Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Golden, tender crab cakes packed with flavor, cheesy biscuit goodness, and finished with a bright lemon butter sauce. Restaurant-quality at home!
🛒 Ingredients
For the crab cakes
1 lb fresh crab meat (picked clean)
½ cup Cheddar Bay Biscuit mix
1 large egg
2 tbsp Dijon mustard
1 tbsp fresh parsley, chopped
1 tsp garlic powder
1 tsp Old Bay seasoning
2 tbsp mayonnaise
1 tbsp lemon juice
2 tbsp melted butter
For cooking
2–3 tbsp olive oil or butter
For the lemon butter drizzle
4 tbsp butter
1 tbsp lemon juice
1 tsp lemon zest
1 clove garlic, minced (optional)
Pinch of salt
👩‍🍳 Instructions
Make the crab mixture
In a large bowl, gently mix the crab meat, Cheddar Bay mix, egg, Dijon mustard, parsley, garlic powder, Old Bay, mayonnaise, lemon juice, and melted butter.
Mix carefully so the crab stays chunky.
Shape the cakes
Form into 6–8 crab cakes.
Chill in the fridge for 15–20 minutes so they hold together.
Cook
Heat oil or butter in a skillet over medium heat.
Cook crab cakes 3–4 minutes per side until golden and heated through.
Make lemon butter drizzle
Melt butter in a small pan, add garlic (if using), lemon juice, zest, and salt.
Simmer 1 minute, then remove from heat.
Serve
Drizzle lemon butter over hot crab cakes and garnish with extra parsley 🍋✨
🌟 Tips
Bake at 200°C for 12–15 min if you prefer lighter cooking
Serve with salad, coleslaw, or roasted veggies
Add a little grated cheddar for extra cheesy flavor 🧀