Description

These Crab Stuffed Cheddar Bay Biscuits with Lemon Butter are a savory and indulgent appetizer blending flaky, buttery biscuits with a flavorful crab meat filling. Inspired by the classic cheddar bay biscuit, this recipe adds a luxurious seafood twist complemented by a zesty lemon garlic butter glaze, perfect for entertaining or special occasions.

Ingredients

Scale

Biscuit Dough

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

Crab Filling

1 cup lump crab meat (picked over for shells)
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/4 teaspoon Old Bay seasoning
1 tablespoon chopped fresh parsley
Salt and pepper to taste

Lemon Butter Glaze

1/2 cup unsalted butter (melted)
Zest of 1 lemon
1 tablespoon fresh lemon juice
1 teaspoon garlic powder
1/4 teaspoon salt

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, garlic powder, onion powder, and salt until well combined.
Cut in Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it looks like coarse crumbs, ensuring a flaky biscuit texture.
Add Cheese: Stir in the shredded sharp cheddar cheese evenly throughout the flour and butter mixture.
Add Buttermilk: Pour in the buttermilk and gently mix until just combined. Avoid overmixing to keep the biscuits light and tender.
Prepare Crab Filling: In a separate bowl, gently fold the lump crab meat with mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, salt, and pepper until well combined but still chunky.
Portion Dough and Fill: Using a spoon or cookie scoop, scoop portions of biscuit dough onto your work surface. Flatten slightly, add a spoonful of the crab filling in the center, then cover with another small spoonful of dough, sealing the edges.
Arrange for Baking: Place the stuffed biscuits on the prepared baking sheet, spacing them approximately 2 inches apart to allow for expansion.
Bake Biscuits: Bake in the preheated oven for 12-15 minutes or until the biscuits turn golden brown and are cooked through.
Make Lemon Butter: While baking, whisk together the melted butter, lemon zest, lemon juice, garlic powder, and salt in a small bowl to create a vibrant lemon butter glaze.
Brush Biscuits: As soon as the biscuits come out of the oven, generously brush them with the lemon butter while they are still warm for a delicious glossy finish and added flavor.

Notes

Ensure the crab meat is free of shells for safe eating and the best texture.
Do not overmix the biscuit dough to maintain flakiness and tenderness.
Use fresh lemon zest and juice for a bright and fresh lemon butter flavor.
These biscuits are best enjoyed warm but can be gently reheated.
You can substitute lump crab meat with canned crab meat if fresh is unavailable, but fresh is preferred for best flavor.
For a spicier kick, add a pinch of cayenne pepper to the crab filling.

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

Nutrition

Serving Size: 1 biscuit
Calories: 220 kcal
Sugar: 1 g
Sodium: 350 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0.2 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 45 mg

Keywords: crab stuffed biscuits, cheddar bay biscuits, lemon butter biscuits, seafood appetizers, savory biscuits, crab meat recipes