If you’re looking to wow your taste buds and impress your friends at the next gathering, the Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe is an absolute must-try. These golden, flaky biscuits are bursting with savory lump crab meat and sharp cheddar cheese, all wrapped in a tender biscuit that’s perfectly kissed by garlicky, zesty lemon butter. It’s a delightful combination that feels both indulgent and comforting, bringing together the best of seafood and classic bakery flavors in one unforgettable bite.
Ingredients You’ll Need
This recipe relies on straightforward, quality ingredients that play crucial roles in achieving the perfect texture and explosion of flavor. Each item enhances a certain aspect of the biscuits—whether it’s the fluffy rise, cheesy richness, or the bright, zesty finish that sets these apart.
- All-purpose flour: The foundation for our biscuit dough, providing structure and softness.
- Baking powder and baking soda: Both work together to give that light, airy lift to the biscuits.
- Garlic powder: Adds a subtle savory depth that makes these biscuits irresistible.
- Sugar: Balances the flavors and aids in browning the biscuit tops.
- Salt: Enhances and rounds out all the other flavors beautifully.
- Cold unsalted butter: Key to achieving flaky, tender layers within the biscuit dough.
- Sharp cheddar cheese: Brings a rich, tangy punch that’s classic to Cheddar Bay style biscuits.
- Buttermilk: Adds acidity that tenderizes the dough and boosts the rise.
- Large egg: For binding everything together and adding richness.
- Fresh parsley and chives (optional): Bright green herbs that contribute fresh color and a burst of herbal flavor.
- Lump crab meat: The star protein, tender and sweet, making these biscuits a showstopper.
- Mayonnaise and Dijon mustard: Creamy and tangy elements that keep the crab filling moist and flavorful.
- Old Bay seasoning: A crucial seasoning that adds that distinct seafood spice kick.
- Lemon juice and zest: Infuses brightness and sharpness, keeping the crab and biscuits vibrant.
- Unsalted butter (melted) for lemon butter topping: The finishing touch that pools over the warm biscuits, rich with garlic and parsley.
How to Make Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe
Step 1: Prep Your Oven and Dry Ingredients
Start by preheating your oven to 425 degrees Fahrenheit and lining a baking sheet with parchment paper to ensure easy cleanup. In a large mixing bowl, combine all your dry ingredients — flour, baking powder, baking soda, garlic powder, sugar, and salt. These create the perfect base for the biscuit dough and ensure your biscuits rise beautifully while packing in flavor.
Step 2: Cut in the Butter and Incorporate Cheese
Chill that butter well before cutting it into cubes. Use a pastry cutter or your fingers to blend it into the dry mix until the texture resembles coarse crumbs. This step is essential for flaky layers. Then, stir in the sharp cheddar cheese so each biscuit gets pockets of melty, cheesy goodness baked right in.
Step 3: Mix the Wet Ingredients and Form the Dough
Whisk the buttermilk and egg together in a separate bowl before slowly combining them with the flour mixture. Stir until just combined — a lumpy dough is good here because overmixing toughens biscuits. This is where the dough starts transforming into a tender, soft canvas for your crab filling.
Step 4: Prepare the Crab Filling
In another bowl, gently mix your lump crab meat with mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, and zest. Fold in fresh parsley and optional chives for that fresh herby zing. This mixture balances creamy, tangy, spicy, and citrus components that elevate the crab to irresistible levels.
Step 5: Assemble the Stuffed Biscuits
Take about two tablespoons of biscuit dough and flatten it slightly in your palm. Add a generous teaspoon of crab filling to the center, then top with another small piece of dough. Seal the edges carefully to keep that savory treasure inside. Repeat until the dough and filling are all used, placing each biscuit on your parchment-lined sheet ready for baking.
Step 6: Bake and Glaze with Lemon Butter
Bake your biscuits for 15 to 18 minutes, until beautifully golden and puffed. While they bake, melt butter and mix in lemon juice, garlic powder, and parsley to make the signature lemon butter glaze. As soon as the biscuits come out hot, brush them generously with this glossy, flavorful topping that makes every bite shine.
How to Serve Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe
Garnishes
Fresh herbs like parsley or chives sprinkled on top add vibrant color and a fresh pop that contrasts beautifully with the richness. A light squeeze of extra lemon juice right before serving can amp up the citrus notes and brighten every mouthful.
Side Dishes
These biscuits pair wonderfully with crisp green salads, creamy coleslaw, or roasted vegetables. For a coastal-inspired meal, serve alongside a chilled seafood ceviche or a bowl of chowder to keep the seafood theme consistent and delicious.
Creative Ways to Present
For parties, serve these Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe as mini sliders by slicing them in half and adding a little lettuce or a dollop of remoulade sauce. You can also arrange them in a rustic basket lined with a colorful napkin for a charming appetizer display that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover biscuits tightly in plastic wrap or place them in an airtight container. Store them in the refrigerator for up to three days. This keeps them moist but still tasty, so you can enjoy them again without losing their signature flavors.
Freezing
You can freeze the stuffed biscuits before baking by placing them on a tray, freezing until solid, then transferring to a freezer bag. Bake straight from frozen, adding a few extra minutes to the cooking time. This helps preserve freshness and flavor for up to two months.
Reheating
To reheat, warm the biscuits in a preheated oven at 350 degrees Fahrenheit for about 8 to 10 minutes until hot throughout. This method maintains their crispy edges and flaky texture far better than microwaving, keeping them close to fresh-baked perfection.
FAQs
Can I use canned crab meat instead of lump crab meat?
Yes, canned crab meat works in a pinch. Just make sure to drain it well to avoid watery filling. Fresh lump crab is preferred for better flavor and texture, but canned is a convenient alternative.
Is there a substitute for buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by adding one tablespoon of white vinegar or lemon juice to one cup of milk. Let it sit for a few minutes before using—it imparts the acidity needed for tender biscuits.
Can I make these biscuits vegan or dairy-free?
While this recipe uses dairy and eggs for texture and flavor, you can experiment with vegan butter, plant-based milk, and egg substitutes. Keep in mind, the crab filling would need a vegan seafood alternative to fully transform the dish.
How important is the lemon butter topping?
The lemon butter is more than just a finishing touch—it adds moisture, warmth, and a zesty brightness that balances the richness of the crab and cheese. Don’t skip it; it’s what elevates these biscuits to show-stopping status.
Can these biscuits be made smaller or larger?
Absolutely! Adjust the size to your liking—just remember that baking times will vary. Smaller biscuits may only need 12 to 15 minutes, while larger ones could take up to 20 minutes. Keep an eye on their golden color as your best baking guide.
Final Thoughts
If you want to bring a twist of coastal elegance to your baking, the Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe is your golden ticket. It’s a dish that’s as fun to make as it is to eat, filled with textures and flavors that will have everyone asking for seconds. Give it a try—you’ll not only impress your guests but also create a new favorite that you’ll want to bake again and again.
Print
Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 12 biscuits
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Pescatarian
Description
These Crab Stuffed Cheddar Bay Biscuits with Lemon Butter are a delightful appetizer combining flaky, cheesy biscuits with a savory lump crab filling, finished with a zesty lemon butter glaze for a perfect balance of flavors.
Ingredients
Biscuit Dough
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 cup shredded sharp cheddar cheese
- ¾ cup buttermilk
- 1 large egg
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon chives, chopped (optional)
Crab Filling
- 6 ounces lump crab meat, picked over for shells
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- Juice of ½ lemon
- Zest of ½ lemon
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped chives (optional)
Lemon Butter
- 4 tablespoons unsalted butter, melted
- 1 teaspoon lemon juice
- 1 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for baking the biscuits.
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, garlic powder, sugar, and salt evenly to form the dry base for the biscuit dough.
- Incorporate Butter: Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs, ensuring a flaky texture.
- Add Cheese: Stir in the shredded sharp cheddar cheese to the crumb mixture evenly.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk and egg until combined, then pour into the flour mixture.
- Combine Dough: Stir the wet ingredients into the dry just until combined, careful not to overmix to maintain the biscuit’s tenderness.
- Prepare Crab Filling: In another bowl, combine the lump crab meat with mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, and lemon zest. Fold in chopped parsley and optional chives gently to blend flavors without breaking the crab meat.
- Stuff Biscuits: Scoop approximately 2 tablespoons of biscuit dough and flatten slightly in your hand. Place a heaping teaspoon of the crab filling in the center, then place a small portion of dough on top and seal the edges tightly to encase the filling.
- Place on Baking Sheet: Arrange the stuffed biscuits on the prepared baking sheet, leaving space between each to allow for rising.
- Bake Biscuits: Bake in the preheated oven for 15 to 18 minutes, or until the biscuits are golden brown and cooked through.
- Prepare Lemon Butter: While the biscuits are baking, melt the unsalted butter and stir in lemon juice, garlic powder, and chopped parsley to create a flavorful lemon butter glaze.
- Glaze and Serve: As soon as the biscuits come out of the oven and are warm, brush generously with the lemon butter for added moisture and zing. Serve immediately for best taste.
Notes
- Use fresh lump crab meat for the best flavor and texture. If using canned crab, be sure to drain well before mixing.
- You can substitute Greek yogurt for mayonnaise in the crab filling for a lighter alternative.
- Optional chopped chives add a mild onion flavor but can be omitted if preferred.
- Ensure the butter for the dough is cold to achieve tender, flaky biscuits.
- Seal the biscuit edges well to prevent the crab filling from leaking during baking.
