Introduction

When it comes to combining the rich flavors of seafood with the comforting essence of baked goods, nothing compares to Savory Crab Stuffed Cheddar Bay Biscuits with Lemon Butter. This delectable dish is a perfect fusion of Southern comfort food and sophisticated seafood appetizers, offering the best of both worlds. Imagine biting into a warm, fluffy biscuit dough infused with crab meat and topped with a luscious lemon butter sauce. This recipe is not only a delight to the taste buds but also an impressive addition to any lunch ideas or party food recipes you might have in mind.

Originating from the coastal areas where seafood is abundant, crab stuffed biscuits have become a staple in homes that cherish the bounty of the sea. Their mouthwatering appeal lies in the buttery biscuit mix that envelops flavorful seafood, creating a taste experience that is both homey and indulgent. For those who love the classic cheddar bay biscuits recipe, adding savory crab meat elevates the dish to a whole new level of culinary excellence.

The history of this recipe is rooted in the rich culinary traditions of the Southern United States, where seafood is often revered and celebrated. These biscuits bring a touch of elegance to the traditional comfort food, making them a standout dish for any gathering. Whether you’re hosting a summer brunch or a cozy winter dinner, these biscuits are sure to captivate your guests.

Ingredients

For the Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 cup unsalted butter, cold and cubed
• 1 cup sharp cheddar cheese, shredded
• 3/4 cup whole milk
• 2 tablespoons fresh parsley, chopped
• Optional: 1/2 teaspoon cayenne pepper for a spicy kick

For the Crab Filling

• 8 ounces crab meat, picked over for shells
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Old Bay seasoning
• 1 green onion, finely chopped
• Optional: 1 tablespoon cream cheese for extra creaminess

For the Lemon Butter

• 1/4 cup unsalted butter, melted
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste
• Optional: A pinch of dill for herbal freshness

Steps / Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine flour, baking powder, salt, and garlic powder. Mix well.
3. Add cold cubed butter to the flour mixture and cut in using a pastry cutter or fork until the mixture resembles coarse crumbs. This step is crucial for achieving the flaky texture of the biscuits.
4. Fold in the shredded cheddar cheese and chopped parsley until evenly distributed. Ensure the cheese is well-integrated for consistent flavor in every bite.
5. Pour in the milk and stir just until the dough comes together. Be careful not to overmix, as this can result in tough biscuits. The key is to maintain a light hand to preserve the dough’s tenderness.
6. In a separate bowl, mix crab meat, mayonnaise, lemon juice, Dijon mustard, Old Bay seasoning, and green onion until well combined. Make sure the crab is evenly coated with the seasoning.
7. Turn the dough out onto a floured surface and roll it out to about 1/2-inch thickness. Cut the dough into rounds using a biscuit cutter. This ensures uniform size and cooking.
8. Place a heaping teaspoon of the crab filling onto the center of half of the biscuit rounds. Top with the remaining rounds and pinch the edges to seal. Ensure a tight seal to prevent the filling from oozing out.
9. Arrange the stuffed biscuits on the prepared baking sheet and bake for 15-18 minutes, or until golden brown. Watch for the golden hue as an indicator of doneness.
10. While the biscuits are baking, prepare the lemon butter by combining melted butter, lemon zest, lemon juice, minced garlic, salt, and pepper in a small bowl. The aroma should be fresh and zesty.
11. Once the biscuits are done, brush them generously with the lemon butter while still warm. This step enhances the flavor and adds a glossy finish.

Tips & Tricks

• For best results, use fresh crab meat, but canned can be a convenient alternative. Make sure to drain and pat dry canned crab to remove excess moisture.
• Chill the dough for 10 minutes before baking to prevent the butter from melting too quickly. This step ensures a flakier texture.
• The lemon butter can be made ahead of time and stored in the refrigerator for up to a week. Reheat gently before use to preserve its silky texture.
• To avoid overbaking, keep an eye on the biscuits in the last few minutes of baking time. A light golden color is the perfect cue to remove them from the oven.
• If you don’t have a biscuit cutter, a glass will work as a substitute. Just dust the rim with flour to prevent sticking.

Conclusion

These Savory Crab Stuffed Cheddar Bay Biscuits with Lemon Butter are an irresistible treat that combines the richness of seafood with the comforting flavors of Southern baking. Perfect for any occasion, they are sure to impress both family and guests with their unique and delightful taste. We hope you try this recipe and enjoy every bite of these flavor-packed seafood snacks. Check out our related guide for more tips.

For more delightful recipes, consider pairing these biscuits with Sticky Honey Garlic Ribs or enjoy a sweet ending with Homemade Mounds Bars. These pairings enhance the dining experience, adding depth and variety to your meal.

Print

Savory Crab St￭ Cheddar Bay Biscuits with Lemon Butter

Recipe by Ab sef

★ ★ ★ ★ ★ 5 from 1 vote

Course: Appetizer Cuisine: Southern Difficulty: Easy

🍽️

Servings

− 12 +

⏱️

Prep Time

20 min

🍳

Cook Time

18 min

🔥

Calories

—

A delectable dish that combines Southern comfort food with sophisticated seafood appetizers, offering a rich flavor of crab st￭ biscuits topped with a luscious lemon butter sauce.

Cook Mode Keep the screen of your device on

Start cooking

Ingredients

US Metric

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 cup unsalted butter, cold and cubed
• 1 cup sharp cheddar cheese, shredded
• 3/4 cup whole milk
• 2 tablespoons fresh parsley, chopped
• Optional: 1/2 teaspoon cayenne pepper for a spicy kick
• 8 ounces crab meat, picked over for shells
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Old Bay seasoning
• 1 green onion, finely chopped
• Optional: 1 tablespoon cream cheese for extra creaminess
• 1/4 cup unsalted butter, melted
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste
• Optional: A pinch of dill for herbal freshness

Directions

1.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2.

In a large bowl, combine flour, baking powder, salt, and garlic powder. Mix well.

3.

Add cold cubed butter to the flour mixture and cut in using a pastry cutter or fork until the mixture resembles coarse crumbs.

4.

Fold in the shredded cheddar cheese and chopped parsley until evenly distributed.

5.

Pour in the milk and stir just until the dough comes together. Be careful not to overmix.

6.

In a separate bowl, mix crab meat, mayonnaise, lemon juice, Dijon mustard, Old Bay seasoning, and green onion until well combined.

7.

Turn the dough out onto a floured surface and roll it out to about 1/2-inch thickness. Cut the dough into rounds using a biscuit cutter.

8.

Place a heaping teaspoon of the crab filling onto the center of half of the biscuit rounds. Top with the remaining rounds and pinch the edges to seal.

9.

Arrange the st￭ biscuits on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.

10.

While the biscuits are baking, prepare the lemon butter by combining melted butter, lemon zest, lemon juice, minced garlic, salt, and pepper in a small bowl.

11.

Once the biscuits are done, brush them generously with the lemon butter while still warm.