Cheddar Bay Crab Cakes with Lemon Butter Drizzle

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Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Golden and crispy on the outside and tender on the inside, these Cheddar Bay Crab Cakes are packed with sweet lump crab meat, savoury cheddar, garlic, and herbs. Finished with a rich homemade lemon butter drizzle, they’re perfect as an appetiser, brunch favourite, or elegant seafood dinner.

Servings

4 servings (8 crab cakes)

Ingredients

For the Crab Cakes

  • 1 lb (450g) lump crab meat, picked over for shells
  • 1 cup Cheddar Bay biscuit mix (or 1 cup biscuit mix + ½ cup shredded sharp cheddar)
  • 1 large egg
  • 2 tbsp mayonnaise
  • 1 tsp garlic powder
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp Old Bay seasoning (optional)
  • ½ tsp onion powder
  • Salt and black pepper, to taste
  • 2 tbsp melted butter
  • 2 tbsp olive oil (for frying)

Lemon Butter Drizzle

  • 4 tbsp unsalted butter
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 garlic clove, minced
  • 1 tbsp chopped chives or parsley
  • Pinch of salt

Instructions

  1. In a large bowl, gently combine the crab meat, biscuit mix, egg, mayonnaise, garlic powder, onion powder, parsley, Old Bay seasoning, salt, pepper, and melted butter. Mix carefully to avoid breaking up the crab.
  2. Form the mixture into 8 evenly sized patties. Refrigerate for 20–30 minutes to help them hold their shape.
  3. Heat olive oil in a large skillet over medium heat.
  4. Cook the crab cakes for 4–5 minutes per side until golden brown and heated through. Transfer to a paper towel-lined plate.
  5. For the drizzle, melt butter in a small saucepan. Stir in garlic and cook for 30 seconds. Add lemon juice, zest, chopped herbs, and a pinch of salt.
  6. Drizzle the warm lemon butter over the crab cakes and garnish with extra parsley or chives.

Description

These restaurant-style crab cakes combine the famous cheesy garlic flavour of Cheddar Bay biscuits with delicate lump crab meat. The bright lemon butter sauce adds a rich, tangy finish that makes every bite irresistible.

Recipe Notes

  • Use fresh lump crab meat for the best flavour and texture.
  • Chilling the patties prevents them from falling apart.
  • Avoid overmixing to keep the crab chunks intact.

Tips

  • Bake at 400°F (200°C) for 15–18 minutes for a lighter version.
  • Serve with tartar sauce, remoulade, or a fresh green salad.
  • Add a pinch of cayenne pepper for extra heat.

Nutritional Information (Per Serving)

  • Calories: 430
  • Protein: 29g
  • Carbohydrates: 18g
  • Fat: 27g
  • Fiber: 1g
  • Sodium: 710mg

Health Benefits

  • High-quality protein supports muscle health.
  • Crab is rich in vitamin B12, selenium, and zinc.
  • Lemon provides vitamin C and fresh citrus flavour.
  • Fresh herbs add antioxidants and natural freshness.

Q&A

Q: Can I make these ahead of time?
Yes. Shape the crab cakes and refrigerate for up to 24 hours before cooking.

Q: Can I freeze them?
Yes. Freeze uncooked or cooked crab cakes for up to 2 months. Thaw overnight before reheating.

Q: Can I air-fry them?
Absolutely. Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway through.

Q: What sides go well with crab cakes?
Coleslaw, roasted asparagus, garlic mashed potatoes, corn on the cob, or a crisp garden salad pair perfectly.

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