These Crab Stuffed Cheddar Bay Biscuits are fluffy, cheesy, and filled with sweet crab meat. Topped off with a drizzle of zesty lemon butter, they’re a treat for your taste buds!
Making these biscuits is like a warm hug from the oven. I love serving them fresh and piping hot—you won’t believe how quickly they disappear at dinner! 🦀🧀
Key Ingredients & Substitutions
All-purpose flour: This is the base for your biscuits. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. It may slightly change the texture, but they’ll still be delicious!
Crab meat: Fresh lump crab is the best, but if you’re in a pinch, you can use canned crab or imitation crab. Just make sure to drain it well and check for any shell pieces!
Sharp cheddar cheese: This brings a nice flavor. If you want a milder taste, you can substitute it with medium cheddar or even a mix of cheese like Monterey Jack.
Buttermilk: If you’re out of buttermilk, a simple substitute is to use regular milk with a splash of vinegar or lemon juice—let it sit for 5-10 minutes to thicken.
How Do You Ensure the Biscuits Are Fluffy and Light?
Getting that perfect fluffy texture in biscuits is all about handling the dough right. Here are some tips to help you with this step:
- Use cold butter! This helps create steam, which makes the biscuits rise.
- Don’t overmix the dough—mix just until combined to keep them tender.
- Chill the dough for about 15 minutes after mixing if you have the time. It helps with shaping and raises the biscuits better in the oven.
By following these tips, you’ll have gorgeous, fluffy biscuits that are the star of any table. Enjoy making these tasty treats!
Crab Stuffed Cheddar Bay Biscuits with Lemon Butter
Ingredients You’ll Need:
For the Cheddar Bay Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional, for a slight kick)
- 1/2 cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 1 cup buttermilk
For the Crab Filling:
- 1 cup lump crab meat, picked over for shells
- 1/4 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh chives or green onions
- 1/2 tsp Old Bay seasoning or seafood seasoning
- Salt and black pepper to taste
For the Lemon Butter:
- 4 tbsp unsalted butter
- Zest of 1 lemon
- 1 tbsp fresh lemon juice
- 1/2 tsp garlic powder
- 1 tbsp fresh parsley, chopped (optional)
- Pinch of salt
How Much Time Will You Need?
This delightful recipe will take about 25 minutes of prep time and an additional 15-18 minutes for baking. It’s perfect for a quick appetizer or a warm side for your meal!
Step-by-Step Instructions:
1. Prepare the Crab Filling:
In a medium bowl, mix together the lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, chopped chives, Old Bay seasoning, salt, and pepper. Be gentle as you mix to avoid breaking the crab into small pieces. Set this mixture aside while you prepare the biscuits.
2. Make the Cheddar Bay Biscuit Dough:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking. In a large mixing bowl, whisk together the flour, baking powder, garlic powder, onion powder, salt, paprika, and cayenne pepper. Add the cold cubed butter, then use a pastry cutter or your fingers to incorporate it into the flour mixture until it resembles coarse crumbs. Next, stir in the shredded cheddar cheese, and then add the buttermilk. Gently mix until just combined, making sure not to overmix the dough.
3. Assemble the Stuffed Biscuits:
Lightly flour your hands and work surface. Take about 1/4 cup of the biscuit dough and flatten it into a disk in the palm of your hand. Place about 2 tablespoons of the crab filling in the center of the disk. Carefully fold the edges over the filling and pinch to seal it tightly, reshaping it into a rough ball or biscuit. Place the stuffed biscuit seam-side down on the prepared baking sheet, and repeat this process for the remaining dough and filling, leaving about 2 inches between each biscuit.
4. Bake the Biscuits:
Pop the biscuits into your preheated oven and bake for 15-18 minutes, or until they are golden brown and cooked through. The aroma will be unbeatable!
5. Prepare the Lemon Butter:
While your biscuits are baking, melt the butter in a small saucepan over low heat. Stir in the lemon zest, lemon juice, garlic powder, chopped parsley (if using), and a pinch of salt. Keep the lemon butter warm but avoid letting it boil.
6. Finish and Serve:
As soon as the biscuits come out of the oven, brush them generously with the warm lemon butter—you want to coat them nicely! Serve your heavenly crab stuffed biscuits warm, either as a tasty appetizer or alongside a fresh salad or seafood dish. Enjoy every bite!
These Crab Stuffed Cheddar Bay Biscuits are sure to impress with their cheesy, crab-infused goodness and zesty lemon butter. Enjoy! 🦀🧄🍋
Frequently Asked Questions (FAQ)
Can I Use Frozen Crab Meat?
Yes, you can use frozen crab meat! Just make sure to thaw it completely in the refrigerator before using it. Drain any excess liquid to avoid making the filling too watery.
Can I Prepare the Biscuits in Advance?
Absolutely! You can prepare the filling and the biscuit dough a day ahead. Keep them separately covered in the fridge overnight. When you’re ready to bake, just assemble and bake them right before serving.
How Should I Store Leftover Biscuits?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 10 minutes, or until heated through and slightly crispy.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, you can make a substitute! Mix 1 cup of milk (whole or low-fat) with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes, and it will thicken, making a great replacement for buttermilk.
