Description
Crab Stuffed Cheddar Bay Biscuits are a delectable appetizer featuring flaky cheddar biscuits filled with a savory lump crab mixture. These golden-brown treats are brushed with garlic lemon butter for a burst of rich, tangy flavor, perfect for parties or special occasions.
Ingredients
Scale
Biscuit Dough
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 1/2 cups shredded sharp cheddar cheese
- 3/4 cup buttermilk (plus more if needed)
Crab Filling
- 8 oz lump crab meat (drained and picked over)
- 3 tablespoons mayonnaise
- 1/2 teaspoon Old Bay seasoning
- 1 teaspoon lemon zest
- 1 teaspoon fresh parsley, chopped
- 1 clove garlic, minced
- Salt and pepper to taste
Garlic Lemon Butter Topping
- 2 tablespoons melted butter
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon juice
- 1 teaspoon fresh parsley (optional)
Instructions
- Prepare the Crab Filling: In a small bowl, gently combine lump crab meat, mayonnaise, Old Bay seasoning, lemon zest, chopped parsley, and minced garlic. Season with salt and pepper to taste. Refrigerate this mixture while preparing the biscuit dough.
- Make the Biscuit Dough: In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and garlic powder. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the shredded sharp cheddar cheese. Add the buttermilk and stir until the dough just holds together; avoid overmixing. If the dough seems too dry, add an extra 1–2 tablespoons of buttermilk.
- Shape and Fill the Biscuits: Scoop about 2 tablespoons of dough and flatten it into a small disc in your hand. Spoon a heaping teaspoon of the crab filling into the center, then fold the dough around the filling, pinching the edges tightly to seal. Roll the filled dough into a ball and place it on a baking sheet. Repeat with the remaining dough and crab filling, spacing the biscuits about 1 inch apart.
- Bake the Biscuits: Preheat your oven to 400°F (200°C). Bake the stuffed biscuits for 15–18 minutes, or until they turn golden brown and cooked through.
- Brush with Garlic Lemon Butter: Immediately after removing the biscuits from the oven, mix melted butter with garlic powder, lemon juice, and chopped fresh parsley (if using). Brush this flavorful garlic lemon butter generously over each biscuit to give them a shiny, delicious finish.
Notes
- Make sure the butter is cold when cutting it into the flour mixture to create flaky biscuits.
- Do not overmix the biscuit dough to keep it tender and light.
- If desired, you can substitute lump crab meat with canned crab meat, but fresh or lump crab provides the best texture and flavor.
- These biscuits are best enjoyed fresh out of the oven but can be reheated gently in the oven to maintain crispness.
- Adjust the seasoning in the crab filling according to your taste preference.
