A Restaurant-Quality Dish You Can Make at Home!
If you’ve ever found yourself daydreaming about those Red Lobster crab cakes, you’re not alone. There’s something magical about that crispy, golden crust giving way to tender, flavorful crab. But what if I told you that you could make an even better version at home? Enter these Cheddar Bay Crab Cakes with Lemon Butter Drizzle—a delicious mash-up of everyone’s favorite cheddar bay biscuits and classic crab cakes. The result? A seafood dish so good, your family might just think you picked it up from a restaurant.
Why You’ll Love These Cheddar Bay Crab Cakes
- Restaurant quality at home – Skip the trip and make your own crab cakes Red Lobster style, but better.
- Cheddar and crab? Yes, please! – The melty cheddar gives these an irresistible twist.
- Easy to make – Simple ingredients, big flavors, and minimal effort.
- That lemon butter drizzle… – It takes these from great to legendary.
Ingredients You’ll Need
These crab cakes come together with just a handful of pantry staples:
✔ Lump Crab Meat – The star of the show. Go for the best quality you can find.
✔ Shredded Cheddar Cheese – Because cheddar makes everything better.
✔ Breadcrumbs – To hold everything together.
✔ Green Onions & Parsley – Fresh herbs for brightness.
✔ Mayonnaise & Eggs – For moisture and binding.
✔ Old Bay Seasoning – A must-have for that classic crab cake flavor.
✔ Minced Garlic & Lemon Juice – A burst of flavor.
✔ Salt & Pepper – The finishing touch.
(Full ingredient list and measurements are in the recipe card below!)
How to Make Cheddar Bay Crab Cakes
These cheddar bay biscuit crab cakes come together in just a few simple steps.
1. Mix the Ingredients
In a large bowl, gently combine the crab meat, shredded cheddar, breadcrumbs, green onions, parsley, mayonnaise, minced garlic, lemon juice, and Old Bay seasoning. Crack in the eggs and mix until just combined. Be careful not to overmix—you want chunks of crab, not crab paste!
2. Shape the Crab Cakes
Using your hands, form the mixture into small patties, about ½ inch thick. Place them on a plate and refrigerate for at least 30 minutes. This helps them hold their shape when cooking.
3. Cook to Perfection
Heat a bit of oil in a skillet over medium heat. Cook each crab cake for about 3-4 minutes per side, or until golden brown and crispy. Be gentle when flipping so they don’t break apart!
4. Make the Lemon Butter Drizzle
In a small saucepan, melt 2 tbsp of butter with the juice of one lemon. Drizzle over the hot crab cakes before serving.
Tips for the Best Cheddar Bay Crab Cakes
✔ Use fresh crab meat – It makes a huge difference in flavor and texture.
✔ Don’t skip the chilling step – This prevents the crab cakes from falling apart when cooking.
✔ Flip carefully – Use a spatula and a gentle hand to keep them intact.
✔ Customize it! – Add a little spice with a pinch of cayenne or a dash of hot sauce.
Serving Suggestions
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle pair beautifully with:
- 🍽 4-Ingredient Potato Soup – A warm, comforting soup that complements the crispy texture of the crab cakes.
- 🍽 Garlic butter asparagus – A simple, elegant side.
- 🍽 Creamy coleslaw – For a refreshing crunch.
- 🍽 Crispy roasted potatoes – Because who doesn’t love potatoes?
Storing & Reheating Tips
Got leftovers? Here’s how to keep them tasting fresh:
❄ Store in the fridge – Keep in an airtight container for up to 3 days.
🔥 Reheat in a skillet – A quick pan-fry will bring back the crispiness.
❄ Freeze for later – Freeze uncooked crab cakes on a baking sheet, then transfer to a freezer bag. Cook straight from frozen!
Here’s the updated article with a Nutritional Information and Health Considerations section added!
Nutritional Information and Health Considerations
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are packed with flavor, but how do they stack up nutritionally? Here’s a quick breakdown:
Estimated Nutrition Per Serving (1 Crab Cake)
- Calories: ~230
- Protein: 15g
- Carbohydrates: 10g
- Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 85mg
- Sodium: 420mg
Health Considerations
✔ High in Protein – Thanks to the lump crab meat, these crab cakes offer a lean protein source while being lower in fat compared to red meat alternatives.
✔ Rich in Omega-3s – Crab is a great source of omega-3 fatty acids, which support heart and brain health.
✔ Moderate in Carbs – The breadcrumbs add some carbs, but they can be adjusted for a lower-carb option by using almond flour or crushed pork rinds.
✔ Can Be Made Gluten-Free – Simply swap out the breadcrumbs for a gluten-free variety.
✔ Watch the Sodium – Old Bay seasoning and cheese contribute to the sodium content. If you’re watching your salt intake, consider using a low-sodium seasoning blend.
Want a lighter version? Try baking the crab cakes instead of pan-frying, and use Greek yogurt in place of mayonnaise for a healthier twist!
Frequently Asked Questions
Where does Oprah get her crab cakes?
Oprah has famously raved about crab cakes from Pappas Seafood Co., a Maryland-based seafood restaurant known for its jumbo lump crab cakes. If you’re looking for that same high-quality taste at home, using fresh lump crab meat and the right balance of seasonings—like in this recipe—can get you pretty close to the real deal!
How many crab cakes can you get out of 1 lb of crab meat?
It depends on how big you make them, but generally, 1 pound of crab meat yields about 6-8 medium-sized crab cakes or 4 large ones. If you’re making mini crab cakes (great for appetizers), you could get around 10-12 small ones.
Should crab cakes be fried in butter or oil?
For the best texture and flavor, a combination of both butter and oil is ideal. Oil (like vegetable or canola oil) helps with even browning and prevents burning, while butter adds rich flavor. If using only butter, be careful—it has a lower smoke point and can burn quickly.
What keeps crab cakes from falling apart?
The key to keeping crab cakes intact is binding ingredients and chilling. The combination of breadcrumbs, eggs, and mayonnaise helps hold everything together. Also, refrigerating the crab cakes for at least 30 minutes before cooking helps firm them up, so they don’t fall apart in the pan.
Final Thoughts
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are the perfect way to bring a little bit of that Red Lobster crab cakes experience right into your own kitchen. Crispy, cheesy, and packed with crab, they’re bound to become a new family favorite.
So go ahead, grab some crab, and get cooking! And if you try this recipe, I’d love to hear what you think—drop a comment below!
Happy cooking! 💛
Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Ingredients
- 1 lb lump crab meat
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1 cup breadcrumbs
- 1/4 cup chopped green onions
- 1 tbsp chopped fresh parsley
- 1/2 cup mayonnaise
- 1 tsp minced garlic
- 1 lemon, juiced
- 1 tsp Old Bay seasoning
- salt and pepper to taste
Instructions
- In a large bowl, gently mix the crab meat, shredded cheddar, breadcrumbs, green onions, parsley, mayonnaise, minced garlic, lemon juice, Old Bay seasoning, eggs, salt, and pepper until just combined.
- Shape the mixture into small patties, about ½ inch thick. Place them on a plate and refrigerate for at least 30 minutes to firm up.
- Heat a skillet over medium heat with a little oil. Cook each crab cake for 3-4 minutes per side, until golden brown and crispy.
- For the lemon butter drizzle, melt 2 tablespoons of butter in a small saucepan and mix with the juice of one lemon. Drizzle over the crab cakes before serving.