Crab cakes are already a treat, but when you combine them with the rich, cheesy goodness of Cheddar Bay biscuits and a zesty lemon butter drizzle, you get something truly special. These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a perfect balance of savory crab, sharp cheddar, and buttery richness. They’re ideal for a fancy dinner, a seafood feast, or just a little something indulgent when you’re craving something special.
Why You’ll Love This Recipe?
These crab cakes take a classic favorite and elevate it with the irresistible flavor of Cheddar Bay biscuits. The combination of sweet crab meat and sharp cheddar creates a deliciously creamy texture, and the lemon butter drizzle adds a refreshing tang to every bite. Whether you’re serving them as an appetizer or a main dish, these crab cakes are sure to impress your guests.
Ingredients
- For the Crab Cakes:
- fresh crab meat
- Cheddar Bay Biscuit mix
- mayonnaise
- egg
- Dijon mustard
- fresh parsley, chopped
- garlic powder
- Old Bay seasoning
- paprika
- Salt and pepper, to taste
- butter, melted
- olive oil
- For the Lemon Butter Drizzle:
- unsalted butter
- fresh lemon juice
- lemon zest
- Salt and pepper, to taste
Full list of ingredients is below.
Directions
Step 1: Prepare the Crab Cake Mixture
In a large bowl, combine the crab meat, Cheddar Bay biscuit mix, mayonnaise, egg, chopped green onions, Old Bay seasoning, garlic powder, salt, and pepper. Gently stir everything together until combined, being careful not to break up the crab too much.
Step 2: Form the Crab Cakes
Once your mixture is well combined, take about 1/4 cup of the mixture and gently shape it into a patty. Repeat with the rest of the mixture to form about 8 crab cakes. Place them on a plate or tray and chill them in the refrigerator for at least 30 minutes. This helps the cakes hold together when cooking.
Step 3: Cook the Crab Cakes
Heat a large skillet over medium heat and add 1 tablespoon of butter. Once the butter is melted and bubbly, add the crab cakes to the pan. Cook them for about 3-4 minutes on each side or until golden brown and crispy. Be gentle when flipping them, as they can be delicate. Remove them from the skillet and set aside on a plate lined with paper towels to drain any excess oil.
Step 4: Make the Lemon Butter Drizzle
In a small saucepan, melt 2 tablespoons of butter over medium heat. Add the lemon juice and zest, stirring well. Let it cook for 1-2 minutes until it thickens slightly. Remove from heat and set aside.
Step 5: Serve and Drizzle
Place the crab cakes on a serving plate and drizzle the lemon butter sauce generously over the top. Garnish with additional chopped green onions or a few lemon wedges if desired.
Expert Tips and Tricks
- Don’t overwork the mixture: The key to tender crab cakes is not overworking the crab meat. Gently fold the ingredients together to preserve the lumps of crab.
- Chill the cakes: Chilling the crab cakes before cooking helps them stay together while they’re cooking. If you have time, let them chill for up to 1 hour.
- Perfectly cooked crab cakes: Be careful not to overcook the crab cakes. You want them golden brown on the outside, but still moist and tender on the inside.
Recipe Variations and Possible Substitutions
- Use different cheese: While Cheddar Bay biscuits bring a wonderful flavor, you can experiment with other cheeses like Monterey Jack or Parmesan for a unique twist.
- Add extra spices: If you like a bit of heat, you can add a pinch of cayenne pepper or red pepper flakes to the crab cake mixture.
- Make it gluten-free: If you’re looking to make these gluten-free, you can substitute the Cheddar Bay biscuit mix with a gluten-free version or use gluten-free breadcrumbs.
Serving and Pairing Suggestions
These Cheddar Bay Crab Cakes are rich and flavorful, so they pair perfectly with light, fresh sides:
- Serve with a crisp green salad and a tangy vinaigrette to balance out the richness of the crab cakes.
- Pair with roasted vegetables like asparagus or a simple cucumber and tomato salad for a refreshing contrast.
- Enjoy with a side of French fries or a bowl of creamy coleslaw for a more traditional seafood feast experience.
Storage and Reheating Tips
Store any leftover crab cakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a skillet over medium heat for 2-3 minutes per side until warmed through. You can also reheat them in the oven at 350°F (175°C) for 10 minutes.
FAQs
Can I freeze these crab cakes?
Yes, you can freeze the uncooked crab cakes before frying them. Just place them on a tray in a single layer and freeze until solid, then transfer to a freezer-safe container or bag. To cook, thaw them in the fridge overnight and follow the regular cooking instructions.
What if I don’t have Cheddar Bay biscuit mix?
If you don’t have Cheddar Bay biscuit mix, you can substitute with a regular biscuit mix or even use homemade biscuit dough, adding in shredded cheddar cheese and seasonings to mimic the flavor.
Can I make these crab cakes without mayonnaise?
Yes, you can substitute the mayonnaise with Greek yogurt or sour cream for a different flavor profile while keeping the texture creamy.
How do I know when the crab cakes are fully cooked?
The crab cakes should be golden brown and crispy on the outside. You can also check the internal temperature, which should reach 165°F (74°C) to ensure they’re fully cooked.
Conclusion
Cheddar Bay Crab Cakes with Lemon Butter Drizzle are the perfect combination of rich, cheesy crab goodness with a zesty, refreshing lemon butter finish. Whether you’re cooking for a special occasion or just treating yourself to something indulgent, these crab cakes are sure to be a hit. Serve them up with your favorite sides, and enjoy a delicious seafood feast!
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Cheddar Bay Crab Cakes with Lemon Butter Drizzle: A Seafood Lover’s Dream
- Prep Time: 15 minutes
- Cook Time: 10minutes
- Total Time: 25 minutes
- Yield: 8 crab cakes (increase to 10–12 for larger portions) 1x
- Category: Savory Baking, Seafood
- Method: Pan-Fried
- Cuisine: American
- Diet: Gluten Free
Description
These Cheddar Bay Crab Cakes are the perfect combination of rich crab meat, melty cheddar, and savory seasonings. Paired with a creamy lemon butter drizzle, these crab cakes are sure to impress at any dinner party or gathering. The crispy exterior and tender interior will make these a crowd favorite.
Ingredients
For the Crab Cakes:
- 1 lb fresh crab meat (preferably lump or jumbo lump)
- 1/2 cup Cheddar Bay Biscuit mix (like the one from Red Lobster)
- 1/4 cup mayonnaise
- 1 large egg
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons butter, melted
- 1 tablespoon olive oil (for cooking)
For the Lemon Butter Drizzle:
- 1/4 cup unsalted butter
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- Salt and pepper, to taste
Instructions
- Prepare the Crab Cake Mixture
- In a large bowl, combine the crab meat, Cheddar Bay Biscuit mix, mayonnaise, egg, Dijon mustard, parsley, garlic powder, Old Bay seasoning, paprika, salt, and pepper. Gently fold everything together, being careful not to break up the crab meat too much.
- Form the Crab Cakes
- Using your hands, form the crab mixture into 8 small patties, about 2 1/2 inches wide. Place the patties on a plate or baking sheet and refrigerate them for at least 20 minutes to help them firm up.
- Make the Lemon Butter Drizzle
- In a small saucepan over medium heat, melt the butter. Add the lemon juice and zest, stirring to combine. Season with a pinch of salt and pepper. Remove from heat and set aside.
- Cook the Crab Cakes
- In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes to the pan and cook for 3-4 minutes on each side, or until golden brown and crispy. Be gentle when flipping them to avoid breaking.
- Drizzle with Lemon Butter
- Once the crab cakes are cooked through, transfer them to a serving plate. Drizzle the warm lemon butter sauce over the top of the crab cakes just before serving.
Notes
- You can use fresh or pasteurized crab meat for this recipe. Just be sure to check for any shell fragments before mixing.
- For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce to the crab mixture.
- These crab cakes can be baked in the oven instead of pan-fried. Bake at 375°F for about 15-20 minutes, flipping halfway through, until golden.
Nutrition
- Serving Size: 1 crab cake
- Calories: 190
- Sugar: 1g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 70mg
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