These Crab Stuffed Cheddar Bay Biscuits are fluffy and filled with sweet crab meat, perfect for seafood lovers! Topped with a cheesy crust, they are oh-so-delicious!
And let’s not forget the lemon butter sauce that makes them extra special! I always keep a few on hand for when guests drop by—everyone loves them, and they disappear fast!
Key Ingredients & Substitutions
Flour: All-purpose flour is a must for the biscuits, giving them structure. If you need a gluten-free option, try a gluten-free flour blend, but make sure it has xanthan gum for better texture.
Cheddar Cheese: Sharp cheddar adds a great tangy flavor. If you’re looking for a different taste, you can use Monterey Jack or Pepper Jack for a bit of spice.
Crab Meat: Fresh crab is ideal, but you can substitute with canned crab or imitation crab if that’s what you have. Just make sure to check for shells if using real crab!
Buttermilk: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 3/4 cup of milk and letting it sit for 5-10 minutes.
How Can I Make Sure My Biscuits Are Fluffy and Tender?
The key to fluffy biscuits lies in handling the dough with care. Overmixing can make them tough, so you want to combine the ingredients just until they come together.
- Be sure your butter is cold—this helps create those flaky layers.
- Use a light touch when shaping and flattening the dough; don’t press too hard.
- When baking, keep an eye on them. Once they turn golden, they’re ready!
Following these tips will ensure you have delicious, fluffy crab stuffed biscuits that everyone will love! Enjoy your cooking!
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
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup buttermilk
- 2 tbsp chopped fresh parsley
For the Crab Filling:
- 8 oz crab meat, picked over for shells
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/4 tsp Old Bay seasoning (optional)
- Salt and pepper, to taste
For the Lemon Butter Sauce:
- 4 tbsp unsalted butter
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp garlic powder
- Pinch of salt
- Fresh chopped parsley for garnish
How Much Time Will You Need?
This recipe will take about 20 minutes to prep and 15 minutes to bake, for a total of around 35 minutes. Perfect for when you’re in the mood for something delicious without spending hours in the kitchen!
Step-by-Step Instructions:
1. Prepare the Crab Filling:
Start by gently mixing the crab meat with mayonnaise, Dijon mustard, lemon zest, lemon juice, Old Bay seasoning, salt, and pepper in a medium bowl. Once combined, set the mixture aside while you make the biscuits.
2. Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent the biscuits from sticking.
3. Make the Biscuit Dough:
In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, and salt. Next, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs. This will help create the flaky texture of the biscuits.
4. Add Cheese and Parsley:
Stir in the shredded cheddar cheese and chopped parsley. Then, add the buttermilk and carefully stir the mixture just until the dough comes together. Avoid overmixing to keep the biscuits tender.
5. Shape the Biscuits:
Divide the dough into 8 equal portions. Flatten each portion into a disc in your palm. Place about 1 tablespoon of the crab filling in the center of four of the discs. Top each with another disc, sealing the edges well to encase the crab filling inside.
6. Bake the Biscuits:
Arrange the stuffed biscuits seam-side down on the prepared baking sheet. If you like, you can also place the remaining four discs (not stuffed) on the tray. Bake in the preheated oven for 12-15 minutes, until golden brown and cooked through.
7. Prepare the Lemon Butter Sauce:
While the biscuits are baking, melt the butter in a small saucepan over medium-low heat. Stir in the lemon juice, lemon zest, garlic powder, and a pinch of salt. Keep this warm for drizzling later.
8. Final Touches:
Once the biscuits are done baking, remove them from the oven and generously brush the tops with the lemon butter sauce. This adds a wonderful flavor and sheen!
9. Serve and Enjoy:
Garnish the biscuits with fresh chopped parsley and serve them warm. These crab stuffed biscuits make a delightful appetizer or side dish that will impress your guests!
Enjoy your delicious homemade Crab Stuffed Cheddar Bay Biscuits with that zesty lemon butter sauce!
Frequently Asked Questions
Can I Use Frozen Crab Meat for This Recipe?
Yes! If using frozen crab meat, make sure to thaw it completely before mixing it into the filling. You can do this by placing it in the refrigerator overnight or by running it under cold water in a sealed bag. Just be sure to drain it well and check for any shells!
How Can I Make These Biscuits Ahead of Time?
You can prepare the crab filling and biscuit dough in advance. Store the crab filling in an airtight container in the fridge for up to 2 days. The biscuit dough can be wrapped tightly in plastic wrap and refrigerated for the same amount of time. When you’re ready to bake, just fill and bake the biscuits as instructed!
What’s the Best Way to Store Leftover Biscuits?
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them. Just wrap each biscuit tightly in plastic wrap and place them in a freezer bag for up to 3 months. To reheat, bake them straight from frozen at 350°F (175°C) for about 10-12 minutes.
Can I Substitute the Cheese in the Biscuits?
Absolutely! While sharp cheddar gives a distinct flavor, you can substitute it with other cheeses like Monterey Jack, Gouda, or even Pepper Jack for a spicy kick. Just make sure to shred it for even melting!
