If you’re looking for a dish that combines the rich, savory flavors of crab cakes with the buttery, cheesy goodness of Cheddar Bay biscuits, these Cheddar Bay Crab Cakes with Lemon Butter Drizzle are here to satisfy your cravings. Featuring tender lump crab meat mixed with creamy cheese, fragrant herbs, and a hint of spice, all topped with a bright and tangy lemon butter sauce, this recipe is perfect for appetizers, brunches, or even as a main course. Let’s dive into how you can whip up these indulgent, crowd-pleasing crab cakes at home!
Why You’ll Love Cheddar Bay Crab Cakes
- Rich & Flavorful: The combination of sweet crab meat, melted cheese, and Old Bay seasoning creates a luxurious taste.
- Cheesy Twist: A nod to Cheddar Bay biscuits, these crab cakes are packed with gooey, cheesy goodness.
- Quick & Easy: Ready in under 30 minutes—perfect for busy days or last-minute gatherings.
- Versatile: Serve as an appetizer, main dish, or even stuffed into sliders for a creative twist.
Ingredients You’ll Need
(Makes 8–10 crab cakes)
For the Crab Cakes:
- 1 lb lump crabmeat, picked over for shells (or canned crabmeat for convenience)
- 1/2 cup shredded cheddar cheese
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1/4 cup panko breadcrumbs (or crushed crackers for extra crunch)
- 1 green onion, finely chopped
- 1 teaspoon Old Bay seasoning (or garlic powder for a milder flavor)
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon smoked paprika (optional, for depth)
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil (or butter, for frying)
For the Lemon Butter Drizzle:
- 1/2 cup unsalted butter, melted
- Zest and juice of 1 lemon
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley
- Optional: Pinch of red pepper flakes for heat
Step-by-Step Instructions
