These tasty crab stuffed cheddar bay biscuits are like a warm hug for your taste buds! Made with fluffy biscuits packed with crab and topped with zesty lemon butter, they’re simply delightful.
Whenever I make these, I can’t resist nibbling on the soft, cheesy biscuits while they bake! Pairing them with a side salad makes for a cozy dinner that feels special without much fuss!
Key Ingredients & Substitutions
All-Purpose Flour: The base for the biscuits, it creates the right texture. If you’re looking for a gluten-free option, you can try a gluten-free all-purpose blend; just make sure it includes xanthan gum.
Cheddar Cheese: Sharp cheddar gives a nice flavor boost. If you’re not a fan, substitute it with Monterey Jack or Gouda for a milder taste.
Buttermilk: This adds moisture and tang. If you don’t have buttermilk, mix milk with a little vinegar or lemon juice and let it sit for about 5 minutes.
Crab Meat: Fresh crab is ideal, but canned crab works well too if you rinse it well to reduce excess salt. You could also use cooked shrimp or lobster if you prefer.
Lemon Zest: It brightens the dish. If you need a substitute, lime zest can work in a pinch, though it will change the flavor slightly.
How Do You Create Fluffy, Tender Biscuits?
To make sure your biscuits turn out light and flaky, follow these tips:
- Keep the butter cold! This helps create steam while baking, which is crucial for fluffiness.
- Do not overmix when adding the buttermilk; a few lumps are okay! Overmixing can lead to dense biscuits.
- Pat the dough for cutting gently; rolling it out can crush the light texture you’re aiming for.
When baking, keep an eye on them. Once they’re golden brown, take them out! Brushing on the lemon butter right after baking adds a nice glossy finish.
Crab Stuffed Cheddar Bay Biscuits With Lemon Butter
Ingredients You’ll Need:
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup buttermilk
For the Crab Filling:
- 1 cup cooked crab meat, lightly flaked and picked over for shells
- 1/4 cup cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon freshly chopped parsley
- 1 teaspoon lemon zest
- 1 teaspoon Old Bay seasoning (optional for extra flavor)
- Salt and pepper to taste
For the Lemon Butter Topping:
- 1/4 cup unsalted butter, melted
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and bake. You’ll spend about 15 minutes making the biscuit dough and crab filling, followed by 12-15 minutes baking them. Remember to have them fresh out of the oven, warm, and ready to be brushed with lemon butter for a delightful finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will make sure the biscuits bake perfectly. Line a baking sheet with parchment paper or grease it lightly to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, and salt until fully combined. This will ensure your biscuits have a great rise!
3. Cut in the Butter:
Add in the cubed cold butter. Use a pastry cutter or your fingers to mix it in until the mixture looks like coarse crumbs. Remember, keeping the butter cold is important for that flaky texture.
4. Add the Cheese:
Stir in the shredded sharp cheddar cheese until evenly distributed throughout the flour mixture. Who doesn’t love cheesy biscuits?
5. Combine with Buttermilk:
Pour in the buttermilk and give it a gentle stir until just combined. Avoid overmixing as we want a slightly sticky dough.
6. Prepare the Crab Filling:
In a separate bowl, combine the crab meat, softened cream cheese, mayonnaise, chopped parsley, lemon zest, Old Bay seasoning (if using), and season with salt and pepper. Mix everything until well blended and creamy.
7. Shape the Biscuits:
On a lightly floured surface, gently pat the biscuit dough to about 1/2-inch thickness. Using a biscuit cutter or any round cutter that’s about 3 inches wide, cut out 8 rounds.
8. Assemble the Biscuits:
Arrange half of the biscuit rounds on the prepared baking sheet. Spoon about 1 to 2 tablespoons of the crab filling onto each biscuit base, flattening it gently. Top each with another biscuit round, pressing the edges lightly to seal.
9. Bake the Biscuits:
Put the baking sheet in the oven and bake the stuffed biscuits for approximately 12-15 minutes, or until they are golden brown on top. The smell will be amazing!
10. Make the Lemon Butter Topping:
While the biscuits are baking, combine the melted butter, fresh lemon juice, garlic powder, and chopped parsley in a bowl, mixing well to create your flavorful topping.
11. Brush and Serve:
Once the biscuits are out of the oven, brush them generously with the lemon butter mixture while they are still hot. Serve them warm for the best experience!
Enjoy your delicious crab stuffed cheddar bay biscuits as a delightful appetizer or side dish to your favorite seafood meal!
FAQ for Crab Stuffed Cheddar Bay Biscuits With Lemon Butter
Can I Use Canned Crab Meat Instead of Fresh?
Absolutely! Canned crab meat works well and is convenient. Just make sure to rinse it lightly to remove any excess salt and check for shells before using. Fresh crab is great, but canned can save you time!
How Should I Store Leftovers?
Store any leftover biscuits in an airtight container in the fridge for up to 2 days. To reheat, place them in a preheated 350°F (175°C) oven for about 10 minutes, or until warm. Enjoy them fresh for the best taste!
Can I Make These Biscuits Ahead of Time?
Yes, you can prepare the biscuit dough and crab filling a day in advance. Keep them stored separately in the fridge. When you’re ready to bake, simply assemble and bake as directed!
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, you can make a quick substitute by mixing 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using. This will give you a similar tangy flavor!
