If you’ve ever dreamed of combining the warm, fluffy goodness of cheddar bay biscuits with the delicate, buttery flavor of fresh crab, then you are going to adore this Crab-Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe. Each biscuit is a little treasure chest of tender lump crab meat, enveloped in cheesy, flaky dough, and finished with a bright, zesty lemon butter glaze that ties everything together. It’s truly an irresistible marriage of sea and comfort that will elevate any meal or party spread. Trust me, once you try these, they’ll become one of your go-to dishes for impressing guests or simply indulging in something special at home.
Ingredients You’ll Need
Getting started with this recipe is wonderfully straightforward because each ingredient is chosen to bring a unique element to the final dish—whether it’s flavor, texture, or freshness. Together, they create that perfect balance of soft biscuits and luscious crab filling, finished with a tangy lemon butter topping that makes every bite sing.
- All-purpose flour: The base of our biscuit dough providing structure and tenderness.
- Baking powder and baking soda: Essential leavening agents that help the biscuits rise to a perfect fluffiness.
- Garlic powder and salt: Small flavor boosters that add depth and enhance all other ingredients.
- Cold unsalted butter: Cubed and folded into the dough for flakiness and rich flavor.
- Sharp cheddar cheese: Adds a delightful tang and gooey melt that’s signature to cheddar bay biscuits.
- Cold buttermilk: Brings moisture and a subtle tang, helping develop tender crumb texture.
- Lump crab meat: The star in the filling, providing sweet, succulent bites of seafood.
- Mayonnaise and sour cream: Combine for a creamy and binding crab filling with a slight tang.
- Dijon mustard and Old Bay seasoning: Bring zest and that classic seafood spice flavor that pairs perfectly with crab.
- Lemon juice and chopped parsley: Freshen and brighten both the filling and the butter topping.
- Unsalted butter (for topping): Melted and infused with lemon zest, juice, garlic powder, and parsley to finish the biscuits beautifully.
How to Make Crab-Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe
Step 1: Prepare the biscuit dough
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper for easy cleanup. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, garlic powder, and salt. Next, cut in the cold cubed butter using a pastry cutter or even your fingers until the mixture looks like coarse crumbs. This step is crucial as the butter pockets create the beautiful flaky layers. Stir in the shredded sharp cheddar cheese, then pour in the cold buttermilk and mix just until the dough comes together. Overmixing here can toughen the biscuits, so keep it light and gentle.
Step 2: Mix the crab filling
While the dough is resting, take a separate bowl and gently combine the lump crab meat with mayonnaise, sour cream, Dijon mustard, Old Bay seasoning, lemon juice, and chopped parsley. Be careful to fold everything delicately so you keep those lovely chunks of crab intact. This creamy, tangy mixture will be the luscious surprise inside each biscuit.
Step 3: Stuff and shape the biscuits
Now comes the fun part! Scoop about two tablespoons of biscuit dough and flatten it slightly in your hand to create a base. Add a heaping teaspoon of the crab filling in the center. To seal, top with another tablespoon of dough and pinch the edges firmly but gently to close up the crab inside. Repeat this process until all your dough and filling are transformed into stuffed biscuit pockets. Place them spaced out on the prepared baking sheet to ensure even baking and golden crusts.
Step 4: Bake and finish with lemon butter
Bake the stuffed biscuits for 14 to 16 minutes or until they’re puffed up and a gorgeous golden brown. While they’re in the oven, whisk together melted butter with lemon zest, lemon juice, garlic powder, and chopped parsley to create that signature lemon butter topping. As soon as the biscuits come out hot, generously brush this buttery glaze all over each one to infuse them with fresh, bright flavor and glossy charm.
How to Serve Crab-Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe
Garnishes
Sprinkle a little extra chopped parsley or freshly grated cheddar on top for an inviting pop of green or gooey cheese. A light dusting of Old Bay seasoning can add appealing spice and color contrast. Finish with a thin lemon wedge on the side for guests who want an extra citrus kick.
Side Dishes
These biscuits make an exceptional appetizer or side, pairing beautifully with fresh salads, steamed green veggies like asparagus or broccoli, or a tangy coleslaw. They’re also lovely alongside seafood boils or grilled fish dinners, bringing a comforting, cheesy counterpoint.
Creative Ways to Present
For parties, serve these biscuits on a wooden board lined with parchment paper for rustic charm. Arrange them in a circle around a small bowl of garlic aioli or lemon herb dip. Or stack them pyramid-style on a colorful platter to make a stunning centerpiece that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Leftover crab-stuffed cheddar bay biscuits are best stored in an airtight container in the refrigerator. They will keep well for up to three days, maintaining their savory flavors, although the texture is at its freshest the day of baking.
Freezing
You can freeze these biscuits either before or after baking. For best results, freeze unbaked stuffed biscuits individually on a baking sheet, then transfer to a freezer bag. When ready to enjoy, bake straight from frozen with a few extra minutes added to the bake time. This makes for an easy, impressive make-ahead appetizer anytime.
Reheating
To reheat, pop the biscuits into a preheated 350°F oven for about 8 to 10 minutes. This method keeps them crisp on the outside while warming the crab filling perfectly. Avoid microwaving as it tends to create soggier biscuits and dull the bright lemon butter flavor.
FAQs
Can I use canned crab meat instead of fresh lump crab?
Absolutely! While fresh lump crab delivers the best texture and flavor, good-quality canned crab can work well too. Just be sure to drain it well and pick through to remove any shells.
Is there a way to make these biscuits dairy-free?
You can substitute butter with a dairy-free margarine and use a plant-based buttermilk alternative. Keep in mind this will alter the traditional flavor and texture somewhat but will still yield tasty results.
Can I prepare the dough and filling a day ahead?
Yes, you can prepare both the dough and crab filling the day before. Store them separately covered in the refrigerator. Assemble and bake just before serving for best freshness and texture.
How can I make these biscuits spicier?
Adding a pinch of cayenne pepper to the crab filling or sprinkling some extra Old Bay seasoning on top before baking can give you a nice spicy kick without overwhelming the delicate flavors.
What’s the best way to pick over crab meat for shells?
Gently break apart the lump crab meat with your fingers over a bowl to check for any shell fragments. If you spot any, remove them carefully with a tweezer or clean fingers to avoid biting into anything hard.
Final Thoughts
I cannot recommend this Crab-Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe enough for anyone who loves a balance of savory, cheesy, and fresh seafood flavors all wrapped into one delightful bite. It’s the perfect recipe to impress friends at gatherings or treat yourself to something truly special on a cozy night in. Once you try making and sharing these, they’ll quickly become one of your absolute favorites in the kitchen!
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Crab-Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10–12 stuffed biscuits
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: American, Seafood
Description
Delicious crab-stuffed cheddar bay biscuits with a zesty lemon butter topping. These savory biscuits feature a sharp cheddar cheese dough filled with a flavorful lump crab mixture seasoned with Old Bay and fresh lemon, baked to golden perfection and brushed with garlic-lemon butter. Perfect as an appetizer or light meal accompaniment.
Ingredients
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- ¾ cup cold buttermilk
For the Crab Filling:
- 8 ounces lump crab meat, picked over for shells
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
For the Lemon Butter Topping:
- 3 tablespoons unsalted butter, melted
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- 1 tablespoon chopped parsley
Instructions
- Prepare the Oven and Dry Ingredients: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, and salt to combine the dry ingredients evenly.
- Incorporate Butter and Cheese: Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the shredded sharp cheddar cheese to distribute it evenly throughout the dough.
- Add Buttermilk and Form Dough: Pour in the cold buttermilk and stir just until the dough comes together, avoiding overmixing to keep biscuits tender.
- Prepare the Crab Filling: In a separate bowl, gently combine lump crab meat, mayonnaise, sour cream, Dijon mustard, Old Bay seasoning, lemon juice, and chopped parsley, being careful not to break up the crab too much to maintain texture.
- Assemble and Stuff Biscuits: Scoop about 2 tablespoons of biscuit dough and flatten slightly in your hand. Place a heaping teaspoon of the crab filling in the center, then top with another tablespoon of dough. Pinch the edges firmly to seal the crab filling inside. Repeat this process with the remaining dough and filling, then place each stuffed biscuit on the prepared baking sheet about 2 inches apart to allow room for rising.
- Bake Biscuits: Bake in the preheated oven for 14–16 minutes or until the biscuits are golden brown and cooked through.
- Prepare Lemon Butter Topping: While biscuits bake, mix the melted butter with lemon zest, lemon juice, garlic powder, and chopped parsley to create a fragrant, tangy topping.
- Brush Biscuits and Serve: As soon as the biscuits come out of the oven, brush them generously with the lemon butter topping to add flavor and a shiny finish. Serve warm for best taste.
Notes
- Using fresh or refrigerated lump crab meat provides the best flavor, but canned crab can be substituted if necessary.
- These biscuits are ideal as a savory appetizer or paired with a salad for a lighter meal option.
- Store any leftovers in the refrigerator and reheat in the oven to maintain crispness.
