I’ve always had a soft spot for crab cakes. There’s something magical about the crisp golden crust giving way to tender, juicy crab inside. But when you blend in the flavors of those irresistible Cheddar Bay biscuits and drizzle the whole thing with a lemon butter sauce? Absolute perfection. That’s how these Cheddar Bay Crab Cakes with Lemon Butter Drizzle came to be—my answer to a comfort food craving with a coastal twist.

Whether you’re preparing a fancy dinner party appetizer or just treating yourself to something indulgent and full of flavor, this recipe strikes a beautiful balance between elegance and comfort. The sharpness of the cheddar, the subtle spice of Old Bay seasoning, and the creamy richness of the crab meat all come together in harmony, tied together with a zesty drizzle that wakes up every bite.

Why You’ll Love This Cheddar Bay Crab Cakes with Lemon Butter Drizzle

These crab cakes bring together the best of two classics—Red Lobster-style Cheddar Bay biscuits and traditional crab cakes—into one unforgettable dish. They’re rich, cheesy, buttery, slightly spicy, and delicately crisp on the outside while staying tender and flavorful inside. The lemon butter drizzle adds a bright, tangy finish that cuts through the richness just enough to make you want seconds… or thirds.

What Kind of Crab Meat Should I Use?

When it comes to making crab cakes truly shine, the crab meat you choose makes all the difference. I always go for lump crab meat or jumbo lump crab meat if I can find it—those big, meaty pieces add an incredible texture and feel luxurious with every bite. If you’re working with a tighter budget, backfin or claw meat can still be delicious, just with a slightly different texture and a more pronounced crab flavor. Canned crab meat can work in a pinch, but make sure to drain it well and pick through for any lingering shell bits.

Options for Substitutions

While this recipe is built around the decadent flavor combo of crab and Cheddar Bay seasoning, it’s pretty flexible if you need to make changes. Here are a few ways to tweak it:

Crab Meat: Swap for finely chopped cooked shrimp or even canned salmon if crab isn’t available.
Cheddar Cheese: Use Monterey Jack, Pepper Jack for a kick, or even a dairy-free cheese if needed.
Egg: Replace with a flax egg (1 tbsp ground flax + 3 tbsp water) for a vegan-friendly binder.
Breadcrumbs: Panko, crushed buttery crackers, or even almond flour can stand in if you’re out of plain breadcrumbs.
Cheddar Bay Biscuit Mix: If you don’t have the mix on hand, combine flour, baking powder, garlic powder, parsley, salt, and shredded cheddar for a homemade version.

These changes will shift the texture and flavor slightly, but the results will still be crave-worthy.

Ingredients for Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Each ingredient in this recipe is doing a job—whether it’s binding the cakes together, infusing flavor, or adding that irresistible crust. Here’s what you’ll need and why:

Lump Crab Meat
The star of the show. Its delicate texture and sweet flavor create the base of these crab cakes.
Cheddar Cheese (Sharp)
Adds bold, tangy richness that mimics the signature flavor of Cheddar Bay biscuits.
Cheddar Bay Biscuit Mix
Brings in that garlicky, herby seasoning and adds structure. You can’t beat that nostalgic flavor.
Egg
Acts as a binder to hold everything together while keeping the mixture moist.
Mayonnaise
Adds creaminess and keeps the crab cakes tender without being greasy.
Old Bay Seasoning
The classic spice mix for seafood—brings depth, warmth, and that unmistakable flavor.
Lemon Zest
Brightens everything up and complements the richness of the crab and butter.
Fresh Parsley
Gives a touch of color and a fresh, herbaceous note.
Breadcrumbs
Helps absorb moisture and keeps the cakes from falling apart while crisping up the exterior.
Butter
For pan-frying the cakes and making the lemon butter drizzle, because butter makes everything better.
Lemon Juice
The acidic backbone of the drizzle sauce—essential for cutting through the richness.
Garlic Powder
Enhances the savory notes and ties into the Cheddar Bay flavor profile.

Step 1: Prepare the Crab Mixture

Start by gently picking through the lump crab meat to remove any shell fragments. In a large mixing bowl, combine the crab meat, Cheddar Bay biscuit mix, shredded cheddar cheese, mayonnaise, egg, lemon zest, chopped parsley, and Old Bay seasoning. Fold everything together gently—don’t overmix, or the crab will break down too much.

Step 2: Shape the Crab Cakes

Use your hands or a scoop to portion out the mixture into even-sized patties, about 2½ to 3 inches wide. Press them just firmly enough to hold together. Place them on a plate or tray and chill in the refrigerator for at least 20–30 minutes. This helps them firm up and hold their shape during cooking.

Step 3: Pan-Fry Until Golden

In a large skillet over medium heat, melt butter until sizzling. Add the crab cakes, a few at a time to avoid overcrowding. Cook for about 4–5 minutes on each side, or until they’re golden brown and heated through. Be gentle when flipping—they’re delicate but worth the care.

Step 4: Make the Lemon Butter Drizzle

While the crab cakes are cooking, melt additional butter in a small saucepan. Stir in fresh lemon juice and a pinch of garlic powder. Let it bubble gently for a minute, then remove from heat. You can also add chopped parsley or a dash of cayenne for extra flavor.

Step 5: Plate and Drizzle

Transfer the cooked crab cakes to a serving plate. Spoon the warm lemon butter sauce generously over the top, letting it soak into all those crispy edges. Garnish with extra parsley or lemon wedges if desired.

How Long to Cook Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Cooking crab cakes is all about balance—enough time to form a golden crust without drying out the delicate crab inside. On average:

Pan-fry time: 4 to 5 minutes per side over medium heat.
Internal temperature: You’re aiming for about 145°F (63°C), just enough to heat through without overcooking.

If you’re baking instead of frying (a great option for a lighter version), place them on a parchment-lined sheet at 400°F (200°C) and bake for 12–15 minutes, flipping halfway through for even browning.

Tips for Perfect Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Chill Before Cooking
Don’t skip the chilling step—it makes the patties firmer and much easier to handle in the pan.
Use a Nonstick or Well-Seasoned Pan
A good pan ensures you’ll get that crispy crust without losing half your cake to the skillet.
Don’t Overmix
Gentle folding keeps those beautiful chunks of crab intact. Think tender, not mashed.
Butter + Oil Combo
For pan-frying, use a mix of butter and a neutral oil like canola. You’ll get the rich flavor of butter with the higher smoke point of oil.
Make the Drizzle Fresh
The lemon butter sauce only takes a minute—make it just before serving for the best flavor and consistency.

Watch Out for These Mistakes While Cooking

Even with a straightforward recipe like this, a few missteps can make or break your crab cakes. Here’s what to keep an eye on:

Using Too Much Filler
It’s tempting to bulk up with breadcrumbs or biscuit mix, but too much will overpower the crab and make the cakes dense.
Skipping the Chill Time
Warm, unchilled patties will fall apart the second they hit the pan. Give them at least 20–30 minutes in the fridge.
Overcooking the Crab Cakes
Crab meat is already cooked—you’re just heating and crisping. Too much time on the heat can make them rubbery and dry.
Crowding the Pan
If you put too many crab cakes in the pan at once, they’ll steam instead of crisp. Give them space to brown properly.
Forgetting to Taste the Mixture
Give the mix a tiny sample before shaping (if you’re okay with raw egg or use pasteurized) to check for seasoning—especially salt.

What to Serve With Cheddar Bay Crab Cakes with Lemon Butter Drizzle?

These crab cakes are the centerpiece of any meal, but the right side dish can make them shine even brighter. Here’s what pairs beautifully:

Simple Arugula Salad with Lemon Vinaigrette

The peppery bite of arugula with a light citrus dressing balances the richness of the crab cakes.

Garlic Mashed Potatoes

Creamy and buttery, these make a hearty and satisfying companion.

Grilled Corn on the Cob

Sweet corn with a touch of char and maybe a sprinkle of paprika ties in well with the coastal flavors.

Buttery Dinner Rolls or Biscuits

Keep the Cheddar Bay vibe going with warm rolls to soak up extra lemon butter drizzle.

Roasted Asparagus

Earthy, slightly crispy spears bring contrast to the soft, savory crab cakes.

Tomato Cucumber Salad

Cool, juicy, and vibrant—a refreshing break between rich bites.

Creamy Grits

For a Southern spin, serve the cakes over cheesy or herbed grits. Comfort food at its finest.

Storage Instructions

Crab cakes are best enjoyed fresh, but they store surprisingly well if handled properly. Here’s how to keep them tasting great:

Refrigerator
Store any leftover crab cakes in an airtight container in the fridge for up to 3 days. Let them cool to room temperature first so they don’t get soggy from condensation.
Freezer
To freeze, place the cooked (or uncooked) crab cakes on a baking sheet lined with parchment paper and freeze until solid. Then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating Tips
For crispy results, reheat in a skillet with a touch of oil or butter over medium heat until warmed through. You can also use an oven at 375°F (190°C) for 10–12 minutes. Avoid microwaving—they’ll get rubbery.

Estimated Nutrition

Please note these are rough estimates per crab cake, assuming the recipe yields about 8 medium-sized cakes:

Calories: ~240
Protein: 14g
Fat: 17g
Carbohydrates: 9g
Sugar: 1g
Fiber: <1g
Sodium: ~580mg

The values will vary depending on the brand of ingredients used, especially the Cheddar Bay mix and mayonnaise. For a lighter version, you can bake the crab cakes or use low-fat cheese and mayo.

Frequently Asked Questions

What’s the best crab meat to use for these crab cakes?

Lump crab meat is ideal because it provides the perfect balance of flavor and texture. If you want a more premium result, jumbo lump is excellent. For budget-friendly versions, backfin or claw meat also work.

Can I make these crab cakes ahead of time?

Yes! You can prepare and shape the crab cakes up to 24 hours in advance. Keep them covered in the fridge until you’re ready to cook.

Can I bake these instead of frying?

Absolutely. Bake them at 400°F (200°C) for 12–15 minutes, flipping once halfway through for even browning. It’s a lighter option with still great texture.

How do I prevent the crab cakes from falling apart?

Chilling the patties is key. Don’t skip it. Also, avoid overmixing and don’t overload the mixture with dry ingredients.

Can I make these gluten-free?

Yes. Use a gluten-free biscuit mix or your own blend of almond flour and gluten-free breadcrumbs. Make sure all seasonings and sauces are certified gluten-free.

Is there a dairy-free version?

To make it dairy-free, skip the cheddar cheese or use a plant-based alternative, and use dairy-free butter and mayo.

How spicy are these crab cakes?

They’re mildly seasoned with Old Bay, which adds warmth, not heat. For more spice, add cayenne or diced jalapeños to the mix.

Can I freeze cooked crab cakes?

Yes, let them cool completely, then freeze on a baking sheet before transferring to a container. They reheat beautifully in a skillet or oven.

Conclusion

These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a flavorful twist on a beloved classic. The richness of sharp cheddar and seasoned biscuit mix, paired with tender crab meat and a zesty lemon butter finish, makes them an irresistible treat for any occasion. Whether you’re cooking for guests or craving something special on a quiet night in, these crab cakes bring comfort and elegance to your plate.