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
Scale
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.
