Imagine biting into a warm biscuit filled with creamy crab and topped with gooey cheddar cheese! These Crab Stuffed Cheddar Bay Biscuits are a delightful twist on a classic treat.
And let’s not forget the lemon butter sauce that adds a zesty kick! I could eat these for breakfast, lunch, and dinner—seriously, who can resist such cheesy goodness? 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the biscuit’s structure. If you need gluten-free options, a 1:1 gluten-free flour blend can work well as a substitute.
Sharp Cheddar Cheese: I use sharp cheddar for a punchy flavor. You can substitute with medium cheddar or even pepper jack for a bit of spice!
Lump Crab Meat: Fresh crab meat gives the best flavor. If you can’t find lump crab, you can use canned crab or imitation crab meat but adjust seasonings as needed.
Buttermilk: This adds moisture and tanginess. If you don’t have buttermilk, mix 3/4 cup milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes.
Lemon Juice & Zest: Fresh lemon really brightens the flavors. If needed, bottled lemon juice can work, but fresh is always better for taste!
How Do I Get Fluffy Biscuits?
The secret to light and fluffy biscuits is handling the dough gently. Overmixing can lead to dense biscuits, so mix until just combined. Here’s how to do it:
- Use cold butter and cut it into the flour until it resembles coarse crumbs. This helps create layers.
- Add buttermilk and stir with a fork until the mixture just holds together. No need for perfection here!
- When you pat the dough out, keep it thick (around 1/2 inch) to ensure a nice rise.
These tips will help you achieve lovely, airy biscuits that are perfect for stuffing! Enjoy your baking adventure!
How to Make 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 garlic powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1 cup sharp cheddar cheese, shredded
- 3/4 cup buttermilk
- 2 tablespoons fresh parsley, finely chopped
For the Crab Stuffing:
- 1 cup lump crab meat, picked over for shells
- 1/4 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 1 tablespoon fresh chives or green onions, finely chopped
For the Lemon Butter Sauce:
- 1/4 cup (1/2 stick) unsalted butter
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
- 1 teaspoon honey or sugar (optional, to balance acidity)
- Pinch of salt
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and roughly 15 minutes to bake, so you’ll be enjoying these delicious biscuits in about 45 minutes. Perfect for a quick appetizer or snack!
Step-by-Step Instructions:
1. Prepare the Crab Filling:
In a medium bowl, gently mix together the lump crab meat, softened cream cheese, mayonnaise, lemon juice, Dijon mustard, Old Bay seasoning, chopped chives, salt, and pepper. Make sure everything is combined well, then set this aside while you prepare the biscuits.
2. Make the Biscuit Dough:
Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, baking powder, garlic powder, sugar, salt, and baking soda. Then, cut in the cold cubed butter using a pastry cutter, fork, or your fingers until the mixture resembles coarse crumbs. Next, stir in the shredded cheddar cheese and chopped parsley. Slowly pour in the buttermilk and gently mix until just combined—don’t overmix!
3. Assemble the Stuffed Biscuits:
Lightly flour a clean work surface. Turn out the dough and pat it into a rectangle about 1/2 inch thick. Use a biscuit cutter or round cutter (about 3 inches in diameter) to cut out circles. On half of these circles, place about 1-2 tablespoons of the crab filling in the center. Top each filled circle with another dough circle, carefully pinching and sealing the edges so the crab filling is completely encased. Place your stuffed biscuits on a baking sheet lined with parchment paper.
4. Bake the Biscuits:
Pop the biscuit tray into your preheated oven and bake for about 12-15 minutes, until they are golden brown and cooked through. They will smell heavenly!
5. Prepare the Lemon Butter Sauce:
While the biscuits are baking, melt the 1/4 cup of butter in a small saucepan over medium heat. Once melted, stir in the lemon juice, lemon zest, honey (if using), and a pinch of salt. Keep this warm until your biscuits are done.
6. Serve:
As soon as the biscuits come out of the oven, brush them generously with the warm lemon butter sauce. If you’d like, sprinkle some extra chopped parsley on top for a fresh touch. Serve warm and enjoy the incredible combination of gooey, cheesy biscuits with the savory crab filling and zesty lemon butter sauce!
These Crab Stuffed Cheddar Bay Biscuits are perfect as an appetizer for a dinner party or as a special treat for yourself. Enjoy every bite!
FAQ for Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce
Can I Use Fresh or Frozen Crab Meat?
You can use either! Fresh lump crab meat will give you the best flavor, but if you’re using frozen, make sure to thaw it completely in the refrigerator before using. Drain any excess moisture for best results.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, you can make your own by mixing 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 10 minutes to thicken before using it in the recipe.
How Should I Store Leftovers?
Leftover biscuits can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes, or until they are warmed through.
Can I Make The Biscuit Dough Ahead of Time?
Yes! You can prepare the biscuit dough and fill them with crab filling. Before baking, cover and refrigerate for up to 24 hours. When ready to bake, just add a few extra minutes to the baking time.
