Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe

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If you love the delightful combination of cheesy, buttery biscuits with a fresh and zesty seafood twist, then you are absolutely going to adore this Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe. These golden, flaky biscuits are packed with luscious lump crab meat, tangy lemon butter, and sharp cheddar cheese, making every bite an irresistible burst of flavor. Perfect for impressing guests or treating yourself on a cozy weekend, this recipe balances comfort food vibes and gourmet charm in the best way possible.

Ingredients You’ll Need

These ingredients are simple, yet each one plays a key role in achieving the perfect texture, rich flavor, and that vibrant, fresh appeal. From the sharpness of cheddar cheese to the brightness of lemon zest, every component enhances the final dish beautifully.

• 2 cups all-purpose flour: The base that creates soft and fluffy biscuits with just the right chew.
• 1 tablespoon baking powder: Helps the biscuits rise for a light, airy texture.
• 1/2 teaspoon baking soda: Adds extra lift and tenderness.
• 1/2 teaspoon garlic powder: Infuses a subtle, savory depth.
• 1/2 teaspoon salt: Balances and enhances all other flavors.
• 1/2 cup cold unsalted butter (cubed): Creates flaky layers when cut into the flour.
• 1 cup shredded sharp cheddar cheese: Adds bold cheesiness and a touch of richness.
• 3/4 cup buttermilk: Provides tang and moisture for tender dough.
• 1 large egg: Binds ingredients and gives structure.
• 1 cup lump crab meat (picked over for shells): The star ingredient delivering sweet, tender seafood flavor.
• 2 tablespoons mayonnaise: Adds creamy moisture to the crab filling, keeping it luscious.
• 1 teaspoon Dijon mustard: Offers a slight tang and savory punch to the crab mixture.
• 1 tablespoon chopped fresh parsley: Brings fresh herbal brightness.
• 1/4 teaspoon Old Bay seasoning: Classic seasoning that complements seafood perfectly.
• Zest of 1 lemon: Adds lively citrus aroma and a burst of freshness.
• Juice of 1/2 lemon: Mixed with melted butter to create a zesty glaze.
• 2 tablespoons melted butter for brushing: For that gorgeous golden finish and mouthwatering flavor.

How to Make Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe

Step 1: Prepare the Biscuit Dough

Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper—it’s essential for even baking and easy cleanup. In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, and salt to combine all your dry ingredients evenly. Then, cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs; this step is key to those flaky layers everyone loves. Stir in the shredded cheddar cheese to weave that sharp, cheesy goodness throughout your dough.

Step 2: Mix the Wet Ingredients

In a small bowl, whisk together the buttermilk and egg until smooth. Pour this mixture into your dry ingredients and stir just until everything comes together—be careful not to overmix because tender biscuits are the goal here, not tough dough.

Step 3: Prepare the Crab Filling

Gently combine the lump crab meat, mayonnaise, Dijon mustard, fresh parsley, Old Bay seasoning, and lemon zest in a separate bowl. This filling is where all that savory and citrus magic happens. Make sure to pick over your crab meat carefully to avoid any shells—this will keep every bite silky smooth and enjoyable.

Step 4: Stuff and Shape the Biscuits

Scoop about two tablespoons of biscuit dough and flatten it gently in your hand. Place a tablespoon of the crab mixture right in the center, then fold the dough around it, pinching the edges tightly to seal in that flavorful treasure. Place each stuffed biscuit seam side down onto the prepared baking sheet for even puffing as they bake.

Step 5: Bake and Finish with Lemon Butter

Bake the biscuits for 13 to 15 minutes, or until they’re beautifully golden brown. While they bake, whisk together the melted butter and lemon juice. As soon as the biscuits come out of the oven, brush them generously with this lemon butter glaze to add a glossy finish and a fresh citrus punch that perfectly complements the crab and cheddar.

How to Serve Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe

Garnishes

A sprinkle of freshly chopped parsley or chives on top adds a lovely pop of color and freshness that makes the dish look as inviting as it tastes. For a little extra zest, a light dusting of lemon zest over the warm biscuits highlights that citrusy brightness beautifully.

Side Dishes

These biscuits pair wonderfully with crisp, refreshing sides like a vibrant arugula salad tossed with a lemon vinaigrette or classic coleslaw for crunch and tang. For a heartier meal, serve alongside creamy corn chowder or a chilled cucumber and dill salad to keep flavors balanced and inviting.

Creative Ways to Present

For a party or special occasion, arrange your Crab Stuffed Cheddar Bay Biscuits on a wooden board with small bowls of extra lemon butter or a light garlic aioli for dipping. You can also serve these biscuits split open with a small dollop of crab salad inside, turning them into delightful mini lobster rolls that will wow your guests.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from your Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe, store them in an airtight container in the refrigerator for up to two days. This helps keep the biscuits fresh without drying out, though they’re always best enjoyed warm and fresh from the oven.

Freezing

You can freeze the unbaked stuffed biscuits by placing them on a parchment-lined baking sheet and freezing until firm, then transferring them to a freezer bag. When ready to bake, no need to thaw—just add a couple of extra minutes to the baking time for perfectly fresh-tasting biscuits anytime you want.

Reheating

To enjoy those biscuits warm after storage, bake them in a 350°F (175°C) oven for about 8-10 minutes or until heated through. Avoid microwaving to preserve their flaky texture and delicious lemon butter glaze.

FAQs

Can I use canned crab meat for this recipe?

While fresh lump crab meat gives the best flavor and texture, high-quality canned crab meat can work in a pinch. Just be sure to drain it well and pick over for any shells.

Is there a way to make this recipe dairy-free?

You can substitute dairy-free butter and a plant-based milk with a splash of vinegar to mimic buttermilk. However, the flavor and texture might be slightly different but still delicious.

Can I prepare the crab filling ahead of time?

Absolutely! The crab filling can be mixed a day in advance and stored refrigerated until ready to stuff the biscuits, making your baking day even easier.

What should I do if I don’t have buttermilk?

A quick homemade substitute is to add 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk and let it sit for 5-10 minutes; this will give you that tangy acidity buttermilk provides.

How spicy are these biscuits due to Old Bay seasoning?

Old Bay seasoning adds a mild, aromatic spice with a hint of heat, but it’s not overwhelmingly spicy, making these biscuits enjoyable for nearly any palate.

Final Thoughts

These Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe is one of those recipes that feels special yet comforting, making it a go-to for gatherings or a cozy night in. The blend of sharp cheese, tender crab, and bright lemon butter glaze creates an unforgettable bite every single time. I can’t wait for you to try them and fall in love just like I did—they’re a real crowd-pleaser that’s surprisingly easy to make!

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Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe

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4.2 from 77 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 10 biscuits 1x
• Diet: Pescatarian

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Description

Delightful Crab Stuffed Cheddar Bay Biscuits with a zesty lemon butter brush, combining flaky cheddar biscuits with a savory lump crab filling for a perfect appetizer or snack.

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Ingredients

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Biscuit Dough

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter (cubed)
• 1 cup shredded sharp cheddar cheese
• 3/4 cup buttermilk
• 1 large egg

Crab Filling

• 1 cup lump crab meat (picked over for shells)
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon Old Bay seasoning
• Zest of 1 lemon

Lemon Butter

• Juice of 1/2 lemon
• 2 tablespoons melted butter for brushing

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Instructions

1. Preheat Oven and Prepare Baking Sheet: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Make Biscuit Dough: In a large bowl, whisk together flour, baking powder, baking soda, garlic powder, and salt. Cut in the cold, cubed butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs. Stir in the shredded sharp cheddar cheese.
3. Mix Wet Ingredients: In a small bowl, whisk the buttermilk and egg until combined. Pour this into the dry ingredients and gently stir until just incorporated, avoiding overmixing to keep biscuits tender.
4. Prepare Crab Filling: In a separate bowl, combine crab meat, mayonnaise, Dijon mustard, chopped parsley, Old Bay seasoning, and lemon zest. Mix gently to evenly distribute the flavor without breaking up the crab too much.
5. Shape and Fill Biscuits: Take about 2 tablespoons of biscuit dough and flatten it slightly in your hand. Place 1 tablespoon of crab mixture in the center, then fold the dough around the filling, pinching to seal completely. Place each biscuit seam side down on the lined baking sheet. Repeat until all dough and filling are used.
6. Bake Biscuits: Bake in the preheated oven for 13–15 minutes or until the biscuits turn golden brown on top.
7. Apply Lemon Butter: While the biscuits bake, mix melted butter with lemon juice. As soon as the biscuits come out of the oven, brush them generously with the lemon butter for a flavorful finish.
8. Serve Warm: Serve these crab stuffed cheddar bay biscuits warm for the best texture and flavor experience.

Notes

• Use high-quality lump crab meat for the best flavor and texture.
• You can substitute Greek yogurt for mayonnaise in the crab filling for a lighter option.
• Best served fresh but can be reheated in a warm oven to retain softness.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American