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
Scale
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.
