These crab-stuffed Cheddar Bay biscuits are like little bites of heaven! With a cheesy outside and a delicious crab filling, they are perfect for any seafood lover.
And let’s be real, the lemon butter on top takes them to a whole new level! I can’t resist a fresh batch right from the oven—just be ready to share (or not!).
Key Ingredients & Substitutions
All-Purpose Flour: The base for these biscuits is all-purpose flour, giving them structure. If you need a gluten-free option, use a 1-to-1 gluten-free flour blend.
Cold Unsalted Butter: Cold butter creates flaky layers. You could also use chilled coconut oil or margarine for a dairy-free version.
Sharp Cheddar Cheese: This brings a rich flavor. If you’re looking for a lighter option, try a mild cheese like mozzarella or even a dairy-free cheese.
Lump Crab Meat: Fresh lump crab meat is ideal, but canned crab works too. Tuna or shredded cooked chicken are great substitutes if you want to switch things up.
Buttermilk: Adds moisture and tang. You can make a quick substitute by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for a few minutes.
What’s the Best Way to Ensure Fluffy Biscuits?
Getting fluffy biscuits is all about technique. Here are some tips to keep in mind:
- Use cold ingredients—especially butter and buttermilk. They help create steam while baking, leading to fluffiness.
- Mix just until combined. Overmixing can lead to tough biscuits. It’s okay if there are a few lumps!
- Don’t forget to fold the dough over the crab filling gently. This maintains the fluffy texture.
Following these tips will give you the lightest, fluffiest crab-stuffed biscuits possible!
Crab-Stuffed Cheddar Bay Biscuits With Lemon Butter
Ingredients You’ll Need:
For the Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 1 cup buttermilk
For the Crab Filling:
- 8 oz lump crab meat, drained and picked over
- 2 tbsp mayonnaise
- 1 tbsp finely chopped green onions
- 1 tsp Dijon mustard
- 1/2 tsp Old Bay seasoning
- Salt and pepper to taste
- 1 tbsp fresh parsley, chopped
For the Lemon Butter Topping:
- 1/4 cup unsalted butter, melted
- 1 tsp garlic powder
- 1 tbsp fresh lemon juice
- 1 tsp fresh parsley, chopped
- Pinch of salt
How Much Time Will You Need?
This delightful recipe takes about 15 minutes for prep and 12-15 minutes for baking, plus a little time for mixing and assembling the crab filling. Overall, you’ll have warm, delicious biscuits ready in under 45 minutes. Perfect for a quick appetizer or a lovely snack!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to make cleanup easy.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, salt, and black pepper until well combined. This mixture is the base for your biscuits.
3. Cut in the Butter:
Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until it resembles coarse crumbs. This helps create that flaky biscuit texture we love!
4. Add the Cheese:
Stir in the shredded cheddar cheese, making sure it’s evenly distributed throughout the mixture.
5. Incorporate the Buttermilk:
Pour in the buttermilk and gently stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps!
6. Prepare the Crab Filling:
In a separate bowl, mix together the lump crab meat, mayonnaise, green onions, Dijon mustard, Old Bay seasoning, parsley, salt, and pepper. Gently combine so the crab stays chunky!
7. Roll Out the Dough:
On a floured surface, turn out the biscuit dough and gently flatten it into a rectangle about 1/2 inch thick.
8. Create the Filling Mounds:
Spoon the crab mixture in small mounds spaced out over half of the dough. This is where all the deliciousness happens!
9. Fold and Cut the Biscuits:
Fold the other half of the dough over the crab filling, gently pressing around each mound to seal. Use a biscuit cutter or knife to cut out individual stuffed biscuits, ensuring they stay intact.
10. Bake the Biscuits:
Transfer your biscuits to the prepared baking sheet, spacing them about 1 inch apart. Bake in the preheated oven for 12-15 minutes or until they are golden brown and puffed.
11. Make the Lemon Butter:
While your biscuits are baking, mix together the melted butter, garlic powder, lemon juice, parsley, and a pinch of salt in a small bowl.
12. Brush and Serve:
Once the biscuits are out of the oven, brush them immediately with the lemon butter. Serve warm and enjoy your delightful crab-stuffed Cheddar Bay biscuits bursting with flavor!
Frequently Asked Questions (FAQ)
Can I Use Frozen Crab Meat for This Recipe?
Absolutely! Just make sure to fully thaw the frozen crab meat in the fridge overnight before using it. Drain any excess liquid and gently pick through to remove any shell bits. Follow the same mixing instructions as you would with fresh crab meat.
How Do I Store Leftover Biscuits?
Store any leftover crab-stuffed biscuits 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 until heated through, or microwave for a shorter time, checking frequently.
Can I Make the Biscuits Without Buttermilk?
Yes! If you don’t have buttermilk on hand, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly, then use it in the recipe as directed.
Can I Prepare the Dough Ahead of Time?
Yes, you can make the dough a day in advance. Just store it wrapped tightly in plastic wrap in the refrigerator. When you’re ready to bake, roll it out and assemble as instructed. You may need to add a couple more minutes to the baking time if it’s been chilled.
