Crab cakes are already a win. But combine them with the rich, cheesy vibes of a Cheddar Bay biscuit and a drizzle of buttery lemon sauce… yeah, that’s next-level stuff. This is one of those recipes that looks fancy but is surprisingly easy to pull off. Perfect for weeknight dinners, weekend guests, or just any time something golden, crispy, and comforting is calling.
These come together quickly, taste incredible, and are a serious crowd-pleaser—especially when the lemon butter drizzle hits that golden crust. Let’s jump in.
What You’ll Need
For the Crab Cakes:
- 1 lb lump crab meat (checked for shells)
- ½ cup shredded sharp cheddar cheese
- ½ cup crushed Cheddar Bay biscuit mix (or crushed buttery crackers + ½ tsp garlic powder + ½ tsp dried parsley)
- ¼ cup mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp Dijon mustard
- 1 tsp Old Bay seasoning
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh parsley
- Salt and pepper, to taste
- 2 tbsp olive oil or butter, for frying
For the Lemon Butter Drizzle:
- ¼ cup unsalted butter
- 1 tbsp fresh lemon juice
- ½ tsp garlic powder
- 1 tsp chopped fresh parsley
Pro Tips
Chill time matters Letting the crab cakes sit in the fridge for 30 minutes helps them firm up. Less crumbling, better shape.
Big chunks > mush Go easy when mixing. The less the crab meat is broken up, the more luxurious the texture.
Bite-sized for the kids Mini crab cakes make great finger food and cook even faster. Add a fun dip on the side and it’s a win for picky eaters.
Don’t skip the cheese Freshly shredded cheddar melts better and packs more flavor than the bagged kind. Worth it.
Zest adds zip A little lemon zest in the butter drizzle goes a long way. Brightens the whole dish.
Tools You’ll Need
- Large mixing bowl
- Measuring cups and spoons
- Skillet or frying pan
- Spatula
- Small saucepan
- Plate with paper towels
- Fridge space for chilling
Substitutions and Variations
Crab meat Claw meat or even imitation crab works if needed, but the texture and flavor will be different.
No Cheddar Bay mix? Use crushed buttery crackers with garlic powder and dried parsley. Still tastes great.
No Dijon? Stone-ground or regular yellow mustard works fine.
Gluten-free option Use GF crackers or GF breadcrumb substitutes.
Want heat? A pinch of cayenne or a few diced jalapeños brings the fire.
Make Ahead Tips
- Mix and form the crab cakes up to a day ahead. Cover and chill until ready to cook.
- Freeze uncooked crab cakes on a tray, then store in a freezer bag for up to 3 months. Thaw before cooking.
How to Make It
- Mix it up Combine crab meat, cheddar, biscuit mix (or cracker mix), mayo, egg, mustard, Old Bay, lemon juice, parsley, salt, and pepper in a bowl. Gently fold to keep the crab chunks intact.
- Form and chill Shape into 8 patties. Place on a plate, cover, and chill for 30 minutes.
- Cook the cakes Heat olive oil or butter in a skillet over medium heat. Cook cakes 3–4 minutes per side until golden and crispy. Set on paper towels to drain.
- Make the drizzle In a small saucepan, melt the butter. Stir in lemon juice, garlic powder, and parsley. Keep warm.
- Serve it up Drizzle the warm lemon butter over the crab cakes and garnish with extra parsley if desired.
Nutritional Info (Per Crab Cake – Approximate):
- 320 calories
- 22g protein
- 10g carbohydrates
- 22g fat
- 680mg sodium
Dietary Swaps:
- Dairy-free: Use DF butter and cheese
- Low-fat: Sub in light mayo and cut cheese by half
Pair It With:
- Garlic mashed potatoes
- A simple green salad with lemon vinaigrette
- Roasted asparagus or sautéed green beans
- A chilled glass of white wine or crisp sparkling water
Save Some Time:
- While the crab cakes chill, prep the drizzle and any sides. Makes dinner come together fast.
Leftovers and Storage
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in a pan over medium-low heat to keep them crispy.
- Freezer: Freeze cooked crab cakes on a baking sheet, then move to a freezer bag. Lasts up to 2 months. Reheat from frozen in the oven at 350°F until hot.
Frequently Asked Questions
Can these be baked instead of fried? Yes. Bake at 375°F on a parchment-lined tray for 12–15 minutes, flipping halfway through.
What’s a good binder if avoiding egg? Plain Greek yogurt or mashed avocado can help hold things together in a pinch.
Why are my crab cakes falling apart? Usually from skipping the chill time or mixing too aggressively. Chill and handle gently.
Wrap Up
These Cheddar Bay crab cakes hit that perfect balance of comfort food and “this feels kind of fancy.” The lemon butter drizzle brings it all together, and once they’re on the plate, it’s game over. They’re easy enough for weeknights, special enough for guests, and customizable for just about any eater.
If you give them a try, leave a comment and share how they turned out—or ask any questions. And if they disappear too fast? That just means they’re a keeper.
