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
Scale
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.
