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
Scale
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.
