There’s nothing quite like a good crab cake—crispy on the outside, tender and flavorful on the inside. But these aren’t just any crab cakes. These Cheddar Bay Crab Cakes take things up a notch with the buttery, garlicky goodness of Cheddar Bay biscuits folded right into the mix. And to make things even better? A luscious lemon butter drizzle that ties it all together.

Why You’ll Love This Recipe

Cheesy Goodness – The Cheddar Bay biscuits add an irresistible savory, cheesy element that makes these crab cakes extra special.
Golden and Crispy – A perfectly crispy exterior while staying tender and flaky inside.
Bright and Buttery – The lemon butter drizzle adds a fresh, zesty contrast to the rich, flavorful crab cakes.
Easy to Make – Simple ingredients and quick prep time make this an easy yet impressive dish for any occasion.

Ingredients

Lump crab meat
Cheddar Bay biscuit mix
Eggs
Mayonnaise
Dijon mustard
Worcestershire sauce
Old Bay seasoning
Fresh parsley
Lemon juice
Butter
Panko breadcrumbs

Full list of ingredients with measurements below.

Making the Best Cheddar Bay Crab Cakes

Mix the Crab Cake Batter

In a large bowl, gently combine the lump crab meat with the crushed Cheddar Bay biscuits, eggs, mayo, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and fresh parsley. Be careful not to break up the crab too much—you want those beautiful chunks in every bite!

Shape and Chill

Form the mixture into small, even patties. Place them on a baking sheet and let them chill in the fridge for at least 30 minutes. This helps them hold their shape while cooking.

Sauté Until Golden

Heat a skillet over medium heat with a little butter or oil. Cook the crab cakes for about 3-4 minutes per side, until they are golden brown and crispy. Be gentle when flipping so they stay intact.

Make the Lemon Butter Drizzle

In a small saucepan, melt the butter over low heat and whisk in fresh lemon juice. You can add a pinch of garlic or extra herbs if you like. Drizzle this over the warm crab cakes just before serving.

Expert Tips and Tricks

Use Fresh Crab Meat – Fresh lump crab meat gives the best flavor and texture. If using canned, drain it well.
Don’t Overmix – Keeping the mixture light and just combined ensures a tender, flaky texture.
Chill Before Cooking – This helps the crab cakes stay together when frying.
Cook Over Medium Heat – A steady heat ensures a crispy exterior without burning.

Recipe Variations and Possible Substitutions

Gluten-Free Version – Use gluten-free breadcrumbs and a gluten-free biscuit mix.
Spicy Kick – Add a pinch of cayenne pepper or a splash of hot sauce to the mix.
No Cheddar Bay Biscuits? – Swap with crushed Ritz crackers and a little shredded cheddar.
Baked Option – Instead of pan-frying, bake at 375°F for 15-18 minutes, flipping halfway through.

Serving and Pairing Suggestions

These crab cakes are fantastic on their own, but even better with a few sides:

Garlic Butter Asparagus – Light and fresh, a great contrast to the rich crab cakes.
Creamy Coleslaw – A classic pairing with seafood.
Crispy Roasted Potatoes – Adds a nice crunch and heartiness to the meal.
White Wine – A chilled glass of Chardonnay or Sauvignon Blanc pairs beautifully.

Storage and Reheating Tips

Refrigerate – Store leftover crab cakes in an airtight container in the fridge for up to 3 days.
Freeze – Freeze uncooked crab cakes on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
Reheat – Warm them in a skillet over medium heat or in a 375°F oven until heated through.

FAQs

Can I use canned crab meat?
Yes, but make sure to drain it well and remove any excess liquid to avoid a soggy texture.

What can I use instead of Cheddar Bay biscuit mix?
Crushed buttery crackers with a bit of shredded cheddar cheese will work as a great substitute.

Can I bake these instead of frying?
Absolutely! Bake at 375°F for 15-18 minutes, flipping halfway for even browning.

How do I keep my crab cakes from falling apart?
Chilling the mixture before cooking and handling them gently during flipping helps them stay intact.

The Final Bite

These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a seafood lover’s dream—crispy, cheesy, and bursting with fresh flavor. Whether you’re making them for a cozy dinner at home or a special occasion, they’re guaranteed to impress. Give them a try, and let me know how they turn out!

Cheddar Bay Crab Cakes with Lemon Butter Drizzle – A Coastal Favorite with a Cheesy Twist

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These crab cakes combine the rich flavors of lump crab meat with the savory goodness of Cheddar Bay biscuits. Finished with a zesty lemon butter drizzle, they offer a delightful twist on a coastal classic.

Author: Touria Elkoudssi
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 10–12 servings 1x
Category: Appetizer
Method: Sautéing
Cuisine: American

Instructions

Prepare the Biscuit Mix: Follow the package instructions to prepare the Cheddar Bay biscuit dough. Set aside.
Mix the Crab Cake Batter: In a large bowl, gently combine the lump crab meat, prepared biscuit dough, eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, and panko breadcrumbs. Be careful not to overmix to maintain the crab’s texture.
Shape and Chill: Form the mixture into 8-10 patties. Place them on a baking sheet and refrigerate for at least 30 minutes to help them hold their shape during cooking.
Sauté Until Golden: Heat a skillet over medium heat and add a tablespoon of butter. Cook the crab cakes for 3-4 minutes per side until golden brown and crispy. Handle them gently when flipping.
Make the Lemon Butter Drizzle: In a small saucepan, melt the remaining butter over low heat and whisk in the fresh lemon juice. Drizzle this over the warm crab cakes just before serving.

Notes

Fresh Crab Meat: Using fresh lump crab meat provides the best flavor and texture. If using canned crab meat, ensure it’s well-drained.
Chilling: Chilling the patties before cooking helps them maintain their shape and prevents them from falling apart during frying.