These Crab Stuffed Cheddar Bay Biscuits are a tasty treat! Soft, cheesy biscuits filled with yummy crab meat and topped with a zesty lemon butter sauce—what’s not to love?
They are perfect for sharing with friends or enjoying as a snack while binge-watching your favorite show. I can’t resist the crispy edges—every bite is cheesy goodness! 🦀🧀
Key Ingredients & Substitutions
All-purpose flour: This is the base for your biscuits. If you’re gluten-free, try a gluten-free all-purpose blend. I find that some blends yield great results for biscuits!
Buttermilk: Buttermilk adds moisture and tangy flavor. If you don’t have it, mix 1 cup of milk with 1 tbsp of vinegar or lemon juice and let it sit for 5-10 minutes.
Lump crab meat: Fresh crab is best, but canned or frozen crab meat works too. Just be sure to drain it well. I personally love using fresh crab for that sweet taste!
Sharp cheddar cheese: This gives a wonderful flavor to the biscuits. You could substitute with mild cheddar or even Pepper Jack for a bit of heat.
How Do You Ensure Fluffy, Tender Biscuits?
Making perfectly fluffy biscuits is all about mixing and handling the dough correctly! Here are some tips:
- Keep ingredients cold: Use cold butter and buttermilk. This helps create steam, leading to airy biscuits.
- Don’t overmix: After adding the buttermilk, mix just until combined. A few lumps are okay!
- Gently knead: Turn the dough onto a floured surface and knead it only a couple of times. This keeps the biscuits light.
- Pat, don’t roll: Pat the dough into shape rather than rolling it out to keep those layers intact.
Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce
Ingredients You’ll Need:
For the Cheddar Bay Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1 tsp dried parsley flakes
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp black pepper
- 6 tbsp cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 1 cup buttermilk
For the Crab Filling:
- 8 oz lump crab meat, picked over to remove shells
- 1/4 cup cream cheese, softened
- 2 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh chives or green onions
- Salt and pepper to taste
For the Lemon Butter Sauce:
- 4 tbsp unsalted butter
- 1 tbsp fresh lemon juice
- 1/2 tsp garlic powder
- 1 tbsp fresh parsley, finely chopped
- Pinch of salt
How Much Time Will You Need?
You’ll need about 20 minutes for preparation and around 15 minutes for baking, making it a total of approximately 35 minutes. These biscuits are quick to whip up and absolutely delightful served warm!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking. This will ensure your biscuits bake evenly!
2. Prepare the Biscuit Dough:
In a large bowl, whisk together the flour, baking powder, garlic powder, parsley flakes, salt, baking soda, and black pepper. This mixture is the base of your delicious biscuits.
3. Mix in the Butter:
Cut the cold butter into the flour mixture using a pastry cutter or your fingers. Keep going until it resembles coarse crumbs. This helps create those flaky layers in the biscuits!
4. Add Cheese and Buttermilk:
Stir in the shredded cheddar cheese, then pour in the buttermilk. Gently stir until just combined. Remember, don’t overmix! Your dough will be a little sticky.
5. Make the Crab Filling:
In a small bowl, mix together the crab meat, cream cheese, mayonnaise, lemon juice, Dijon mustard, chives, salt, and pepper. This creamy filling adds the perfect savory touch!
6. Shape the Biscuits:
Lightly flour a clean surface and turn the dough out. Gently knead a couple of times, then pat into a 1-inch thick rectangle. Use a biscuit cutter or a glass to cut out rounds.
7. Stuff the Biscuits:
On half of the biscuit rounds, place about 1 tablespoon of the crab filling in the center. It’s okay if it’s a little heaping!
8. Seal the Biscuits:
Top the filled biscuits with the remaining rounds and gently press the edges to seal. You want to keep that delicious filling tucked inside!
9. Bake:
Arrange the stuffed biscuits on the prepared baking sheet. Bake for 12-15 minutes or until they are golden brown and cooked through.
10. Prepare the Lemon Butter Sauce:
While the biscuits are baking, melt the butter in a small saucepan over medium heat. Stir in the lemon juice, garlic powder, parsley, and a pinch of salt. Remove from heat and set aside.
11. Brush with Lemon Butter:
When the biscuits are done, brush the lemon butter sauce generously over the tops. This adds a burst of flavor that’ll keep everyone coming back for more!
12. Serve and Enjoy:
Serve the biscuits warm, and enjoy your delicious crab stuffed cheddar bay biscuits with the zesty lemon butter sauce! They make for a perfect appetizer or side dish.
Enjoy these biscuits as a delicious treat or alongside a fresh salad—a delightful meal awaits!
Frequently Asked Questions (FAQ)
Can I Use Frozen Crab Meat for This Recipe?
Yes, you can! Just make sure to thaw it completely in the refrigerator before use. Drain any excess moisture to avoid making the filling too watery.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can make your own by mixing 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5-10 minutes until it thickens and curdles slightly.
How Should I Store Leftover Biscuits?
Store any leftover biscuits in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10 minutes or until warmed through.
Can I Make These Biscuits Ahead of Time?
Absolutely! You can prepare the biscuit dough and crab filling separately, then assemble and bake them when you’re ready to serve. You can also freeze the unbaked stuffed biscuits and bake them directly from the freezer—just add a few extra minutes to the baking time!