Description
Indulge in these delectable Crab Stuffed Cheddar Bay Biscuits with a zesty Lemon Butter topping. A perfect blend of seafood, cheese, and savory flavors in a warm, flaky biscuit.
Ingredients
Scale
Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup unsalted butter, cold and cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup buttermilk
- 1 large egg
Crab Filling:
- 1 (6 oz) can lump crab meat, drained and picked over
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1 tablespoon chopped fresh parsley
- Zest of 1 lemon
Lemon Butter:
- 2 tablespoons unsalted butter, melted
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- Pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare biscuit dough: In a large bowl, combine dry ingredients, cut in butter, and add cheddar. Mix buttermilk and egg separately, then combine with flour mixture.
- Make crab filling: Mix crab meat, mayonnaise, mustard, Old Bay seasoning, parsley, and lemon zest.
- Assemble biscuits: Flatten biscuit dough, add crab filling, and seal with more dough. Place on baking sheet.
- Bake: Bake for 12–15 minutes until golden brown.
- Prepare Lemon Butter: Mix melted butter with lemon juice, garlic powder, and salt.
- Finish: Brush warm biscuits with lemon butter and serve.
Notes
- Use real lump crab meat for best flavor.
- Best served fresh; can be reheated.
- Unbaked stuffed biscuits can be frozen.
Nutrition
- Serving Size: 1 biscuit
- Calories: 240
- Sugar: 1g
- Sodium: 430mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 55mg
