Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Why You’ll Love This Recipe

If you’re a fan of Cheddar Bay Biscuits, you’ll fall in love with these crab cakes! The Cheddar Bay Biscuit mix adds a delightful cheesy twist to the classic crab cake, making each bite both savory and indulgent. The fresh crab meat shines through, perfectly complemented by the buttery, tangy lemon drizzle. These crab cakes are crispy on the outside, tender on the inside, and full of flavor, making them perfect for a special dinner or a seafood lover’s feast.

Ingredients

• 1 lb fresh crab meat (preferably lump or jumbo lump)
• 1/2 cup Cheddar Bay Biscuit mix (like the one from Red Lobster)
• 1/4 cup mayonnaise
  (Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Crab Cake Mixture:
   • In a large mixing bowl, gently combine the crab meat, Cheddar Bay Biscuit mix, and mayonnaise. Be careful not to break the crab meat too much as you mix.
   • Add salt and pepper to taste. If you’d like, you can also add a pinch of garlic powder or Old Bay seasoning for extra flavor.
   • Stir everything together until well combined, but be sure to keep the mixture light and airy.
2. Form the Crab Cakes:
   • Use your hands to shape the crab mixture into small patties, about 2-3 inches in diameter. If the mixture feels too wet, you can add a little more Cheddar Bay Biscuit mix to help bind it together.
3. Pan-Fry the Crab Cakes:
   • Heat a few tablespoons of oil in a large skillet over medium heat. Once hot, carefully place the crab cakes in the skillet, making sure not to overcrowd the pan.
   • Cook for about 3-4 minutes per side, or until the crab cakes are golden brown and crispy. Be gentle when flipping them to avoid breaking the cakes.
4. Make the Lemon Butter Drizzle:
   • In a small saucepan, melt 4 tablespoons of butter over low heat.
   • Stir in the juice of half a lemon, and add salt and pepper to taste. Keep the sauce warm until ready to serve.
5. Serve:
   • Once the crab cakes are crispy and golden, transfer them to a plate and drizzle with the lemon butter sauce.
   • Garnish with fresh parsley or additional lemon wedges for a burst of color and extra zest.

Servings and timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Spicy Crab Cakes: Add diced jalapeños or a pinch of cayenne pepper to the crab cake mixture for a little heat.
• Herbed Crab Cakes: Mix fresh herbs like parsley, dill, or chives into the crab cake mixture to enhance the flavor.
• Lemon Garlic Butter: For a richer drizzle, add minced garlic to the lemon butter sauce for a garlicky kick.

Storage/Reheating

• Storage: Store leftover crab cakes in an airtight container in the refrigerator for up to 2-3 days.
• Reheating: Reheat crab cakes in a skillet over medium heat until warmed through, or in the oven at 350°F (175°C) for about 10 minutes.

FAQs

1. Can I use imitation crab meat instead of fresh crab meat?

While fresh crab meat is ideal for the best flavor and texture, you can substitute imitation crab if needed. Just make sure to chop it finely.

2. How do I make the crab cakes stick together better?

If your mixture is too wet, add a bit more Cheddar Bay Biscuit mix to help bind everything together. Additionally, chilling the mixture in the fridge for 15-20 minutes before forming the cakes can help them hold their shape.

3. Can I bake the crab cakes instead of frying them?

Yes, you can bake the crab cakes at 375°F (190°C) for 15-20 minutes or until golden brown and crispy. For an extra crispy texture, broil them for the last 2-3 minutes.

4. How do I make sure the crab cakes don’t fall apart when cooking?

Be gentle when flipping the crab cakes. You can also refrigerate the formed crab cakes for 15-20 minutes before cooking to help them firm up.

5. Can I freeze the crab cakes?

Yes, you can freeze the uncooked crab cakes. Place them on a baking sheet in a single layer to freeze, then transfer them to a zip-top bag once frozen. Cook them straight from the freezer, adding a few extra minutes to the cooking time.

6. What other types of cheese can I use instead of Cheddar Bay Biscuit mix?

You can use any biscuit or baking mix, or substitute with a combination of cheddar cheese and baking powder, flour, and seasonings to achieve a similar effect.

7. Can I use a different kind of seafood?

Yes, you can substitute the crab with shrimp or lobster for a different twist on this recipe. Adjust the cooking time depending on the type of seafood you choose.

8. How can I make these crab cakes spicier?

Add finely chopped jalapeños, hot sauce, or a pinch of cayenne pepper to the crab cake mixture or the lemon butter drizzle for an added kick.

9. Can I make the crab cakes ahead of time?

Yes, you can prepare the crab cakes and store them in the fridge for a few hours before cooking. Just make sure to handle them gently when frying or baking.

10. How do I make the lemon butter drizzle thicker?

To thicken the lemon butter drizzle, add a small amount of heavy cream or reduce the sauce over low heat until it thickens to your desired consistency.

Conclusion

Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a delightful and indulgent dish that combines the rich flavors of crab, cheese, and buttery goodness. Whether served as an appetizer or a main dish, these crab cakes are sure to impress your guests with their crispy texture, creamy interior, and zesty lemon butter sauce. Perfect for seafood lovers and anyone looking to add a gourmet touch to their meal!

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