If you’re craving something that tastes like a little bite of coastal heaven, you simply must try this Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe. These golden, fluffy biscuits are packed with rich lump crab meat, sharp cheddar cheese, and zesty lemon notes all wrapped up in a buttery, tender dough. The vibrant flavors and irresistible texture come together to create a delightful appetizer or snack that feels indulgent but still comforting. Whether you’re hosting friends or treating yourself, these biscuits bring a burst of flavor that’s truly unforgettable.
Ingredients You’ll Need
Each ingredient in this recipe plays an important role, from the sharp cheddar adding depth and color to the buttery biscuit base providing that tender, flaky texture. The crab filling bursts with freshness, while the lemon butter ties it all together with a bright, savory finish. Here’s everything you’ll want close at hand for success.
- 2 cups all-purpose flour: The foundation of the biscuit, creating structure while allowing a tender crumb.
- 1 tablespoon baking powder: Helps the biscuits rise for that fluffy texture we love.
- 1/2 teaspoon baking soda: Works with the buttermilk to add lift and lightness.
- 1/2 teaspoon garlic powder: Adds subtle savory warmth without overpowering the other flavors.
- 1/2 teaspoon salt: Enhances all the other tastes and balances the sweetness.
- 1/4 teaspoon cayenne pepper (optional): For a gentle kick that complements the crab’s sweetness.
- 1/2 cup unsalted butter, cold and cubed: Critical for tender layers and buttery richness in the dough.
- 1 cup shredded sharp cheddar cheese: Introduces bold flavor and beautiful color in every bite.
- 3/4 cup buttermilk: Tangy moisture that reacts with baking soda for perfect rise and crumb.
- 1 large egg: Binds ingredients and enriches the dough.
- 1 (6 oz) can lump crab meat, drained and picked over: The star ingredient, providing sweet, succulent seafood flavor.
- 2 tablespoons mayonnaise: Adds creaminess and helps hold the crab filling together.
- 1 teaspoon Dijon mustard: Gives the filling a mild tang and subtle depth.
- 1 teaspoon Old Bay seasoning: Classic seasoning that brings that iconic seafood spice.
- 1 tablespoon chopped fresh parsley: Bright herbaceous notes to lift the filling.
- Zest of 1 lemon: Fresh citrus zing that perfectly complements crab and cheddar.
- Lemon Butter: 2 tablespoons unsalted butter, melted, 1 teaspoon lemon juice, 1/2 teaspoon garlic powder, pinch of salt – The luscious finishing glaze that makes these biscuits irresistible.
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 degrees Fahrenheit and lining a baking sheet with parchment paper to ensure easy cleanup. In a large bowl, whisk together your dry ingredients: flour, baking powder, baking soda, garlic powder, salt, and the optional cayenne pepper. Next, cut the cold cubed butter into the flour mixture using a pastry cutter or by pinching it with your fingers until it resembles coarse crumbs. This step ensures your biscuits will have those flaky layers everyone loves. Stir in the shredded sharp cheddar cheese, spreading that rich, melty cheese throughout your dough.
Step 2: Mix the Wet Ingredients
In a separate small bowl, whisk together the buttermilk and egg thoroughly. Pour this wet mixture into your dry ingredients and gently stir just until combined. Be careful not to overmix here; a light hand keeps the biscuits tender. The dough should come together but remain a little lumpy – perfect for shaping.
Step 3: Prepare the Crab Filling
While the biscuit dough rests, mix your crab filling. In a clean bowl, gently combine the drained lump crab meat with mayonnaise, Dijon mustard, Old Bay seasoning, fresh parsley, and lemon zest. Carefully mix to retain the delicate lumps of crab meat. This filling is packed with fresh, zesty flavor that will surprise and delight with every bite inside your biscuits.
Step 4: Assemble the Stuffed Biscuits
Using a tablespoon or small scoop, measure out about 2 tablespoons of biscuit dough, flatten it slightly in your hand, then add a heaping teaspoon of the crab filling into the center. Top it with another tablespoon of dough and gently pinch the edges closed to encase the filling completely. Repeat this process with all your dough and crab mixture, spacing the stuffed biscuits about 2 inches apart on your prepared baking sheet.
Step 5: Bake and Brush with Lemon Butter
Bake your biscuits for 12 to 15 minutes until they’re beautifully golden brown on top. While they’re baking, whisk together your lemon butter by melting unsalted butter and blending it with fresh lemon juice, garlic powder, and a pinch of salt. As soon as the biscuits come out of the oven, brush this glossy lemon butter glaze over each one for an irresistible finish that adds moisture and a burst of bright flavor. Serve warm for the best experience!
How to Serve Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe
Garnishes
To elevate your plates, sprinkle extra chopped fresh parsley or a light dusting of paprika over the biscuits just before serving. A thin lemon wedge on the side encourages guests to add a touch more citrus if desired, enhancing that lovely lemon butter flavor. A small drizzle of melted butter can never go wrong too, keeping things luscious and inviting.
Side Dishes
These stuffed biscuits pair wonderfully with light, crisp sides like a tangy mixed greens salad with vinaigrette or roasted seasonal vegetables. For a heartier meal, consider serving alongside creamy clam chowder or a chilled seafood ceviche. The rich crab and cheese inside the biscuits means fresh and acidic sides can really balance the plate and keep things refreshing.
Creative Ways to Present
For a fun twist, turn this Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe into an appetizer platter by serving mini versions alongside cocktail sauce or garlic aioli for dipping. You can also slice a biscuit in half and layer it with leafy greens and a squeeze of extra lemon for a quick crab sandwich. Presentation is all about inviting those smiles and hungry hands to dig in!
Make Ahead and Storage
Storing Leftovers
If you have any biscuits left over, store them in an airtight container at room temperature for up to two days. To preserve their delightful texture, avoid refrigeration unless necessary. When you’re ready to enjoy, gently warm them to bring back that fresh-baked softness.
Freezing
For greater convenience, you can freeze unbaked stuffed biscuits by arranging them on a baking sheet and freezing until firm, then transferring them to a freezer bag. This way you can bake fresh batches whenever the craving strikes. Just add a few extra minutes to the baking time when baking from frozen, and brush with lemon butter right out of the oven.
Reheating
Reheat leftovers in a low oven (around 300 degrees Fahrenheit) for 10 to 15 minutes to warm thoroughly without drying out. Avoid microwaving if possible, since that can make biscuits rubbery. A touch of lemon butter after reheating helps revive those vibrant flavors and moisture.
FAQs
Can I use fresh crab instead of canned lump crab meat?
Absolutely! Fresh crab meat will add wonderful flavor and texture. Just be sure to drain any excess liquid and pick through carefully to remove shells before mixing into your filling.
Is it okay to substitute sharp cheddar with another cheese?
Sharp cheddar offers a distinct tang and meltability that balances well with the crab, but you can experiment with other cheeses like Monterey Jack or Gruyère for a different twist. Just choose one with good melting properties and strong flavor.
Can I make these biscuits gluten-free?
To make this recipe gluten-free, substitute all-purpose flour with a high-quality gluten-free baking blend. Keep in mind you might need to adjust baking powder quantities and monitor baking times closely since gluten-free dough behaves differently.
What can I serve these biscuits with for a main course?
Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe complement seafood entrées perfectly, think grilled shrimp, seared scallops, or even a light fish dish. They also elevate poultry or creamy pasta mains beautifully.
Can the lemon butter be made ahead and stored?
Yes, you can prepare the lemon butter mix a day in advance and keep it refrigerated. Warm gently before brushing over the biscuits to restore its silky texture and fresh flavors.
Final Thoughts
There’s just something magical about these Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe that makes you want to savor every single one. The way the flaky biscuit melds with savory cheese, sweet crab, and bright lemon butter creates a combination that’s both comforting and elegantly flavorful. I hope you give this recipe a try soon — it’s pure joy in biscuit form, perfect for sharing with friends or enjoying as your own special treat.
Print
Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10 stuffed biscuits
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Pescatarian
Description
These Crab Stuffed Cheddar Bay Biscuits with Lemon Butter are a delightful twist on the classic cheddar bay biscuits, featuring a savory lump crab meat filling encased in a fluffy, cheesy biscuit. Finished with a zesty lemon butter brushing, they make an irresistible appetizer or side dish perfect for seafood lovers.
Ingredients
Biscuit Dough
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup unsalted butter, cold and cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup buttermilk
- 1 large egg
Crab Filling
- 1 (6 oz) can lump crab meat, drained and picked over
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1 tablespoon chopped fresh parsley
- Zest of 1 lemon
Lemon Butter
- 2 tablespoons unsalted butter, melted
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- Pinch of salt
Instructions
- Preheat and Prepare Dry Ingredients: Preheat your 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, salt, and cayenne pepper if using.
- Cut in Butter and Add Cheese: Cut the cold, cubed butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs. Stir in the shredded sharp cheddar cheese to evenly distribute.
- Combine Wet Ingredients and Form Dough: In a small bowl, whisk together the buttermilk and egg. Pour this wet mixture into the flour mixture and gently stir until just combined, being careful not to overmix to keep biscuits tender.
- Prepare Crab Filling: In a separate bowl, mix together the lump crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, fresh parsley, and lemon zest until all ingredients are well combined.
- Assemble Stuffed Biscuits: Scoop out about 2 tablespoons of biscuit dough and flatten it slightly. Place a heaping teaspoon of crab filling in the center, then cover with another tablespoon of dough. Carefully seal the edges, encasing the crab filling inside. Repeat this process with all remaining dough and filling, placing each biscuit on the prepared baking sheet about 2 inches apart.
- Bake the Biscuits: Bake the stuffed biscuits in the preheated oven for 12–15 minutes, or until they turn golden brown on top and are cooked through.
- Prepare Lemon Butter and Brush Biscuits: While the biscuits are baking, whisk together the melted butter, lemon juice, garlic powder, and a pinch of salt. Once the biscuits come out of the oven, brush the warm lemon butter over the tops of each biscuit for a flavorful finish.
- Serve Warm: Serve these delectable crab stuffed cheddar bay biscuits warm, perfect as an appetizer or side to any meal.
Notes
- Use real lump crab meat for the best seafood flavor and texture.
- Best enjoyed fresh but can be reheated gently in a low oven to retain softness.
- You may freeze unbaked stuffed biscuits and bake from frozen, just add a few extra minutes to the baking time for best results.
