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
Scale
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.
