Description
These Crab-Stuffed Cheddar Bay Biscuits combine the classic cheesy, garlicky flavor of cheddar bay biscuits with a rich lump crab meat filling, all topped with a zesty lemon butter sauce. Perfect as appetizers or a seafood dinner side, they deliver a delicious blend of savory and citrus notes in every bite.
Ingredients
Scale
For the biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 cup shredded sharp cheddar cheese
- ½ cup unsalted butter, cold and cubed
- ¾ cup buttermilk
For the crab filling:
- 8 ounces lump crab meat, drained and picked over
- 2 tablespoons mayonnaise
- 1 tablespoon cream cheese, softened
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon chopped fresh parsley
- ½ teaspoon Old Bay seasoning
- Salt and pepper to taste
For the lemon butter sauce:
- ¼ cup unsalted butter
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, finely chopped
- Pinch of garlic powder
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Make the crab filling: In a medium bowl, gently combine the lump crab meat, mayonnaise, softened cream cheese, Dijon mustard, lemon juice, chopped parsley, Old Bay seasoning, salt, and pepper. Set aside to let the flavors meld.
- Prepare the biscuit dough: In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in shredded cheddar cheese. Pour in the buttermilk and gently mix just until combined, avoiding overmixing to keep biscuits tender.
- Assemble the biscuits: Scoop about 2 tablespoons of biscuit dough and flatten slightly in your hand. Place 1 heaping teaspoon of crab filling in the center and cover with another tablespoon of dough. Pinch and seal the edges securely to encase the filling, then place on the prepared baking sheet. Repeat with remaining dough and filling.
- Bake the biscuits: Bake in the preheated oven for 12–15 minutes or until biscuits are golden brown and cooked through.
- Prepare lemon butter sauce: While the biscuits bake, melt butter in a small saucepan over low heat. Stir in lemon juice, lemon zest, garlic powder, and chopped parsley to create a fragrant, flavorful sauce.
- Brush and serve: As soon as the biscuits come out of the oven, brush them generously with the warm lemon butter sauce. Serve immediately to enjoy their warm, tender, and flavorful goodness.
Notes
- Use high-quality lump crab meat for maximum flavor and texture.
- These biscuits make perfect appetizers or a side dish for seafood-focused meals.
- They can be made ahead of time and reheated in the oven without losing their flavor.
- Seal the biscuit edges well to prevent filling from leaking during baking.
- For an extra kick, sprinkle a little extra Old Bay on top before baking.
