Kitchies, let me paint a picture for you: golden, crispy crab cakes infused with the savory, cheesy goodness of Cheddar Bay biscuits, topped off with a decadent lemon butter drizzle that will have you coming back for seconds (and thirds). Yes, this recipe combines two crowd favorites into one show-stopping dish!
Growing up near the coast, fresh crab was always a treat. But crab cakes? They were a celebration, something reserved for special moments. This recipe brings that joy into every bite but adds a twist—fluffy Cheddar Bay-inspired breadcrumbs. They’re cheesy, garlicky, and packed with herbs, perfectly complementing the sweetness of the crab meat.
What seals the deal is the lemon butter drizzle. It’s bright, buttery, and luxurious. Whether you’re making these for a dinner party or indulging in a little seafood magic at home, these Cheddar Bay Crab Cakes are pure coastal comfort food. Let’s dive in, shall we?
Recipe Overview in Todd Wilbur’s Writing Style
Cheddar Bay Crab Cakes take the classic seafood dish up a notch by adding the irresistible flavor of Cheddar Bay biscuits. Crispy on the outside and tender on the inside, these crab cakes are cheesy, garlicky, and oh-so-savory.
The tangy lemon butter drizzle is the perfect finishing touch, adding a burst of freshness to every bite. It’s a recipe that’s deceptively simple yet packed with gourmet flair.
Exciting Story
Let me tell you about the first time I made these crab cakes for my family. My husband, a seafood fanatic, took one bite and just gave me that look—the one that says, “You’ve outdone yourself.” My kids? They fought over the last one! These have become our go-to for special occasions, but honestly, we’ll make up an occasion just to enjoy them.
Why These Cheddar Bay Crab Cakes with Lemon Butter Drizzle?
- Cheesy Twist: The Cheddar Bay-inspired breadcrumbs elevate these crab cakes to a whole new level.
- Bright & Buttery: The lemon butter drizzle adds a fresh, luxurious finish.
- Packed with Flavor: Garlic, herbs, and Old Bay seasoning ensure every bite is bursting with taste.
- Restaurant Quality: These crab cakes are elegant yet easy to make at home.
Cuisine
American
Tips
- Cheddar Bay Biscuit Shortcut: Use a boxed Cheddar Bay biscuit mix to make the breadcrumbs quickly.
- Chill the Mixture: Refrigerating the crab cakes before frying helps them hold their shape and prevents crumbling.
- Don’t Overmix: Be gentle when mixing to avoid breaking up the crab meat too much.
Substitutions and Variations
- Gluten-Free Option: Use gluten-free breadcrumbs or crushed gluten-free biscuits.
- Spicy Variation: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
- Herb Butter: Swap the lemon butter drizzle for a garlic and herb butter sauce.
- Baked Option: Bake the crab cakes at 400°F (200°C) for 15–20 minutes instead of frying.
Make a Healthier Version
- Use Greek yogurt instead of mayonnaise.
- Opt for baking instead of frying to cut down on fat.
- Use light butter or olive oil for the lemon drizzle.
Closing in Todd Wilbur’s Style
And there you have it—Cheddar Bay Crab Cakes with Lemon Butter Drizzle! This dish combines the best of comfort food and fine dining in one easy recipe. Whether you’re making these for a family dinner or impressing guests, they’re guaranteed to be a hit. Pair with a crisp salad or creamy mashed potatoes for the ultimate meal. Don’t forget to let us know how they turn out!
Relevant Categories: Appetizers, Seafood, Dinner, Party Foods
Tags: Crab Cakes, Cheddar Bay, Lemon Butter, Easy Seafood Recipes, Comfort Food
Frequently Asked Questions
- Can I make these crab cakes ahead of time?
Yes, prepare the patties and refrigerate them for up to 24 hours before cooking. - What type of crab meat should I use?
Lump crab meat is best for texture, but claw meat works well too. - Can I freeze crab cakes?
Yes, freeze uncooked patties for up to 3 months. Thaw before cooking. - What should I serve with these crab cakes?
A fresh green salad, roasted vegetables, or a light pasta dish pair beautifully. - How do I prevent the crab cakes from falling apart?
Be sure to chill them before cooking and handle them gently. - Can I use canned crab meat?
Yes, just make sure to drain it thoroughly and remove any excess liquid.
Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Description
Kitchies, let me paint a picture for you: golden, crispy crab cakes infused with the savory, cheesy goodness of Cheddar Bay biscuits, topped off with a decadent lemon butter drizzle that will have you coming back for seconds (and thirds).
Ingredients
For the Crab Cakes:
- 1 lb lump crab meat, drained and picked over
- 1 cup Cheddar Bay-inspired breadcrumbs (see tip below)
- ¼ cup mayonnaise
- 1 large egg, beaten
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 garlic clove, minced
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
- 2 tbsp unsalted butter (for frying)
For the Lemon Butter Drizzle:
- 4 tbsp unsalted butter, melted
- 2 tbsp fresh lemon juice
- 1 tsp garlic, minced
- Zest of 1 lemon
- Pinch of salt
For the Cheddar Bay-Inspired Breadcrumbs:
- 1 cup crushed Cheddar Bay biscuit mix (store-bought or homemade)
- 1 tbsp melted butter
- 1 tsp dried parsley
Instructions
- Prepare the Breadcrumbs:
Combine crushed Cheddar Bay biscuit mix, melted butter, and dried parsley in a small bowl. Set aside. - Make the Crab Cake Mixture:
In a large bowl, gently mix the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic, parsley, and a pinch of salt and pepper. Be careful not to overmix—keep it light to preserve the crab’s texture. - Form the Crab Cakes:
Shape the mixture into 6–8 small patties. Place them on a parchment-lined baking sheet and refrigerate for 30 minutes to help them hold their shape. - Cook the Crab Cakes:
Heat butter in a large skillet over medium heat. Fry the crab cakes for 3–4 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil. - Make the Lemon Butter Drizzle:
In a small saucepan, combine melted butter, lemon juice, garlic, lemon zest, and a pinch of salt. Warm over low heat until fragrant. - Serve:
Arrange the crab cakes on a serving platter and drizzle generously with the lemon butter sauce. Garnish with extra parsley and lemon wedges if desired.
