These Crab Stuffed Cheddar Bay Biscuits are fluffy, cheesy delights filled with tasty crab meat. Topped with a zesty lemon butter sauce, they are perfect for any seafood lover!
Every bite is like a party in your mouth, and let’s be honest, the lemon butter just makes everything better! I usually serve them warm as a fancy treat that’s super easy to whip up.
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your biscuits. If you’re looking for a gluten-free option, you can use a gluten-free all-purpose flour blend. Just make sure it has a binder like xanthan gum for the right texture.
Cheddar Cheese: Sharp cheddar gives a bold flavor to these biscuits. If you want a milder taste, go for mild cheddar or substitute with a cheese like gouda. For a lighter option, you could use low-fat cheese.
Lump Crab Meat: Fresh lump crab meat is key for flavor and texture. If you’re on a budget, you can swap in canned crab meat, but check for quality. For a vegetarian twist, use artichoke hearts or a seafood substitute made from plant-based ingredients!
Milk: Whole milk keeps the biscuits moist. You can substitute with buttermilk for an extra tangy flavor, or use a non-dairy milk like almond milk if you’re avoiding dairy.
How Do You Make the Biscuits Fluffy?
The secret to fluffy biscuits is in how you handle the dough. Once you’ve mixed the dry ingredients and added the butter, be gentle. Overmixing can make them tough.
- After adding the milk, stir until just combined. You want some lumps to avoid tough biscuits.
- When forming the biscuits, don’t overwork the dough. Use a light hand to prevent them from getting dense.
- Keep the butter cold! Chilling the biscuits before baking helps create those lovely flaky layers.
What’s the Right Way to Prepare the Crab Filling?
Mixing the crab filling just right is crucial for flavor. Make sure to carefully fold the ingredients together to keep the crab meat intact.
- Use a gentle hand when mixing to avoid breaking apart the crab meat too much.
- Taste the filling before stuffing the biscuits; adjust the seasoning if necessary to enhance the flavor.
- For extra freshness, add some finely chopped green onions or chives along with the parsley for a little zing!
Crab Stuffed Cheddar Bay Biscuits With Lemon Butter Sauce
Ingredients You’ll Need:
For the Cheddar Bay Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried dill (optional)
- 1/4 teaspoon paprika (optional)
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup whole milk
For the Crab Filling:
- 1 cup lump crab meat, drained and picked over for shells
- 2 tablespoons mayonnaise
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon Dijon mustard
- 1/2 teaspoon lemon juice
- Salt and pepper, to taste
For the Lemon Butter Sauce:
- 1/2 cup (1 stick) unsalted butter
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon garlic powder or 1 clove garlic minced
- Salt, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare and 15 minutes to bake, making a total of about 35 minutes from start to finish. Perfect for a quick yet flavorful appetizer or snack!
Step-by-Step Instructions:
1. Preheat oven and prepare baking sheet:
Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Make the biscuit dough:
In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, garlic powder, dried dill, and paprika until well combined. Next, add the cold cubed butter to the dry ingredients, cutting it in using a pastry cutter or fork until the mixture looks like coarse crumbs. Stir in the shredded cheddar cheese until evenly distributed.
3. Add milk:
Pour in the milk and stir gently until just combined. Be careful not to overmix; it’s okay if the dough is a little lumpy.
4. Prepare the crab filling:
In a separate small bowl, gently combine the lump crab meat, mayonnaise, parsley, Dijon mustard, lemon juice, salt, and pepper. Mix carefully to keep the crab intact.
5. Form the biscuits:
Flour your hands and the working surface lightly. Take about a tablespoon of biscuit dough and flatten it into a disc in your palm. Place a teaspoon of the crab filling in the center, then top with another tablespoon of biscuit dough. Pinch the edges to seal completely, and roll it into a ball. Position the stuffed biscuit seam side down on the prepared baking sheet. Repeat for the remaining dough and filling.
6. Bake:
Transfer the baking sheet to the preheated oven and bake for 12 to 15 minutes or until the biscuits are golden brown and cooked through.
7. Make the lemon butter sauce:
While the biscuits are baking, melt the butter in a small saucepan over low heat. Stir in the lemon juice, lemon zest, garlic powder (or minced garlic), and salt to taste. Keep this sauce warm but don’t let it simmer.
8. Brush biscuits:
Once the biscuits are out of the oven, generously brush them with the warm lemon butter sauce for added flavor.
9. Garnish and serve:
Lastly, sprinkle with freshly chopped parsley for a pop of color. Serve warm with any extra lemon butter sauce on the side for dipping.
Enjoy these cheesy, crab-filled biscuits with a bright citrusy finish that pairs wonderfully with seafood or as a special appetizer!
FAQ for Crab Stuffed Cheddar Bay Biscuits With Lemon Butter Sauce
Can I Use Imitation Crab Meat Instead of Lump Crab Meat?
Yes! If you’re looking to save some money, imitation crab meat can be used as a substitute. Just be aware that the flavor and texture will be different, but it will still work well in the recipe.
How Can I Make These Biscuits Ahead of Time?
Absolutely! You can prepare the biscuit dough and crab filling a day in advance. Store them in separate airtight containers in the fridge. When you’re ready to bake, just form the biscuits and follow the baking instructions.
How Should I Store Leftover Biscuits?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, place them in the oven at 350°F (175°C) for about 5–7 minutes or until warmed through to maintain their texture.
Can I Freeze the Biscuits?
Yes, you can freeze the unbaked biscuits. Just assemble them, place them on a baking sheet in the freezer until firm, then transfer to a freezer bag. When you’re ready to bake, add a few minutes to the baking time without thawing.
