If you are craving a show-stopping seafood appetizer that perfectly balances rich flavors and irresistible textures, then the Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe is about to become your new favorite. These crab cakes combine delicate lump crab meat with the sharp bite of cheddar and the familiar, comforting notes of Cheddar Bay biscuit mix, all elevated by a bright, tangy lemon butter drizzle that adds a luscious finishing touch. Whether you’re hosting a dinner party or simply treating yourself to a little indulgence, this dish delivers a perfect harmony of cheesy, buttery, and fresh elements in every bite.
Ingredients You’ll Need
Making Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe is easier than it sounds, and each ingredient plays a crucial role in bringing the dish to life—from texture and flavor to that signature tangy zip. Let’s make sure you have everything on hand for this simple yet spectacular meal.
- 2 cups lump crab meat: Fresh and picked over for shells to ensure the purest, sweetest crab flavor in every bite.
- 1 cup Cheddar Bay biscuit mix: The secret to that classic, cheesy, and slightly garlicky base that holds the crab cakes together beautifully.
- ½ cup shredded sharp cheddar cheese: Adds a rich, savory punch that perfectly complements the crab.
- 1 large egg: Beaten to bind the ingredients without overwhelming the delicate crab texture.
- ¼ cup mayonnaise: Brings creaminess and moisture to keep the crab cakes tender.
- 2 tablespoons sour cream: Adds a tangy element that balances the rich flavors.
- 1 tablespoon Dijon mustard: Lends a mild sharpness that livens up the mixture.
- 1 tablespoon fresh lemon juice: Provides brightness and a fresh citrus pop that awakens the palate.
- 1 teaspoon Old Bay seasoning: Classic spice blend that echoes traditional seafood dishes perfectly.
- 2 tablespoons chopped fresh parsley: For a touch of herbaceous freshness and vibrant color.
- 2 green onions: Thinly sliced to add mild, oniony crispness.
- 1 tablespoon unsalted butter (for frying): Creates a golden, crispy crust that’s just irresistible.
- For the Lemon Butter Drizzle: 3 tablespoons unsalted butter, 1 tablespoon fresh lemon juice, ½ teaspoon garlic powder, and a pinch of salt—to finish with a silky, zesty glaze.
How to Make Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe
Step 1: Combine the Ingredients
Begin by gently folding the lump crab meat with the Cheddar Bay biscuit mix, sharp cheddar, beaten egg, mayonnaise, sour cream, Dijon mustard, fresh lemon juice, Old Bay seasoning, parsley, and sliced green onions in a large bowl. The key here is to mix just enough to combine everything without breaking up the delicate crab lumps, preserving that lovely texture that makes these crab cakes so special.
Step 2: Shape and Chill the Crab Cakes
Once the mixture feels cohesive, shape it into 6 to 8 crab cakes, each about half an inch thick. Place them on a parchment-lined tray and refrigerate for 20 to 30 minutes. This resting period helps the cakes hold their shape when cooking, so they don’t fall apart in the pan.
Step 3: Cook the Crab Cakes
Heat a tablespoon of unsalted butter in a large skillet over medium heat. Carefully add the crab cakes and cook them for 3 to 4 minutes on each side until they develop a gorgeous golden-brown crust and are heated through. This caramelized exterior contrasts beautifully with the tender, cheesy crab interior.
Step 4: Make the Lemon Butter Drizzle
While the crab cakes cook, melt the butter in a small saucepan over low heat. Stir in fresh lemon juice, garlic powder, and a pinch of salt to create a warm, silky drizzle. Drizzle this vibrant sauce over the cooked crab cakes just before serving to add that final burst of lemony richness and gentle garlic flavor that lifts the whole dish.
How to Serve Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe
Garnishes
Freshness is everything when serving these luxurious crab cakes. Sprinkle chopped parsley or green onions on top for added color and brightness. A wedge of lemon on the side invites guests to add extra citrus zing if desired.
Side Dishes
Pair your Cheddar Bay Crab Cakes with a crisp green salad dressed lightly with vinaigrette or a tangy slaw to contrast the richness of the cakes. Roasted vegetables or simple garlic mashed potatoes also make lovely companions, rounding out the meal without stealing the spotlight.
Creative Ways to Present
For a stunning presentation, serve the crab cakes stacked atop a bed of baby arugula or microgreens, then artfully drizzle the lemon butter sauce in a gentle zigzag. You can also arrange several mini crab cakes on a platter with little dipping bowls of extra lemon butter or remoulade sauce for a crowd-pleasing appetizer spread.
Make Ahead and Storage
Storing Leftovers
Store any leftover crab cakes in an airtight container in the refrigerator for up to 2 days. Keeping them chilled preserves their texture and ensures they stay fresh for another meal.
Freezing
If you want to save crab cakes for longer, arrange them on a baking sheet lined with parchment and freeze until firm, about 1 hour. Then transfer to a freezer-safe bag or container and freeze for up to 2 months. This way, you can enjoy the Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe anytime you want.
Reheating
For the best results, reheat the crab cakes in a hot skillet with a little butter to revive their crisp crust, rather than microwaving, which can make them soggy. Warm the lemon butter drizzle separately and pour over just before serving.
FAQs
Can I use canned crab meat for this recipe?
While fresh lump crab meat is ideal for flavor and texture, high-quality canned crab meat can work in a pinch. Just be sure to drain it well to avoid soggy crab cakes.
Is there a substitute for the Cheddar Bay biscuit mix?
If you don’t have access to Cheddar Bay biscuit mix, you can use a mixture of seasoned breadcrumbs with garlic powder and cheddar cheese to mimic its flavor.
Can I bake the crab cakes instead of frying?
Yes! For a lighter option, bake the crab cakes at 400°F for 15 to 18 minutes. This method yields a slightly different texture but still delicious results.
What kind of butter is best for the lemon butter drizzle?
Unsalted butter is best because it allows you to control the saltiness of the drizzle perfectly and helps the bright lemon and garlic flavors shine through.
Can these crab cakes be made gluten-free?
To make this recipe gluten-free, use a gluten-free biscuit mix or substitute with gluten-free breadcrumbs and double-check that your Old Bay seasoning and other ingredients are gluten-free certified.
Final Thoughts
There’s something undeniably satisfying about the combination of tender crab, sharp cheddar, and a zesty lemon butter drizzle all in one bite. The Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe is a true crowd-pleaser that effortlessly brings restaurant-quality flair right to your table. I can’t wait for you to try making this recipe and discovering how those perfectly crispy, cheesy crab cakes become an instant favorite in your home, too.
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Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6-8 crab cakes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Description
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a mouthwatering seafood appetizer inspired by the famous Red Lobster flavors. Packed with tender lump crab meat, sharp cheddar cheese, and bursts of fresh herbs and lemon, these cakes are pan-fried to a golden crisp and finished with a zesty lemon butter sauce for an irresistible treat perfect for any occasion.
Ingredients
Crab Cakes
- 2 cups lump crab meat (picked over for shells)
- 1 cup Cheddar Bay biscuit mix (such as Red Lobster mix)
- ½ cup shredded sharp cheddar cheese
- 1 large egg (beaten)
- ¼ cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning
- 2 tablespoons chopped fresh parsley
- 2 green onions (thinly sliced)
- 1 tablespoon unsalted butter (for frying)
Lemon Butter Drizzle
- 3 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- ½ teaspoon garlic powder
- Pinch of salt
Instructions
- Mix the Crab Cake Ingredients: In a large bowl, combine lump crab meat, Cheddar Bay biscuit mix, shredded cheddar cheese, beaten egg, mayonnaise, sour cream, Dijon mustard, fresh lemon juice, Old Bay seasoning, chopped parsley, and sliced green onions. Gently fold together until just combined, taking care not to break the crab meat too much to maintain texture.
- Form and Chill the Crab Cakes: Shape the mixture into 6 to 8 crab cakes approximately ½ inch thick each. Arrange them on a parchment-lined tray and refrigerate for 20 to 30 minutes. This chilling step helps the cakes hold their shape during cooking.
- Cook the Crab Cakes: Heat 1 tablespoon of unsalted butter in a large skillet over medium heat. Add the chilled crab cakes and cook for 3 to 4 minutes per side, or until they are golden brown and heated through, careful not to overcrowd the pan for even cooking.
- Prepare the Lemon Butter Drizzle: In a small saucepan over low heat, melt 3 tablespoons unsalted butter. Stir in 1 tablespoon fresh lemon juice, ½ teaspoon garlic powder, and a pinch of salt. Warm the sauce gently while stirring to combine flavors.
- Serve: Drizzle the warm lemon butter sauce over the cooked crab cakes before serving. Pair with a side salad or coleslaw to complete the meal.
Notes
- For extra crispiness, lightly coat the crab cakes in panko breadcrumbs before frying.
- You can bake the crab cakes at 400°F (204°C) for 15 to 18 minutes as a lighter cooking alternative.
- Make sure to pick over the crab meat carefully to remove any shell pieces for the best texture.
- Serve with lemon wedges for an added burst of fresh citrus.
