Cheddar Bay Crab Cakes – Crispy, Cheesy, and Irresistible!

There are some recipes that just bring a smile to your face. And Cheddar Bay Crab Cakes? Oh, they’re definitely one of them!

Picture this: golden brown crab cakes, crispy on the outside, soft and cheesy on the inside, with the perfect balance of seafood sweetness and rich cheddar flavor. Sounds amazing, right?

This recipe was inspired by two things: my love for seafood and the obsession we all have with those famous Cheddar Bay biscuits. If you’ve ever been to a certain seafood restaurant (you know the one!), you probably know exactly what I mean. But what if we took all that cheesy, garlicky goodness and mixed it with sweet, tender crab meat? The result? Pure magic.

And the best part? You don’t need to be a pro chef to make these! Whether you’re cooking for a family dinner, a party, or just treating yourself, these crab cakes are easy to make and guaranteed to impress.

Why You’ll Love These Cheddar Bay Crab Cakes

• Perfectly crispy on the outside, soft inside
• Loaded with real lump crab meat – no fillers!
• Cheddar cheese adds a delicious, melty twist
• Lemon butter drizzle for extra flavor
• Ready in just 30 minutes!

Seriously, if you’re a seafood lover, this is about to become your new favorite recipe. Let’s get cooking!

Ingredients for Cheddar Bay Crab Cakes

Here’s everything you’ll need to bring these crab cakes to life:

Crab Cake Ingredients

Lemon Butter Drizzle Ingredients

Tip: If you don’t have Cheddar Bay biscuit mix, you can use plain breadcrumbs, but the biscuit mix gives it that signature cheesy-garlic flavor!

What You Need: Tools & Kitchen Essentials

Before we start, here’s what you’ll need:

• Mixing bowls – for combining the ingredients
• Measuring cups & spoons – to get the perfect balance
• Baking sheet (if baking) or skillet (if frying) – both methods work!
• Parchment paper – for easy clean-up when baking
• A small saucepan – to make the lemon butter drizzle

Pro Tip: Chilling your crab cakes before cooking helps them hold their shape. No one likes a broken crab cake!

Time to Cook: Prep & Cooking Breakdown

Not bad, right? You’ll have these ready in no time!

How to Make Cheddar Bay Crab Cakes

Alright, now let’s get to the fun part – cooking! Follow these simple steps for perfect crab cakes every time.

Step 1: Mix the Magic

In a large bowl, combine the crab meat, cheddar cheese, biscuit mix (or breadcrumbs), green onions, parsley, garlic, seasoning, salt, and pepper.

In a separate bowl, whisk together the eggs, mayonnaise, and lemon juice, then pour this into the crab mixture.

Gently mix everything together until well combined, but don’t overmix – we want chunks of crab, not mush!

“The secret to the best crab cakes? Let the crab shine! Don’t mash everything together too much.”

Step 2: Shape & Chill

Use your hands to form 6 to 8 crab cake patties. Each one should be about palm-sized and ½ inch thick.

Place them on a plate and refrigerate for 20-30 minutes. This helps them hold their shape while cooking.

Step 3: Cook to Perfection

You’ve got two great options: baking or pan-frying.

Option 1: Bake

• Preheat your oven to 375°F (190°C)
• Line a baking sheet with parchment paper
• Arrange the crab cakes and bake for 25-30 minutes, flipping halfway through

Option 2: Pan-Fry

• Heat 2 tablespoons of oil in a skillet over medium heat
• Cook each crab cake for 3-4 minutes per side until crispy and golden brown

“Want the best of both worlds? Try a quick pan-fry, then finish in the oven for extra crispiness!”

Step 4: Drizzle with Lemon Butter

Melt butter in a small saucepan over low heat. Stir in lemon juice and garlic powder.

Drizzle this over your crab cakes just before serving. SO GOOD. 🤤

Make Your Cheddar Bay Crab Cakes Perfect: Pro Tips & Tricks

• Use fresh lump crab meat – better flavor & texture than canned
• Don’t skip chilling – helps crab cakes stay firm while cooking
• Crispy outside, soft inside? – Try the pan-fry + bake combo

Mix It Up: Fun Twists on Cheddar Bay Crab Cakes

Let’s be honest — recipes are more fun when you get to play around with them. And these Cheddar Bay Crab Cakes are super versatile! Whether you want to spice things up or make them a bit healthier, there’s a version for you.

Spicy Cajun Cheddar Bay Crab Cakes

Add ½ tsp of Cajun seasoning and a pinch of cayenne pepper to the mix. Serve with spicy remoulade sauce.

Gluten-Free Option

Swap the biscuit mix for gluten-free breadcrumbs and use gluten-free mayo. Still cheesy, still delicious.

Mini Crab Cakes (Appetizer Style)

Make smaller patties and serve them as bite-sized appetizers. Perfect for parties or game night!

“Think of these like the crab cake version of sliders cute, tasty, and gone in seconds!”

Perfect Partners: What to Serve with Cheddar Bay Crab Cakes

So you’ve got your crispy crab cakes, what now? Here are some tasty sides to turn this into a full-on feast:

• Coleslaw – Creamy, crunchy, and cool Garlic mashed potatoes – Comfort food central
• Grilled asparagus or green beans
• Rice pilaf or seasoned brown rice
• Garlic bread – yes, carbs on carbs!

Pro tip: A cold glass of lemonade or a chilled white wine pairs perfectly!

Save Some for Later: Storage & Reheating Tips

These crab cakes are great for leftovers (if you have any, that is!). Here’s how to save them:

Refrigerate:

Store cooked crab cakes in an airtight container in the fridge for up to 3 days.

Freeze:

Wrap individually in foil or plastic wrap, then place in a freezer bag. Freeze for up to 2 months.

Reheat:

Bake at 350°F for 10–15 minutes or pan-fry on low heat to bring back the crisp.

Avoid microwaving, it makes them soggy. Nobody wants that. 😅

Nutrition Facts (Per Crab Cake – Approx.)

Note: Nutrition may vary depending on exact ingredients and size.

Common Questions About Cheddar Bay Crab Cakes

1. Can I use canned crab meat?

Yes, just make sure to drain it really well and pat it dry. Fresh is better, but canned works in a pinch.

2. Can I make them dairy-free?

Sure! Use a dairy-free cheese and plant-based butter for the drizzle.

3. What if I don’t have Cheddar Bay mix?

Use plain breadcrumbs and add ½ tsp garlic powder, ½ tsp onion powder, and a pinch of salt.

4. How do I stop them from falling apart?

Refrigerate the patties before cooking and don’t skip the egg and mayo they help bind everything.

5. Can I cook them in the air fryer?

Absolutely! Air fry at 375°F for 12–14 minutes, flipping halfway through.

6. What sauces go well with these?

Try lemon aioli, tartar sauce, or even a little honey mustard for a twist.

Simply Perfect: Why This Recipe Just Works

Let’s recap. These Cheddar Bay Crab Cakes check every box:

• Simple ingredients
• Fast to make
• Packed with flavor
• Easy to customize
• Fancy enough for guests, easy enough for weeknights

They’re the kind of recipe you’ll make once and then again, and again.

“Food doesn’t have to be complicated to be special. It just needs to be made with love and maybe a little cheese.” 🧀

Happy Cooking With Rita Chef ❤️!

Cheddar Bay Crab Cakes – Crispy, Cheesy, and Irresistible!

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• Author: Mouny
• Total Time: 40 minutes
• Yield: 4–6 crab cakes

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Description

These Cheddar Bay Crab Cakes are crispy on the outside, tender and cheesy inside, and finished with a bright lemon butter drizzle. They’re the perfect coastal comfort food easy enough for a weeknight dinner and impressive enough for entertaining.

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Ingredients

For the Crab Cakes

1 lb lump crab meat (picked over for shells)

1 packet Cheddar Bay Biscuit mix (with seasoning packet)

1 large egg

1/2 cup mayonnaise

1 tbsp Dijon mustard

1 tsp Worcestershire sauce

Juice of 1/2 lemon

1/2 tsp garlic powder

1/2 tsp Old Bay seasoning

1/4 cup green onions, chopped

1/4 cup celery, finely diced

Salt and pepper to taste

2 tbsp butter or oil for frying

 

For the Lemon Butter Drizzle

1/2 cup unsalted butter

1 garlic clove, minced

Zest and juice of 1 lemon

1 tbsp fresh parsley, chopped

Pinch of salt

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Instructions

In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, garlic powder, and Old Bay.

Fold in chopped green onions, celery, and crab meat gently to avoid breaking up the crab.

Stir in about 3/4 of the Cheddar Bay Biscuit mix. Form into 4–6 patties.

Chill crab cakes for 15–20 minutes in the refrigerator.

Heat butter or oil in a skillet over medium heat. Fry crab cakes for 3–4 minutes per side until golden.

In a small saucepan, melt butter over low heat. Add garlic and cook for 30 seconds, then add lemon zest, juice, parsley, and salt.

Drizzle the lemon butter over crab cakes and serve hot.

Notes

You can bake these instead of frying: bake at 400°F (200°C) for 15–18 minutes, flipping halfway. The crab cake mixture can be made ahead and chilled overnight. Leftovers can be stored in an airtight container for up to 3 days or frozen uncooked for up to 2 months. Serve with coleslaw, grilled veggies, or corn on the cob for a complete meal.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dinner, Main Dish, Appetizer
• Method: Pan-fry (or Bake)
• Cuisine: American – Coastal

Nutrition

• Serving Size: 1 crab cake (approx.)
• Calories: 390 kcal
• Sugar: 1g
• Sodium: 640mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 15g
• Trans Fat: 15g
• Carbohydrates: 0g
• Fiber: 1g
• Protein: 18g
• Cholesterol: 110mg

Keywords: Cheddar Bay Crab Cakes, crab cake recipe, lemon butter drizzle, Red Lobster style, cheesy seafood