These Crab Stuffed Cheddar Bay Biscuits are a fun twist on a classic favorite! Fluffy biscuits filled with sweet crab meat and covered in a lovely cheesy topping. Yum!
Pair it with a zesty lemon butter sauce, and you’ve got a burst of flavor. I could eat these for breakfast, lunch, and dinner—just saying! 😄
Key Ingredients & Substitutions
Crab Meat: Fresh crab is the best for flavor, but canned crab works well too—just make sure to drain it well. If you’re allergic or prefer a different protein, you could try shrimp or a vegetarian option like mushrooms.
Cheddar Cheese: Sharp cheddar gives the biscuits a strong, delicious flavor. If you’re looking for something milder, use mozzarella or a mix of cheeses like Monterey Jack and cheddar for a different taste.
Buttermilk: This ingredient adds tenderness. You can make a substitute by mixing 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to curdle!
Old Bay Seasoning: This blend is optional but adds a lovely flavor. If you don’t have it, try mixing equal parts of celery salt, black pepper, and paprika as a substitute.
How Do I Get Fluffy and Tender Biscuits?
The secret to fluffy biscuits is minimal mixing. After adding the wet ingredients to the dry ones, stir gently until just combined. If you overmix, the biscuits may turn out tough!
- Keep your buttermilk and butter cold before mixing. This helps the biscuits rise beautifully.
- When forming the biscuits, don’t worry about making them look perfect! The rustic look adds to their charm.
- After baking, brush them with the lemon butter sauce while they’re still hot for that yummy glaze.
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 dried parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk, cold
- 1/4 cup unsalted butter, melted
- 1 cup shredded sharp cheddar cheese
For the Crab Stuffing:
- 8 ounces fresh or canned crab meat, picked over for shells
- 2 tablespoons mayonnaise
- 1 tablespoon finely chopped green onions (scallions)
- 1 teaspoon lemon juice
- 1/4 teaspoon Old Bay seasoning (optional)
- Salt and pepper to taste
For the Lemon Butter Sauce:
- 1/4 cup unsalted butter
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Chopped fresh parsley for garnish
How Much Time Will You Need?
This delicious recipe will take you about 20 minutes to prepare and 12-15 minutes to bake. In total, you’re looking at around 35-40 minutes from start to finish, perfect for your weekend brunch or a fun appetizer during gatherings!
Step-by-Step Instructions:
1. Preheat and Prepare Baking Sheet:
Preheat your oven to 425°F (220°C). While it heats up, line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Crab Stuffing:
In a small bowl, gently mix together the crab meat, mayonnaise, chopped green onions, lemon juice, Old Bay seasoning, salt, and pepper. Take your time to fold the ingredients together carefully so as not to break up the crab meat. Set this mixture aside while you make the biscuits.
3. Make the Biscuit Dough:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, garlic powder, dried parsley, and salt. Add in the shredded cheddar cheese and stir to combine.
4. Combine Wet Ingredients:
Pour in the cold buttermilk and melted butter. Use a spoon or spatula to gently stir the mixture until just combined. Remember, it’s okay if it looks a little bit sticky; this is good for fluffy biscuits!
5. Form the Biscuits:
Turn your dough out onto a floured surface and gently press it into a rectangle that’s about 1-inch thick. Using a knife or biscuit cutter, cut the dough into squares or rounds, whatever your heart desires!
6. Add Crab Filling:
Place half of the cut dough pieces on your prepared baking sheet. Spoon about 1 tablespoon of the crab mixture onto each biscuit base. Try to keep the filling contained.
7. Seal and Bake:
Top each stuffed biscuit with another piece of dough to cover the filling. Press the edges gently to seal them. Pop them into the oven and bake for 12-15 minutes, until they are golden brown and your kitchen smells amazing!
8. Prepare the Lemon Butter Sauce:
While the biscuits are baking, melt the butter in a small saucepan over low heat. Stir in the lemon juice, lemon zest, garlic powder, salt, and pepper. Heat until all ingredients are combined, then remove from the heat.
9. Serve and Enjoy:
As soon as you take the biscuits out of the oven, brush the tops generously with the lemon butter sauce. If you like, sprinkle some chopped fresh parsley on top for a touch of color. Serve warm and enjoy the delightful mix of flavors!
This recipe yields about 8-10 stuffed biscuits, making it perfect for sharing during a cozy brunch or as a fancy appetizer! Enjoy every bite!
FAQ for Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce
Can I Use Frozen Crab Meat?
Yes! Just be sure to thaw it completely in the fridge overnight or place it in a sealed bag and submerge it in cold water for a quicker defrost. Drain any excess liquid before mixing with the other ingredients.
How Do 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 10-15 minutes to restore their original texture!
Can I Make the Biscuits Ahead of Time?
Absolutely! You can prepare the dough and fill it with crab stuffing a few hours in advance. Assemble the biscuits, cover them, and refrigerate until you’re ready to bake. Just add a few extra minutes to the baking time if baking directly from the fridge.
What Can I Serve with These Biscuits?
These delicious biscuits pair perfectly with a side salad or a cup of soup! You could also serve them as an appetizer at a party with dipping sauces on the side. Enjoy your culinary creativity!
