These crab stuffed biscuits are a fun twist on classic cheddar bay biscuits. Filled with sweet, tender crab and topped with rich lemon butter, they’re perfect for sharing (or not!).
Honestly, who can resist the cheesy goodness? I love serving them warm, fresh out of the oven. They disappear faster than you can say “Yum!” Just make sure to save a few for yourself! 😂
Key Ingredients & Substitutions
All-purpose flour: Essential for the biscuit structure. You can use gluten-free all-purpose flour if needed. Just ensure it has a good leavening agent included.
Sharp cheddar cheese: I love sharp cheddar for its bold flavor. If you want a milder taste, try using mild cheddar, or even Monterey Jack. For a dairy-free option, vegan cheese works as a substitute.
Crab meat: Lump crab meat is the best for stuffing, but if you’re on a budget, imitation crab can work too. Just chop it up and mix it in!
Buttermilk: This adds tenderness and flavor. If you don’t have buttermilk, mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for a few minutes before using!
Lemon: Fresh lemon juice and zest brighten the dish. If fresh lemons aren’t available, bottled lemon juice is a decent alternative, though fresh is always better.
How Do I Make Fluffy Biscuits?
To ensure your biscuits turn out light and fluffy, you need to be careful with the mixing technique. Overworking the dough can lead to tough biscuits!
- Preheat your oven before you start making the dough.
- Keep your butter cold; this helps create flaky layers.
- Mix the butter into the dry ingredients until coarse crumbs form, but don’t overmix.
- When adding buttermilk, stir until just combined. The dough should be sticky but manageable.
When shaping the biscuits, gently pat the dough instead of rolling it out to maintain those tender layers. Happy baking!
Crab Stuffed Cheddar Bay Biscuits with Lemon Butter
Ingredients You’ll Need:
For The Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp garlic powder
- 1 tsp dried parsley flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 tbsp cold unsalted butter, cubed
- 1 cup sharp cheddar cheese, shredded (plus extra for topping)
- 1 cup buttermilk
For The Crab Filling:
- 8 oz lump crab meat, picked over for shells
- 2 tbsp cream cheese, softened
- 1/4 cup sharp cheddar cheese, shredded
- 1/2 tsp Old Bay seasoning
- 1 tbsp mayonnaise
- 1 tsp lemon juice
- Salt and pepper, to taste
For The Lemon Butter:
- 4 tbsp unsalted butter, melted
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 1/2 tsp garlic powder
- 1 tbsp fresh parsley, chopped
How Much Time Will You Need?
You’ll need about 25 minutes to prep the ingredients and assemble the biscuits, followed by about 15 to 18 minutes of baking time. Don’t forget to brush them with the lemon butter before enjoying!
Step-by-Step Instructions:
1. Prepare the Crab Filling:
In a medium bowl, gently combine the lump crab meat, cream cheese, shredded cheddar, Old Bay seasoning, mayonnaise, lemon juice, salt, and pepper. Mix carefully to avoid breaking up the crab too much, and set the bowl aside.
2. Make the Biscuit Dough:
Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, baking powder, baking soda, garlic powder, dried parsley, salt, and black pepper. Then, cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture is crumbly with small pea-sized pieces of butter.
3. Add Cheese and Buttermilk:
Stir in the shredded cheddar cheese until well mixed. Then, pour in the buttermilk and mix gently with a spoon or spatula until just combined. The dough will be sticky, and that’s perfect!
4. Assemble the Biscuits:
On a lightly floured surface, gently pat the dough into a rectangle about 1 inch thick. Cut the dough into 8 equal squares. Take half of the squares and place a generous tablespoon of the crab filling in the center of each. Cover these with the remaining squares of dough, and pinch the edges firmly to seal the crab filling inside.
5. Place on Baking Sheet and Bake:
Transfer the stuffed biscuits onto a parchment-lined baking sheet, making sure they’re spaced a couple of inches apart. If you’d like, sprinkle a bit of extra cheddar cheese on top of each biscuit. Bake in the preheated oven for 15-18 minutes, or until they are golden brown.
6. Make the Lemon Butter:
While the biscuits are baking, prepare the lemon butter by mixing melted butter, lemon zest, fresh lemon juice, garlic powder, and chopped parsley in a small bowl.
7. Brush and Serve:
Once the biscuits are done baking, brush them generously with the lemon butter mixture right out of the oven. Serve warm, and enjoy the delightful buttery, cheesy, and crab-filled goodness!
This recipe is a fabulous appetizer and will impress everyone at your gathering—everyone will be asking for seconds!
Frequently Asked Questions (FAQ)
Can I Use Frozen Crab Meat?
Yes, you can use frozen crab meat! Just be sure to thaw it completely in the refrigerator overnight. Once thawed, drain any excess liquid and gently fluff it with a fork before mixing into the filling.
What if I Don’t Have Buttermilk?
No worries! You can easily make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes to sour before using it in the recipe.
How Should I Store Leftover Biscuits?
Store any leftover biscuits in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through. This will help retain their flaky texture!
Can I Make These Biscuits in Advance?
Absolutely! You can prepare the crab filling and the biscuit dough ahead of time. Assemble the biscuits and place them in the fridge for up to 24 hours before baking. When ready, just pop them into the oven and bake as directed!
