Name: Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 lb lump crab meat, drained and picked over; 1 packet Cheddar Bay biscuit mix (plus seasoning packet); 1 large egg; 1/4 cup mayonnaise; 1 tablespoon lemon juice (plus more for drizzle); 2 tablespoons chopped fresh parsley (divided); 1/2 teaspoon garlic powder; Salt and pepper to taste; 2 tablespoons butter (for searing); 2 tablespoons butter (for lemon drizzle)

Ever since I first experimented with this Cheddar Bay Crab Cakes with Lemon Butter Drizzle recipe, it’s become an instant favorite in my kitchen. The combination of sweet, tender crab meat folded with seasoned, cheesy biscuit mix and a touch of lemony richness feels indulgent without being overly complicated. These crab cakes hit that perfect balance between rustic charm and seafood elegance.

What really makes these stand out for me is how approachable they are. No need for specialty ingredients or deep frying. Just a hot skillet, a golden sear, and that luscious lemon butter drizzle to tie it all together. Whether I’m hosting a dinner or treating myself to something cozy and flavorful, this recipe always comes through.

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

This recipe brings together everything you want in a comforting seafood dish—crispy edges, fluffy interior, sharp cheddar flavor, and that iconic Red Lobster-inspired touch. It’s quick enough for a weeknight but impressive enough for guests. Plus, the lemon butter drizzle is absolute magic over those golden cakes.

What Kind of Crab Meat Should I Use?

When making Cheddar Bay Crab Cakes, I always reach for lump crab meat. It has large, tender pieces that hold together well and give the cakes a rich, satisfying texture. If lump crab meat isn’t available, backfin is a solid second choice—it still offers nice flavor, though the texture is a bit finer. I’d steer clear of imitation crab for this recipe; it just doesn’t deliver the same sweetness or consistency.

You can use canned or fresh crab meat depending on availability. If you go with canned, make sure to drain it thoroughly and gently pick out any shell fragments. For a fresher, brinier flavor, splurging on fresh crab is totally worth it when you want that wow factor.

Options for Substitutions

Cheddar Bay Biscuit Mix: If you don’t have the store-bought mix, make your own with biscuit flour, garlic powder, shredded cheddar, and a pinch of parsley. It’s a quick fix and tastes just as great.
Crab Meat Alternatives: For a pescatarian twist, chopped cooked shrimp or flaked salmon can stand in without losing that seafood appeal.
Egg-Free Version: A tablespoon of mayo or plain Greek yogurt can replace the egg if you’re avoiding it—just enough to bind the ingredients.
Dairy-Free Drizzle: Swap butter with a plant-based spread, and use dairy-free cheese in the cakes. The flavor might shift slightly but will still deliver creaminess.
Gluten-Free Option: Use a gluten-free biscuit mix and ensure all other ingredients (especially the drizzle thickener, if any) are certified GF.

These swaps let you tailor the dish to dietary needs or simply what you have in your pantry without sacrificing flavor.

Ingredients for This Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Each ingredient in this recipe plays a key role in making these crab cakes flavorful, cohesive, and absolutely delicious.

Lump Crab Meat: The heart of the dish—sweet, tender, and delicately textured.
Cheddar Bay Biscuit Mix: Adds that unmistakable garlicky-cheddar flavor and provides structure to the cakes.
Egg: Acts as a binder to hold the crab cakes together while keeping them moist.
Mayonnaise: Adds creaminess and just the right amount of richness.
Lemon Juice: Brightens the flavor and balances the richness of the crab and cheese.
Fresh Parsley: Offers a touch of herbaceous freshness and color.
Butter: Used for both pan-searing and creating the lemon butter drizzle—rich and indulgent.
Garlic Powder: Enhances the savory depth of the cakes and the drizzle.
Salt & Pepper: Essential for seasoning and bringing out the natural flavor of the crab.

These ingredients work in harmony to produce golden, savory crab cakes with a buttery citrus finish.

Step 1: Prepare the Crab Mixture

In a large mixing bowl, gently combine the lump crab meat, Cheddar Bay biscuit mix, chopped parsley, and garlic powder. Be careful not to break the crab too much—you want those tender chunks to stay intact.

Step 2: Add the Binders

Whisk together the egg, mayonnaise, and lemon juice in a separate bowl until smooth. Pour this mixture over the crab blend and fold everything together with a spatula until just combined. The dough should be moist but firm enough to shape.

Step 3: Shape the Crab Cakes

Using your hands or a scoop, form the mixture into evenly sized patties. You should get about 6–8 medium cakes. Place them on a parchment-lined tray and refrigerate for 15–20 minutes to help them hold their shape when cooking.

Step 4: Sear the Crab Cakes

Heat a generous amount of butter in a nonstick or cast-iron skillet over medium heat. Once the butter is hot and foamy, gently add the crab cakes. Cook for about 3–4 minutes per side, or until golden brown with a slightly crispy exterior. Work in batches if needed.

Step 5: Make the Lemon Butter Drizzle

In a small saucepan, melt a few tablespoons of butter over low heat. Stir in a squeeze of fresh lemon juice, a pinch of garlic powder, and a little parsley. Let it simmer for a minute, then remove from heat.

Step 6: Plate and Drizzle

Arrange the warm crab cakes on a serving platter. Spoon the lemon butter drizzle over the top of each cake, letting it run gently down the sides. Finish with a bit more parsley if desired.

How Long to Cook the Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Once your crab cakes are formed and chilled, they’ll take about 3 to 4 minutes per side in a hot skillet—6 to 8 minutes total. You’re looking for a deep golden crust while ensuring the inside is heated through. The goal is to sear the exterior without overcooking the crab or drying out the interior.

If you’re making them slightly thicker, you may want to lower the heat slightly and extend the cooking time by a minute or two per side to ensure they’re warmed through without burning.

Tips for Perfect Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Don’t Overmix: Gently fold the ingredients to keep the crab pieces intact. Overmixing leads to dense, rubbery cakes.
Chill Before Cooking: A short rest in the fridge helps the cakes firm up, making them easier to handle and less likely to fall apart during cooking.
Use Real Butter for Drizzle: The lemon butter sauce shines best when made with real, unsalted butter—it’s creamy and balances the tang perfectly.
Preheat the Pan: Make sure your skillet is hot before adding the crab cakes so you get that crispy sear right away.
Test One First: Fry one crab cake first to check seasoning and texture. You can adjust the mix before cooking the rest if needed.

These little tweaks can make a noticeable difference between a good crab cake and an outstanding one.

Watch Out for These Mistakes While Cooking

Using Too Much Filler: Overloading the mix with biscuit mix or mayonnaise can mask the delicate crab flavor and make the cakes gummy.
Skipping the Chill Time: Don’t rush this step. Without chilling, the cakes may crumble or fall apart in the pan.
Crowding the Pan: Give each crab cake room to sear. Overcrowding drops the pan’s temperature and leads to steaming instead of crisping.
Overcooking: A few extra minutes in the pan can dry out the crab and toughen the texture. Watch them closely for that golden finish.
Heavy-Handed Drizzle: A little lemon butter goes a long way. You want to enhance, not drown, the cakes.

What to Serve With Cheddar Bay Crab Cakes with Lemon Butter Drizzle?

Creamy Coleslaw

A chilled, tangy slaw provides contrast to the warm, savory crab cakes.

Garlic Mashed Potatoes

Fluffy and comforting, they soak up that lemon butter beautifully.

Grilled Asparagus

The charred, earthy flavor balances the richness of the crab.

Corn on the Cob

Whether boiled or grilled, it adds a sweet, fresh crunch to the plate.

Cucumber and Tomato Salad

Light and refreshing with just a hint of acidity—perfect for cutting through the butter.

Buttery Dinner Rolls

Use them to mop up every last drop of that lemon drizzle.

Rice Pilaf

Herbed and fluffy, it’s a simple but satisfying backdrop.

Chilled White Wine or Sparkling Water with Lemon

For a crisp, bright pairing that keeps the meal feeling elegant.

Storage Instructions

Cheddar Bay Crab Cakes store quite well, making them great for make-ahead meals or leftovers. Once cooked, let them cool completely before storing.

Refrigerator: Place the crab cakes in an airtight container lined with paper towels. They’ll keep for up to 3 days in the fridge. Reheat gently in a skillet over medium heat to retain their crisp edges.
Freezer: For longer storage, freeze the uncooked patties on a baking sheet. Once solid, transfer them to a freezer-safe bag or container. They’ll last up to 2 months. Thaw in the refrigerator overnight before cooking.
Lemon Butter Drizzle: Store separately in a sealed jar in the fridge for up to a week. Reheat on low heat just until it melts—don’t boil it.

Estimated Nutrition

Here’s a rough estimate for one medium crab cake with drizzle (assuming 8 cakes total):

Calories: 230
Protein: 15g
Fat: 16g
Carbohydrates: 7g
Sugars: 1g
Fiber: 0.5g
Sodium: 430mg

These values can vary depending on the brand of biscuit mix, the type of crab meat, and the quantity of butter used, but it gives you a good ballpark for mindful eating.

Frequently Asked Questions

Can I make the crab cakes ahead of time?

Yes! You can shape the patties up to a day ahead and store them in the fridge. Just cook them fresh when ready to serve.

What’s the best way to reheat leftovers?

Reheat in a nonstick skillet over medium heat with a touch of butter or oil until warmed through and re-crisped—about 3 minutes per side.

Can I bake them instead of pan-frying?

Absolutely. Bake at 400°F (200°C) for about 12–15 minutes, flipping once halfway. They won’t be as crispy but still delicious.

How do I know if my crab meat is fresh?

Fresh crab meat should smell briny and ocean-like, never fishy or sour. Always check the expiration date and buy from reputable sources.

Is it okay to use imitation crab?

You can, but it won’t offer the same sweetness or texture. Lump or backfin crab meat gives far better results.

Can I double the recipe for a party?

Yes, just scale all ingredients evenly. Fry in batches and keep finished cakes warm in a 200°F oven until ready to serve.

How spicy is this recipe?

This version isn’t spicy. Want some heat? Add a pinch of cayenne pepper or a splash of hot sauce to the mix.

Can I serve them without the drizzle?

Sure! The lemon butter drizzle enhances the flavor, but the crab cakes hold their own without it.

Conclusion

Cheddar Bay Crab Cakes with Lemon Butter Drizzle bring together bold flavor, soft texture, and golden crispiness in one stunning dish. Whether you’re impressing dinner guests or treating yourself on a quiet night, this recipe hits that sweet spot between comfort food and gourmet flair. It’s simple, satisfying, and easy to customize—which is why it earns a permanent spot in my kitchen rotation.