Crab-stuffed Cheddar Bay Biscuits with Lemon Butter are the ultimate indulgence for seafood lovers. Imagine a soft, buttery Cheddar Bay biscuit filled with sweet, tender crab meat and finished off with a drizzle of zesty lemon butter.
These biscuits combine the best of both worlds—the savoury, cheesy flavour of Cheddar Bay biscuits and the rich, delicate flavour of the crab. Whether served as a starter or alongside your favourite main course, these biscuits will steal the show!
The biscuits' crispy, cheesy exterior and fluffy interior provide the perfect base for succulent crab stuffing. Adding lemon butter gives the biscuits a bright, refreshing finish that elevates the dish to a new level.
The crab meat, seasoned lightly to bring out its natural sweetness, makes these biscuits the ideal accompaniment to any meal or as a standout appetizer.
These crab-stuffed biscuits are great for special occasions, seafood dinners, or whenever you want to enjoy a restaurant-style dish at home. They're easy to prepare and sure to impress with their gourmet flavour.
Why You Will Love This Recipe
- Deliciously Savory: The combination of crab meat and Cheddar Bay biscuits creates a savoury, flavorful bite that's hard to resist.
- Light and Fluffy: The biscuits are soft and airy, perfectly contrasting the rich, tender crab filling.
- lemon butter Finish: The zesty lemon butter adds a refreshing kick that perfectly complements the crab and cheesy biscuit.
- Easy to Make: Despite their gourmet appearance, these crab-stuffed biscuits are surprisingly easy to prepare with simple ingredients.
- Perfect for Special Occasions: These crab stuffed biscuits are ideal for holiday meals, seafood feasts, or as an impressive appetizer for guests.
Ingredients
For the Cheddar Bay Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup shredded sharp cheddar cheese
- 1 cup buttermilk
- ⅓ cup unsalted butter, melted
For the Crab Stuffing
- 1 cup lump crab meat, drained and flaked
- 2 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice
- ½ teaspoon Old Bay seasoning
- Salt and pepper to taste
For the Lemon Butter
- 4 tablespoon unsalted butter, melted
- 1 tablespoon fresh lemon juice
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 teaspoon fresh parsley, chopped (for garnish)
Directions
- Step No.1: Preheat the oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Step No.2: Mix the dry ingredients
Combine the flour, baking powder, salt, health benefits of garlic powder, and onion powder in a large bowl. Stir well to combine.
- Step No.3: Add the cheese
Add the shredded cheddar cheese to the flour mixture and stir until the cheese is evenly distributed throughout the dry ingredients.
- Step No.4: Add the wet ingredients
Pour in the buttermilk and melted butter, stirring gently until the dough comes together. The dough will be thick but slightly sticky.
- Step No.5: Shape the biscuits
Scoop out tablespoon-sized portions of the dough and shape them into rough balls. Place them on the prepared baking sheet, leaving a little space between each biscuit.
- Step No.6: Prepare the crab mixture
Combine the lump crab meat, mayonnaise, Dijon mustard, parsley, lemon juice, Old Bay seasoning, salt, and pepper in a small bowl. Gently stir to combine; be careful not to break up the crab too much.
- Step No.7: Stuff the biscuits
Using your thumb or a spoon, create a slight indentation in the centre of each biscuit. Spoon about 1 tablespoon of the crab mixture into the centre of each biscuit.
- Step No.8: Bake the biscuits
Bake the biscuits in the preheated oven for 12-15 minutes or until the biscuits are golden brown on top and cooked through.
- Step No.9: Make the lemon butter
While baking the biscuits, melt the butter in a small saucepan over low heat. Stir in the lemon juice, garlic powder, and salt. Remove from heat and set aside.
- Step No.10: Brush the biscuits with lemon butter
Once the biscuits are baked, remove them from the oven and brush them generously with the lemon butter while they are still warm.
- Step No.11: Garnish and serve
Sprinkle the biscuits with fresh parsley for a pop of colour and a burst of freshness. Serve immediately and enjoy!
Tips for Success
- Use Lump Crab Meat: For the best texture and flavour, use fresh lump crab meat. Avoid imitation crab meat, which won't provide the same taste and texture.
- Don't Overmix the Biscuit Dough: Overmixing the dough can result in dense biscuits. Mix the ingredients just until combined for light, fluffy biscuits.
- Make Extra Lemon Butter: If you love lemon butter, feel free to make it a bit extra and serve it on the side for dipping!
- Use Cold Butter for Flakier Biscuits: If you prefer a flakier texture, you can cut the butter into small pieces and mix it into the dry ingredients before adding the wet ingredients.
Variations
- Spicy Crab Stuffing: Add a bit of hot sauce or diced jalapeños to the crab mixture for a spicy kick that will balance the richness of the biscuits.
- Cheesy Crab Stuffing: Mix some shredded mozzarella or Parmesan cheese into the crab stuffing for a cheesy version of these crab-stuffed biscuits.
- Herb-Infused Lemon Butter: Experiment with different herbs, such as thyme, rosemary, or basil, to infuse the lemon butter with a variety of flavours.
- Shrimp Stuffing: If you prefer shrimp, you can substitute the crab meat with cooked, chopped shrimp for a different take on these stuffed biscuits.
Serving and Storage
Serving
Serve these crab stuffed cheddar bay biscuits with lemon butter as an appetizer, side dish, or even a light main course. Pair them with a refreshing salad, seafood dish, or a glass of white wine for a complete meal.
Storage
Any leftover biscuits can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 3 days.
FAQ
Yes, you can prepare the crab stuffing up to 1 day in advance. Store it in the refrigerator, and stuff the biscuits just before baking.
Yes, these biscuits freeze well. Once baked, allow them to cool completely, then place them in a freezer-safe bag or container. Reheat them in the oven when ready to serve.
Absolutely! You can swap the crab for lobster, shrimp, or scallops to suit your preference.
While the lemon butter adds a bright, tangy flavor, you can skip it if you prefer a simpler version of these crab-stuffed biscuits.
Crab Stuffed Cheddar Bay Biscuits with Lemon Butter is a luxurious and flavorful treat that combines the best of cheesy biscuits with succulent crab meat.
The creamy, zesty lemon butter elevates these already delicious biscuits, making them a perfect addition to any seafood meal or holiday feast.
With their soft, tender texture and rich flavour, these biscuits will surely become a favourite at your table.
Whether served as an appetizer, side dish, or even a standalone snack, they're guaranteed to impress anyone who tries them.
Enjoy these decadent biscuits and savour the fresh flavours of crab and lemon!
CRAB STUFFED CHEDDAR BAY BISCUITS WITH LEMON BUTTER
Ingredients
For the Cheddar Bay Biscuits:
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 cup shredded sharp cheddar cheese
- ½ cup unsalted butter cold and cubed
- ¾ cup whole milk
- 2 tablespoon chopped fresh parsley
For the Crab Filling:
- 8 oz lump crab meat drained and patted dry
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ¼ teaspoon Old Bay seasoning optional
- 1 tablespoon finely chopped fresh parsley
For the Lemon Butter:
- ¼ cup unsalted butter melted
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the flour, baking powder, garlic powder, onion powder, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar cheese and chopped parsley.
- Gradually add the milk, mixing until just combined. Do not overwork the dough.
- On a lightly floured surface, roll the dough into a ½-inch thick sheet. Use a round cutter to cut out 12 biscuits.
- To prepare the crab filling, gently mix the crab meat, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning (if using), and parsley in a bowl.
- Take one biscuit and gently create a pocket in the center. Spoon in about a tablespoon of the crab mixture and seal the biscuit around the filling. Repeat with the remaining biscuits.
- Place the stuffed biscuits on the prepared baking sheet and bake for 15-20 minutes, or until the biscuits are golden brown.
- While the biscuits bake, prepare the lemon butter by combining melted butter, lemon juice, lemon zest, and parsley in a small bowl.
- Once the biscuits are done, remove them from the oven and immediately brush the lemon butter over the top of each biscuit.
- Serve warm and enjoy these flavorful, crab-filled cheddar biscuits!
Notes
- If you prefer a lighter filling, you can use crabmeat substitute or even shrimp in place of the lump crab meat.
- These biscuits are best served fresh out of the oven but can be stored in an airtight container for up to 2 days.
- For extra flavor, you can sprinkle a little extra shredded cheddar cheese on top before baking.
- If you don't have Old Bay seasoning, you can substitute with a pinch of paprika and cayenne pepper for a bit of heat.
- To make ahead, prepare the biscuits and crab filling separately and store in the fridge. Assemble and bake just before serving.
- You can add a few extra herbs like thyme or rosemary to the biscuit dough for added flavor.
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