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
Scale
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
