Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Why You’ll Love This Recipe

I love this recipe because it brings together the classic comfort of Cheddar Bay biscuits and the delicate sweetness of crab meat. The Cheddar Bay Biscuit mix adds a savory cheese flavor that complements the crab perfectly, while the lemon butter drizzle adds a zesty kick that ties it all together. These crab cakes are quick and easy to make, yet they taste gourmet, making them ideal for special occasions or a fancy weeknight dinner.

Ingredients

• 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

• 1/4 teaspoon Old Bay seasoning (optional)

• 1 egg

• 2 tablespoons chopped fresh parsley

• 1 tablespoon Dijon mustard

• 2 tablespoons butter (for cooking)

• 1/4 cup lemon juice (for drizzle)

• 2 tablespoons butter (for drizzle)

• Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the crab mixture: In a bowl, gently combine the fresh crab meat, Cheddar Bay Biscuit mix, mayonnaise, Old Bay seasoning (if using), egg, parsley, and Dijon mustard. Mix gently, being careful not to break up the crab meat too much. Season with salt and pepper to taste.

2. Form the crab cakes: Shape the mixture into cakes, about 3-4 inches in diameter, and place them on a plate.

3. Cook the crab cakes: In a large skillet, heat 2 tablespoons of butter over medium heat. Once the butter is melted and sizzling, add the crab cakes. Cook for about 3-4 minutes per side, or until golden brown and crispy on both sides. Remove from the skillet and set aside.

4. Make the lemon butter drizzle: In a small saucepan, melt the remaining 2 tablespoons of butter over low heat. Stir in the lemon juice and cook for about 1 minute. Remove from heat.

5. Serve: Place the crab cakes on a serving plate and drizzle the lemon butter sauce over the top. Serve immediately and enjoy!

Servings and Timing

This recipe makes about 4-6 crab cakes, serving 4 people.

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

Variations

• Spicy twist: For a spicier kick, add a dash of hot sauce or a pinch of cayenne pepper to the crab mixture or the lemon butter drizzle.

• Herb variations: Experiment with different herbs like tarragon or chives instead of parsley for a fresh twist.

• Add vegetables: For extra flavor and texture, you can finely chop bell peppers, onions, or celery and mix them into the crab cake mixture.

Storage/Reheating

• Storage: Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat in a skillet over medium heat for a few minutes on each side or in the oven at 350°F for about 10 minutes until warmed through.

Can you freeze it? Yes! You can freeze the un-cooked crab cakes before frying. Place them on a baking sheet lined with parchment paper, and freeze for 2-3 hours. Once frozen, transfer them to a freezer bag. To cook, fry directly from frozen, adding a few extra minutes of cooking time.

FAQs

Can I use imitation crab for this recipe?

While fresh lump crab meat gives the best flavor, you can use imitation crab meat in a pinch. However, it may not have the same texture or sweetness as real crab.

Can I make the crab cakes ahead of time?

Yes! You can prepare the crab cakes ahead of time and refrigerate them for up to 4 hours before frying. This allows the flavors to meld together.

Can I make these crab cakes without the Cheddar Bay Biscuit mix?

Yes! If you don’t have the Cheddar Bay Biscuit mix, you can use any biscuit mix or breadcrumbs, adding some shredded cheddar cheese for the cheesy flavor.

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

These crab cakes are perfect served with a fresh salad, roasted vegetables, or even alongside a bowl of soup. The lemon butter drizzle pairs well with a variety of sides!

How do I prevent the crab cakes from falling apart?

Be sure to gently mix the crab mixture and handle the cakes with care when forming them. If the mixture feels too wet, you can add a little more biscuit mix or breadcrumbs to help bind it together.

Conclusion

These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are the perfect balance of creamy, cheesy, and zesty flavors. They’re quick to make, full of fresh crab, and topped with a rich lemon butter sauce that elevates every bite. Whether you’re making them for a special occasion or a casual dinner, these crab cakes are sure to impress and satisfy everyone at the table.

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