Crab Stuffed Cheddar Bay Biscuits with Lemon Butter
Ingredients
For the Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp paprika
- 1/4 cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup whole milk (or buttermilk)
For the Crab Filling:
- 8 oz lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 1/4 cup cream cheese, softened
- 1/4 cup finely chopped green onions
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning
- 1 tbsp lemon juice
- 1/4 tsp cayenne pepper (optional)
For the Lemon Butter:
- 1/4 cup unsalted butter, melted
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- 1 tbsp chopped fresh parsley
Instructions
- Preheat Oven
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Make the Crab Filling
- In a medium bowl, combine crab meat, mayonnaise, cream cheese, green onions, Dijon mustard, Old Bay seasoning, lemon juice, and cayenne pepper (if using). Mix gently to avoid breaking up the crab too much. Set aside.
- Prepare the Biscuit Dough
- In a large mixing bowl, whisk together flour, baking powder, garlic powder, salt, and paprika.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese.
- Gradually add milk, stirring until just combined. Do not overmix.
- Assemble the Biscuits
- Scoop about 2 tablespoons of dough and flatten it slightly. Add a spoonful of crab filling to the center. Take another tablespoon of dough and press it over the filling, sealing the edges to encase the crab mixture. Place on the prepared baking sheet. Repeat until all dough and filling are used.
- Bake
- Bake in the preheated oven for 15–18 minutes, or until the biscuits are golden brown.
- Prepare the Lemon Butter
- While the biscuits are baking, combine melted butter, lemon juice, garlic powder, and parsley in a small bowl.
- Brush and Serve
- As soon as the biscuits come out of the oven, brush them generously with the lemon butter. Serve warm.
Tips for Success
- Use fresh lump crab meat for the best flavor, but canned or imitation crab can be substituted in a pinch.
- Be careful not to overfill the biscuits to ensure they seal properly.
- For extra cheesy goodness, sprinkle a little shredded cheese on top before baking.
These Crab Stuffed Cheddar Bay Biscuits with Lemon Butter are a showstopper, combining buttery, cheesy biscuits with the rich flavor of crab and a bright lemony finish!