If you are looking for a show-stopping appetizer that combines flaky, buttery biscuits with indulgent seafood flavors, you have to try this Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe. These biscuits take the classic cheddar bay biscuit to the next level by stuffing them with a creamy, zesty crab filling and finishing with a luscious lemon butter glaze. Every bite bursts with savory goodness and a hint of citrus brightness that makes these biscuits utterly addictive. Perfect for impressing guests or treating yourself, this recipe brings together simple ingredients in a smart way to create a truly memorable dish.
Ingredients You’ll Need
Getting your ingredients right is half the fun and success of this recipe. Each essential component plays a vital role, from the sharp cheddar that gives the biscuits their signature tang, to the fresh lump crab that adds sweet seafood richness. The spices and lemon brighten the flavors, while the cold butter ensures tender, flaky texture.
- All-purpose flour: The foundation of the biscuit dough, providing structure and lightness.
- Baking powder and baking soda: Key leavening agents that make the biscuits rise beautifully.
- Garlic powder: Adds subtle savory depth to complement the crab and cheese.
- Salt and Old Bay seasoning: Essential for seasoning and that classic Bay flavor profile.
- Cold unsalted butter: Cubed cold to create flaky layers in the biscuits.
- Sharp cheddar cheese: Provides a tangy, melty, golden cheesiness throughout the dough.
- Buttermilk: Helps tenderize and moisturize the dough with slight acidity.
- Large egg: Binds ingredients together and adds richness.
- Lump crab meat: The star ingredient; sweet, delicate, and picked free of shells for safety.
- Mayonnaise and Dijon mustard: Create a creamy, tangy filling base that binds the crab nicely.
- Fresh parsley: Offers a fresh herbal note and pretty flecks inside the biscuits.
- Lemon juice and zest: Infuse the crab filling with bright citrus that lifts every bite.
- Unsalted butter (for lemon butter): Melted to make a luscious brush-on finish.
- Fresh lemon juice (for lemon butter): Adds a zesty punch to the butter glaze.
- Garlic powder (for lemon butter): Complements the original biscuit flavors.
- Chopped parsley (for lemon butter): Adds color and fresh flavor for the finishing touch.
How to Make Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe
Step 1: Prepare the Biscuit Dough
This is where the magic begins. Whisk together your dry ingredients—flour, leaveners, garlic powder, salt, and Old Bay seasoning—to build a flavorful base. The key here is to work the cold butter into the flour mixture quickly using a pastry cutter or your fingertips until it resembles coarse crumbs. This technique ensures your biscuits end up flaky and tender once baked. Stir in the sharp cheddar cheese to fold in that unmistakable cheddar bay goodness.
Step 2: Mix the Wet Ingredients and Combine
In a separate bowl, whisk together the buttermilk and egg until smooth. Pour this into your dry mixture and stir just until combined—overmixing can make the biscuits tough. The dough should be soft but manageable, ready to hold the flavorful crab filling without falling apart.
Step 3: Prepare the Crab Filling
Gently mix the lump crab meat with mayonnaise, Dijon mustard, chopped parsley, lemon juice, and lemon zest. The goal is to combine everything just enough to incorporate flavors while being careful not to break up the crab pieces. This filling is the delicious surprise nestled inside each biscuit.
Step 4: Assemble the Biscuits
On your prepared baking sheet lined with parchment, scoop about 2 tablespoons of dough per biscuit and flatten slightly. Spoon a tablespoon of the crab filling onto each, then gently top with another tablespoon of dough. Seal the edges carefully to trap the filling inside, ensuring they bake perfectly without leakage.
Step 5: Bake and Brush with Lemon Butter
Bake the stuffed biscuits at 400°F for 15 to 18 minutes, or until golden brown and puffed. While they bake, mix your lemon butter by combining melted butter, fresh lemon juice, garlic powder, and chopped parsley in a small bowl. Brush this luscious lemon butter all over the hot biscuits as soon as they come out of the oven for a mouthwatering finish that shines with citrus aroma.
How to Serve Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe
Garnishes
Fresh garnishes can elevate your presentation and flavor experience. Sprinkle extra chopped fresh parsley over the biscuits for a pop of green color and fresh herbal brightness. Add a thin lemon slice or twist on the side to hint at the lemon butter glaze inside.
Side Dishes
These biscuits shine as a seafood-forward appetizer or snack but can also complement light salads or creamy soups perfectly. A crisp mixed green salad with vinaigrette or a roasted vegetable medley balances the richness beautifully without overpowering the delicate crab taste.
Creative Ways to Present
For an elegant presentation, arrange the finished biscuits on a rustic wooden board with small bowls of extra lemon butter or a tangy remoulade for dipping. You can also serve these with chilled white wine or sparkling water infused with lemon for a fresh pairing that brings out the biscuit’s bright lemon notes.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers—and it might be hard to resist eating them all right away—store the cooled biscuits in an airtight container in the refrigerator for up to 2 days. This keeps them fresh while allowing the crab filling to meld its flavors even more.
Freezing
To freeze, assemble the biscuits but do not bake them. Place them on a parchment-lined tray and freeze until firm, then transfer to an airtight container or freezer bag. They keep well for up to 1 month. When ready to enjoy, bake from frozen, adding a few extra minutes to the baking time.
Reheating
Reheat leftover or thawed biscuits in a preheated oven at 350°F for about 10 minutes to crisp the outside and warm the crab filling gently. Avoid microwaving as it can make the biscuits soggy, diminishing their lovely texture.
FAQs
Can I use canned crab meat for this recipe?
Absolutely! Just be sure to drain it very well to avoid watery filling. Fresh lump crab is delicious but canned crab works well when fresh is not available, maintaining that seafood flavor in the biscuits.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, stir 1 tablespoon of lemon juice or white vinegar into a cup of milk and let it sit for 5-10 minutes. This homemade buttermilk substitute will provide the acidity needed for tender biscuits.
How spicy are these biscuits?
The Old Bay seasoning adds a gentle, savory warmth without being hot or overwhelming. If you like a little extra kick, feel free to increase the seasoning slightly, but the crab filling remains mild and accessible to all palates.
Can I make these biscuits dairy-free?
For a dairy-free version, substitute the cheddar cheese and butter with plant-based alternatives, and use a dairy-free milk with a splash of acid instead of buttermilk. Keep in mind that the texture and flavor will vary slightly but still be delicious.
Can I prepare the crab filling ahead of time?
Yes, you can prepare the crab filling a few hours ahead and keep it refrigerated. Just give it a gentle stir before assembling the biscuits. This can save you time when planning a party or special meal.
Final Thoughts
There is something truly comforting and exciting about these Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe that makes them a new favorite in any kitchen. From the flaky, cheesy biscuit exterior to the creamy, lemon-kissed crab center, this recipe is a celebration of flavor and texture. I hope you enjoy making and sharing these biscuits as much as I do. Dive in, savor each bite, and watch them disappear fast at your next gathering!
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Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 10 stuffed biscuits
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Pescatarian
Description
Crab Stuffed Cheddar Bay Biscuits with Lemon Butter combine flaky, cheesy biscuits filled with succulent crab meat and a zesty lemon butter glaze. Perfect as an appetizer or elegant snack, these biscuits boast a delightful balance of sharp cheddar, Old Bay seasoning, and fresh herbs, all baked to golden perfection and brushed with a flavorful lemon-garlic butter.
Ingredients
Biscuit Dough
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 teaspoon Old Bay seasoning
- ½ cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- ¾ cup buttermilk
- 1 large egg
Crab Filling
- 6 oz lump crab meat, picked over for shells
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- Juice of ½ lemon
- Zest of ½ lemon
Lemon Butter
- ¼ cup unsalted butter, melted
- 1 tablespoon fresh lemon juice
- ½ teaspoon garlic powder
- 1 teaspoon chopped fresh parsley
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, garlic powder, salt, and Old Bay seasoning to evenly distribute the leavening agents and spices.
- Cut in Butter: Using a pastry cutter or your fingers, cut the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs; this creates the biscuit’s flaky texture.
- Add Cheese: Stir in the shredded sharp cheddar cheese to infuse the dough with rich, savory flavor.
- Combine Wet Ingredients: In a small bowl, whisk together the buttermilk and egg, then pour into the dry ingredients, mixing gently just until a soft dough forms to keep the biscuits tender.
- Prepare Crab Filling: In a separate bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, chopped parsley, lemon juice, and lemon zest; mix lightly to avoid breaking up the crab.
- Assemble Biscuits: Scoop about 2 tablespoons of biscuit dough onto the prepared baking sheet and flatten slightly. Add 1 tablespoon of the crab filling onto the center of each dough round, then top with another tablespoon of dough, sealing the edges carefully to encase the filling.
- Bake Biscuits: Place the biscuits in the oven and bake for 15–18 minutes, or until they are golden brown and fully cooked through.
- Make Lemon Butter: While the biscuits bake, whisk together the melted unsalted butter, fresh lemon juice, garlic powder, and chopped parsley in a small bowl.
- Brush and Serve: Once the biscuits are baked, brush them generously with the lemon butter immediately to coat them with bright, buttery flavor. Serve warm for the best taste and texture.
Notes
- Use either fresh or canned lump crab meat, but ensure it is well drained to avoid soggy biscuits.
- Enjoy these biscuits fresh for optimal flavor and texture; they can be reheated in the oven to regain crispness.
