There’s something magical about the scent of the ocean mixing with the warmth of a home kitchen. Growing up near the coast, seafood was more than just a meal—it was a way of life. Family gatherings often centered around fresh catches, big bowls of buttery crab, and homemade sauces that made your mouth water. These Cheddar Bay Crab Cakes with Lemon Butter Drizzle instantly transport me back to those moments—where laughter filled the salty air, and plates were never empty for long.

This recipe is a perfect example of how food can capture both nostalgia and indulgence. Inspired by those famous cheesy biscuits we all know and love, these crab cakes combine tender lump crabmeat with savory cheddar bay flavors, creating a dish that feels both comforting and elegant. The bright, buttery lemon drizzle brings it all together, adding a zesty punch that balances the richness perfectly.

Whether you’re hosting a summer cookout, planning a cozy winter dinner, or simply want to treat yourself to something special, these crab cakes are a celebration of all things delicious and coastal.

Why You’ll Love This Recipe:

• Perfectly cheesy and savory with that irresistible cheddar bay flavor.
• Loaded with tender crabmeat, not filler.
• Easy to make, even if you’re new to cooking seafood at home.
• That lemon butter drizzle—honestly, you’ll want to pour it on everything.
• Great for entertaining or just treating yourself to a restaurant-quality dish at home.

INGREDIENTS YOU’LL NEED:

• 1 pound lump crab meat
• 1 cup Cheddar Bay Biscuit Mix
• 1 large egg
• ¼ cup mayonnaise
• 2 tablespoons chopped fresh parsley
• 2 tablespoons unsalted butter (for cooking)

For the Lemon Butter Drizzle:

• ¼ cup unsalted butter
• 1 tablespoon fresh lemon juice
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Pinch of salt

HOW TO MAKE Cheddar Bay Crab Cakes with Lemon Butter Drizzle:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Get Set Up
First things first—set yourself up for success by gathering all your ingredients. There’s nothing worse than realizing you forgot the parsley halfway through! Preheat a skillet over medium heat and get your butter ready.

Step 2: Mix the Crab Cake Batter
In a large mixing bowl, combine the lump crab meat, Cheddar Bay Biscuit mix, egg, mayonnaise, and fresh parsley. Stir gently. You want everything to come together without shredding the crab too much—big, juicy bites are the goal.

Step 3: Shape the Crab Cakes
Using your hands (or a scoop if you want them super uniform), form the mixture into small patties. About the size of your palm is perfect. If the mixture feels too loose, you can pop it in the fridge for 10–15 minutes to firm up.

Step 4: Cook to Golden Perfection
Melt 2 tablespoons of butter in your skillet. Once hot and shimmering, carefully add your crab cakes. Cook for about 3–4 minutes per side, or until they’re golden brown and crispy on the outside but still tender inside. Resist the urge to move them around too much; let them develop that gorgeous crust!

Step 5: Make the Lemon Butter Drizzle
While the crab cakes are cooking, melt the butter for the drizzle in a small saucepan over low heat. Stir in the lemon juice, garlic powder, onion powder, and a pinch of salt. Keep it warm on the stove—you’ll want it ready the moment those crab cakes come off the heat.

Step 6: Plate and Serve
Arrange your crab cakes on a platter or individual plates. Generously drizzle with the warm lemon butter. Garnish with a little extra parsley if you’re feeling fancy.

HELPFUL TIPS:

• Use good-quality lump crab meat for the best flavor and texture. It’s the star of the show!
• Don’t overmix your batter. A gentle hand will keep the crab cakes tender and delicious.
• Chill before cooking if your cakes seem too soft. Even 15 minutes in the fridge makes a difference.
• A cast-iron skillet works wonders for a perfect golden crust.
• Double the lemon butter drizzle if you love extra sauce (trust me, you will).

DETAILS:

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: About 8 small crab cakes
• Category: Appetizer, Main Dish
• Method: Pan-Frying
• Cuisine: American, Coastal
• Diet: Pescatarian

NOTES:

• Feel free to make mini crab cakes for a fun appetizer-sized treat!
• These also work great in sliders or even on top of a fresh salad for a lighter meal.

NUTRITIONAL INFORMATION:

(Approximate per crab cake)

• Calories: 165
• Protein: 12g
• Fat: 11g
• Carbohydrates: 6g
• Fiber: 0g
• Sugar: 1g

FREQUENTLY ASKED QUESTIONS:

Can I use canned crab meat?
Yes, but try to find the best quality available, and drain it very well. Fresh lump crab will give you the best flavor and texture.

Can I bake these instead of frying?
Absolutely! Bake at 400°F on a lined baking sheet for about 12–15 minutes, flipping halfway through.

How do I prevent my crab cakes from falling apart?
Make sure your mixture isn’t too wet. If needed, add a little more biscuit mix, and chilling before frying helps them hold together beautifully.

STORAGE INSTRUCTIONS:

• Refrigerator: Store leftovers in an airtight container for up to 2 days.
• Freezer: Freeze uncooked crab cakes on a baking sheet until solid, then transfer to a freezer bag. Cook from frozen or thaw overnight before frying.
• Reheating: Warm gently in a skillet or in the oven at 350°F until heated through.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Southern-Style Salmon Croquettes
• Asian-Style Tuna Cakes with Spicy Mayo
• Breakfast Pigs in a Blanket
• Blackstone Indian Spiced Rice Bowls: A Flavorful Journey for Your Palate

CONCLUSION

Cheddar Bay Crab Cakes with Lemon Butter Drizzle are truly a seafood lover’s dream come true. They combine the best of coastal flavors with that homey, cheesy goodness we all crave. Whether you’re recreating a memory or making new ones, this dish brings a bit of seaside magic to your table. So grab your skillet, your favorite apron, and get ready to fall in love at first bite.

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