There is something incredibly delightful about savoring a warm, flaky biscuit loaded with a heavenly crab filling and finishing it off with a tangy lemon butter drizzle. This Crab-Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce Recipe perfectly combines rich cheddar, succulent lump crab, and bright citrus notes into one bite-sized appetizer that feels like a celebration in your mouth. Whether you’re preparing for a cozy dinner or a party treat, these biscuits bring a comforting yet elegant flair that’s sure to impress everyone at the table.
Ingredients You’ll Need
Ingredients You’ll Need
Don’t be intimidated by the list—each ingredient here plays a simple but crucial role. From the flaky buttery biscuits to the zesty lemon butter sauce, every item adds depth, texture, or a pop of flavor that makes this recipe come alive.
- 2 cups all-purpose flour: The foundation for those soft, tender biscuits.
- 1 tbsp baking powder: Helps the biscuits to rise light and fluffy.
- 1/2 tsp garlic powder: Adds savory undertones to the dough and sauce.
- 1/2 tsp onion powder: Enhances overall flavor complexity.
- 1/2 tsp salt: Balances and elevates all the ingredients.
- 1/4 tsp cayenne pepper: Provides a subtle hint of spice without overwhelming.
- 1/2 cup cold unsalted butter, cubed: Creates the biscuit’s flaky texture.
- 1 cup shredded sharp cheddar cheese: The signature cheddar bay flavor everyone loves.
- 3/4 cup whole milk: Binds the ingredients and keeps the dough moist.
- 1 tbsp chopped fresh parsley: Adds a splash of freshness and color to the dough and garnish.
- 1 cup lump crab meat: The star ingredient for rich, succulent filling.
- 2 tbsp mayonnaise: Keeps the crab filling creamy and smooth.
- 1 tsp Dijon mustard: Adds a touch of tang and depth.
- 1 tsp lemon juice: Brightens the filling’s flavors.
- 1/4 tsp Old Bay seasoning: Infuses a classic seafood spice blend.
- 1 tbsp finely chopped green onion: Lends a delicate oniony crunch and freshness.
- Salt and pepper to taste: To round out and season the filling perfectly.
- 1/4 cup unsalted butter (for sauce): Forms the luscious base of the lemon butter sauce.
- 1 tbsp lemon juice (for sauce): Adds zesty brightness into the butter sauce.
- 1 tsp lemon zest: Packs an aromatic citrus burst.
- 1/2 tsp garlic powder (for sauce): Deepens the flavor of the sauce without overpowering.
- 1 tbsp chopped parsley (for sauce): Lightens the sauce with vibrant green flecks.
How to Make Crab-Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce Recipe
Step 1: Prepare the Biscuit Dough
Start by heating your oven to 425°F. In a large bowl, whisk together all your dry ingredients—flour, baking powder, garlic and onion powders, salt, and cayenne pepper. This blend lays down the pureness of flavor that will complement the crab perfectly. Your cold, cubed butter gets cut into the flour mixture until it resembles coarse crumbs—think tiny little crumbs, not a paste. This step is key to achieving that irresistibly flaky biscuit texture. Stir in the sharp cheddar cheese last; it will melt and ooze flavor once baked.
Step 2: Mix the Crab Filling
In a separate bowl, gently combine the lump crab meat with mayonnaise, Dijon mustard, lemon juice, and Old Bay seasoning. The mayo adds creaminess while the mustard and lemon juice brighten the filling beautifully. Fold in the finely chopped green onion along with a pinch of salt and pepper. Be tender here to keep the crab lumps intact—you want every bite to have that luscious seafood surprise.
Step 3: Assemble the Biscuits
With your hands lightly floured, scoop about two tablespoons of biscuit dough and flatten it just enough to hold a teaspoon of the crab filling. Carefully wrap the dough around the filling and pinch the edges tightly so none escapes during baking. Place each stuffed biscuit seam-side down on a parchment-lined tray to maintain their prettiness as they bake.
Step 4: Bake to Perfection
Pop the tray into the oven and let the biscuits bake for 15 to 18 minutes until they puff up and turn a gorgeous golden brown on top. The smell at this stage is contagious—your kitchen will feel cozy and festive.
Step 5: Make and Brush the Lemon Butter Sauce
While the biscuits are baking, melt unsalted butter over low heat. Stir in fresh lemon juice, zest, garlic powder, and chopped parsley. This sauce is what elevates the whole dish with its bright and buttery finish. As soon as the biscuits come out, generously brush this lemon butter all over the tops to melt into every crevice.
How to Serve Crab-Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce Recipe
Garnishes
Sprinkle a bit more fresh chopped parsley or finely grated sharp cheddar cheese for an extra pop of color and flavor. A squeeze of fresh lemon juice over the top right before serving enhances the citrus notes even further.
Side Dishes
Pair these biscuits with a crisp green salad tossed with vinaigrette or a light seafood chowder for a meal that feels indulgent yet balanced. Steamed asparagus or grilled corn on the cob also pair beautifully, adding natural sweetness and crunch.
Creative Ways to Present
Arrange the biscuits on a rustic wooden board alongside small ramekins of additional lemon butter sauce or herbed cream cheese. For a party touch, serve each biscuit with a cocktail pick and a wedge of lemon. You can even transform leftovers into savory breakfast sliders by layering with scrambled eggs.
Make Ahead and Storage
Storing Leftovers
Keep any leftover biscuits in an airtight container at room temperature for up to two days to maintain their tenderness. Because these biscuits shine best warm, try to reheat them soon for maximum enjoyment.
Freezing
You can freeze unbaked assembled biscuits by placing them on a baking sheet until firm, then transferring to a freezer bag. Bake them directly from frozen, adding a few extra minutes to the baking time. This makes for a convenient ready-to-bake option anytime.
Reheating
To reheat, pop the biscuits in a 350°F oven for about 10 minutes until heated through and crisp on the outside. Avoid microwaving, which can make them gummy or tough.
FAQs
Can I use imitation crab meat for this recipe?
While imitation crab can work in a pinch, lump crab meat offers the best texture and authentic flavor for the Crab-Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce Recipe. The real crab makes all the difference in that delicate, luxurious bite.
Is there a way to make this recipe dairy-free?
You can substitute the butter and cheddar cheese with plant-based alternatives, and use a non-dairy milk such as almond or oat milk. Keep in mind this will change the biscuit’s taste and texture slightly but will still yield tasty results.
Can I prepare the crab filling a day ahead?
Absolutely! The crab filling can be made a day in advance and refrigerated in an airtight container. This helps the flavors meld and saves time when you’re ready to assemble the biscuits.
What if I don’t have Old Bay seasoning?
No worries. You can substitute Old Bay with a mix of paprika, celery salt, black pepper, and a pinch of cayenne. This will still give you the iconic seafood seasoning vibe.
How spicy are these biscuits?
The cayenne pepper adds just a gentle warmth, so these biscuits are mildly spicy and suitable for most palates. If you prefer more heat, feel free to add a little extra cayenne or sprinkle with crushed red pepper flakes before baking.
Final Thoughts
Once you try this Crab-Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce Recipe, you’ll understand why it quickly becomes a go-to for both casual and special occasions. It’s the perfect blend of cozy comfort and elegant flavors in one beautiful bite. Trust me, your family and friends will be asking for these again and again, so grab your apron and let the baking fun begin!
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Crab-Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 43 minutes
- Yield: 10 biscuits
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
Delicious Crab-Stuffed Cheddar Bay Biscuits filled with a flavorful lump crab mixture and topped with a zesty lemon butter sauce. These savory biscuits are a perfect appetizer or snack, inspired by the famous Red Lobster cheddar bay biscuits but elevated with a seafood twist.
Ingredients
Biscuit Dough
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/2 cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup whole milk
- 1 tbsp chopped fresh parsley
Crab Filling
- 1 cup lump crab meat (picked over for shells)
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1/4 tsp Old Bay seasoning
- 1 tbsp finely chopped green onion
- Salt and pepper to taste
Lemon Butter Sauce
- 1/4 cup unsalted butter
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp garlic powder
- 1 tbsp chopped parsley
Instructions
- Preheat and combine dry ingredients: Preheat the oven to 425°F (218°C). In a large mixing bowl, whisk together the flour, baking powder, garlic powder, onion powder, salt, and cayenne pepper.
- Incorporate butter and cheese: Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese evenly.
- Add milk and form dough: Pour in the whole milk and gently mix just until combined. Avoid overmixing to keep the biscuits tender.
- Prepare crab filling: In a separate bowl, combine lump crab meat, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, green onion, and a pinch of salt and pepper. Fold gently to combine without breaking up the crab meat.
- Shape and stuff biscuits: Scoop about 2 tablespoons of biscuit dough and flatten slightly in your palm. Place a teaspoon of the crab mixture in the center, then fold the dough around it, pinching to seal completely. Place each biscuit seam-side down on a parchment-lined baking sheet.
- Bake the biscuits: Bake in the preheated oven for 15-18 minutes, or until the biscuits are golden brown on top.
- Make lemon butter sauce: While the biscuits bake, melt butter in a small saucepan over low heat. Stir in lemon juice, lemon zest, garlic powder, and chopped parsley until combined and warm.
- Brush and serve: Remove biscuits from the oven and immediately brush tops generously with the lemon butter sauce. Serve warm for best flavor and texture.
Notes
- Use quality lump crab meat for the best flavor and texture.
- These biscuits are best served warm to enjoy the melty cheese and buttery sauce.
- You can prepare the crab filling ahead of time and chill it until ready to assemble the biscuits.
- Be careful not to overmix the biscuit dough to keep them light and fluffy.
