Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe
If you’re looking to elevate your biscuit game to dazzling new heights, you absolutely must try these Crab Stuffed Cheddar Bay Biscuits with Lemon Butter. Imagine the perfect marriage of flaky, golden cheddar biscuits hugging a luscious, flavorful crab filling, all finished with a luscious lemon butter glaze that adds a zesty brightness. It’s comfort food with a sophisticated twist, ideal for impressing guests or indulging in a special treat at home. This dish captures the magic of a Southern classic paired with a luxurious seafood surprise that feels both nostalgic and gourmet.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in creating the unique layers of flavor and texture that make these biscuits unforgettable. From the sharpness in the cheddar to the tangy kick of lemon butter, each element is simple yet essential to perfect this decadent dish.
- 2 cups all-purpose flour: The foundation of our biscuit dough, providing structure and softness.
- 1 tablespoon baking powder: The leavening agent that makes the biscuits rise and become airy.
- 1/2 teaspoon garlic powder: Adds a subtle savory depth that complements the crab meat.
- 1/2 teaspoon onion powder: Enhances the dough’s flavor without overpowering it.
- 1 teaspoon salt: Balances and brightens all the other flavors.
- 1/2 cup shredded sharp cheddar cheese: Brings a rich, tangy sharpness and beautiful color to the biscuits.
- 1/2 cup cold unsalted butter (cubed): Essential for a flaky, tender crumb in the biscuits.
- 3/4 cup buttermilk: Adds moisture and a slight tang, helping the dough rise perfectly.
- 1 cup lump crab meat (picked over for shells): The star ingredient, providing sweet, delicate seafood flavor.
- 1/4 cup mayonnaise: Keeps the crab filling creamy and moist.
- 1 tablespoon Dijon mustard: Adds a bit of zing and complexity to the crab mixture.
- 1 tablespoon Worcestershire sauce: Introduces umami notes for depth.
- 1/4 teaspoon Old Bay seasoning: Classic crab companion seasoning to enhance the seafood taste.
- 1 tablespoon chopped fresh parsley: Adds freshness and vibrant color.
- Salt and pepper to taste: Critical for seasoning the crab filling just right.
- 1/2 cup unsalted butter (melted for lemon butter): For brushing on the biscuits to impart richness.
- Lemon zest: Provides bright citrus aroma that cuts through the richness.
- 1 tablespoon fresh lemon juice: Adds a zingy freshness to the lemon butter glaze.
- 1 teaspoon garlic powder: Enhances the savory notes in the lemon butter.
- 1/4 teaspoon salt: Balances and pulls all lemon butter flavors together perfectly.
How to Make Crab Stuffed Cheddar Bay Biscuits with Lemon Butter
Step 1: Prepare Your Oven and Baking Sheet
Preheat your oven to a hot 425°F (220°C). This high heat ensures the biscuits bake quickly, developing a golden crust with a tender inside. Line a baking sheet with parchment paper to prevent sticking and promote even browning—this is the foundation for your baking success.
Step 2: Mix Your Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, garlic powder, onion powder, and salt. This combination works to distribute seasoning evenly throughout your dough, helping each bite deliver layers of flavor. Preparing the dry ingredients first makes the next steps smoother and ensures consistent results.
Step 3: Cut in the Cold Butter
Add the cubed, cold unsalted butter to your dry mix. Using a pastry cutter or your fingers, work the butter into the flour until the mixture looks like coarse crumbs. This step creates tiny pockets of butter that will melt during baking, creating flaky layers in your biscuits. Don’t overwork it—those little butter clumps are your best friend here.
Step 4: Fold in the Cheddar Cheese
Sprinkle in the shredded sharp cheddar cheese and gently fold it into your flour and butter mixture. This cheese will add pockets of rich, melty flavor and make the biscuits golden and charmingly savory. Be gentle to avoid breaking up the cheese too much or overmixing the dough.
Step 5: Add the Buttermilk and Form the Biscuit Dough
Pour in the buttermilk, then stir the mixture just until everything comes together. The dough should be soft but not wet or sticky. Overmixing will develop the gluten and result in tough biscuits, so be sure to mix gently and stop as soon as it’s incorporated.
Step 6: Prepare the Crab Filling
In a separate bowl, combine the lump crab meat with mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped fresh parsley, and a pinch of salt and pepper. Fold everything carefully so you maintain the delicate crab lumps while distributing all those wonderful seasonings. This filling is what takes these biscuits from great to unforgettable.
Step 7: Assemble the Stuffed Biscuits
Using a spoon or cookie scoop, drop a portion of biscuit dough onto the parchment-lined baking sheet. Add a small spoonful of crab filling on top, then cover it with another spoonful of biscuit dough, gently sealing the edges. This creates a biscuit with a hidden treasure of crab inside, ready to surprise your taste buds.
Step 8: Bake to Golden Perfection
Space the stuffed biscuits about 2 inches apart to allow room for rising. Bake in the preheated oven for 12 to 15 minutes or until the biscuits are beautifully golden brown and irresistible. You’ll start to smell that amazing aroma of cheddar and baked butter, signaling they’re ready to be transformed by the lemon butter.
Step 9: Prepare the Lemon Butter Glaze
While the biscuits bake, whisk together melted unsalted butter, fresh lemon zest, lemon juice, garlic powder, and salt in a small bowl. This lemon butter is the final touch that will elevate each biscuit with a buttery, tangy gloss, adding a bright complexity that perfectly balances the richness inside.
Step 10: Brush and Serve Warm
As soon as the biscuits come out of the oven, brush them generously with the lemon butter glaze. The warmth allows the butter to soak in and create a shiny, flavorful crust. Serve these Crab Stuffed Cheddar Bay Biscuits with Lemon Butter immediately while they’re still warm and oozy with melted goodness.
How to Serve Crab Stuffed Cheddar Bay Biscuits with Lemon Butter
Garnishes
Fresh herbs like chopped parsley or chives sprinkled on top add a vibrant pop of color and a fresh contrast to the rich biscuits. A thin twist of lemon peel can also make a delightful garnish, enhancing the lemon notes from the butter glaze.
Side Dishes
These biscuits shine alongside crisp, refreshing salads—think a zesty arugula salad or a crunchy celery and apple slaw. For those wanting a heartier meal, a bowl of creamy tomato bisque or a light seafood chowder complements the crab filling beautifully without overwhelming the palate.
Creative Ways to Present
Impress your guests by serving these biscuits as elegant appetizers on a wooden board with small ramekins of extra lemon butter for dipping. Or turn them into a playful slider by splitting and adding a handful of fresh arugula inside for a fun, casual gathering snack.
Make Ahead and Storage
Storing Leftovers
Leftover Crab Stuffed Cheddar Bay Biscuits with Lemon Butter can be stored in an airtight container in the refrigerator for up to 3 days. They might not be quite as crisp, but reheated carefully, they retain most of their delicious flavor and texture.
Freezing
To freeze, place unbaked stuffed biscuits on a baking sheet and freeze until solid. Then transfer them to a freezer bag or container. They keep well for up to one month. When ready to bake, you can place them straight into a preheated oven, adding a few extra minutes to the baking time.
Reheating
Reheat leftover biscuits in a 350°F (175°C) oven for about 10 minutes to regain their warmth and flakiness. For an extra boost of buttered brightness, brush with a little lemon butter before serving again.
FAQs
Can I use canned crab meat for this recipe?
While fresh lump crab meat is best for texture and flavor, high-quality canned crab meat can be used in a pinch. Just be sure to drain it well and pick over for any shells before mixing it into the filling.
Can I make these biscuits gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free baking blend that’s suitable for biscuits. However, the texture might be slightly different, so be sure to follow the blend’s instructions for best results.
Is it possible to make these vegan?
This recipe relies heavily on butter, buttermilk, cheddar cheese, and crab, so making it vegan would be a challenge and require several substitutions, including vegan butter, dairy-free cheese, plant-based mayo, and a seafood alternative. The flavor profile would be quite different but still fun to experiment with!
Can I prepare the dough ahead of time?
You can prepare the dry ingredients and crab filling separately ahead of time, but it’s best to mix and assemble the dough just before baking for the freshest, fluffiest biscuits.
What’s the best way to pick over crab meat?
Take your time gently separating the lump crab meat with your fingers or a fork, checking carefully for any small shell pieces. This step ensures a pleasant, shell-free bite every time.
Final Thoughts
These Crab Stuffed Cheddar Bay Biscuits with Lemon Butter stand out as a show-stopping recipe that’s surprisingly easy to make but endlessly rewarding to eat. Whether you’re treating yourself, feeding family, or impressing friends, this dish delivers comfort, elegance, and that crave-worthy combination of buttery, cheesy, and zesty seafood flavors. Dive in and make some magic in your kitchen—you won’t regret it!
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Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe
- Total Time: 30 minutes
- Yield: 12 stuffed biscuits 1x
- Diet: Halal
Description
These Crab Stuffed Cheddar Bay Biscuits with Lemon Butter combine flaky, buttery cheddar biscuits with a rich, creamy crab filling and a zesty lemon butter glaze. Perfect as a savory appetizer or a special side, these biscuits offer a delightful balance of flavors with a hint of garlic and fresh herbs.
Ingredients
Biscuit Dough
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup buttermilk
Crab Filling
- 1 cup lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon Old Bay seasoning
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Lemon Butter Glaze
- 1/2 cup unsalted butter, melted
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for baking the biscuits.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, garlic powder, onion powder, and salt until evenly combined.
- Cut in Butter: Add the cold, cubed butter to the dry mix. Use a pastry cutter or fingers to cut the butter into the flour until the mixture looks like coarse crumbs.
- Add Cheese: Stir in the shredded sharp cheddar cheese thoroughly into the crumbly mixture.
- Add Buttermilk: Pour in the buttermilk and gently mix until just combined, being careful not to overwork the dough to keep biscuits tender.
- Prepare Crab Filling: In a separate bowl, fold together lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, fresh parsley, salt, and pepper until well mixed.
- Form Biscuits: Using a spoon or cookie scoop, scoop a portion of biscuit dough onto the baking sheet, add a spoonful of crab filling on top, then cover with another small scoop of biscuit dough to encase the filling.
- Arrange for Baking: Space the stuffed biscuits approximately 2 inches apart on the baking sheet to allow for expansion while baking.
- Bake: Bake the biscuits in the preheated oven for 12 to 15 minutes or until golden brown and cooked through.
- Make Lemon Butter: While the biscuits are baking, whisk together melted butter, lemon zest, lemon juice, garlic powder, and salt in a small bowl to prepare the lemon butter glaze.
- Glaze Biscuits: Once the biscuits are baked and still warm, brush them generously with the lemon butter glaze to add moistness and bright flavor.
Notes
- Be sure to pick over the crab meat carefully to remove any shell pieces for safe eating.
- Do not overmix the biscuit dough to ensure fluffy, tender biscuits.
- These biscuits can be served warm as an appetizer or alongside seafood entrées for a decadent side.
- Substitute gluten-free flour blend to make this recipe gluten-free.
- Store leftover biscuits in an airtight container and reheat gently to preserve flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 230 kcal
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 45 mg
Keywords: Crab stuffed biscuits, cheddar bay biscuits, lemon butter glaze, seafood appetizer, baked biscuits
