So, Here's the Story Behind These Cheddar Bay Crab Cakes
Alright, picture this: It's a rainy Saturday, you thought you'd be productive but, honestly, you're scrolling through recipes with a cup of tea gone cold. That's how I landed on my version of Cheddar Bay Crab Cakes with Lemon Butter Drizzle. The first time I made these, my brother—who claims not to like seafood—ate three and then asked if I had more. (He denies this now, but I have witnesses!) This recipe has become my go-to when I want something that feels kinda fancy but doesn’t take all afternoon. Oh, and the lemon butter drizzle? I’d pour that on my breakfast if no one was looking.
Why I Keep Making These (and Maybe You Will Too)
I make this when I want to impress but secretly don’t want to work too hard. My family goes absolutely bonkers for these, mainly because they’re crispy, cheesy, and that lemon butter sauce makes everyone think you’ve got some kind of culinary degree (spoiler: I don’t). Plus, if you’ve ever been to Red Lobster and dreamt about those biscuits, this is like their cooler, crabby cousin. Sometimes, I get crabby (ha) about picking through crab for shells, but honestly, it’s worth it. Also, if you forget to chill the mixture, just call it 'rustic'—no one will notice after the drizzle anyway.
Stuff You’ll Need (And a Few Honest Substitutions)
- 1 lb fresh lump crab meat (canned works in a pinch, but I pick over it for shells just in case)
- 1 cup Cheddar Bay biscuit mix (the Red Lobster boxed stuff is classic, but I swap with any biscuit mix plus a pinch of Old Bay sometimes)
- 2 eggs, lightly beaten
- ⅓ cup mayo (I’ve used Greek yogurt before—no one noticed)
- 2 tablespoon chopped fresh parsley (or the dried stuff if you forgot to buy fresh, which I do more often than I'd like)
- ½ cup shredded sharp cheddar (my grandmother swore by Tillamook, but honestly, whatever’s in the fridge)
- 1 teaspoon Old Bay seasoning (or your favorite seafood blend—I’ve even used Cajun spice for a kick)
- Salt and black pepper, to taste
- 2 tablespoon unsalted butter, for frying
- For the lemon butter drizzle:
- 4 tablespoon unsalted butter
- Zest and juice of 1 large lemon
- 1 clove garlic, finely minced (sometimes I use pre-minced, because I’m lazy, but fresh is better)
- Pinch of salt
How to Actually Make These (With a Few Honest Moments)
- Gently combine the crab meat, biscuit mix, eggs, mayo, parsley, cheddar, Old Bay, salt, and pepper in a big bowl. Use your hands gently—nobody likes crab mush. This is where I usually sneak a taste (with clean hands, promise). Don’t worry if it looks a bit loose at this stage—it comes together.
- Shape into cakes about the size of your palm, maybe a bit smaller if you’re serving these as an appetizer. If they fall apart, add a dash more biscuit mix. Or form them directly on a parchment-lined tray if you’re feeling clumsy (I’ve done both).
- Chill for 20-30 minutes, if you can wait. Sometimes I skip this if I’m hangry—just be extra careful flipping them. (Actually, I find chilling does help, but sometimes you just can’t wait, right?)
- Meanwhile, make the lemon butter drizzle: Melt the butter in a saucepan over low heat, add the garlic, sizzle gently for a minute, then toss in lemon zest and juice, plus a pinch of salt. Stir. Smell. Try not to drink it straight from the pan.
- Heat a nonstick skillet over medium. Add a good knob of butter (or a swirl of oil if you’re out), then gently fry each crab cake 3–4 minutes per side. You want golden and crispy, not burnt. If they’re browning too fast, turn it down a notch. Don’t panic if one breaks—just eat that one yourself. (It’s the cook’s tax.)
- Serve warm, drizzled generously with the lemon butter. And maybe a little extra cheddar on top if you’re feeling wild.
A Few Notes, Learned the Stubborn Way
- If you rush the chilling, they get floppy—ask me how I know. But, if you forget, just call them 'rustic' or serve over salad.
- Some days, the crab cakes seem to absorb more flour. Go by feel, not just the recipe.
- Old Bay is magic, but you can overdo it. (Once I did, and it was... intense.)
- Lemon butter tastes even better after a few minutes—don’t skip zest; it really brightens everything.
Tried-and-True (and Not-So-True) Variations
- Swap the crab for cooked, flaked salmon—still tasty, just a bit denser.
- Add a hit of cayenne or sriracha if your crowd likes heat—though, my mum said it was 'too wild' for her taste.
- Once, I tried adding diced red pepper; it looked pretty but made things watery. Wouldn’t do it again.
- I sometimes use panko to coat the outside for extra crunch. (Totally optional!)
Equipment You’ll Need (Or Not)
- Mixing bowls (though honestly, I’ve used a salad bowl in a pinch)
- Nonstick skillet or frying pan—cast iron is awesome, but if all you have is a regular pan, just use a bit more oil
- Spatula (if you don’t have one, two forks can wrangle a crab cake in a crisis—ask me how I know)
Storing Leftovers (If Any...)
Pop any leftovers (ha) in an airtight container and refrigerate—they’ll keep for a day or two, though honestly, in my house it never lasts more than a day! I’ve reheated them in a toaster oven and they crisp up again. The microwave works, but they go a bit soggy. If you find you made too many, they freeze OK, just thaw overnight and fry again lightly. Actually, I think they taste even better the next day, cold, straight from the fridge—but maybe that’s just me?
How I Like to Serve Them (You Do You)
I usually serve these with a big green salad—sometimes arugula, sometimes just whatever’s in the fridge (last time it was mostly spinach and a bit of limp lettuce, but it worked). A squeeze of extra lemon, maybe a dollop of tartar sauce on the side—my uncle likes his with coleslaw. Or, for a treat, pile ’em on a toasted bun with lettuce and mayo for a cheeky sandwich. Kids love 'em with fries—grownups too, but let’s not admit that, shall we?
My Top Tips (Learned by Messing Up)
- Don’t rush the chilling step—I once tried skipping it and everything fell apart in the pan. Regret.
- If the skillet’s too hot, the outside burns before the inside cooks through. Lower and slower wins here.
- Check for shells twice, especially with canned crab. Crunching into one is a mood-killer.
- Lemon butter: taste and adjust. Some lemons are bossier than others.
FAQ: Real Questions from My Kitchen Crew
- Can I use imitation crab?
- Honestly, you can, but it's not the same. If that's what you've got, go for it—but real crab is worth it when you can swing it.
- What if I can't find Cheddar Bay biscuit mix?
- No biggie! Use any biscuit mix and add a pinch of Old Bay or Cajun spice. Here’s a link I’ve used before for a homemade Cheddar Bay mix—works a treat.
- Are these gluten-free?
- Not by default, but you can grab a gluten-free biscuit mix (I've tried King Arthur's and it turned out fine). Just watch the texture; you might need less or more liquid.
- Can I bake instead of frying?
- Yep, just pop them on a lined baking sheet, drizzle with a little oil, and bake at 425°F (220°C) for about 12-15 minutes, flipping halfway. They don’t get as crisp as the skillet version, but cleanup is a breeze.
- What’s your favorite shortcut?
- Pre-shredded cheese and pre-chopped herbs. I know, I know—but when you’re tired, it’s a lifesaver.
Anyway, if you’re after something new, warming, and just plain moreish, give these crab cakes a spin. And if you find a trick I haven’t tried yet, drop me a note—I’m always up for a kitchen experiment. For more kitchen hacks, check out Serious Eats' crab cakes guide; it’s a favorite when I want to nerd out on food science. Happy cooking, mate!
Ingredients
- 1 lb lump crab meat, picked over for shells
- 1 cup Cheddar Bay biscuit mix
- ½ cup shredded sharp cheddar cheese
- ¼ cup mayonnaise
- 1 large egg, beaten
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Old Bay seasoning
- ½ cup unsalted butter
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil (for frying)
Instructions
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1In a large bowl, gently combine the crab meat, Cheddar Bay biscuit mix, shredded cheddar cheese, mayonnaise, beaten egg, parsley, and Old Bay seasoning until just mixed.
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2Shape the mixture into 8 equal patties and place them on a parchment-lined tray. Refrigerate for 10 minutes to help them hold their shape.
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3Heat olive oil in a large skillet over medium heat. Add the crab cakes and cook for 3-4 minutes per side, or until golden brown and cooked through.
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4While the crab cakes cook, melt the butter in a small saucepan over low heat. Stir in the fresh lemon juice to create the lemon butter drizzle.
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5Transfer the cooked crab cakes to a serving platter and drizzle generously with the lemon butter. Garnish with extra parsley if desired and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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