Cheddar Bay Crab Cakes with Lemon Butter Drizzle

These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are rich, cheesy, and packed with tender lump crab meat. Inspired by the iconic Cheddar Bay flavor profile, this baked version delivers restaurant-quality crab cakes with a bright, buttery lemon finish—perfect for appetizers or an elegant main dish.

Why You’ll Love This Recipe

• Loaded with real lump crab meat
• Cheesy, savory Cheddar Bay–style flavor
• Oven-baked, not fried
• Easy to prepare ahead of time
• Perfect for entertaining or special dinners

Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Cheesy Cheddar Bay crab cakes baked until golden.

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Prep Time 15 minutes mins

Course Appetizer / Main

Cuisine American Coastal

Ingredients

  

For the Crab Cakes

• 1 lb lump crab meat
• 1 cup shredded cheddar cheese
• 2 large eggs
• 1 cup breadcrumbs
• ¼ cup chopped green onions
• 1 tablespoon chopped fresh parsley
• ½ cup mayonnaise
• 1 teaspoon minced garlic
• Juice of 1 lemon
• 1 teaspoon Old Bay seasoning
• Salt and pepper to taste

For the Lemon Butter Drizzle

• ¼ cup butter
• 1 tablespoon lemon juice
• ½ teaspoon garlic powder

Instructions

 

• Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• In a large bowl, gently combine crab meat, cheddar cheese, eggs, breadcrumbs, green onions, parsley, mayonnaise, garlic, lemon juice, Old Bay seasoning, salt, and pepper.
• Shape the mixture into evenly sized patties and place them on the prepared baking sheet.
• Bake for 25–30 minutes until the crab cakes are golden brown and set.
• While baking, melt butter in a small saucepan over low heat. Stir in lemon juice and garlic powder. Keep warm.
• Drizzle warm lemon butter over the crab cakes just before serving.

Notes

Serve with salad, roasted vegetables, or rice

Ingredients

For the Crab Cakes

• 1 lb lump crab meat
• 1 cup shredded cheddar cheese
• 2 large eggs
• 1 cup breadcrumbs
• ¼ cup chopped green onions
• 1 tablespoon chopped fresh parsley
• ½ cup mayonnaise
• 1 teaspoon minced garlic
• Juice of 1 lemon
• 1 teaspoon Old Bay seasoning
• Salt and pepper, to taste

For the Lemon Butter Drizzle

• ¼ cup butter
• 1 tablespoon lemon juice
• ½ teaspoon garlic powder

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, gently combine crab meat, cheddar cheese, eggs, breadcrumbs, green onions, parsley, mayonnaise, garlic, lemon juice, Old Bay seasoning, salt, and pepper.
3. Shape the mixture into evenly sized patties and place them on the prepared baking sheet.
4. Bake for 25–30 minutes until the crab cakes are golden brown and set.
5. While baking, melt butter in a small saucepan over low heat. Stir in lemon juice and garlic powder. Keep warm.
6. Drizzle warm lemon butter over the crab cakes just before serving.

Tips & Tricks

• Chill crab cakes for 20–30 minutes before baking to help them hold shape
• Handle gently to keep the crab meat chunky
• Use freshly grated cheddar for better melting
• For extra flavor, substitute Cheddar Bay biscuit mix for breadcrumbs

Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 crab cakes
• Category: Appetizer / Main
• Method: Baking
• Cuisine: American / Coastal
• Difficulty: Easy
• Dietary Notes: Halal-friendly, pescatarian

Notes

• Serve with salad, roasted vegetables, or rice
• Add a pinch of cayenne for gentle heat
• Lemon zest can be added to the butter drizzle for brightness

Nutrition (Approximate, per crab cake)

• Calories: 290
• Protein: 17g
• Carbohydrates: 14g
• Fat: 19g

FAQ

Can I pan-fry these instead of baking?
Yes, pan-fry in a lightly oiled skillet over medium heat for 3–4 minutes per side.

Can I make crab cakes ahead of time?
Yes, refrigerate uncooked patties up to 24 hours.

What’s the best crab meat to use?
Lump or jumbo lump crab meat gives the best texture.

Can I freeze them?
Yes, freeze uncooked crab cakes for up to 1 month.

Is Old Bay seasoning necessary?
It adds classic flavor, but you can substitute a mix of paprika, celery salt, and black pepper.

Storage

• Refrigerate cooked crab cakes for up to 3 days
• Reheat in the oven at 350°F (175°C) for 8–10 minutes
• Freeze uncooked patties tightly wrapped

Similar Recipes

• Greek Chicken Burger with Feta
• Vegetarian Pot Pie Soup

Conclusion

These Cheddar Bay Crab Cakes with Lemon Butter Drizzle combine tender crab, melty cheddar, and a bright buttery finish for a dish that feels indulgent yet simple. Whether served as an appetizer or main, they’re guaranteed to impress.