Crab Stuffed Cheddar Bay Biscuits with Lemon Butter
This recipe elevates the beloved Red Lobster-style Cheddar Bay Biscuit by stuffing it with a rich, lemony crab filling, then draping it in a fragrant garlic-lemon butter. It’s the ultimate luxurious appetizer or impressive side dish for a seafood feast.
Prep Time: 25 minutes
Cook Time: 15-18 minutes
Total Time: 45 minutes
Makes: 12-14 stuffed biscuits
Ingredients
For the Cheddar Bay Biscuit Dough:
· 2 cups (250g) all-purpose flour
· 1 tbsp baking powder
· 2 tsp granulated sugar
· 1 tsp garlic powder
· ½ tsp onion powder
· ¼ tsp smoked paprika (optional, for depth)
· 1 tsp salt
· ½ cup (1 stick / 113g) cold unsalted butter, grated or cubed small
· 1 cup (4 oz / 115g) shredded sharp cheddar cheese
· ¾ cup cold buttermilk
For the Crab & Lemon Filling:
· 8 oz (225g) lump crab meat, well-drained and picked over for shells
· 4 oz (113g) cream cheese, softened
· ¼ cup grated Parmesan cheese
· 2 tbsp mayonnaise
· 1 tsp Dijon mustard
· 1 tbsp fresh lemon juice
· 1 tsp finely grated lemon zest
· 2 tbsp finely chopped fresh chives or parsley
· ½ tsp Old Bay seasoning
· ¼ tsp black pepper
· Pinch of salt (taste crab first, as it can be salty)
For the Lemon-Garlic Butter Wash:
· 3 tbsp unsalted butter, melted
· 1 tbsp fresh lemon juice
· 1 tsp finely chopped fresh parsley
· ½ tsp garlic powder
For Finishing (Optional):
· Flaky sea salt
· Extra chopped chives
Instructions
- Make the Biscuit Dough:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, sugar, garlic powder, onion powder, smoked paprika (if using), and salt.
- Using a pastry cutter, your fingers, or a box grater, cut the cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining.
- Stir in the shredded cheddar cheese.
- Make a well in the center and pour in the cold buttermilk. Gently stir with a fork just until a shaggy dough forms. Do not overmix.
- Make the Crab Filling:
- In a medium bowl, combine the softened cream cheese, Parmesan, mayonnaise, Dijon mustard, lemon juice, and lemon zest. Mix until smooth.
- Gently fold in the crab meat, chives, Old Bay, and pepper. Be careful not to break up the crab lumps too much. Taste and adjust seasoning.
- Assemble & Stuff:
- Turn the biscuit dough out onto a lightly floured surface. Gently pat it into a rough rectangle about ½-inch thick.
- Using a 3-inch round biscuit cutter (or a glass), cut out rounds. Re-roll scraps gently to cut more rounds (you should get 12-14).
- Place half the rounds on the prepared baking sheet. Place a heaping tablespoon of the crab mixture in the center of each, leaving a small border.
- Place a second biscuit round on top. Gently press and seal the edges together by crimping with your fingers or the tines of a fork. Ensure they are well-sealed so the filling doesn’t leak.
- Bake & Butter Wash:
- Bake for 12 minutes.
- While baking, make the butter wash: whisk together melted butter, lemon juice, parsley, and garlic powder.
- After 12 minutes, remove the biscuits from the oven and brush generously with the lemon-garlic butter wash.
- Return to the oven and bake for an additional 3-6 minutes, until the biscuits are golden brown and cooked through.
- Brush with any remaining butter wash as soon as they come out of the oven.
- Serve:
- Let cool for 2-3 minutes on the baking sheet.
- Sprinkle with flaky sea salt and extra chives if desired. Serve warm.
Tips & Variations:
· Crab Choice: High-quality lump crab is ideal. For a more budget-friendly version, you can use claw meat or a mix of crab and finely chopped shrimp or imitation crab (surimi).
· Keep it Cold: The key to fluffy biscuits is cold butter and buttermilk. Handle the dough as little as possible.
· Make-Ahead: The crab filling can be made 1 day ahead and stored covered in the fridge. The biscuit dough can be mixed, cut, and stored on the baking sheet in the refrigerator for up to 2 hours before baking.
· Don’t Overfill: Use about 1 tbsp of filling per biscuit to prevent leaking.
· Air Fryer Option: Prepare as directed. Air fry at 375°F (190°C) for 8-10 minutes, brushing with butter wash halfway through and again at the end.
· No-Stuff Variation: For simpler Cheddar Bay Biscuits, skip the stuffing step. Drop the dough by heaping spoonfuls onto the sheet and bake for 12-15 minutes, then brush with the butter wash.
· Storage & Reheating: Best served fresh. Reheat leftovers in a 350°F (175°C) oven or air fryer for 5-7 minutes to re-crisp.
Enjoy these decadent, flavor-packed biscuits that are sure to steal the show at any meal!