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Vertical stack of two golden pan-seared cheddar bay crab cakes with lemon butter drizzle and fresh chives on a dark plate.

Cheddar Bay Crab Cakes with Lemon Butter Drizzle

An elevated Mediterranean-friendly seafood recipe combining wild-caught jumbo lump crab meat with crushed garlic-cheddar biscuit crumbs, pan-seared in EVOO and butter, and finished with a warm citrus-garlic drizzle.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Crab Cakes:
  • - 1 lb wild-caught jumbo lump crab meat drained and picked for shells
  • - 1 cup crushed Cheddar Bay biscuit mix or cooked savory cheddar biscuit crumbs
  • - 2 tbsp avocado oil mayonnaise
  • - 2 tbsp plain full-fat Greek yogurt
  • - 1 large egg beaten
  • - 1 tsp Old Bay seasoning
  • - 1/2 tsp Dijon mustard
  • - 1 tsp fresh lemon juice
  • - 2 tbsp extra virgin olive oil for searing
  • - 1 tbsp unsalted butter for searing
For the Garlic Lemon Butter Drizzle:
  • - 1/4 cup unsalted butter melted
  • - 1 tbsp fresh lemon juice
  • - 1 tsp fresh lemon zest
  • - 1/2 tsp garlic powder
  • - 2 tbsp fresh chives finely chopped, for garnish

Method
 

Whisk the Wet Base:
  1. In a medium bowl, whisk together the egg, avocado mayonnaise, Greek yogurt, Dijon mustard, Old Bay seasoning, and 1 tsp lemon juice until smooth.
Fold in Crab & Binder:
  1. Stir crushed cheddar biscuit crumbs into the wet base. Gently fold in jumbo lump crab meat with a rubber spatula, keeping crab lumps intact.
Shape & Chill:
  1. Divide mixture into 4 equal portions and form thick patties (~1.5 inches thick). Place on a parchment-lined plate, cover loosely, and refrigerate for 30 minutes.
Pan-Sear:
  1. Heat extra virgin olive oil and 1 tbsp butter in a large skillet over medium-high heat. Carefully add crab cakes and sear for 4–5 minutes per side until deep golden brown.
Emulsify Drizzle:
  1. Whisk melted butter, lemon juice, lemon zest, and garlic powder in a small bowl until uniform.
Assemble & Serve:
  1. Stack crab cakes on a warm platter, drizzle generously with warm lemon butter sauce, and garnish heavily with fresh chives. Serve immediately.

Notes

- Gentle Folding: Handle the crab meat delicately to preserve large, sweet lumps.
- Do Not Skip Chilling: 30 minutes of refrigeration prevents the cakes from falling apart in the pan.
- Storage: Keep in an airtight container in the fridge for up to 2 days. Reheat in an air fryer or skillet for best crispiness.