Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce Recipe
If you’re craving a dish that bursts with savory, cheesy goodness and delicate seafood flair, you have to try these Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce. Imagine warm, flaky biscuits packed with sweet lump crab meat and sharp cheddar cheese, then brushed with a tangy, buttery lemon sauce that perfectly balances richness and brightness. It’s the kind of recipe that feels like a special treat but is surprisingly easy to make, making it impossible not to fall in love with. Whether you’re serving these for a comforting dinner or an impressive appetizer, they’re sure to become a favorite in your kitchen.
Ingredients You’ll Need
This recipe calls for simple ingredients that each play a vital role in creating those heavenly Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce. From the flakiness provided by cold butter to the fresh brightness of lemon juice, every component has its moment to shine.
- 2 cups all-purpose flour: The base that gives the biscuits their structure and tenderness.
- 1 tablespoon baking powder: Ensures a fluffy lift for light, airy biscuits.
- 1/2 teaspoon garlic powder: Adds subtle warmth and depth of flavor.
- 1/2 teaspoon onion powder: Enhances savory notes without overpowering the crab.
- 1/2 teaspoon dried parsley: A sprinkle of herbaceousness for a fresh finish.
- 1/2 teaspoon salt: Balances and elevates the savory elements.
- 1/4 teaspoon cayenne pepper: Optional, for those who love a little gentle heat.
- 1/2 cup cold unsalted butter (cubed): Key for that flaky, buttery texture.
- 1 cup shredded sharp cheddar cheese: Sharpness that melts beautifully into every bite.
- 3/4 cup buttermilk: Adds moisture and tender crumb with a slight tang.
- 1 cup lump crab meat: The star of the show, generously folded into the dough.
- 1/2 cup unsalted butter: For the luscious lemon butter sauce coating the biscuits.
- 2 tablespoons fresh lemon juice: Imparts brightness and zing to the sauce.
- 1 lemon zest: Adds aromatic citrus oils for a vibrant flavor punch.
- Salt to taste: Balances the lemon butter sauce perfectly.
- Optional fresh parsley: A pretty, fresh garnish to finish with flair.
How to Make Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce
Step 1: Preheat and Prepare
Begin by setting your oven to 425°F (220°C) and lining a baking sheet with parchment paper. This ensures your biscuits bake evenly and don’t stick, giving you perfect golden bottoms every time. Preparation is half the fun here!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, garlic powder, onion powder, dried parsley, salt, and cayenne pepper if you’re in the mood for a gentle kick. This blend of spices promises to highlight the crab and cheese without stealing the spotlight.
Step 3: Cut in the Butter
Add the cold, cubed butter to your dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs. The cold butter pieces create those flaky, buttery layers we all adore in biscuits.
Step 4: Incorporate the Cheese
Next, fold in the shredded sharp cheddar cheese evenly throughout the flour and butter mixture. The sharpness in the cheese offers a bold contrast to the sweet crab, making each bite irresistibly flavorful.
Step 5: Add the Buttermilk
Pour in the buttermilk slowly and gently mix just until the dough comes together. Be careful not to overwork the dough — you want tender crumbs, not tough biscuits.
Step 6: Fold in the Crab Meat
Gently fold in the lump crab meat, ensuring it’s evenly distributed without breaking up those precious chunks. This is what gives these biscuits their unique and luxurious character.
Step 7: Shape the Biscuits
Use a cookie scoop or spoon to drop generous balls of dough onto your prepared baking sheet. Leave about 2 inches between each to allow them to rise and bake beautifully without sticking together.
Step 8: Bake
Bake in your preheated oven for 10 to 15 minutes until the tops turn a gorgeous golden brown. The kitchen will fill with the most inviting aroma of garlic, cheese, and a hint of seafood, making it hard to wait!
Step 9: Prepare the Lemon Butter Sauce
While the biscuits are baking, melt the unsalted butter in a small saucepan over low heat. Add the fresh lemon juice, lemon zest, and a pinch of salt, stirring to combine. Keep this warm so you can brush it over the biscuits right after they come out of the oven.
Step 10: Finish the Biscuits
Remove the biscuits from the oven and immediately brush the warm lemon butter sauce on top. This finishing touch adds a deliciously tangy, buttery glaze that complements the crab-stuffed cheddar goodness perfectly.
How to Serve Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce
Garnishes
A sprinkle of fresh parsley over these biscuits adds a lovely pop of green color and a mild herbal note that brightens every bite. It also makes the presentation look as delightful as they taste. Don’t skip this little flourish—it really elevates the dish visually and flavor-wise!
Side Dishes
These biscuits pair wonderfully with light, fresh sides like a crisp garden salad or steamed green beans. For a heartier meal, serve alongside a creamy chowder or roasted vegetables. The bright lemon butter sauce helps bridge the richness of the biscuits with fresher, lighter flavors on the plate.
Creative Ways to Present
For an impressive party platter, stack your Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce on a wooden board surrounded by lemon wedges and small bowls of extra lemon butter sauce for dipping. You can also serve them split with a little extra crab salad inside for a delicious twist that guests will love.
Make Ahead and Storage
Storing Leftovers
Place any leftover biscuits in an airtight container and store in the refrigerator for up to 3 days. To maintain their texture, it’s best to bring them to room temperature before reheating so they don’t dry out.
Freezing
To freeze, arrange unbaked biscuit dough balls on a parchment-lined tray and freeze until solid. Then transfer to a freezer-safe bag or container. Bake directly from frozen, adding a few extra minutes to the baking time. You can also freeze baked biscuits wrapped tightly in foil, though fresh-baked is always a treat!
Reheating
Reheat biscuits in a preheated 350°F oven for about 10 minutes or until warmed through. To bring back a little of that fresh-baked flakiness, brush with a tiny bit of melted butter before warming. Microwave reheating can make them chewy, so the oven is preferred for best flavor and texture.
FAQs
Can I use canned crab meat for this recipe?
Yes, canned crab meat can be used in a pinch, but fresh or lump crab meat is preferred for the best texture and flavor. Just be sure to drain it well to avoid soggy dough.
Is there a substitute for buttermilk?
If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using to mimic buttermilk’s tangy acidity.
Can I make these biscuits dairy-free?
This recipe relies heavily on butter and cheddar for its classic flavor, so dairy-free versions might require specialty vegan butter and cheese substitutes. The texture will be different but can still be enjoyable with some experimentation.
How spicy are the biscuits with cayenne pepper?
The 1/4 teaspoon of cayenne gives a gentle warmth, not overwhelming heat. Feel free to omit or adjust the amount based on your spice preference.
Can I prepare the lemon butter sauce ahead of time?
Absolutely! You can make the lemon butter sauce ahead and gently rewarm it before brushing onto the biscuits. Just keep it on low heat or warm in a small bowl in the microwave.
Final Thoughts
Making Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce is such a rewarding experience, turning simple ingredients into an extraordinary bite of comfort and elegance. They’re perfect for sharing with friends or indulging yourself in a little culinary joy. Once you try them, you’ll understand why they quickly become a beloved staple in any home cook’s repertoire. So grab your apron, gather those ingredients, and treat yourself to this bright, buttery, crab-filled delight—you won’t regret it!
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Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce Recipe
- Total Time: 30 minutes
- Yield: 12 biscuits 1x
- Diet: Halal
Description
These Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce are a delicious twist on classic cheddar bay biscuits, packed with succulent lump crab meat and a zesty lemon butter glaze. Perfect as an appetizer or a savory snack, these biscuits offer a flaky, buttery texture with a burst of seafood flavor and a hint of spice.
Ingredients
Biscuit Dough
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup buttermilk
- 1 cup lump crab meat, picked for shells
Lemon Butter Sauce
- 1/2 cup unsalted butter
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Salt, to taste
Garnish
- Fresh parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, garlic powder, onion powder, dried parsley, salt, and cayenne pepper to evenly combine all the dry seasonings.
- Incorporate Butter: Add the cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs, ensuring a flaky biscuit texture.
- Add Cheese: Stir in the shredded sharp cheddar cheese until it’s evenly distributed throughout the biscuit mix.
- Combine Wet Ingredients: Pour the buttermilk into the mixture and gently mix just until combined to avoid overworking the dough, which could make biscuits tough.
- Fold in Crab Meat: Gently fold in the lump crab meat, making sure it is evenly spread throughout the biscuit dough for uniform flavor.
- Shape Biscuits: Using a cookie scoop or spoon, drop rounded balls of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake Biscuits: Bake the biscuits in the preheated oven for 10 to 15 minutes or until golden brown on top, signaling they are cooked through.
- Prepare Lemon Butter Sauce: While the biscuits bake, melt the unsalted butter in a small saucepan over low heat. Add fresh lemon juice, lemon zest, and salt, stirring to combine. Keep warm until ready to use.
- Brush Biscuits: When biscuits are done, remove from the oven and immediately brush the warm lemon butter sauce generously over each biscuit to infuse flavor and moisture.
- Garnish and Serve: Garnish the biscuits with chopped fresh parsley if desired, then serve immediately to enjoy the biscuits at their best.
Notes
- For a spicier biscuit, increase the cayenne pepper slightly.
- Ensure crab meat is well picked over to remove any shells for a pleasant eating experience.
- Do not overmix the dough to maintain a tender, flaky texture.
- These biscuits are best served warm to enjoy the full flavor of the lemon butter sauce.
- Leftover biscuits can be reheated in the oven for a few minutes to restore freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 45 mg
Keywords: Crab stuffed biscuits, Cheddar Bay biscuits, Lemon butter sauce, Seafood appetizer, Crab recipes
