Here’s a delicious and easy Cheddar Bay Crab Cakes with Lemon Butter Drizzle recipe that combines the beloved flavors of Red Lobster-style Cheddar Bay biscuits with fresh crab meat and a zesty butter sauce. Perfect as an appetizer or entrée.
🦀 Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Ingredients
For the Crab Cakes:
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1 lb lump crab meat (picked over for shells)
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1 packet Red Lobster Cheddar Bay Biscuit Mix (plus the included seasoning packet)
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1 cup shredded sharp cheddar cheese
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1/2 cup mayonnaise
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1 egg, beaten
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1/4 cup finely chopped green onions
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1 tsp Old Bay seasoning (optional for extra flavor)
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1/4 tsp garlic powder
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1 tbsp lemon juice
For the Lemon Butter Drizzle:
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1/4 cup unsalted butter (half a stick)
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1 tbsp lemon juice (freshly squeezed)
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1/2 tsp lemon zest
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1/2 tsp garlic powder
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1 tbsp finely chopped parsley (optional)
🔪 Instructions
1. Preheat and Prep
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Preheat oven to 375°F (190°C).
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Line a baking sheet with parchment paper or lightly grease it.
2. Make the Crab Cake Mixture
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In a large bowl, combine crab meat, biscuit mix (reserve the included seasoning packet), cheddar cheese, mayonnaise, egg, green onions, lemon juice, Old Bay (if using), and garlic powder.
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Mix gently with a spatula until just combined. Be careful not to break up the crab too much.
3. Form and Bake
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Shape the mixture into 8–10 crab cakes and place them on the prepared baking sheet.
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Bake for 15–18 minutes, until golden brown and set.
4. Make the Lemon Butter Drizzle
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While the crab cakes are baking, melt the butter in a small saucepan or microwave-safe bowl.
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Stir in lemon juice, lemon zest, garlic powder, and the reserved biscuit seasoning packet.
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Heat gently until fragrant, about 1–2 minutes. Stir in parsley if using.
5. Serve
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Drizzle the warm lemon butter over the crab cakes just before serving.
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Garnish with additional parsley or a wedge of lemon.
🔁 Optional Additions
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Add 1/4 cup finely diced red bell pepper for sweetness and color.
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Substitute plain biscuit mix if you don’t have Cheddar Bay mix; just add cheddar and seasoning yourself.