The Perfect Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce Recipe

These delectable crab stuffed cheddar bay biscuits blend oceanic richness with buttery comfort in one irresistible bite.

Crisp edges surround a tender, flaky interior packed with succulent seafood and melted cheese.

Zesty herbs and sharp cheddar create a mouthwatering contrast against delicate crab meat.

Warm lemon butter sauce adds a luxurious touch that elevates this classic appetizer.

Browned golden biscuits promise a perfect crunch with each heavenly mouthful.

Seafood enthusiasts and comfort food lovers will absolutely adore this indulgent recipe.

Prepare to impress everyone with these spectacular little flavor bombs.

Crab-Stuffed Biscuits That Make Every Bite Special

• Quick Gourmet Experience: Transform ordinary biscuits into a restaurant-worthy dish bursting with rich, decadent seafood flavors in under 30 minutes.
• Versatile Crowd-Pleaser: Perfect for summer gatherings, weekend brunches, or elegant dinner parties where guests will be amazed by the combination of cheesy biscuits and delicate crab meat.
• Customizable Culinary Creation: Easy to adapt by switching out crab for other seafood or adjusting seasonings to match personal taste preferences while maintaining the recipe's delightful core concept.

Crab Stuffed Cheddar Bay Biscuits – What You’ll Use

Main Ingredients:

Flour Mixture: .

• Flour: Provides structure and base for the biscuits, all-purpose works best.
• Baking Powder: Helps biscuits rise and become light.
• Garlic Powder: Adds savory flavor depth.
• Salt: Enhances overall taste.
• Sugar: Balances savory notes with subtle sweetness.

• Butter: Cold and cubed, creates flaky texture in biscuits.
• Buttermilk: Adds tanginess and helps activate baking powder.
• Cheddar Cheese: Sharp cheese provides rich, bold flavor.

• Crab Meat: Fresh or lump crab brings delicate seafood taste, best when not overmixed.

• Butter: Melted base for lemon sauce.
• Lemon Juice: Bright, acidic component that cuts through richness.
• Garlic Powder: Additional seasoning for sauce.
• Salt: Balances lemon's tartness.

• Parsley: Fresh herb for color and light herbal note.

Biscuit Stuffing Instructions with Crab and Lemon Butter

Step 1: Fire Up the Oven

Kick things off by warming your oven to a toasty 400°F.

Line a baking sheet with parchment paper to prevent any sticky situations.

Step 2: Mix the Dry Ingredients

• All-purpose flour
• Baking powder
• Garlic powder
• Salt
• Sugar

Step 3: Work the Butter Magic

Toss in cold cubed butter and work it into the dry ingredients.

Use your fingers or a pastry cutter to break down the butter until the mixture looks like sandy crumbs.

• Shredded cheddar cheese
• Old Bay seasoning

Step 4: Bring the Dough Together

Pour in buttermilk and gently mix until just combined.

Carefully fold in fresh crab meat, keeping those delicate chunks intact.

Step 5: Shape Your Biscuits

Scoop out the dough onto the prepared baking sheet, creating 10-12 irresistible biscuits.

Step 6: Bake to Golden Perfection

Pop the baking sheet into the oven and bake for 12-15 minutes.

Watch for a beautiful golden-brown top that screams deliciousness.

Step 7: Whip Up Zesty Lemon Butter Sauce

• Melt butter in a small saucepan over low heat
• Stir in fresh lemon juice
• Add a sprinkle of garlic powder
• Season with a pinch of salt

Step 8: Final Flourish

Pull those golden biscuits from the oven and drizzle with the bright lemon butter sauce.

Sprinkle some freshly chopped parsley on top for a pop of color and extra flavor.

Expert Tips for Crab-Stuffed Cheddar Bay Biscuits

• Always use high-quality, fresh lump crab meat for the best flavor and texture in your biscuits.
• Avoid overmixing the biscuit dough to keep the texture light and fluffy, preventing tough biscuits.
• Pat the crab meat dry before adding to prevent excess liquid from making the biscuits soggy.
• Shred the cheddar cheese freshly and distribute it evenly throughout the dough for consistent cheesy flavor.
• Drizzle the lemon butter sauce right before serving to maintain the biscuits' crispy exterior and prevent sogginess.

Store Crab Stuffed Cheddar Bay Biscuits

• Store leftover biscuits in an airtight container in the refrigerator for up to 3 days, keeping them fresh and preventing moisture loss.
• Warm biscuits at 350°F for 5-7 minutes, restoring their crispy exterior and soft interior without drying them out.
• Quickly reheat individual biscuits for 20-30 seconds, covering with a damp paper towel to maintain moisture and prevent toughness.
• Wrap cooled biscuits tightly in plastic wrap and aluminum foil, then freeze for up to 1 month, preserving their delicious flavor for later enjoyment.

Side Ideas for Crab Stuffed Cheddar Bay Biscuits

• Pair with Crisp White Wine: Select a chardonnay or sauvignon blanc with bright citrus notes that complement the lemon butter sauce and enhance the delicate crab flavor.
• Serve with Garlic Shrimp Appetizer: Create a seafood-focused starter that echoes the oceanic richness of the stuffed biscuits, providing a harmonious flavor profile.
• Match with Zesty Arugula Salad: Toss a light salad with lemon vinaigrette and fresh herbs to cut through the richness of the cheesy biscuits and provide a refreshing counterpoint.
• Recommend Craft Pilsner Pairing: Choose a crisp, light beer with subtle hop character that cleanses the palate and balances the buttery, cheesy crab biscuits.

Filling Ideas for Cheddar Bay Biscuits

• Gluten-Free Seafood Biscuits: Replace wheat flour with almond or gluten-free blend, use gluten-free baking powder for celiac-friendly version.
• Dairy-Free Ocean Rolls: Substitute butter with coconut oil, use dairy-free cheddar alternative and plant-based milk for lactose-intolerant individuals.
• Low-Carb Keto Crab Pockets: Swap flour with almond or coconut flour, reduce carbohydrate content while maintaining rich seafood flavor.
• Vegan Marine Bites: Replace crab with hearts of palm or jackfruit, use nutritional yeast instead of cheese for plant-based protein alternative.

FAQs

• Can I use imitation crab meat instead of real crab?

Yes, you can substitute imitation crab meat, but the flavor and texture will be different from fresh crab. Real crab meat provides a more authentic and richer taste.

• How do I know if the crab meat is fresh?

Fresh crab meat should have a mild ocean smell, look white or light pink, and have a delicate, moist texture. Avoid any crab meat with a strong fishy odor or discoloration.

• Is Old Bay seasoning necessary for this recipe?

Old Bay seasoning adds a distinctive seafood flavor, but if you don’t have it, you can use a mix of paprika, celery salt, black pepper, and cayenne pepper as a substitute.

• Can I make these biscuits ahead of time?

You can prepare the biscuit dough in advance and refrigerate it for up to 24 hours before baking. Just remember to keep the dough covered and add a few extra minutes to the baking time if it’s cold from the refrigerator.

Crab Stuffed Cheddar Bay Biscuits With Lemon Butter Sauce Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 21 reviews

• Total Time: 30 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Crab stuffed cheddar bay biscuits bring coastal charm to your table with rich, buttery layers of seafood and cheese. Zesty lemon butter sauce elevates these biscuits, offering you a luxurious maritime dining experience that lingers deliciously on the palate.

---

Ingredients

Scale 1x2x3x

Seafood Main Ingredients:

• 1/2 cup lump crab meat, drained and chopped
• 1 cup shredded sharp cheddar cheese

Dry Ingredients:

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon Old Bay seasoning
• 1 teaspoon garlic powder

Wet Ingredients and Garnish:

• 1/2 cup cold unsalted butter, cubed
• 3/4 cup buttermilk
• 1/4 cup unsalted butter
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• Fresh parsley, chopped for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the kitchen workspace by positioning the oven rack in the middle and heating to 400°F. Cover a baking sheet with parchment paper for smooth baking.
2. Create the foundational biscuit mixture by whisking together dry ingredients including flour, baking powder, garlic powder, salt, and sugar. Incorporate cold butter into the mixture using fingertips or a pastry cutter until texture resembles rough pebbles.
3. Fold shredded cheddar cheese and Old Bay seasoning into the flour blend, ensuring even distribution of flavors and creating a rich, savory base.
4. Pour buttermilk into the dry ingredients, gently stirring until just integrated. Delicately introduce crab meat, maintaining its delicate structure without excessive breaking.
5. Utilizing a scoop or large spoon, deposit dough portions onto the prepared baking sheet, creating 10-12 rustic biscuit mounds with slight texture variations.
6. Transfer the baking sheet into the preheated oven, allowing biscuits to transform into golden-brown delicacies over 12-15 minutes, monitoring for consistent coloration.
7. Simultaneously craft the complementary lemon butter sauce by melting butter in a small saucepan over gentle heat. Enhance with fresh lemon juice, garlic powder, and a pinch of salt, creating a vibrant drizzling liquid.
8. Extract biscuits from the oven once achieving perfect golden hue. Generously cascade the lemon butter sauce across the warm surface, finishing with a sprinkle of freshly chopped parsley for visual and aromatic appeal.

Notes

• Keep butter cold to ensure flaky, tender biscuits that melt in your mouth.
• Handle crab meat gently to maintain delicate texture and prevent breaking.
• Substitute buttermilk with regular milk mixed with lemon juice for similar tanginess.
• For gluten-free option, replace wheat flour with almond or gluten-free blend to accommodate dietary needs.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 220
• Sugar: 1 g
• Sodium: 360 mg
• Fat: 14 g
• Saturated Fat: 9 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 19 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 40 mg