Cheddar Bay Crab Cakes with Lemon Butter Drizzle

These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are packed with bold flavor, flaky crab meat, and cheesy goodness in every bite. Inspired by classic cheddar bay biscuits, I mix those savory, garlicky flavors into tender crab cakes and finish them off with a buttery lemon drizzle that takes them over the top. I like making these when I want something special but still easy enough for a weeknight.

Why You’ll Love This Recipe

I love this recipe because it takes everything I enjoy about cheddar bay biscuits—sharp cheddar, garlic, herbs—and mixes it with tender crab meat to make golden, pan-seared crab cakes. The lemon butter drizzle adds a rich, tangy finish that perfectly balances the savory flavors. These are great as appetizers, over salad, or as a main dish with roasted veggies or rice.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crab cakes:

• Lump crab meat (picked through for shells)

• Shredded sharp cheddar cheese

• Garlic powder

• Onion powder

• Old Bay seasoning

• Fresh parsley (chopped)

• Mayonnaise

• Dijon mustard

• Egg

• Crushed buttery crackers or seasoned breadcrumbs

• Lemon zest

• Salt and pepper

• Olive oil or butter (for pan-searing)

For the lemon butter drizzle:

• Unsalted butter

• Fresh lemon juice

• Garlic (minced)

• Pinch of salt

• Optional: chopped fresh herbs (like parsley or chives)

Directions

1. I start by gently mixing the crab meat, cheddar, mayo, Dijon, egg, seasonings, lemon zest, and crushed crackers in a large bowl until just combined—being careful not to break up the crab too much.

2. I shape the mixture into patties and place them on a parchment-lined tray. I chill them in the fridge for at least 30 minutes to help them hold together.

3. While they chill, I melt butter in a small pan, add the garlic, and cook for a minute before stirring in the lemon juice and a pinch of salt. I set this aside for drizzling later.

4. I heat a little oil or butter in a skillet over medium heat, then cook the crab cakes for about 3–4 minutes per side, until golden brown and crispy on the outside.

5. I drizzle the warm lemon butter over the crab cakes right before serving and garnish with more herbs if I want a fresh finish.

Servings and timing

This recipe makes about 6–8 medium crab cakes and takes around 20 minutes to prepare, 30 minutes to chill, and 10 minutes to cook. Total time is about 1 hour.

Variations

• I sometimes add a dash of hot sauce or cayenne for extra heat.

• For a crunchier texture, I coat the outside of each cake in extra cracker crumbs before pan-frying.

• I’ve used Greek yogurt instead of mayo for a slightly lighter version.

• If I want to serve these as sliders, I make smaller cakes and tuck them into mini buns with lettuce and a slice of tomato.

Storage/Reheating

I store leftover crab cakes in an airtight container in the fridge for up to 2 days. To reheat, I place them in a skillet over medium heat until warmed through and crispy again. They can also be baked at 350°F for about 10–15 minutes. I store any extra lemon butter in a separate container and reheat it gently before serving.

FAQs

Can I use canned crab meat?

Yes, I’ve used good-quality canned crab in a pinch. I just make sure it’s drained well and gently flake it before mixing.

Do I have to chill the crab cakes before cooking?

Yes, chilling helps them firm up so they hold their shape while cooking. I don’t skip this step—it makes a big difference.

What’s the best cheese for this recipe?

Sharp cheddar works best for that classic cheddar bay flavor, but I’ve also used a cheddar blend with great results.

Can I bake the crab cakes instead of frying them?

Yes, I bake them at 400°F on a greased or parchment-lined baking sheet for about 15–18 minutes, flipping halfway through.

What sides go well with these crab cakes?

I like serving them with a simple arugula salad, roasted asparagus, garlic mashed potatoes, or a side of buttered corn.

Conclusion

Cheddar Bay Crab Cakes with Lemon Butter Drizzle are cheesy, savory, and full of fresh flavor with just the right amount of richness. I love how the crispy outside pairs with the tender crab filling and how the lemon butter ties everything together. It’s a dish that feels indulgent, but it’s surprisingly easy to make—one I reach for whenever I want to impress without the stress.