Name: Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Ingredients: 1 lb lump crab meat; 1 cup Cheddar Bay biscuit mix; 1 large egg; 1/4 cup mayonnaise; 1/4 cup shredded cheddar cheese; 1 tablespoon fresh parsley, chopped; 1 teaspoon lemon zest; 1 teaspoon Old Bay seasoning; 1/4 cup breadcrumbs (optional, as needed); 2 tablespoons butter (for searing); 3 tablespoons butter; 1 tablespoon fresh lemon juice; 1/4 teaspoon garlic powder

If there’s one dish I could serve to impress anyone—from seafood lovers to picky eaters—it would be these Cheddar Bay Crab Cakes with Lemon Butter Drizzle. I’ve made them for holiday gatherings, quiet date nights at home, and even busy weeknights when I wanted something decadent without spending hours in the kitchen. The golden crust on the outside, the rich, tender crab meat infused with buttery garlic biscuit flavors, and that drizzle of bright lemony butter—it all comes together in a perfect, savory bite.

I created this recipe after falling in love with the classic Cheddar Bay biscuits and wondering what would happen if they met fresh, flaky crab cakes. Spoiler alert: it’s magic. The cheddar adds richness, the herbs give a touch of freshness, and the crab remains the star. And that lemon butter sauce? It’s not just a garnish—it elevates the entire dish to restaurant quality. Trust me, once you try these, you’ll want to make them again and again.

Why You’ll Love These Cheddar Bay Crab Cakes with Lemon Butter Drizzle

These crab cakes are the ultimate comfort food with a gourmet twist. They’re packed with flavor, easy to make, and feel like a special treat. Whether you’re a seafood pro or just looking to try something new, this recipe is a guaranteed crowd-pleaser. From the crisp golden exterior to the zesty, buttery finish, every element is designed to satisfy.

What Kind of Crab Meat Should I Use for Cheddar Bay Crab Cakes?

When it comes to crab cakes, the quality of the crab meat makes all the difference. For this recipe, I highly recommend using lump crab meat or jumbo lump if you’re going for an extra indulgent version. Lump crab meat has large, tender pieces that hold up beautifully and offer that signature flaky texture we all crave. It’s sweet, delicate, and blends well with the savory cheddar biscuit base.

If you’re on a budget, backfin or claw meat are also acceptable. Claw meat is darker and has a stronger flavor, which can give your cakes a more robust seafood taste. Just be cautious not to overmix—keeping those beautiful chunks intact is key to that restaurant-style bite.

Options for Substitutions

Cooking is all about flexibility, and these crab cakes are surprisingly forgiving when it comes to swaps.

Crab meat: You can use imitation crab in a pinch, though the texture and flavor won’t be quite as rich. It’s a good option for those with dietary restrictions or shellfish allergies.
Cheddar Bay biscuit mix: If you don’t have the boxed mix on hand, make your own with all-purpose flour, baking powder, garlic powder, shredded cheddar cheese, and a pinch of salt.
Butter drizzle: No lemon? Try lime or even a dash of white wine in the butter sauce for a different zing.
Gluten-free: Use a gluten-free biscuit mix or almond flour blend for a GF-friendly version.
Dairy-free: Swap in dairy-free cheese shreds and plant-based butter—there are some great options that melt and taste fantastic.

Whether you’re customizing for dietary needs or just using what’s already in your kitchen, these crab cakes adapt beautifully without losing their charm.

Ingredients for Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Each ingredient in this recipe plays a specific role in creating that irresistible combination of texture and flavor. Here’s a breakdown of what you’ll need and why it matters:

Lump Crab Meat – The star of the show. It’s tender, sweet, and provides the meaty richness that defines a great crab cake.
Cheddar Bay Biscuit Mix – Adds the signature garlicky, cheesy biscuit flavor that sets these crab cakes apart from the traditional version.
Egg – Acts as a binder, holding the mixture together while adding moisture.
Mayonnaise – Keeps the crab cakes creamy and tender without overpowering the seafood flavor.
Fresh Parsley – Brightens the mixture with a pop of fresh, herbal flavor.
Lemon Zest – Infuses the cakes with a subtle citrus fragrance that pairs beautifully with the crab.
Old Bay Seasoning – A classic spice blend that enhances the seafood taste without being too salty or spicy.
Butter – Used in the lemon butter drizzle and for pan-searing the crab cakes to golden perfection.
Fresh Lemon Juice – Sharp and tangy, it balances the richness of the butter and crab.
Garlic Powder – Boosts the savory, garlicky profile that complements the Cheddar Bay biscuit mix.
Shredded Cheddar Cheese – Melts into the crab cakes for added richness and a mild sharpness.
Breadcrumbs (optional) – Helpful if the mixture is too moist; they also add light structure.

Each of these ingredients plays its part to ensure the final result is crisp on the outside, moist on the inside, and full of layered, crave-worthy flavor.

Step 1: Prep the Crab Mixture

In a large mixing bowl, gently fold together the lump crab meat, Cheddar Bay biscuit mix, shredded cheddar cheese, chopped parsley, lemon zest, and Old Bay seasoning. Be gentle—you don’t want to break up those beautiful crab chunks.

Step 2: Add the Binders

Crack in the egg and add the mayonnaise. Mix carefully just until everything is incorporated. If the mixture seems too loose to form patties, sprinkle in a tablespoon or two of breadcrumbs to tighten it up. Let the mixture rest for 5–10 minutes to allow the biscuit mix to hydrate and the flavors to meld.

Step 3: Form the Crab Cakes

Using your hands or a scoop, portion the mixture into evenly sized patties, about 3 inches wide and 1 inch thick. You should get about 6–8 cakes depending on size. Place them on a baking sheet lined with parchment and chill in the refrigerator for at least 15–20 minutes. This helps them firm up and stay together when cooked.

Step 4: Cook Until Golden Brown

Heat a large skillet over medium heat and add a generous pat of butter. Once melted and foamy, add the crab cakes in batches, being careful not to overcrowd the pan. Sear each side for about 3–4 minutes until they develop a deep golden crust. Transfer to a plate lined with paper towels.

Step 5: Make the Lemon Butter Drizzle

In a small saucepan, melt more butter over low heat. Stir in fresh lemon juice and a pinch of garlic powder. Let it simmer for a minute, then remove from heat. Drizzle this sauce over the warm crab cakes just before serving.

Step 6: Garnish and Serve

Sprinkle extra parsley on top for a fresh finish. Serve immediately while they’re hot and crisp, with lemon wedges on the side for extra brightness.

How Long to Cook the Cheddar Bay Crab Cakes

Cooking these crab cakes is wonderfully simple and quick. Once your skillet is hot and ready:

Sear each crab cake for about 3–4 minutes per side over medium heat.
You’ll know they’re ready to flip when the bottom forms a deep golden crust and lifts easily from the pan.
Total cooking time is roughly 6–8 minutes per batch.

Don’t rush the sear—giving them time to caramelize properly not only locks in flavor but also ensures they hold their shape beautifully.

Tips for Perfect Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Chill before cooking: A short chill in the fridge firms up the patties, making them less likely to fall apart during searing.
Don’t overmix: Handle the crab mixture gently to keep the meat chunky and tender.
Use lump crab meat: It makes a noticeable difference in both texture and taste.
Nonstick or cast iron skillet: These help develop that crisp, even crust without sticking.
Keep the heat moderate: Too hot and they’ll burn on the outside before cooking through; too low and they’ll go soggy.
Butter + oil combo: For extra golden crust, use a mix of butter and a neutral oil like canola or avocado to raise the smoke point.
Drizzle just before serving: Pour that lemon butter sauce right at the end to keep the crust crisp and the flavors vibrant.

With a bit of care and these tips in mind, your crab cakes will turn out golden, tender, and downright irresistible every single time.

Watch Out for These Mistakes While Cooking

Even with a straightforward recipe like Cheddar Bay Crab Cakes, a few missteps can throw off the final result. Here’s what to avoid:

Using too much filler: Overloading the mixture with breadcrumbs or biscuit mix will mask the crab’s delicate flavor and lead to dense, bready cakes.
Skipping the chill time: This step might seem optional, but it helps the cakes hold their shape and sear better.
Overcooking: Crab meat is already cooked—searing too long can dry out the cakes and make them rubbery.
Flipping too soon: Let the crust develop. If it sticks to the pan, it’s not ready to flip.
High heat searing: Too much heat and the outside burns before the inside is warmed through. Medium heat is your friend here.
Crowding the pan: This causes steaming instead of searing. Cook in batches for that golden crust.
Skipping the butter drizzle: It’s not just decorative—this sauce balances richness and adds that restaurant-style finish.

What to Serve With Cheddar Bay Crab Cakes?

Pairing your crab cakes with the right sides turns a great dish into a complete meal. Here are some favorite accompaniments:

Lemon Herb Arugula Salad

A peppery, citrusy salad provides freshness and a light contrast to the rich crab cakes.

Roasted Garlic Mashed Potatoes

Creamy, savory potatoes add comfort and soak up that lemon butter drizzle beautifully.

Grilled Corn on the Cob

Sweet and smoky corn pairs deliciously with the crab and cheddar flavors.

Herbed Rice Pilaf

Lightly seasoned rice with fresh herbs balances the meal and keeps things simple.

Steamed Asparagus with Sea Salt

Elegant and minimal, it adds a touch of green without overpowering the dish.

Warm Garlic Bread or Cheddar Bay Biscuits

Double down on the biscuit flavor! Great for sopping up extra sauce.

Tangy Pickled Vegetables

They add crunch and acidity—perfect for balancing out the richness.

A crisp white wine like Sauvignon Blanc

Not technically a side, but definitely a worthy pairing. It cuts through the richness and refreshes the palate.

With these sides, you can build a meal that’s both satisfying and well-balanced, making the crab cakes the true star of the table.

Storage Instructions

If you find yourself with leftover Cheddar Bay Crab Cakes (lucky you!), they store beautifully when handled correctly:

Refrigerator: Place cooled crab cakes in an airtight container. Line the bottom with paper towels to absorb excess moisture. They’ll stay fresh for up to 3 days.
Freezer: Wrap each crab cake individually in plastic wrap, then place in a freezer-safe bag or container. They can be frozen for up to 2 months.
Reheating: For best results, reheat in a skillet over medium heat with a little butter or oil to restore the crispy crust. Alternatively, use a toaster oven or air fryer. Avoid the microwave—it will make them soggy.

Make sure to store the lemon butter drizzle separately in a small container. Rewarm gently on the stove or in the microwave before drizzling over the reheated crab cakes.

Estimated Nutrition

Please note: these numbers are estimates and may vary based on specific brands and portion sizes used.

Per crab cake (based on 8 cakes):

Calories: ~220
Protein: 14g
Fat: 15g
Saturated Fat: 6g
Carbohydrates: 8g
Sugar: <1g
Fiber: 0.5g
Cholesterol: 90mg
Sodium: ~480mg

These crab cakes are rich in protein and full of flavor, with a moderate amount of carbs thanks to the biscuit mix. The lemon butter drizzle adds fat and richness, so you can adjust the quantity to suit your dietary needs.

Frequently Asked Questions

How do I keep the crab cakes from falling apart while cooking?

The key is a well-balanced mixture and chill time. Make sure to use just enough binder (egg and mayo) and refrigerate the patties for at least 15–20 minutes before cooking. That helps them firm up and hold together.

Can I bake these crab cakes instead of pan-frying them?

Absolutely. Place them on a greased or parchment-lined baking sheet and bake at 400°F (200°C) for about 12–15 minutes, flipping once halfway through. For a crispier finish, lightly spray the tops with oil before baking.

Can I use canned crab meat?

Yes, though fresh lump crab meat is preferred for taste and texture. If using canned, drain it well and gently squeeze out excess moisture with a paper towel before mixing.

Is it okay to make the crab cakes ahead of time?

Yes, you can form the patties and refrigerate them up to 24 hours in advance. It’s a great option for prepping ahead of a party or dinner.

What if I can’t find Cheddar Bay biscuit mix?

No problem. Substitute with a homemade blend of flour, baking powder, garlic powder, shredded cheddar, and a pinch of salt. The flavor will still be rich and satisfying.

Can I freeze uncooked crab cakes?

Definitely. Freeze them on a baking sheet until solid, then transfer to a freezer bag. Cook directly from frozen—just add a few extra minutes to the cook time.

Is the lemon butter drizzle optional?

Technically, yes—but it’s highly recommended. It adds brightness and ties all the flavors together. If you’re out of lemons, a touch of vinegar or a splash of white wine can offer a similar acidity.

How do I know when the crab cakes are done?

They should be golden brown on both sides and warmed through. If you’re unsure, insert a thermometer into the center—an internal temperature of 145°F (63°C) means they’re safe and ready to eat.

Conclusion

Cheddar Bay Crab Cakes with Lemon Butter Drizzle are more than just a seafood dish—they’re a comfort food experience wrapped in crispy, golden edges and bursting with flavor. Whether you serve them as an appetizer, a light main, or an indulgent snack, they always deliver. What I love most is how they strike a perfect balance between easy weeknight cooking and dinner-party sophistication. Once you taste that savory cheddar biscuit crust paired with sweet crab and lemon butter, you’ll understand why they’ve earned a permanent spot in my recipe rotation.