Easy Cheddar Bay Crab Cakes

These crab cakes are my lazy-love letter to seafood night: tender lumps of crab barely held together with Cheddar Bay biscuit mix magic, kissed with lemon, Old Bay, and a little buttery sear. They’re unfussy, fast, and honestly kind of outrageous—the cheesy-garlic biscuit flavor cuddles up with sweet crab in a way that makes you go quiet for a second. If you’ve ever wanted restaurant-level crab cakes without the drama (or the price tag), this is your new go-to.

My husband calls these “the fancy ones,” which is hilarious because they take, like, 25 minutes and a single bowl if I’m behaving. The first time I made them, we ate them standing at the counter with lemon wedges and hot sauce—no plates, just dangerously hot crab cakes and zero regrets. Now they’ve become our Sunday “we did our best” dinner: I pan-fry, he squeezes lemon, the kid steals the crispiest one, and we all high-five like we just hosted a coastal wedding.

How to Make It

You’ll mix lump crab with a spoonful or two of Cheddar Bay biscuit mix—enough to help it hug itself, not enough to bully it. In goes mayo, an egg, lemon, Dijon, Worcestershire, Old Bay, plus some scallions and teeny celery crunch because texture is life. Fold gently like you’re tucking in a toddler who’s finally asleep. Scoop, pat into chubby patties, and chill them for 10–15 minutes so they behave in the pan.
Hot skillet, thin film of oil with a knob of butter for color and flavor. Sear until the edges go deeply golden and your kitchen smells like you’re better at this than you are. Serve with lemon and something creamy (tartar, remoulade, even a garlicky yogurt if that’s your vibe). Makes 8 medium cakes or 12 minis, in about 30 minutes flat.

✔Ingredient Notes

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– Lump crab meat: The star. Drain it well and pick for shells. Don’t mash it—keep those big, braggy pieces.
– Cheddar Bay biscuit mix: Our shortcut binder. A few tablespoons add garlicky-cheddar goodness without turning it bready.
– Mayonnaise: Keeps everything juicy. I’ve tried skipping it—dry crab cakes are a sad time.
– Egg: The glue. If your mix feels loose, a little extra beaten egg does the trick; too wet, sprinkle more mix.
– Old Bay + garlic powder: Classic crab cake energy. Taste and adjust; Old Bay can go from perfect to whoa-fast.
– Lemon + Dijon + Worcestershire: Bright, tangy, savory—tiny amounts, big payoff. Don’t overdo the Worcestershire.
– Scallions + celery: Just enough crunch and fresh bite. Mince the celery super fine so it doesn’t poke through.
– Oil + butter: Oil for the sizzle, butter for color and flavor. If butter browns too quick, lower the heat slightly.

✔Recipe Steps

1. Drain crab and gently pick out any shells, keeping lumps intact.
2. Stir mayo, egg, 2–3 tbsp Cheddar Bay mix, 1 tsp Old Bay, 1 tsp Dijon, 1 tsp lemon zest, 1 tbsp lemon juice, 1 tsp Worcestershire, scallions, and celery in a bowl.
3. Fold in crab gently; add a sprinkle more mix only if it won’t hold a patty.
4. Scoop and pat into 8 medium cakes; chill 10–15 minutes to set.
5. Heat a slick of oil with a little butter in a nonstick skillet over medium; sear cakes 3–4 minutes per side until deeply golden.
6. Rest 2 minutes; finish with lemon and serve with tartar or spicy mayo.

What to Serve It With

– Crunchy slaw with a lemony dressing
– Buttered corn or grilled asparagus
– Simple arugula salad with shaved Parm
– Roasted potatoes or fries (yes, always)
– Brioche buns for crab cake sandwiches with pickles

✔Tips & Mistakes

– Don’t overmix—treat crab like a delicate celebrity.
– If patties crack, your mix is dry; add a spoon of mayo or a drip of lemon.
– If they slump, chill longer or add a teaspoon more biscuit mix.
– Medium heat, not high. Burnt outsides, raw middles are a vibe we do not want.
– Drain the crab well. Excess liquid = soggy cakes that rebel in the pan.

✔Storage Tips

Fridge: Pop leftovers in an airtight container up to 3 days. Reheat in a skillet or air fryer to bring back the crisp.
Freezer: Freeze cooked cakes on a sheet tray, then bag up to 2 months. Reheat straight from frozen at 375°F until hot.
Cold snack confession: I’ve eaten one straight from the fridge with hot sauce. Zero complaints. Also great under a fried egg for breakfast.

✔Variations and Substitutions

– No Cheddar Bay mix: Use panko + a pinch of garlic powder, paprika, and a handful of shredded cheddar.
– Gluten-free: Swap in a GF biscuit mix or GF panko with cheddar; everything else stays.
– Dairy-free: Skip the cheese element and use a dairy-free mayo; still tasty, just less cheesy.
– Spice swap: Old Bay out? Try Cajun seasoning—use less and taste as you go.
– Sauce swaps: Tartar, remoulade, lemon-garlic yogurt, or chipotle mayo.
– Protein twist: Finely chopped shrimp or salmon works in a pinch. It won’t be crab, but it will be delicious.

Frequently Asked Questions

Easy Cheddar Bay Crab Cakes

Golden, pan-seared crab cakes packed with sweet lump crab, sharp cheddar, and that signature Cheddar Bay garlic-herb flavor. Quick to mix, easy to cook, and perfect for weeknights or entertaining.

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Prep Time: 20 minutes minutes

Cook Time: 16 minutes minutes

Total Time: 36 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb lump crab meat drained and picked over for shells
• ▢ 0.75 cup Cheddar Bay biscuit mix from Red Lobster box
• ▢ 0.5 cup mayonnaise
• ▢ 2 large eggs lightly beaten
• ▢ 1 tablespoon Dijon mustard
• ▢ 1 teaspoon Worcestershire sauce
• ▢ 1 tablespoon lemon juice fresh
• ▢ 1 teaspoon Old Bay seasoning
• ▢ 1 teaspoon garlic herb seasoning from Cheddar Bay seasoning packet
• ▢ 2 tablespoon fresh parsley chopped
• ▢ 0.5 cup sharp cheddar cheese shredded
• ▢ 0.25 cup green onions thinly sliced
• ▢ 3 tablespoon vegetable oil for pan-frying
• ▢ 2 tablespoon unsalted butter melted, optional for brushing

Instructions

Preparation Steps

• Drain the crab and gently pick through it to remove any bits of shell. Pat dry with paper towels.
• In a large bowl, whisk together mayonnaise, eggs, Dijon, Worcestershire, lemon juice, Old Bay, and the garlic herb seasoning until smooth.
• Fold in the crab, cheddar, parsley, and green onions until just combined.
• Sprinkle the Cheddar Bay biscuit mix over the crab mixture and gently fold until the mixture just holds together without being dry.
• Cover and chill the mixture for 15 minutes to help it set. Shape into 8 patties about 0.5 inch thick.
• Heat the oil in a large nonstick skillet over medium heat. Cook the crab cakes in 2 batches for 3 to 4 minutes per side, until deep golden and heated through (internal temp about 165 F).
• Brush with melted butter if using. Serve hot with lemon wedges and your favorite sauce.

Notes

For extra crab-forward texture, avoid overmixing and add the biscuit mix gradually until the cakes just bind. If the mixture feels too wet, add an extra 1.0 to 2.0 tablespoons of mix. If too dry, add 1.0 tablespoon mayonnaise. Bake at 425 F for about 12 minutes as a no-fry option.