Crab Stuffed Cheddar Bay Biscuits with Lemon Butter
Step-by-Step Instructions
Preheat & Prep: Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Mix Biscuit Dough: Prepare the Cheddar Bay Biscuit mix according to package directions, usually by mixing with cold water until just combined. Don’t overmix.
Prepare Crab Filling: In a bowl, combine crab meat, softened cream cheese, mayonnaise, shredded cheddar, garlic powder, onion powder, parsley, salt, and pepper. Mix until smooth and evenly combined.
Assemble Biscuits: Scoop about 2 tablespoons of biscuit dough and flatten slightly. Place 1 tablespoon of crab filling in the center. Cover with another tablespoon of dough, pinching edges to seal and form a round biscuit. Repeat until all dough and filling are used.
Bake: Arrange biscuits on the prepared baking sheet and bake for 14–16 minutes, or until golden brown on top.
Make Lemon Butter: While biscuits bake, melt butter in a small saucepan. Stir in lemon juice, lemon zest, and a pinch of garlic powder.
Brush & Serve: As soon as biscuits come out of the oven, brush generously with lemon butter. Sprinkle with fresh parsley if desired. Serve warm and enjoy!
Storage Tips
Room Temperature: Keep leftovers in an airtight container for up to 2 days.
Refrigerator: Store up to 4 days; reheat in the oven or air fryer for best texture.
Freezer: Store baked biscuits in freezer-safe bags up to 3 months. Thaw overnight in the fridge before reheating.
Variations
Spicy Kick: Add a dash of Old Bay or cayenne pepper to the crab filling.
Garlic Lovers: Double the garlic powder or add roasted garlic to the filling.
Cheese Swap: Try mozzarella or pepper jack for a different flavor profile.
Shrimp or Lobster Version: Replace crab with finely chopped shrimp or lobster meat.
Mini Bites: Make smaller biscuits and serve as bite-sized appetizers for parties.
Ingredients
- For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ cup 1 stick unsalted butter, cold and cubed
- 1 cup shredded sharp cheddar cheese
- ¾ cup whole milk or buttermilk
- For the Crab Filling:
- 8 ounces lump crab meat drained and picked over
- 3 tablespoons mayonnaise
- 2 tablespoons cream cheese softened
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon green onion finely chopped
- 1 teaspoon Old Bay seasoning or other seafood seasoning
- ¼ teaspoon black pepper
- For the Lemon Butter Topping:
- 3 tablespoons unsalted butter melted
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Make the biscuit dough:
- In a large bowl, whisk together flour, baking powder, sugar, garlic powder, salt, and paprika.
- Cut in cold butter with a pastry cutter or fork until mixture looks like coarse crumbs.
- Stir in cheddar cheese.
- Pour in milk and gently mix until dough comes together (do not overmix).
- Prepare the crab filling:
- In a medium bowl, combine crab meat, mayonnaise, cream cheese, Dijon, lemon juice, green onion, Old Bay, and black pepper. Stir until well combined.
- Assemble the biscuits:
- Scoop about 2 tablespoons of dough and flatten slightly in your hand.
- Place 1 tablespoon of crab filling in the center.
- Fold dough around filling and pinch edges closed. Place seam-side down on prepared baking sheet.
- Repeat with remaining dough and filling.
- Bake: Place biscuits in preheated oven and bake 18–20 minutes, until golden brown on top.
- Make lemon butter topping: In a small bowl, whisk together melted butter, lemon juice, garlic powder, and parsley.
- Finish: Brush hot biscuits generously with lemon butter topping. Serve warm.
