Cheddar Bay Crab Cakes with Lemon Butter Drizzle

If you love crab cakes and have a soft spot for those buttery, cheesy Cheddar Bay biscuits, then this recipe is about to become your new favorite! Cheddar Bay Crab Cakes with Lemon Butter Drizzle combine succulent lump crab meat, sharp cheddar cheese, and a golden, crispy crust, all topped with a luscious lemon butter sauce for the ultimate seafood indulgence.

Whether you’re serving them as an appetizer or a main dish, these crab cakes are sure to impress with their rich flavors, delicate texture, and zesty finish. Let’s get cooking!

Ingredients

For the Crab Cakes:

1 lb lump crab meat, picked over for shells
1 cup shredded sharp cheddar cheese
1 cup crushed Cheddar Bay Biscuit mix (or seasoned breadcrumbs)
1/4 cup mayonnaise
1 large egg, lightly beaten
2 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley
1 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional for heat )
2 tablespoons unsalted butter (for frying)