This Crab Stuffed Cheddar Bay Biscuits with Lemon Butter recipe is a true delight, ideal for wowing your guests or treating yourself to a savory delight. These biscuits blend the decadent taste of crab and cheese with the refreshing zest of lemon butter, presenting a unique spin on a cherished favorite.

The addition of lemon butter not only infuses the biscuits with a vibrant flavor but also adds a layer of richness that complements the seafood perfectly. Each bite delivers a harmonious balance of flavors, making these biscuits a must-try for any occasion.

Ingredients Needed for This Recipe

For the Biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar

1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed

1 cup cheddar cheese, shredded
3/4 cup whole milk
1/4 cup butter, melted (for brushing on top)

1 teaspoon parsley flakes (for brushing on top)
1/2 teaspoon garlic powder (for brushing on top)

For the Crab Filling:

1 cup lump crab meat, carefully picked through for shells

1/4 cup cream cheese, softened
1/4 cup mayonnaise
1/4 cup green onions, finely chopped

1/2 teaspoon Old Bay seasoning
1/4 teaspoon Worcestershire sauce
Salt and pepper to taste

For the Lemon Butter:

1/4 cup unsalted butter, melted
1 tablespoon lemon juice
1/2 teaspoon lemon zest

1/4 teaspoon garlic powder
Salt to taste

Instructions for Making Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

Preheat Oven and Prepare Biscuit Dough:

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, combine flour, baking powder, sugar, garlic powder, and salt. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese.
Add the milk and stir until just combined. Do not overmix.

Make the Crab Filling:

In a medium bowl, mix together the crab meat, cream cheese, mayonnaise, green onions, Old Bay seasoning, Worcestershire sauce, and a pinch of salt and pepper. Set aside.

Assemble the Biscuits:

Turn the dough out onto a lightly floured surface and pat into a rectangle about 1/2 inch thick. Cut into 8 rectangles or use a biscuit cutter for rounds.
Place a spoonful of the crab filling in the center of each piece, then fold the dough over the filling and seal the edges. Place the stuffed biscuits on the prepared baking sheet.

Bake:

Bake for 12-15 minutes, or until the biscuits are golden brown and puffed up.

Prepare Lemon Butter:

While the biscuits are baking, whisk together the melted butter, lemon juice, lemon zest, garlic powder, and a pinch of salt in a small bowl.

Serve:

Once the biscuits are done, brush them with the melted butter mixture and sprinkle with parsley flakes and a little garlic powder.
Serve warm for the best experience.

Tips for Perfecting the Recipe

Quality Ingredients. The quality of the crab meat can significantly impact the flavor and texture of the filling. Opt for fresh lump crab meat from the seafood counter rather than canned crab meat, if possible. Fresh crab meat offers a sweet, delicate flavor that enhances the overall taste of the biscuits.

Cold Butter is Key: For flaky and tender biscuits, it’s crucial to use cold butter. The small bits of butter create steam pockets as they melt in the oven, leading to that sought-after flakiness. Consider freezing the butter for about 15 minutes before cutting it into the flour mixture.

Do Not Overmix. Overmixing the dough can result in tough biscuits. Mix just until the ingredients are combined. The dough should be slightly sticky and not smooth. This ensures the biscuits remain tender.

Gentle Handling. When shaping the dough, handle it gently. Overworking the dough can develop the gluten too much, making the biscuits tough. A light touch is essential to preserve the tender texture.

Even Filling Distribution. Ensure the crab filling is evenly distributed among the biscuits. Too much filling can cause the biscuits to burst open during baking, while too little can be disappointing. Aim for a balance that ensures each bite is flavorful and satisfying.

Brushing with Butter. Brushing the biscuits with melted butter before and after baking not only adds flavor but also gives them a beautiful golden color. The addition of parsley and garlic powder to the butter enhances their savory notes.

Serving Suggestions

As an Appetizer: Serve these biscuits as an elegant appetizer at dinner parties or gatherings, perfectly paired with a light salad or a selection of cheeses and cold cuts for a sophisticated starter.

With Seafood Dishes: Complement seafood dishes beautifully by serving these crab-stuffed biscuits alongside grilled fish, seafood pasta, or a creamy seafood chowder for a meal that celebrates oceanic flavors.

Breakfast or Brunch: Transform these biscuits into a decadent breakfast or brunch option with a poached egg on top, where the runny yolk adds a rich, creamy element that pairs wonderfully with the crab and cheddar flavors.

As Part of a Buffet: Make a delightful addition to buffets or potlucks, standing out among the usual offerings and providing a unique and flavorful option for guests.

Storage Tips

Cooling Before Storing: Let the biscuits cool completely before storing to prevent condensation inside the container, which can make the biscuits soggy.

Refrigeration: Keep the biscuits in an airtight container in the refrigerator for up to 3 days, noting that the filling and buttery exterior make them more perishable than plain biscuits.

Freezing: Freeze the biscuits on a baking sheet until solid, then transfer to a freezer bag or airtight container. They can be frozen for up to 3 months and reheated in the oven from frozen to restore their texture and warmth.

Reheating: Warm the biscuits in a 350°F (175°C) oven for about 10 minutes or until heated through to maintain their crispy exterior and soft interior. Avoid microwaving, as it can make the biscuits soggy.

Frequently Asked Questions

Can I use canned crab meat? While fresh crab meat is preferred, canned crab meat is a more accessible alternative. Ensure it’s well-drained and carefully picked through for any shells.

Can I make the dough ahead of time? Yes, the biscuit dough can be made ahead and refrigerated for up to 24 hours, improving the texture of the biscuits. Ensure it’s covered tightly to prevent drying out.

Are there alternatives to Old Bay seasoning? If unavailable, create a substitute by mixing equal parts of celery salt, paprika, ground black pepper, and a pinch of cayenne pepper for a similar flavor profile.

Can I add other ingredients to the filling? Customize the filling by adding diced bell peppers, a sprinkle of Parmesan cheese, or chopped fresh herbs like dill or chives for added flavor.

How can I ensure the biscuits are fully cooked? The biscuits are done when golden brown on top and the filling is heated through, with an instant-read thermometer reading 200°F (93°C) in the center of a biscuit (avoiding the filling).