These Crab Stuffed Cheddar Bay Biscuits are warm, flaky, and loaded with creamy crab filling. Topped with zesty lemon butter, they are a delicious treat for any seafood lover!
I’ve been caught sneaking these biscuits before dinner! Who can resist that cheesy goodness? Pair them with a salad, and you’ve got a meal that feels fancy but is super easy to make!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your biscuits. If you’re gluten-free, try a 1:1 gluten-free flour blend. I’ve used it before and it works well!
Sharp Cheddar Cheese: For a bold flavor, go with sharp cheddar, but you can also use mild cheddar or even pepper jack for a kick. Just remember to shred it for even melting!
Crab Meat: Fresh crab is ideal, but canned or frozen crab will work too. Just make sure it’s well-drained! You can also swap it for cooked shrimp or lobster if you prefer.
Buttermilk: If you don’t have buttermilk, mix ¾ cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using. This gives you the tangy flavor needed for the biscuits.
How Do You Achieve Fluffy Biscuits?
To get light and fluffy biscuits, focus on a few key steps. Start by keeping your ingredients cold. Adding cold butter will keep the biscuits flaky. Don’t overmix the dough; just stir until it comes together, and be gentle when rolling it out.
- Use a light touch when cutting the biscuit dough and avoid twisting the cutter.
- Make sure your oven is preheated well before baking to help the biscuits rise quickly.
Trust me; these small tips can lead to a biscuit that’s soft inside, with a delightful crunch on the outside!
Crab Stuffed Cheddar Bay Biscuits with Lemon Butter
Ingredients You’ll Need:
For the Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley flakes
- ½ tsp salt
- ½ tsp black pepper
- ½ cup cold unsalted butter, cubed
- 1 ½ cups shredded sharp cheddar cheese
- ¾ to 1 cup buttermilk (adjust for dough consistency)
For the Crab Filling:
- 1 cup cooked crab meat, chopped (lump or claw meat)
- 4 oz cream cheese, softened
- ¼ cup mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
- Optional: pinch of Old Bay seasoning or cayenne pepper for mild heat
For the Lemon Butter Glaze:
- 4 tbsp unsalted butter
- 1 tbsp fresh lemon juice
- 1 tsp garlic powder
- 1 tsp dried parsley flakes
- Pinch of salt
How Much Time Will You Need?
This dish takes about 20 minutes of prep time and another 15 minutes for baking. So in total, plan for about 35-40 minutes to create these delightful biscuits from scratch! Perfect for a quick and delicious appetizer or snack.
Step-by-Step Instructions:
1. Prepare the Crab Filling:
In a medium bowl, combine the softened cream cheese, mayonnaise, lemon juice, Dijon mustard, and chopped parsley. Mix everything until it’s smooth and creamy. Gently fold in the chopped crab meat, and season with salt, pepper, and a pinch of optional Old Bay seasoning or cayenne pepper for some extra flavor. Set this delicious mixture aside while you make the biscuits.
2. Make the Biscuit Dough:
Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, garlic powder, onion powder, parsley flakes, salt, and black pepper. Next, cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese for that cheesy goodness.
3. Add Buttermilk:
Gradually add the buttermilk to your flour mixture, stirring gently until the dough just comes together. Be careful not to overmix, or your biscuits might turn out tough! You want that tender texture.
4. Assemble the Biscuits:
Lightly flour your work surface and roll or pat the dough out to about ¾-inch thickness. Using a biscuit or round cutter, cut out twice as many circles as you want finished biscuits (you’ll need tops and bottoms!). On half of these circles, place about 1 to 1 ½ teaspoons of crab filling in the center, leaving a little space around the edges. Top each filled circle with a plain dough circle, and press the edges firmly to seal them so the filling won’t leak out during baking.
5. Bake:
Arrange the stuffed biscuits on a baking sheet lined with parchment paper, giving them about 2 inches of space. Bake in the preheated oven for 12-15 minutes or until they are golden brown and cooked through. The smell will be amazing, I promise!
6. Prepare Lemon Butter Glaze:
While the biscuits are baking, melt the butter in a small saucepan over low heat. Mix in the lemon juice, garlic powder, parsley flakes, and a pinch of salt. This glaze will add a lovely finishing touch to your biscuits!
7. Glaze and Serve:
As soon as the biscuits come out of the oven, brush them generously with the lemon butter glaze while they’re still hot. Serve these warm, and watch them disappear!
Enjoy your savory, cheesy, crab-filled biscuits with bright lemon butter. They’re perfect for parties, family dinners, or simply when you’re in the mood for something indulgent!
Frequently Asked Questions (FAQ)
Can I Use Pre-Packaged Biscuits Instead of Making Them From Scratch?
Absolutely! If you’re short on time, you can use canned biscuit dough. Just roll out the dough, stuff it with the crab filling, and bake according to the package instructions. This option cuts down your prep time significantly!
What If I Don’t Have Crab Meat?
No problem! You can substitute crab meat with cooked shrimp, lobster, or even imitation crab (surimi). Just chop them up finely, and they’ll work great in the filling!
How Do I Store Leftover Biscuits?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the oven at 350°F (175°C) for about 10 minutes to restore some of that crispiness!
Can I Freeze These Biscuits?
Yes! You can freeze the baked biscuits in an airtight container for up to 2 months. To reheat, thaw in the fridge overnight, then warm in the oven. Alternatively, you can assemble them without baking and freeze them, then bake straight from the freezer, adding a few extra minutes to the baking time.
