Introduction: A Delicious Seafood Delight

These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are the perfect dish for seafood lovers! Inspired by the popular Cheddar Bay biscuits from Red Lobster, these crab cakes combine the rich, sweet flavors of fresh crab meat with the savory, cheesy goodness of Cheddar Bay Biscuit mix. Topped with a luscious, tangy lemon butter drizzle, these crab cakes are crispy on the outside, tender and flavorful on the inside, and make for a fantastic appetizer, entrée, or even a special dinner for a crowd.

Whether you’re hosting a dinner party, preparing a romantic dinner, or just craving a taste of the sea, these crab cakes will surely impress. Let’s dive into how you can make this delicious seafood dish from scratch!

Ingredients

Here’s everything you’ll need to make Cheddar Bay Crab Cakes with Lemon Butter Drizzle:

For the Crab Cakes:

  • 1 lb fresh crab meat (preferably lump or jumbo lump for the best texture and flavor)
  • ½ cup Cheddar Bay Biscuit mix (like the one from Red Lobster, which adds a cheesy, flavorful base)
  • ¼ cup mayonnaise (for binding the crab meat and adding creaminess)
  • 1 large egg (helps hold the crab cakes together)
  • 1 teaspoon Dijon mustard (adds a little tangy flavor)
  • 1 teaspoon Old Bay seasoning (for a classic seafood spice)
  • 1 teaspoon garlic powder (adds depth to the flavor)
  • 2 tablespoons fresh parsley, finely chopped (for color and freshness)
  • 1 tablespoon lemon juice (adds brightness and complements the crab)
  • ¼ cup finely diced onion (optional, for added flavor and crunch)
  • ½ cup panko breadcrumbs (for binding and texture)
  • Salt and pepper, to taste
  • 1–2 tablespoons olive oil (for frying)

For the Lemon Butter Drizzle:

  • ½ cup unsalted butter, melted
  • 1 tablespoon fresh lemon juice (for a fresh citrus kick)
  • 1 teaspoon garlic, minced (optional, for added flavor)
  • 1 teaspoon fresh parsley, finely chopped (for garnish)
  • Salt and pepper, to taste

Step-by-Step Instructions

Step 1: Prepare the Crab Cakes Mixture

  1. In a large bowl, combine the 1 lb fresh crab meat with the Cheddar Bay Biscuit mix, mayonnaise, and egg. Gently fold the ingredients together so that the crab meat stays as intact as possible, creating a nice, chunky texture.
  2. Add the Dijon mustard, Old Bay seasoning, garlic powder, and lemon juice to the mixture. Stir gently to incorporate the seasonings.
  3. Add the finely diced onion (if using), fresh parsley, and panko breadcrumbs. The breadcrumbs will help bind the crab mixture, making it easier to shape into cakes.
  4. Season with salt and pepper to taste, and then gently mix again until everything is combined. Be careful not to overmix, as you want the crab to remain in larger chunks for the best texture.

Step 2: Shape the Crab Cakes

  1. Use your hands to form the mixture into small patties, about 2–3 inches wide. You should be able to make 8-10 crab cakes depending on the size of the cakes.
  2. Place the shaped crab cakes on a plate or baking sheet lined with parchment paper. Chill in the refrigerator for 20–30 minutes to help them firm up. This will prevent them from falling apart when frying.

Step 3: Fry the Crab Cakes

  1. Heat 1-2 tablespoons of olive oil in a large skillet over medium heat. You want enough oil to lightly coat the bottom of the skillet for frying.
  2. Once the oil is hot, carefully add the chilled crab cakes to the skillet. Cook in batches if necessary to avoid overcrowding the pan.
  3. Fry the crab cakes for about 4–5 minutes per side, or until they are golden brown and crispy on the outside. Flip them gently with a spatula, being careful not to break them.
  4. Once fried, remove the crab cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.

Step 4: Make the Lemon Butter Drizzle

  1. In a small saucepan, melt the ½ cup unsalted butter over medium heat.
  2. Once melted, add the 1 tablespoon fresh lemon juice and stir to combine. If you want to add a little more flavor, you can also add 1 teaspoon minced garlic to the butter for a garlic-lemon drizzle.
  3. Taste the sauce and season with salt and pepper to your liking. If you want more acidity, add an extra squeeze of lemon juice.
  4. Remove the sauce from heat and set aside. Just before serving, stir in the fresh parsley for garnish.

Step 5: Serve the Crab Cakes

  1. Arrange the freshly fried Cheddar Bay Crab Cakes on a serving platter. Drizzle the warm lemon butter sauce over the top of the crab cakes.
  2. Garnish with additional chopped parsley for color and freshness.

Nutritional Breakdown (per crab cake)

Here’s an approximate nutritional breakdown for each Cheddar Bay Crab Cake with the lemon butter drizzle (assuming you make 10 crab cakes):

  • Calories: ~250-300 kcal per crab cake
  • Protein: ~18g
  • Carbohydrates: ~12g
  • Fat: ~18g
  • Fiber: ~1g
  • Sodium: ~500mg

The exact nutritional content may vary depending on the specific ingredients you use, such as the type of mayonnaise or the amount of oil used for frying.

Tips for Success

Here are some tips to ensure your Cheddar Bay Crab Cakes with Lemon Butter Drizzle come out perfectly:

  1. Use Fresh Crab Meat: The fresher the crab, the better the flavor! If possible, use jumbo lump crab meat for the best texture, but any fresh crab meat will work.
  2. Chill the Crab Cakes: Make sure to chill the crab cakes for at least 20 minutes before frying. This step helps them hold their shape and prevents them from falling apart.
  3. Avoid Overmixing: When mixing the crab, be careful not to overwork it. You want to keep the crab chunks intact for the best texture.
  4. Adjust the Lemon Butter: If you like your sauce more tangy, feel free to add extra lemon juice or even a splash of white wine vinegar for a sharper bite.
  5. Baking Option: If you prefer to bake the crab cakes instead of frying, preheat your oven to 375°F (190°C) and bake them on a parchment-lined baking sheet for 15–20 minutes, flipping halfway through.

Variations

Here are some fun variations you can try with these Cheddar Bay Crab Cakes:

  1. Spicy Crab Cakes: Add chopped jalapeños, cayenne pepper, or hot sauce to the crab mixture for a spicy kick.
  2. Vegetarian Crab Cakes: Replace the crab meat with a mixture of chopped vegetables like zucchini, corn, and bell peppers for a vegetarian version.
  3. Add Cheese: Add a small handful of shredded cheddar cheese into the crab mixture for an extra cheesy flavor.
  4. Crab Cake Sliders: Make mini crab cakes and serve them on slider buns for a fun appetizer option.

Storage and Reheating

These Cheddar Bay Crab Cakes are perfect for leftovers:

  • Refrigeration: Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10–12 minutes, or until heated through.
  • Freezing: To freeze, lay the cooked crab cakes on a baking sheet in a single layer and freeze for about 2 hours. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. To reheat, bake from frozen at 375°F for about 20 minutes, flipping halfway through.
  • Lemon Butter Drizzle: You can store the leftover lemon butter drizzle in the fridge for up to 3 days. Reheat it in the microwave or on the stovetop when you’re ready to serve.

Serving Suggestions

These Cheddar Bay Crab Cakes go wonderfully with:

  • Garlic Butter Roasted Vegetables: Roasted carrots, green beans, or asparagus are a great side to balance out the richness of the crab cakes.
  • Coleslaw: A tangy coleslaw pairs perfectly with the crab cakes and adds a refreshing crunch.
  • Crispy Fries or Sweet Potato Fries: Serve with fries for a complete comfort meal.
  • Side Salad: A light, fresh salad with a lemon vinaigrette would be a perfect complement to the rich crab cakes.

Final Thoughts

These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are the ultimate seafood indulgence! Crispy on the outside, tender and flavorful on the inside, and topped with a rich lemon butter sauce, they offer the perfect balance of textures and flavors. Whether you’re serving them as an appetizer, a main course, or at a dinner party, these crab cakes are guaranteed to impress.

Enjoy the deliciousness of fresh crab, Cheddar Bay Biscuit mix, and buttery lemon sauce with every bite!