Cheddar Bay Crab Cakes with Lemon Butter Drizzle

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Golden on the outside and tender on the inside, these Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a coastal dream come true. Whether you’re planning a dinner party or just a weeknight indulgence, these crab cakes deliver restaurant-quality flavor with a homestyle touch.

They’re made with a clever twist—Cheddar Bay biscuit mix—infusing each bite with that signature buttery, garlicky goodness. Pair them with a zesty lemon butter sauce that melts into the crispy crust and you’ll find yourself going back for seconds (or thirds!).

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What Kind of Crab Meat Works Best?

For the best texture and flavor, use lump crab meat. It’s sweet, meaty, and holds up well when forming the cakes. If lump is hard to find or too pricey, backfin is a decent substitute. Avoid imitation crab—it lacks the juicy richness that makes these cakes shine.

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Ingredients for the Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Lump Crab Meat – The star of the dish. Opt for high-quality, refrigerated crab for the freshest taste.

Cheddar Bay Biscuit Mix – This shortcut gives the cakes their signature garlicky-cheesy flavor without extra steps.

Egg – Acts as a binder to hold everything together.

Mayonnaise – Adds moisture and a bit of tang that balances the seafood sweetness.

Parsley – Brings freshness and a pop of green.

Lemon Zest & Juice – Enhances the natural brininess of the crab and brightens the flavor profile.

Butter – Essential for both pan-frying the cakes and for the lemon butter drizzle.

Garlic Powder – Deepens the savory, garlicky notes already in the biscuit mix.

Paprika – Adds a gentle smokiness and warmth.

Salt & Pepper – To taste, rounding out the flavor.

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How To Make the Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Step 1: Prepare the Crab Mixture

In a large bowl, gently fold together the lump crab meat, Cheddar Bay biscuit mix, egg, mayonnaise, chopped parsley, lemon zest, lemon juice, garlic powder, paprika, and a pinch of salt and pepper. Be careful not to overmix; you want the crab chunks to stay intact for a meatier texture.

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Step 2: Shape and Chill the Cakes

Using your hands or a scoop, form the mixture into round cakes, about 2-3 inches wide. Place them on a parchment-lined tray and chill in the fridge for at least 30 minutes. This helps them hold their shape when frying.

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Step 3: Sear to Golden Perfection

Heat a non-stick skillet over medium heat with a generous tablespoon of butter. Once sizzling, add the chilled crab cakes and cook for 3-4 minutes per side until golden brown and crisp. Avoid overcrowding the pan.

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Step 4: Make the Lemon Butter Drizzle

In a small saucepan, melt 3 tablespoons of butter over low heat. Stir in freshly squeezed lemon juice (about 2 tablespoons) and a touch of garlic powder. Let it warm gently, then drizzle over the cooked crab cakes just before serving.

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Step 5: Garnish and Serve

Top with extra chopped parsley and a lemon wedge on the side for a restaurant-style finish. Serve immediately while hot and crispy.

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Serving and Storing Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Serve these savory crab cakes hot off the skillet with a generous drizzle of the lemon butter sauce. They shine as an appetizer, but are hearty enough for a main dish when paired with a light salad, roasted veggies, or even a bed of creamy grits.

To store leftovers, let the cakes cool to room temperature before placing them in an airtight container. Refrigerate for up to 3 days. To reheat, pan-fry them on low heat until warmed through and crisped back up.

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Frequently Asked Questions

How do I keep my crab cakes from falling apart?

Make sure to chill the cakes before cooking. The egg and mayonnaise act as binders, but chilling firms everything up.

Can I bake these instead of frying?

Yes! Place the chilled cakes on a greased baking sheet and bake at 400°F for about 15-18 minutes, flipping halfway through.

What dipping sauces go well with these?

Besides the lemon butter drizzle, try spicy remoulade, aioli, or a dill yogurt sauce for variety.

Can I use canned crab?

You can, but fresh refrigerated crab meat yields better flavor and texture. Drain canned crab thoroughly to avoid sogginess.

Are these freezer-friendly?

Yes. Flash freeze the formed (but uncooked) cakes on a tray, then store in freezer bags. Cook from frozen, adding a couple of extra minutes.

What sides pair best with them?

Try coleslaw, corn on the cob, sautéed greens, or baked sweet potato fries for a balanced and flavorful plate.

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Want More Appetizer Ideas with a Coastal Twist?

If you’re loving these Cheddar Bay Crab Cakes with Lemon Butter Drizzle, here are some other tasty dishes you might want to try:

• Jumbo Shrimp in Butter Garlic Sauce for another buttery seafood hit.
• Crab and Shrimp Seafood Bisque when you’re craving cozy, creamy decadence.
• Lemon Butter Salmon with Roasted Potatoes & Broccoli for a full seafood dinner.
• Garlic Butter Steak Bites with Creamy Alfredo Tortellini if you’re branching out to steak but love buttery sauces.

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📌 Save this recipe to your Pinterest seafood board so you can revisit it any time.

Let me know in the comments how yours turned out! Did you add your own twist to the lemon butter drizzle? Maybe tossed in a little cayenne for heat?

I always love seeing your creations and swaps. Don’t hesitate to drop questions or share your tips. Let’s cook smarter, together.

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