If you love the rich flavors of seafood paired with the cheesy, garlicky comfort of Cheddar Bay biscuits, then you are in for an absolute treat with this Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe. These crab cakes are delightfully crisp on the outside, tender and packed with succulent crab meat on the inside, all elevated by a silky, tangy lemon butter drizzle that brings everything together in perfect harmony. This dish is a true celebration of texture and flavor that’s sure to become a favorite for both casual dinners and special occasions alike.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step to crafting these incredible crab cakes. Each one is carefully chosen to build layers of flavor, texture, and a pop of freshness that makes this dish stand out.
- 1 lb lump crab meat: The star ingredient, offering sweet and tender bites of the sea.
- 1/2 cup Cheddar Bay biscuit mix: Adds cheesy, garlicky goodness and acts as a binder; you can substitute with biscuit mix, cheddar cheese, and garlic powder for a homemade touch.
- 1 egg, beaten: Helps hold the crab cake mixture together without overwhelming the delicate crab flavor.
- 2 tablespoons mayonnaise: Provides richness and moisture for a luscious texture.
- 1 tablespoon Dijon mustard: Delivers a subtle tang that brightens each bite.
- 1 tablespoon Worcestershire sauce: Adds a gentle depth of umami that complements the seafood perfectly.
- 1/2 teaspoon Old Bay seasoning: Classic seafood seasoning that offers warmth and a touch of spice.
- 1/4 teaspoon black pepper: Just enough to enhance the flavors without overpowering.
- 2 tablespoons fresh parsley, chopped: Brings fresh, herbaceous notes and lovely color.
- 1/4 cup panko breadcrumbs: For coating the crab cakes and achieving that irresistible crispiness.
- 2 tablespoons butter: Used for frying to develop a golden, flavorful crust.
- 1/4 cup unsalted butter: Melted to create the luscious lemon butter drizzle.
- Juice of 1 lemon: Offers bright, zesty acidity to cut through the richness.
- 1/2 teaspoon garlic powder: Adds an aromatic touch to the butter drizzle.
- 1 tablespoon fresh parsley, chopped (for garnish): A final fresh flourish to make the dish visually inviting.
How to Make Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe
Step 1: Mix the Crab Cake Ingredients
Start by gently combining the lump crab meat with the Cheddar Bay biscuit mix or your homemade equivalent, along with beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, black pepper, and freshly chopped parsley. The key here is to be gentle to keep those beautiful lumps of crab intact, so your crab cakes stay tender and succulent inside. This harmonious mixture is the foundation of flavor and texture, perfectly balanced to make every bite delectable.
Step 2: Shape and Coat the Crab Cakes
Once your mixture is ready, form it into 6 to 8 equal-sized patties. Then, coat each one generously with panko breadcrumbs. This step is essential to getting that show-stopping golden crispy exterior. The panko gives a light crunch that contrasts beautifully with the soft interior, making every forkful a delight.
Step 3: Cook to Golden Perfection
Heat butter in a large skillet over medium heat. Carefully lay down the crab cakes and cook each side for about 3 to 4 minutes until you see a gorgeous golden crust forming. This is where the magic comes alive—those golden edges add both flavor and texture. Once cooked, transfer them to a paper towel-lined plate to drain any excess oil so your crab cakes remain perfectly crisp, not greasy.
Step 4: Make the Lemon Butter Drizzle
While the crab cakes are still warm, melt the unsalted butter gently in a small saucepan over low heat. Stir in the fresh lemon juice and garlic powder until everything blends smoothly. This lemon butter drizzle is a bright, silky finish that adds freshness and a subtle garlicky kick, elevating the crab cakes from delicious to unforgettable.
Step 5: Drizzle and Garnish
Finally, drizzle the lemon butter over each crab cake and sprinkle with fresh parsley for a pop of color and herbaceous brightness. This final step ties the whole dish together, making it as pretty as it is tasty.
How to Serve Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe
Garnishes
Simple garnishes like fresh parsley and lemon wedges not only brighten up the plate visually but add bursts of freshness and acidity that complement the richness of the crab cakes. You could also add a sprinkle of paprika or a few microgreens for extra flair and color.
Side Dishes
These crab cakes pair beautifully with light, fresh sides like a crisp green salad, citrusy coleslaw, or roasted asparagus. For something heartier, creamy mashed potatoes or a buttery risotto perfectly soak up the luscious lemon butter drizzle for a truly satisfying meal.
Creative Ways to Present
If you want to impress guests, serve these crab cakes atop a bed of mixed greens with a drizzle of lemon aioli or a tangy remoulade on the side. Alternatively, make mini crab cake sliders with soft rolls and a touch of spicy mayo for a fun appetizer or party snack. Your Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe is versatile and always gourmet!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place them in an airtight container and refrigerate for up to 2 days. Keeping the lemon butter separate until serving will preserve the texture of the crab cakes perfectly.
Freezing
You can freeze the uncooked crab cakes before frying by placing them on a parchment-lined tray in the freezer until firm, then transferring to a sealed freezer bag. They’ll keep for up to 2 months. Thaw in the refrigerator before cooking for best results.
Reheating
To reheat, gently warm your crab cakes in a skillet over medium heat to keep the crust crispy. Avoid microwaving as it tends to soften the texture. Reheat the lemon butter drizzle separately and pour over warm cakes just before serving.
FAQs
Can I use canned crab meat for this recipe?
While fresh lump crab meat is ideal for the best texture and flavor, you can use canned crab meat in a pinch. Just drain it well and be gentle when mixing to avoid breaking up the meat too much.
Is it possible to make these crab cakes gluten-free?
Absolutely! Substitute the Cheddar Bay biscuit mix and panko breadcrumbs with gluten-free versions. There are great gluten-free biscuit mixes and crispy coatings available that maintain the delicious texture.
Can I bake these instead of frying?
Yes, you can bake the crab cakes at 375°F (190°C) on a greased baking sheet for about 15 minutes, flipping halfway through. Baking is a lighter option but may yield a slightly less crispy crust than pan-frying.
What can I use instead of mayonnaise?
If you prefer not to use mayonnaise, plain Greek yogurt or sour cream can be good alternatives to provide moisture and help bind the crab cake mixture.
How do I prevent the crab cakes from falling apart?
Gentle mixing and allowing the mixture to rest in the fridge for at least 15 minutes before shaping can help the ingredients bind together better. Also, be careful when flipping during cooking to keep the patties intact.
Final Thoughts
If you are craving a dish that combines exquisite flavor, impressive presentation, and a homemade touch, the Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe is your new go-to. It’s warm, comforting, and vibrant all at once, a recipe you’ll be excited to share and serve over and over. Trust me, once you make these, they’ll quickly become a top favorite in your meal rotation!
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Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 to 8 crab cakes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle offer a delicious twist on classic crab cakes by incorporating Cheddar Bay biscuit mix for a cheesy, garlicky flavor. Crispy on the outside and tender on the inside, they’re pan-fried to golden perfection and topped with a zesty lemon butter drizzle that’s sure to impress.
Ingredients
Crab Cakes
- 1 lb lump crab meat, picked over for shells
- 1/2 cup Cheddar Bay biscuit mix (or biscuit mix + 1/2 cup shredded cheddar cheese + 1/2 tsp garlic powder)
- 1 egg, beaten
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1/4 cup panko breadcrumbs (for coating)
- 2 tablespoons butter (for frying)
Lemon Butter Drizzle
- 1/4 cup unsalted butter
- Juice of 1 lemon
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare the Crab Mixture: In a large mixing bowl, combine the lump crab meat, Cheddar Bay biscuit mix (or the alternative mixture of biscuit mix, cheddar cheese, and garlic powder), beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, black pepper, and chopped fresh parsley. Gently mix all the ingredients until just combined, taking care not to break apart the crab meat too much to preserve its texture.
- Form Crab Cakes: Shape the crab mixture into 6 to 8 small patties, ensuring each is well-formed. Then, coat each patty evenly with panko breadcrumbs to create a crispy exterior when cooked.
- Cook the Crab Cakes: Heat 2 tablespoons of butter in a large skillet over medium heat. Once hot, add the crab cakes carefully and cook them for 3 to 4 minutes on each side, or until they turn golden brown and crispy. Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Make Lemon Butter Drizzle: In a small saucepan, gently melt 1/4 cup unsalted butter over low heat. Stir in the lemon juice and garlic powder until the mixture is well combined and aromatic.
- Serve: Drizzle the warm lemon butter over the cooked crab cakes. Garnish with the chopped fresh parsley and serve immediately. For an extra burst of fresh flavor, accompany the crab cakes with lemon wedges on the side.
Notes
- Be careful when mixing to avoid breaking the lump crab meat for texture.
- Using Cheddar Bay biscuit mix adds a unique, cheesy garlic flavor but can be substituted with biscuit mix plus cheddar cheese and garlic powder.
- Panko breadcrumbs help achieve a crispier crust, but regular breadcrumbs can work in a pinch.
- Butter is used for frying to enhance flavor and create a golden crust; use unsalted butter for better control of seasoning.
- The lemon butter drizzle adds a bright, tangy finish that complements the richness of the crab cakes.
- Serve immediately to enjoy the crab cakes at their crispiest.
