Description
Delight in these Crab Stuffed Cheddar Bay Biscuits with Lemon Butter, a savory American appetizer featuring rich lump crab meat nestled inside fluffy, sharp cheddar biscuits. Brushed with a zesty lemon garlic butter, these biscuits are perfect warm and make an elegant seafood starter or tasty side dish.
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: Use a pastry cutter or fingers to cut the cold, cubed butter into the dry ingredients until the mixture looks like coarse crumbs. Stir in the shredded sharp cheddar cheese evenly.
- Mix Wet Ingredients and Combine: In a small bowl, whisk together buttermilk and egg. Pour this into the flour mixture and stir just until combined; avoid overmixing to keep biscuits tender.
- Prepare Crab Filling: In a separate bowl, combine the drained lump crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, fresh parsley, and lemon zest. Gently mix until well blended.
- Assemble Biscuits: Scoop about 2 tablespoons of biscuit dough and flatten slightly. Place a heaping teaspoon of crab filling in the center, then top with another tablespoon of dough. Seal the edges carefully to encase the crab filling inside. Repeat until all dough and filling are used, placing each biscuit about 2 inches apart on the baking sheet.
- Bake: Bake the stuffed biscuits for 12–15 minutes or until they turn a beautiful golden brown.
- Prepare Lemon Butter: While biscuits bake, stir together melted butter, lemon juice, garlic powder, and a pinch of salt.
- Brush and Serve: After removing biscuits from the oven, immediately brush them generously with the lemon butter mixture. Serve warm for best flavor and texture.
Notes
- For the best flavor, use real lump crab meat rather than imitation crab.
- These biscuits are best enjoyed fresh but can be reheated gently in a low oven if needed.
- You can freeze unbaked stuffed biscuits and bake them directly from frozen; just add a few extra minutes to the baking time.
