 minutes, flipping halfway through for even crispiness.
What can I use instead of mayo?
Try Greek yogurt or sour cream for a similar creamy texture.
How do I prevent the crab cakes from falling apart?
Make sure the mixture is well-chilled and avoid flipping them too early when cooking.
Can I freeze them?
Yes! Freeze them uncooked on a baking sheet, then transfer to a freezer bag. Cook straight from frozen, adding a couple of extra minutes to the cooking time.
Conclusion
These Cheddar Bay crab cakes are everything you love about classic crab cakes with an extra cheesy, garlicky twist. That lemon butter drizzle seals the deal, making them perfect for a casual seafood night or a fancy dinner. Give them a try and enjoy every crispy, tender bite!
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Golden Cheddar Crab Cakes with Zesty Lemon Butter Drizzle
- Prep Time: 15 minutes
- Cook Time: 15 minutes +Chill Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6–8 crab cakes 1x
- Category: Main Course, Appetizer
- Method: Pan-Fried
- Cuisine: American, Seafood
Description
These delicious crab cakes are made with flaky lump crab meat, seasoned with Cheddar Bay biscuit mix, and drizzled with a rich lemon butter sauce. Perfect as an appetizer or main dish!
Ingredients
- 1 lb lump crab meat
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1 cup breadcrumbs
- 1/4 cup chopped green onions
- 1 tbsp chopped fresh parsley
- 1/2 cup mayonnaise
- 1 tsp minced garlic
- Juice of 1 lemon
- 1 tsp Old Bay seasoning
- Salt and pepper, to taste
- For the lemon butter:
- 1/4 cup butter
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the crab meat, cheddar cheese, eggs, breadcrumbs, green onions, parsley, mayonnaise, garlic, lemon juice, Old Bay seasoning, salt, and pepper.
- Shape the mixture into patties and arrange them on the baking sheet.
- Bake for 25-30 minutes, or until the crab cakes turn golden brown.
- For the lemon butter, melt the butter in a small saucepan over low heat, then stir in the lemon juice and garlic powder. Keep warm.
- Drizzle warm lemon butter over the crab cakes right before serving.
- You can substitute Cheddar Bay biscuit mix for breadcrumbs for an extra cheesy flavor.
- Make sure to refrigerate the crab cakes before cooking to help them firm up.
Notes
- You can substitute Cheddar Bay biscuit mix for breadcrumbs for an extra cheesy flavor.
- Make sure to refrigerate the crab cakes before cooking to help them firm up
Nutrition
- Calories: ~320
- Sugar: 1g
- Sodium: ~680mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 115mg
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