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

Scale

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