If you love the cozy, savory charm of Cheddar Bay Biscuits combined with the fresh, sweet taste of seafood, then you are going to adore this Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe. It beautifully marries lump crab meat and the iconic biscuit mix to create crab cakes that are crispy on the outside, tender and flavorful inside, and topped off with a luscious lemon butter drizzle that adds a zesty brightness. This dish is perfect for impressing guests or treating yourself to a restaurant-quality meal right at home without fuss or fancy ingredients.
Ingredients You’ll Need
The magic of this recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role in bringing together fantastic flavors, a variety of textures, and inviting colors that make these crab cakes irresistible.
- 1 lb lump crab meat: The star of the dish, providing sweet, tender seafood chunks that make each bite delightful.
- 1 packet Cheddar Bay biscuit mix (about 11 oz): Adds the cheesy, garlicky base that gives these cakes their signature Cheddar Bay taste and perfect crumbly texture.
- 1 large egg: Acts as a binder, holding your crab cakes together while keeping them moist.
- 1/4 cup mayonnaise: Adds creaminess and helps meld the crab and seasonings beautifully.
- 2 tablespoons fresh parsley, chopped: Brings a fresh herbal note and vibrant color.
- 1 teaspoon lemon zest: Provides a bright citrus aroma that balances the richness.
- 1 teaspoon Old Bay seasoning: The classic seafood seasoning that enhances every layer of flavor.
- 4 tablespoons butter (divided): Used for cooking the cakes and creating the luscious lemon butter drizzle.
- 1 1/2 tablespoons lemon juice (for drizzle): Adds that tangy zip that elevates the whole dish.
- 1/2 teaspoon garlic powder: Intensifies the savory depth, both in the cakes and the drizzle.
- 1/2 cup milk: Provides moisture to soften the biscuit mix so the crab cakes hold together perfectly.
How to Make Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe
Step 1: Prepare the Crab Cake Mixture
In a large bowl, combine the Cheddar Bay biscuit mix, milk, and garlic powder until just moistened. This creates a tender yet sturdy base that will surround the crab without overpowering its delicate flavor.
Step 2: Fold in Crab and Seasonings
Gently fold in the lump crab meat, Old Bay seasoning, lemon zest, chopped parsley, mayonnaise, and one egg. Being gentle here helps keep those beautiful lumps of crab intact, ensuring every bite bursts with seafood goodness instead of turning into a mushy mixture.
Step 3: Shape and Chill the Patties
Form the mixture into patties roughly 2.5 to 3 inches wide. Chilling them in the fridge for about 20 minutes helps them set and makes for easier handling during cooking, plus it allows the flavors to meld together.
Step 4: Pan-Fry to Golden Perfection
Heat 2 tablespoons of butter in a skillet over medium heat. Cook the crab cakes for 3 to 4 minutes on each side, until they’re a gorgeous golden brown and crisp on the outside. This step creates that crave-worthy texture contrast between crisp exterior and tender interior.
Step 5: Make the Lemon Butter Drizzle
Melt the remaining 2 tablespoons of butter in a small saucepan. Stir in the lemon juice, a pinch of garlic powder, and some extra parsley, then let it simmer for 1 to 2 minutes. This warm sauce brings a bright, buttery finish that perfectly complements the savory crab cakes.
Step 6: Drizzle and Serve
Drizzle the warm lemon butter sauce generously over the crab cakes before serving. If you like, garnish with fresh parsley for a pop of color and fresh flavor.
How to Serve Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe
Garnishes
A sprinkle of finely chopped fresh parsley or a wedge of lemon on the side is all you need to brighten the presentation and add an extra zest when serving. These garnishes are simple but elevate the dish visually and offer a fresh note that contrasts beautifully with the richness.
Side Dishes
These crab cakes pair wonderfully with a fresh, crisp green salad or a light coleslaw to keep things bright and refreshing. For a heartier meal, consider serving them alongside garlic mashed potatoes or roasted asparagus to complement the buttery flavors and add variety to your plate.
Creative Ways to Present
Want to impress your guests even more? Serve these crab cakes on a bed of mixed greens with microgreens and edible flowers for a sophisticated touch. Another fun idea is to layer them atop toasted English muffins with a dollop of herbed cream cheese or aioli, transforming this classic into a fancy brunch delight.
Make Ahead and Storage
Storing Leftovers
Once cooled, leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2 days. Keep the lemon butter drizzle separate and reheat it gently before serving again to maintain that fresh, vibrant flavor.
Freezing
If you want to make these crab cakes ahead of time for later enjoyment, shape the patties and freeze them on a tray until firm. Then transfer them to a freezer-safe container or bag and store up to 1 month. When ready, cook them straight from frozen, adding a minute or two to the cooking time.
Reheating
To reheat, gently warm the crab cakes in a skillet with a little butter over medium-low heat. This will revive their crispiness without drying them out. Warm the lemon butter drizzle separately to drizzle fresh right before serving.
FAQs
Can I use canned crab meat instead of lump crab meat?
While fresh lump crab meat delivers the best texture and flavor, good-quality canned crab meat can work in a pinch. Just make sure to drain it thoroughly to avoid soggy cakes.
Is the Cheddar Bay biscuit mix essential, or can I substitute it?
The biscuit mix is key for that authentic Cheddar Bay flavor and texture but if unavailable, you could substitute with a combination of self-rising flour, cheddar cheese, garlic powder, and a touch of paprika to mimic the taste.
Can I bake the crab cakes instead of frying?
Absolutely! Baking at 400°F (200°C) for 15-20 minutes on a greased baking sheet, flipping halfway through, can produce a slightly lighter but still delicious crab cake.
How spicy is this recipe?
It’s mildly spiced thanks to Old Bay seasoning, but you can adjust the amount or add a pinch of cayenne pepper if you want a little more kick.
What’s the best way to serve leftover lemon butter drizzle?
Keep it refrigerated in a small airtight container and gently warm before serving. It’s also fantastic drizzled over steamed vegetables or grilled fish for an easy flavor boost.
Final Thoughts
This Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe is one of those dishes that feels like a special treat but is surprisingly easy to pull off in your own kitchen. The combination of cheesy, garlicky biscuit mix, sweet crab, and that bright buttery drizzle is downright addictive. I can’t wait for you to try making these yourself and see how this simple list of ingredients comes together into something truly unforgettable!
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Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a flavorful twist on classic crab cakes, featuring tender lump crab meat mixed with Cheddar Bay biscuit mix for a cheesy, savory base. Pan-fried until golden and crisp, they’re finished with a bright and buttery lemon drizzle, making them perfect for an elegant appetizer or a satisfying main course.
Ingredients
Crab Cakes
- 1 lb lump crab meat
- 1 packet Cheddar Bay biscuit mix (about 11 oz)
- 1 large egg
- 1/4 cup mayonnaise
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/2 cup milk
- 2 tablespoons butter (for cooking)
Lemon Butter Drizzle
- 2 tablespoons butter
- 1 1/2 tablespoons lemon juice
- 1/4 teaspoon garlic powder
- Pinch of fresh parsley
Instructions
- Mix the base: In a large bowl, combine the Cheddar Bay biscuit mix, milk, and garlic powder until the mixture is just moistened, forming the base for the crab cakes.
- Add crab and seasonings: Gently fold in the lump crab meat, Old Bay seasoning, lemon zest, chopped parsley, mayonnaise, and the large egg. Be careful not to overmix to keep the crab meat intact.
- Form patties: Shape the mixture into patties about 2.5 to 3 inches wide. Place them on a tray and chill in the refrigerator for 20 minutes to help them set.
- Cook crab cakes: Heat 2 tablespoons of butter in a skillet over medium heat. Cook each crab cake for 3 to 4 minutes per side, or until they are golden brown and crispy on the outside.
- Make lemon butter drizzle: In a small saucepan, melt the remaining 2 tablespoons of butter. Stir in lemon juice, garlic powder, and a pinch of fresh parsley. Allow the sauce to simmer gently for 1 to 2 minutes to blend the flavors.
- Serve: Drizzle the warm lemon butter sauce over the cooked crab cakes. Garnish with additional fresh parsley if desired and serve immediately for best flavor and texture.
Notes
- Use lump crab meat for the best texture and flavor.
- Do not overmix the crab mixture to keep the cakes tender.
- Chilling the patties before cooking helps them hold their shape better.
- Adjust Old Bay seasoning to taste if preferred less spicy.
- The lemon butter drizzle adds a bright, zesty finish but can be omitted for a simpler crab cake.
