---

Introduction

These Cheddar Bay Crab Cakes combine everything you love about rich, buttery crab cakes with the nostalgic flavor of Cheddar Bay biscuits. Light, crisp, cheesy, and full of tender lump crab meat, they’re elevated even further with a silky Lemon Butter Drizzle that brings brightness and depth to every bite. Perfect as an appetizer, brunch dish, or a show-stopping dinner, this recipe is simple enough for a weeknight but luxurious enough for a special occasion.

---

🧀 Ingredients

For the Cheddar Bay Crab Cakes

• 1 lb lump crab meat, drained and picked through for shells
• 1 cup Cheddar Bay biscuit mix (or use boxed biscuit mix + optional garlic powder & cheddar)
• ½ cup shredded sharp cheddar cheese
• ¼ cup mayonnaise
• 1 large egg
• 2 tbsp butter, melted
• 2 tbsp fresh parsley, chopped
• 1–2 tbsp lemon juice
• 1 tsp Old Bay seasoning
• ½ tsp garlic powder
• ¼ tsp paprika
• Salt & pepper to taste
• 2–3 tbsp neutral oil (for frying or searing)

For the Lemon Butter Drizzle

• 4 tbsp unsalted butter
• 1–2 tbsp fresh lemon juice (to taste)
• 1 tsp lemon zest
• 1 small garlic clove, minced (optional)
• 1 tsp honey (optional, for balance)
• Salt to taste

---

🍳 Instructions & Method

1. Prepare the Crab Cake Mixture

1. In a bowl, whisk together the egg, mayonnaise, melted butter, lemon juice, and seasonings.
2. Add in the Cheddar Bay biscuit mix and cheddar cheese; stir to combine.
3. Gently fold in the lump crab meat and parsley, being careful not to break the crab too much.
4. The mixture should be moist but firm enough to shape.
5. Chill in the refrigerator for 15–20 minutes to help it set.

2. Shape the Crab Cakes

1. Using your hands or a scoop, form 8 medium-sized patties or 6 large ones.
2. Place them on a tray and keep chilled until ready to cook.

3. Cook the Crab Cakes

You may pan-sear, bake, or air-fry:

Pan-Searing (Best Flavor & Texture)

1. Heat 2–3 tbsp oil in a nonstick skillet over medium heat.
2. Cook crab cakes 3–4 minutes per side until golden brown and crispy.
3. Transfer to a plate and keep warm.

Baking

1. Preheat oven to 400°F (205°C).
2. Place crab cakes on a greased or parchment-lined sheet.
3. Bake 15–18 minutes, flipping halfway for browning.

Air Frying

1. Preheat air fryer to 375°F (190°C).
2. Lightly spray cakes with oil.
3. Air fry 10–12 minutes, flipping at the halfway point.

---

🍋 4. Make the Lemon Butter Drizzle

1. Melt butter in a small saucepan over low heat.
2. Add lemon juice, zest, garlic, and honey.
3. Whisk until smooth and slightly thickened.
4. Season with a pinch of salt.
5. Keep warm until serving.

---

🥗 5. Serve

Drizzle warm lemon butter over the crab cakes and garnish with extra parsley or lemon slices.

Serve with:

• Garlic butter rice
• A simple green salad
• Roasted vegetables
• Remoulade, aioli, or tartar sauce (optional)

---