Succulent Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe

Seafood lovers adore these mouthwatering crab stuffed cheddar bay biscuits that blend creamy, tangy flavors into one irresistible bite.

Soft biscuit dough cradles succulent crab meat nestled with sharp cheese.

Melted butter adds a luxurious richness that makes each morsel melt perfectly on your tongue.

Fresh herbs provide a bright, zesty complement to the delicate seafood filling.

Coastal cuisine meets comfort food in this delectable appetizer that sparks conversation at any gathering.

Southern kitchens will celebrate how easily these biscuits come together with minimal effort.

You won’t be able to stop at just one of these golden, buttery treasures – so make extra!

Savor every single delicious moment of this incredible recipe.

Ingredients for Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

• Flour: A foundational ingredient that provides structure for the biscuit dough.
• Cheddar Cheese: Adds sharp flavor and creates a rich, cheesy texture to the biscuits.
• Crab Meat: The star filling that brings a delicate seafood taste to the stuffed biscuits.
• Buttermilk: Provides moisture and helps create a tender, soft biscuit texture.
• Cold Butter: Ensures flaky layers and adds richness to the biscuit dough.

• Salt, Garlic Powder, Onion Powder: Enhance the overall flavor profile of the biscuits.
• Lemon Juice, Lemon Zest: Bring a bright, citrusy freshness to the butter topping.

• Parsley, Melted Butter: Creates a flavorful and aromatic topping for the baked biscuits.
• Baking Powder, Baking Soda: Help the biscuits rise and achieve a light, airy texture.

How to Make Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

Step 1: Fire Up the Oven

Crank the oven to a toasty 425F (220C). Grab a baking sheet and line it with parchment paper or a silicone mat to prevent any sticky situations.

Step 2: Create Biscuit Base

• Flour
• Baking powder
• Baking soda
• Salt
• Garlic powder
• Onion powder

Slice in cold butter using a pastry cutter or your fingertips until the mixture looks like rough, crumbly sand.

Step 3: Sprinkle Cheese Magic

Toss in shredded cheddar cheese and give it a gentle stir, letting the cheese weave through the mixture.

Step 4: Bring the Dough Together

Pour buttermilk into the bowl and mix until the dough just comes together. It should look slightly messy and sticky – that’s perfect!

Step 5: Shape and Stuff

Dust your workspace with flour. Roll out the dough to about half an inch thick. Cut out circles using a biscuit cutter. Place a dollop of crab meat in the center of half the circles. Top with another circle and pinch the edges closed like a delicious little pocket.

Step 6: Bake to Golden Perfection

Arrange the stuffed biscuits on the prepared baking sheet. Slide into the oven and bake for 12-15 minutes until they turn a gorgeous golden brown.

Step 7: Whip Up Zesty Butter

• Melted butter
• Lemon juice
• Lemon zest
• Garlic powder
• Chopped parsley

Step 8: Butter Brushing Finale

Pull the biscuits from the oven and immediately brush them with the lemony butter mixture. Watch them glisten!

Step 9: Serve and Devour

Serve these beauties warm. They’re perfect as a crowd-pleasing appetizer or a show-stopping side dish.

Pro Tips for Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

• Ensure butter remains cold when cutting into flour mixture for flakier, more tender biscuits.
• Select fresh, high-quality lump crab meat for the best flavor and texture.
• Avoid overmixing the dough to prevent tough, dense biscuits that lack softness.
• Seal biscuit edges completely to prevent crab filling from leaking during baking.
• Brush lemon butter immediately after baking for maximum flavor absorption and a glossy finish.

Variations on Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

• Spicy Seafood Fusion: Replace crab with a mix of shrimp and jalapeños for a zesty kick, adding diced peppers inside the biscuit dough.
• Mediterranean Herb Variation: Incorporate feta cheese, chopped spinach, and sun-dried tomatoes for a Mediterranean-inspired flavor profile.
• Smoky Salmon Alternative: Swap crab meat with smoked salmon and fresh dill, creating a rich and elegant biscuit option.
• Veggie Lovers' Rendition: Substitute seafood with roasted vegetables like bell peppers, zucchini, and caramelized onions for a vegetarian-friendly version.

Pairing Recommendations for Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

• Perfectly Pair Seafood-Infused Appetizer
• Complement Zesty Wine Selection: Select crisp white wines like Sauvignon Blanc or Pinot Grigio that match the delicate crab and bright lemon butter flavors, cutting through the rich, cheesy biscuit texture.
• Enhance Herbal Side Salad: Create a light arugula salad with citrus vinaigrette that echoes the lemon notes and provides refreshing contrast to the dense, buttery biscuit.
• Match Coastal-Inspired Beverage: Serve chilled craft wheat beer or sparkling rosé to highlight the seafood's maritime character and balance the biscuit's richness.

Proper Storage for Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

• Store leftover biscuits in an airtight container in the refrigerator for up to 3 days. Wrap each biscuit individually in plastic wrap to prevent drying out.
• Place cooled biscuits in a freezer-safe bag or container. Freeze for up to 2 months. Separate layers with parchment paper to prevent sticking.
• Thaw frozen biscuits in the refrigerator overnight. Warm at 350F for 8-10 minutes until heated through. Brush with additional lemon butter for extra moisture.
• Reheat refrigerated or thawed biscuits for 20-30 seconds. Add a damp paper towel on top to prevent dryness and maintain softness.

FAQs on Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

• What type of crab meat works best for this recipe?

Lump or jumbo lump crab meat is ideal, providing the best texture and flavor for stuffing these biscuits. Fresh or high-quality canned crab meat will deliver excellent results.

• Can I make these biscuits ahead of time?

You can prepare the biscuit dough and stuff them up to 4 hours in advance, storing them covered in the refrigerator. Bake just before serving to maintain their fresh, crispy texture.

• How do I prevent the biscuits from leaking?

Seal the edges firmly by pinching them together and avoid overstuffing. Make sure to press the edges completely to keep the crab filling inside during baking.

Why Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Are a Treat

• Indulge in Gourmet Comfort: Combine the classic charm of cheddar bay biscuits with luxurious crab meat for a restaurant-quality experience at home.
• Master Impressive Technique: Learn to stuff and seal biscuits with professional-level skills that will wow family and dinner guests without complex cooking methods.
• Versatile Crowd-Pleaser: Perfect for multiple occasions like dinner parties, game day gatherings, brunch events, or as an elegant appetizer that suits various meal settings.
• Quick Flavor Transformation: Elevate simple biscuits into a sophisticated dish with minimal extra ingredients, turning an ordinary recipe into something extraordinary by adding crab and zesty lemon butter.

Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe

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4.9 from 27 reviews

• Total Time: 32-35 minutes
• Yield: 12 1x

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Description

Savory crab stuffed cheddar bay biscuits elevate classic seafood comfort with rich, buttery layers of coastal flavor. Generous lemon butter drizzle and flaky biscuit texture promise a delightful culinary escape you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 cup cooked crab meat, chopped

Dry Ingredients:

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Wet and Dairy Ingredients:

• 1/2 cup cold butter, cubed
• 1 1/2 cups shredded sharp cheddar cheese
• 1 cup buttermilk

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Instructions

1. Prepare the oven environment by heating to 425F (220C) and arranging a parchment-lined baking sheet for optimal baking surface.
2. Craft the biscuit foundation by combining dry ingredients, creating a harmonious blend of flour, leavening agents, and aromatic seasonings.
3. Incorporate cold butter into the dry mixture, using fingertips or a pastry cutter to generate a texture resembling coarse sand, ensuring even distribution of fat.
4. Fold shredded cheddar into the crumbly mixture, allowing cheese to integrate seamlessly with the dry ingredients.
5. Introduce buttermilk to the mixture, gently stirring until a cohesive yet slightly tacky dough forms.
6. Transfer dough to a floured workspace, rolling to a uniform 1/2-inch thickness for consistent biscuit construction.
7. Create delicate pockets by cutting circular dough shapes, strategically placing tender crab meat at the center of half the circles.
8. Carefully overlay remaining dough circles, meticulously sealing edges to encase the maritime filling.
9. Arrange stuffed biscuits on the prepared baking sheet, positioning them for even heat circulation.
10. Bake for 12-15 minutes, monitoring until a golden-brown exterior develops, signaling perfect doneness.
11. Simultaneously craft a zesty butter glaze by combining melted butter, bright lemon essence, aromatic garlic, and fresh parsley.
12. Immediately after removing from the oven, generously brush biscuits with the vibrant lemon butter, enhancing flavor and shine.
13. Serve warm, presenting these luxurious seafood-infused biscuits as an elegant appetizer or accompaniment.

Notes

• Chill your butter and buttermilk for flakier, more tender biscuits that practically melt in your mouth.
• Keep crab meat cold and drain excess moisture to prevent soggy biscuits and maintain a crisp texture.
• Use fresh lump crab meat for the most delicate and sweet seafood flavor, avoiding stringy or bland alternatives.
• If you’re gluten-sensitive, swap wheat flour with a gluten-free blend that includes xanthan gum for better binding.

• Prep Time: 20 minutes
• Cook Time: 12-15 minutes
• Category: Appetizer, Snacks, Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 219 kcal
• Sugar: 1 g
• Sodium: 369 mg
• Fat: 13 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.3 g
• Carbohydrates: 17 g
• Fiber: 1 g
• Protein: 8 g
• Cholesterol: 42 mg