Oh, that sounds amazing! Here’s a detailed recipe for Crab-Stuffed Cheddar Bay Biscuits with Lemon Butter—perfect as an appetizer or special brunch treat.
Ingredients
For the Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp paprika (optional, for color)
- 6 tbsp cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup buttermilk
For the Crab Filling:
- 8 oz crab meat (lump or claw, drained and picked over)
- 2 tbsp cream cheese, softened
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning
- 1 tbsp chopped fresh parsley
- Salt and pepper, to taste
- Optional: pinch of cayenne for a little heat
For the Lemon Butter:
- 4 tbsp unsalted butter, melted
- Zest of 1 lemon
- 1 tbsp fresh lemon juice
- 1 tsp garlic powder
- 1 tbsp chopped parsley
Instructions
1. Make the Crab Filling
- In a small bowl, combine crab meat, cream cheese, mayo, Dijon, Old Bay, parsley, salt, and pepper.
- Mix gently to combine without breaking up the crab too much. Set aside.
2. Make the Biscuit Dough
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, salt, garlic powder, and paprika.
- Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Stir in cheddar cheese.
- Pour in buttermilk and gently fold until dough comes together (don’t overmix).
3. Stuff the Biscuits
- Scoop about 2 tbsp of biscuit dough into your hand, flatten slightly.
- Place ~1 tsp of crab filling in the center and fold dough over to seal, shaping into a ball.
- Place stuffed biscuits on the prepared baking sheet, seam side down.
4. Bake
- Bake for 12–15 minutes, until golden brown and puffed.
5. Make Lemon Butter
- While biscuits bake, mix melted butter with lemon zest, lemon juice, garlic powder, and parsley.
6. Finish
- As soon as biscuits come out of the oven, brush generously with lemon butter.
- Serve warm and enjoy the gooey, cheesy, crab-filled goodness!
Tips:
- Use fresh lump crab if possible—it makes a huge difference.
- For extra flavor, sprinkle a little more cheddar on top before baking.
- These can be made ahead: shape and stuff the biscuits, refrigerate, and bake before serving.
If you want, I can also make a shortcut version using canned crab and pre-made biscuit dough that’s almost as decadent but much faster—perfect for a weeknight treat.
Do you want me to write that version too?
