Directions
1. Prepare the Crab Cake Mixture
In a large mixing bowl, gently combine the crab meat, Cheddar Bay biscuit mix, shredded cheddar cheese, and green onions. In a separate small bowl, whisk together the egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Pour the wet ingredients into the crab mixture and carefully fold everything together until just combined. Be careful not to break up the crab meat too much.
If you like extra crispy crab cakes, you can add the Panko breadcrumbs to the mixture for more texture.
2. Form the Crab Cakes
Form the crab mixture into small patties (about ½ inch thick), making 8–10 cakes, depending on the size you prefer. Place the crab cakes on a baking sheet and refrigerate for 30 minutes. Chilling them helps them hold their shape while cooking.
3. Cook the Crab Cakes
In a large skillet, melt 2 tablespoons of butter over medium heat. Once the butter is hot and foamy, add the chilled crab cakes to the pan in batches, making sure not to overcrowd the skillet. Cook for 3–4 minutes per side, or until golden brown and crispy on the outside. Remove the cooked crab cakes and drain on paper towels.
4. Make the Lemon Butter Drizzle
In a small saucepan, melt the butter over medium-low heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the fresh lemon juice and let the mixture cook for another minute or two. Remove from heat.
5. Drizzle and Serve
Place the cooked crab cakes on a serving platter and drizzle the warm lemon butter over the top. Garnish with freshly chopped parsley and serve with lemon wedges on the side for extra zing.
Tips & Variations
Biscuit Mix Substitute: If you don’t have Cheddar Bay biscuit mix, regular biscuit mix with added garlic powder and Old Bay seasoning will give you that same flavor.
Broiling Option: For an alternative to pan-frying, you can broil the crab cakes on a baking sheet for about 5–6 minutes per side, or until golden.
Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the crab mixture for a little heat.
Serving Ideas: These crab cakes pair well with a light salad, roasted vegetables, or a simple coleslaw. For an appetizer option, make smaller, bite-sized cakes.
How to Store and Reheat
Storage: Store leftover crab cakes in an airtight container in the fridge for up to 3 days.
Reheating: Reheat crab cakes in a 350°F oven for about 10 minutes until warmed through. This will help maintain their crispiness. You can also pan-fry them again briefly if you prefer.
Freezing: To freeze uncooked crab cakes, place them on a baking sheet and freeze until solid. Transfer them to a freezer-safe container or bag, and they can be frozen for up to 3 months. Thaw in the fridge before cooking.
What to Serve with Cheddar Bay Crab Cakes
These rich and flavorful crab cakes are best enjoyed with sides that balance their richness:
Garlic Mashed Potatoes: Creamy and buttery mashed potatoes are a great pairing.
Green Salad: A fresh, zesty salad with lemon vinaigrette complements the crab cakes perfectly.
Roasted Asparagus: The slight bitterness of asparagus works well with the richness of the crab cakes.
Final Thoughts
Cheddar Bay Crab Cakes with Lemon Butter Drizzle are an irresistible combination of cheesy, garlicky goodness and sweet, tender crab meat. Whether you’re making them as a starter for a dinner party or serving them as the main course for a special occasion, these crab cakes will leave everyone impressed. The lemon butter drizzle adds a burst of freshness, making each bite perfectly balanced.
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