Save This
Enjoy chunky crab cakes with a zingy lemon butter sauce, made extra special by using Cheddar Bay biscuit mix for a playful twist. You’ll notice the crab stays juicy inside, with a crackly golden outside and bright, tangy flavors that feel like you’re splurging at a top seafood place.
I came up with this trick during a beach trip when we couldn’t snag a table at our usual seafood joint. After tinkering for a while trying to nail that perfect combo of soft and crisp, the biscuit mix totally changed the game. Honestly, these turned out way better than anything we’ve been served eating out.
Luscious Ingredients
- Lump or jumbo lump crab is ideal since it’s sweeter and the biggest pieces really pop. Go for brands that mention they’re sustainably caught.
- Cheddar Bay biscuit mix keeps it all together and adds a little cheesy magic without masking the seafood taste.
- Egg (large) helps everything stick without making it heavy.
- Mayonnaise makes things rich and binds the mix.
- Fresh parsley gives some color and lifts the flavor so it’s not too heavy.
- Paprika brings a gentle smokiness and some color.
- Dijon mustard offers a gentle kick to wake up the crab’s sweetness.
- Old Bay seasoning gives you classic crab cake flavor—salty, spicy, a little earthy.
- Butter and olive oil together give you that nice frying finish for a crispy outside.
- Garlic powder just adds a mellow background flavor.
- Lemon (juice and zest) in the finishing butter brightens the whole bite and cuts any heaviness.
Step-by-Step Guide
- Add the Final Touch
- Grab your lemon butter and stir it up again. Drizzle it all over your hot crab cakes and watch it soak into that crispy coating—don’t hold back!
- Pan Sear the Cakes
- Put olive oil in your skillet and let it heat up on medium until it’s just shimmering. Space your chilled crab cakes out in the pan so they brown up, not steam. Fry for three to four minutes till the bottom’s deeply golden, flip gently, and cook the other side till it matches and the centers are warmed through.
- Make the Lemon Butter Sauce
- In a little pot, gently melt butter over medium. Take it off the burner as soon as it foams and swirl in your lemon juice and zest. Give it a pinch of salt and some fresh pepper, stir till shiny, and keep it just warm—not piping hot!
- Shape and Chill the Patties
- Using clean hands, roughly form the mix into eight even patties. Aim for about ¾ inch high and just over two inches wide so they cook up right. Stick them on parchment and slide them in the fridge for at least 20 minutes. They’ll hold together much better this way.
- Mix It Up
- Toss your crab, biscuit mix, mayo, egg, parsley, all the spices, and mustard together in a big bowl. Keep it loose for the best texture—don’t mash it up too much or you’ll lose those big crab chunks.
Save This
Jumbo lump crab totally steals the show here. I once heard from a Chesapeake fisherman that the freshest crab always smells sweet, not at all fishy. The first time my daughter tried these, she joked that they beat out her own birthday cake—now every time I make them, that’s the family punchline.
Storage and Advance Tips
You can shape these ahead of time. Just place plastic right up against them and pop in the fridge for a day. The raw mix also holds fine for up to two days. If you’ve got leftovers after cooking, they’ll keep well in the fridge three more days. Gently warm them in a 300 degree oven about 10 minutes—they’ll stay moist instead of drying out.
Pairing Ideas
Try these cakes with simple, crispy sides. Arugula tossed in lemon and olive oil is fresh and fast. In summer, serve them with roasted little potatoes or corn. If you like wine, reach for a cold glass of Sauvignon Blanc or Pinot Grigio. Citrus-forward IPA is perfect if you’re leaning towards beer.
The Game Changer for Texture
Cheddar Bay biscuit mix is the magic touch. Most crab cakes use crumbs that turn things dense. This mix keeps the inside fluffy but holds everything together. If you scoop your mix and it feels too runny, just sprinkle a little more of the biscuit stuff, one tablespoon at a time, until you can form patties that don’t fall apart.
Save This
Common Queries
- → Is canned crab meat okay to use instead of fresh?
Sure, canned crab works fine! Fresh or pasteurized crab is just better for taste and texture. Be sure to pick out any stray shells beforehand.
- → Can I cook these crab cakes in the oven instead of frying?
Of course! Pop the crab cakes in the oven at 375°F for 15–20 minutes, flipping them halfway. It's a lighter alternative to frying.
- → What can I do to prevent the crab cakes from falling apart?
Chill the patties in the fridge for at least 20 minutes before cooking. They'll firm up and hold together better. Be gentle when flipping!
- → Is it okay to add more heat to the crab cakes?
Go for it! Toss in some cayenne or a splash of your favorite hot sauce for an extra kick.
- → Can I make the butter sauce ahead of time?
Definitely. Whip it up in advance and store it. Just warm it up gently before pouring it over the cakes.