Crab Cakes with Lemon Butter

This hearty Crab Cakes with Lemon Butter recipe elevates the classic seafood dish by incorporating Red Lobster's famous Cheddar Bay biscuit mix for a unique twist. The tender lump crab meat shines through while the golden crust and tangy lemon butter create a restaurant-quality experience right in your own kitchen.

I discovered this recipe during a coastal vacation when we couldn't get reservations at our favorite seafood restaurant. After several attempts to recreate that perfect crab cake texture, adding the Cheddar Bay biscuit mix was the game-changing moment that made these better than any restaurant version.

Ingredients

• Fresh crab meat preferably lump or jumbo lump for the best texture and sweetest flavor. Look for sustainably sourced options.
• Cheddar Bay Biscuit mix provides a savory depth and helps bind the cakes without overwhelming the crab.
• Mayonnaise adds richness and helps hold everything together.
• Large egg works as the essential binding agent for perfect cohesion.
• Dijon mustard brings a subtle tang that complements the sweetness of the crab.
• Fresh parsley introduces brightness and color to balance the rich flavors.
• Garlic powder infuses gentle aromatic notes throughout each bite.
• Old Bay seasoning delivers that authentic seafood flavor profile essential for proper crab cakes.
• Paprika contributes a mild smoky note and beautiful color.
• Butter and olive oil create the perfect frying medium for a golden crust.
• Fresh lemon juice and zest in the butter sauce cut through the richness with bright acidity.

Step-by-Step Instructions

Create the Mixture

Gently fold together crab meat, Cheddar Bay Biscuit mix, mayonnaise, egg, Dijon mustard, parsley, and all seasonings in a large bowl. Use a light touch to preserve those beautiful chunks of crab meat. The mixture should hold together but still remain somewhat loose for the tenderest result.

Form the Patties

With clean hands, carefully shape the mixture into 8 even patties about 2½ inches wide. The thickness should be uniform at approximately ¾ inch. Place them on a parchment-lined plate or baking sheet and refrigerate for at least 20 minutes. This crucial chilling time allows the patties to set properly so they won't fall apart during cooking.

Prepare Lemon Butter

Melt butter in a small saucepan over medium heat until it begins to foam slightly. Remove from heat and whisk in fresh lemon juice and zest until fully incorporated. The butter should look glossy and smooth. Season with a light touch of salt and freshly cracked pepper. Keep warm but not hot.

Pan Fry to Golden Perfection

Heat olive oil in a large skillet over medium heat until shimmering but not smoking. Carefully place the chilled crab cakes in the pan without overcrowding. Cook undisturbed for 3-4 minutes until the bottom develops a rich golden crust. Flip with a thin spatula and cook the second side for another 3-4 minutes until equally golden and the center is heated through.

Serve with Lemon Butter Drizzle

Transfer the crab cakes to serving plates while still hot. Whisk the lemon butter once more and generously drizzle over each crab cake just before serving. The warm butter will slightly penetrate the crust while pooling appetizingly around the plate.

Pin it

The jumbo lump crab meat is absolutely the star ingredient here. I learned from a Chesapeake Bay fisherman that truly fresh crab has a sweet aroma rather than a fishy one. When my daughter first tried these crab cakes, she declared them better than her birthday cake that year, which has become our favorite family joke whenever I make this recipe.

Storage and Make-Ahead Tips

These crab cakes can be formed and refrigerated up to 24 hours before cooking. Simply cover them tightly with plastic wrap directly on the surface. The uncooked mixture itself keeps well for up to 2 days in the refrigerator. Once cooked, leftover crab cakes can be refrigerated for up to 3 days. Reheat them gently in a 300°F oven for about 10 minutes to maintain their texture without drying out.

Perfect Pairings

These crab cakes shine alongside simple, fresh accompaniments. A bright arugula salad dressed with lemon and olive oil makes an ideal partner. For a heartier meal, serve with roasted fingerling potatoes or corn on the cob in summer months. A crisp Sauvignon Blanc or light Pinot Grigio complements the delicate crab flavor beautifully, while a citrus-forward IPA works well for beer lovers.

The Secret to Perfect Texture

The Cheddar Bay biscuit mix is truly the secret weapon in this recipe. Unlike traditional breadcrumbs that can make crab cakes dense, this mix provides structure while maintaining a tender interior. The key is using just enough to bind without overpowering the crab. If your mixture seems too wet, add the mix one tablespoon at a time until it just holds together when formed into a patty.

Pin it

Frequently Asked Questions

→ Can I use canned crab meat instead of fresh?

Yes, you can use canned crab meat, but fresh or pasteurized crab meat is preferred for better flavor and texture. Make sure to check for shell fragments before using.

→ Can I bake these crab cakes instead of frying?

Yes, you can bake the crab cakes at 375°F for 15-20 minutes, flipping halfway through. This method is a healthier alternative to pan-frying.

→ How do I keep the crab cakes from falling apart?

Chilling the crab patties for at least 20 minutes before cooking helps them firm up and stay together during cooking. Handle gently when flipping them.

→ Can I add more spice to the crab cakes?

Absolutely! Add cayenne pepper or a dash of hot sauce to the mixture for an extra kick of heat.

→ Can I make the lemon butter in advance?

Yes, you can prepare the lemon butter drizzle ahead of time. Reheat it gently over low heat before drizzling over the crab cakes.