Introduction
The first time I tasted crab stuffed cheddar bay biscuits with lemon butter, I almost did a happy dance in my kitchen (honestly, I probably did). Imagine biting into a pillowy, cheesy biscuit and finding a creamy crab filling tucked inside, then getting hit with a drizzle of zesty lemon butter on top. It’s like a seafood lover’s dream met a Southern comfort classic! I stumbled on this recipe one rainy Sunday when I wanted something cozy but still a little fancy—so I combined my go-to cheddar bay biscuit recipe with fresh crab and made it shine with a simple lemon butter sauce.
I’ve tested this crab stuffed cheddar bay biscuits recipe more times than I can count. It’s become my signature “show-off” dish for brunches, potlucks, and even weeknight dinners when I want to treat myself. There’s just something magical about the combo of sharp cheddar, sweet crab meat, and bright lemon butter that makes every bite feel special (and honestly, I’ll take any excuse to eat extra biscuits). Plus, the recipe is surprisingly easy—you don’t need restaurant skills or fancy gadgets.
Whether you’re feeding a crowd or just craving something indulgent, these irresistible crab stuffed cheddar bay biscuits with lemon butter are packed with protein, flavor, and comfort. They hit the spot for seafood fans, cheese lovers, and anyone who believes biscuits are the answer to most problems. If you’re looking for a wow-worthy recipe that still feels like home, this one’s for you!
Why You’ll Love This Recipe
- Quick & Easy: Comes together in about 45 minutes, so you can whip up a batch for brunch or dinner without spending your whole day in the kitchen.
- Simple Ingredients: You probably have everything you need—flour, cheddar, butter, and a can of crab meat (or fresh, if you’re feeling extra fancy).
- Perfect for Special Occasions: I’ve served these at holiday breakfasts, birthday brunches, and cozy Sunday dinners. They always get rave reviews.
- Crowd-Pleaser: Kids love the cheesy biscuit, while adults go wild for the crab filling and lemon butter. I’ve seen people sneak seconds before I even sit down!
- Unbelievably Delicious: The texture is fluffy, the filling is creamy, and the burst of lemon butter takes it over the top. You know those recipes you just can’t stop making? This is one of them.
What makes these crab stuffed cheddar bay biscuits stand out? For starters, I use cold butter for the flakiest biscuits, and blend sharp cheddar right into the dough. The crab filling gets a touch of Old Bay and a little cream cheese for richness—nothing overpowering, just enough to let the sweet crab shine. Then the lemon butter sauce (just melted butter and fresh lemon zest, honestly) adds a final punch that pulls everything together.
I’ve tried a dozen versions—tweaking the flour, swapping out cheeses, even testing with gluten-free mixes. This one is the best. There’s a little mess when stuffing the biscuits, but I promise it’s worth it. And if you’re nervous about working with crab, don’t be. This recipe is forgiving and flexible! Whether you’re making them for a holiday party or just a Tuesday night, they’re the kind of comfort food you’ll crave again and again.
These biscuits aren’t just good—they’re the sort of treat that makes you close your eyes after the first bite. Warm, cheesy, buttery, and filled with crab. It’s comfort food with a twist, and you’ll love how easy it is to make at home.
Ingredients Needed
This recipe uses familiar ingredients you can find at almost any grocery store, but comes together in a way that feels totally special. I love how you can swap things out depending on what you have on hand. Here’s what you’ll need for the crab stuffed cheddar bay biscuits with lemon butter:
- For the Biscuits:
- 2 cups (250g) all-purpose flour (plus extra for dusting)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon granulated sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1 cup (120g) sharp cheddar cheese, shredded (I love Cabot or Tillamook for best flavor)
- 2/3 cup (160ml) whole milk, cold (or use buttermilk for extra tang)
- For the Crab Filling:
- 8 oz (225g) lump crab meat (drained, picked over for shells)
- 2 oz (56g) cream cheese, softened
- 2 tablespoons mayonnaise
- 1/2 teaspoon Old Bay seasoning (or your favorite seafood blend)
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh lemon juice
- Pinch of black pepper
- For the Lemon Butter:
- 4 tablespoons (56g) unsalted butter
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon sea salt
If you want to make these gluten-free, swap in your favorite 1:1 gluten-free baking flour. If you’re dairy-free, use vegan butter and dairy-free cheddar (like Daiya). For the crab, fresh is amazing, but canned or refrigerated works just fine—I’ve used both, and honestly, you can’t go wrong. If you’re out of Old Bay, a mix of paprika and cayenne works in a pinch. In summer, sometimes I add a few fresh herbs to the filling (dill or parsley are great). For extra richness, brush the tops with a splash of cream before baking.
Don’t stress if you’re missing an ingredient—these biscuits are flexible. The key is cold butter, sharp cheddar, and that sweet crab filling. Everything else is a bonus!
Equipment Needed
- Large mixing bowl (for the biscuit dough)
- Medium bowl (for crab filling)
- Pastry cutter or two forks (to blend cold butter into flour)
- Box grater (for shredding cheddar)
- Baking sheet (lined with parchment for easy clean-up)
- Measuring cups and spoons (accuracy matters, especially for baking)
- Small saucepan (for lemon butter)
- Silicone spatula or wooden spoon (for mixing)
- Oven mitts (because safety first!)
- Spoon or small scoop (for stuffing biscuits)
If you don’t have a pastry cutter, two forks or even your clean fingers work just fine—I’ve made biscuits with all three. For the baking sheet, a rimmed one helps keep any melted cheese from escaping. If you want to get fancy, use a biscuit cutter for perfectly round biscuits, but shaping by hand gives a rustic, homemade vibe I love. Maintenance tip: wash your grater right away so cheese doesn’t harden (learned this the hard way). For budget-friendly options, most tools are easy to find at big box stores or online.
Honestly, you don’t need much to make these crab stuffed cheddar bay biscuits. Just a few bowls, a sturdy spoon, and a little kitchen spirit!
Preparation Method
- Preheat your oven: Set oven to 425°F (220°C). Line a baking sheet with parchment paper for easy clean-up.
- Make the crab filling: In a medium bowl, combine 8 oz (225g) lump crab meat, 2 oz (56g) cream cheese, 2 tablespoons mayonnaise, 1/2 teaspoon Old Bay seasoning, 1 tablespoon chopped chives, 1 teaspoon lemon juice, and a pinch of black pepper. Mix gently until creamy and well combined. Set aside. (Tip: Don’t overmix or the crab will break down too much!)
- Prepare the biscuit dough: In a large bowl, whisk together 2 cups (250g) flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon sugar, 1 teaspoon garlic powder, and 1/2 teaspoon salt. Add 1/2 cup (115g) cold cubed butter. Use a pastry cutter or forks to cut the butter into the flour until mixture looks like coarse crumbs (some small butter pieces are good—that’s what makes biscuits flaky).
- Add cheddar and milk: Stir in 1 cup (120g) shredded cheddar cheese. Pour in 2/3 cup (160ml) cold milk and gently mix until dough just comes together. If it seems dry, add a splash more milk (I usually add 1 tablespoon if needed). Dough should be soft but not sticky. Don’t overwork—it can make biscuits tough.
- Shape biscuits: Turn dough onto a lightly floured surface. Pat into a rectangle about 3/4 inch (2cm) thick. Cut into 10-12 even pieces (or use a biscuit cutter). If dough feels sticky, flour your hands lightly.
- Stuff biscuits: Flatten each piece slightly. Spoon about 1 tablespoon crab mixture into the center, then fold dough around filling and pinch edges to seal. Place stuffed biscuits seam-side down on prepared baking sheet. (Warning: Some filling may peek out—totally fine!)
- Bake: Bake in preheated oven for 16-18 minutes, or until biscuits are golden brown and cheese bubbles at the edges. Rotate baking sheet halfway for even browning. (They should smell buttery and cheesy, with a hint of garlic.)
- Prepare lemon butter: While biscuits bake, melt 4 tablespoons (56g) butter in a small saucepan. Stir in lemon zest, 1 tablespoon lemon juice, and 1/4 teaspoon sea salt. Keep warm until biscuits are done.
- Finish & serve: Brush hot biscuits generously with lemon butter as soon as they come out of the oven. Let cool for 5 minutes (if you can wait!), then serve warm.
Troubleshooting Tips: If dough sticks, chill it for 10 minutes before shaping. If biscuits spread too much, make sure butter was cold. If filling leaks, just scoop it back—nobody minds a little crab on the side! For extra flavor, sprinkle fresh chives or parsley on top after baking.
Personal Tips: I always make a double batch because these go fast. Sometimes I prep the crab filling the night before—makes morning baking a breeze. Also, don’t worry if the biscuits aren’t perfectly shaped. Homemade is supposed to look a little wonky!
Cooking Tips & Techniques
Making crab stuffed cheddar bay biscuits sounds fancy, but a few pro tips make all the difference. First, keep your butter cold until the moment you mix it in. Cold butter creates those flaky layers everyone loves (I sometimes pop the cubed butter in the freezer for 5 minutes if my kitchen is warm).
Use a gentle hand when mixing the dough. Overworking can turn biscuits dense and tough—just mix until everything’s barely holding together. Shape biscuits by hand for rustic charm, or use a cutter for uniform rounds (your call!).
Want golden tops? Brush biscuits with a splash of milk or cream before baking. I’ve forgotten this step plenty of times, and while they’re still delicious, that shiny crust is something special. For the crab filling, don’t skimp on seasoning—Old Bay is classic, but a dash of smoked paprika or cayenne adds a nice kick.
I’ve ruined my share of biscuits by melting the butter too early or letting the dough get too warm—so work quickly and chill if needed. If you’re multitasking (making lemon butter while biscuits bake), keep burner on low and stir often to avoid browning. And always taste your lemon butter before brushing—it should be bright but not bitter.
Consistency tip: Measure flour by scooping into a cup and leveling off, not packing. For cheese, shred fresh for best melt. And if you’re stuffing biscuits and they burst a little, that’s okay—it means there’s plenty of filling!
Bottom line? Don’t stress. Biscuits are forgiving, crab is delicious, and lemon butter covers a multitude of sins. Trust your senses—they’ll tell you when the biscuits are done (golden, cheesy, irresistible smell). If you’ve got leftovers, reheat gently to keep them soft.
Variations & Adaptations
One of the best things about crab stuffed cheddar bay biscuits is how easily you can adapt the recipe. Here are a few favorite twists:
- Gluten-Free: Use a 1:1 gluten-free baking flour blend. The biscuits stay fluffy and cheesy—and nobody will guess they’re gluten-free.
- Spicy: Add 1/4 teaspoon cayenne pepper to the biscuit dough, or stir in diced jalapeños with the cheddar. For the filling, try a pinch of crushed red pepper.
- Seasonal Herb: Swap chives for fresh dill or parsley in the crab filling. In spring, I add a sprinkle of tarragon for a brighter flavor.
- Dairy-Free: Substitute vegan butter and dairy-free cheddar (like Follow Your Heart or Daiya), and swap cream cheese for a plant-based alternative.
- Alternate Seafood: Not a crab fan? Try cooked shrimp, chopped lobster, or even flaked salmon in the filling. Each brings its own unique taste.
Adjust for different cooking methods: You can air-fry smaller biscuits at 350°F (175°C) for about 8-10 minutes—watch for browning. For drop biscuits, just spoon dough onto the sheet, make a well, and add filling (no shaping needed).
Allergen swaps: Mayo can be replaced with Greek yogurt, and for egg allergies, simply omit mayo or use avocado oil-based dressing. I once tried adding a little shredded zucchini to the filling for extra moisture—it worked out surprisingly well!
The beauty of this recipe is its flexibility. Don’t be afraid to experiment—you might just discover a new favorite version!
Serving & Storage Suggestions
You’ll want to serve crab stuffed cheddar bay biscuits with lemon butter warm, right out of the oven—trust me, that’s when the cheese is gooey and the crab filling is at its best. I like to pile them onto a platter, drizzle extra lemon butter, and garnish with fresh herbs for a pop of color. They pair beautifully with a crisp green salad, steamed asparagus, or a bowl of tomato soup.
If you’re hosting brunch, serve alongside mimosas or iced tea for a laid-back vibe. For dinner, I love pairing with a chilled white wine (Sauvignon Blanc or Chardonnay works wonders). Presentation tip: Sprinkle a little extra lemon zest or chives before serving for that “wow” factor.
Storage is simple: Cool biscuits fully, then store in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap individually and freeze for up to 2 months. Reheat in a 300°F (150°C) oven for 8-10 minutes until warmed through—avoid microwaving if you want to keep the crust crisp.
Over time, the flavors deepen, and the biscuits stay moist thanks to the crab filling. I’ve even enjoyed these cold for a quick snack—they’re honestly good any way you slice them!
Nutritional Information & Benefits
| Per Biscuit (Est.) | Amount |
|---|---|
| Calories | 210 |
| Protein | 10g |
| Carbohydrates | 18g |
| Fats | 11g |
| Saturated Fat | 6g |
| Sugar | 1g |
Crab brings lean protein and omega-3 fatty acids, while cheddar adds calcium and flavor. Lemon juice brightens the dish and gives a vitamin C boost. If you use whole wheat flour, you’ll get extra fiber (I swap half the flour sometimes for this reason). These biscuits are a good fit for high-protein diets, and can be adapted to be gluten-free or dairy-free as needed.
Potential allergens include wheat, dairy, egg (if using mayo), and shellfish. Always check crab for shell fragments before mixing. From a wellness perspective, this recipe is satisfying but not heavy—perfect for treating yourself without feeling weighed down.
Conclusion
Crab stuffed cheddar bay biscuits with lemon butter are honestly the ultimate comfort food. They’re packed with flavor, easy enough for beginners, and fancy enough to impress your friends (or just yourself on a quiet night in). I love how you can customize them for dietary needs or taste preferences—there’s room to make them your own.
If you’ve never stuffed a biscuit before, don’t worry. It’s easier than it sounds, and every batch teaches you something new. The combo of cheesy, flaky biscuit, creamy crab filling, and bright lemon butter really is irresistible. I’ve made these more times than I can count, and they always bring a little joy to my table.
Now it’s your turn! Try this crab stuffed cheddar bay biscuits recipe, tweak it to suit your style, and let me know how it goes. Share your creations, leave a comment below, or tag me on social—seriously, I want to see your biscuit magic! Happy baking, and don’t forget the lemon butter (it’s the secret weapon!).
FAQs
What kind of crab should I use for crab stuffed cheddar bay biscuits?
Lump crab meat is best for flavor and texture, but you can use canned, refrigerated, or even fresh crab. Just make sure to drain well and check for shells.
Can I make these biscuits ahead of time?
Yes! Prep and stuff the biscuits, then refrigerate covered for up to 24 hours before baking. You can also freeze baked biscuits and reheat as needed.
How do I keep the biscuits flaky?
Use cold butter and don’t overmix the dough. Work quickly and chill the shaped biscuits for 10 minutes before baking if your kitchen is warm.
Can I use imitation crab?
You can, but the flavor will be milder and a bit sweeter. If you’re on a budget, imitation crab works, but real crab offers the best taste.
What’s the best way to reheat leftovers?
Reheat biscuits in a 300°F (150°C) oven for 8-10 minutes. This keeps the crust crisp and the filling creamy—avoid the microwave if possible.
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Crab Stuffed Cheddar Bay Biscuits with Lemon Butter
- Total Time: 38 minutes
- Yield: 10-12 biscuits 1x
Description
These crab stuffed cheddar bay biscuits are pillowy, cheesy, and filled with a creamy crab mixture, then finished with a zesty lemon butter drizzle. Perfect for brunch, potlucks, or a cozy dinner, this easy homemade recipe brings together Southern comfort and seafood flair.
Ingredients
- 2 cups all-purpose flour (plus extra for dusting)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon granulated sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup sharp cheddar cheese, shredded
- 2/3 cup whole milk, cold (or buttermilk)
- 8 oz lump crab meat (drained, picked over for shells)
- 2 oz cream cheese, softened
- 2 tablespoons mayonnaise
- 1/2 teaspoon Old Bay seasoning
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh lemon juice
- Pinch of black pepper
- 4 tablespoons unsalted butter
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon sea salt
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine crab meat, cream cheese, mayonnaise, Old Bay seasoning, chives, lemon juice, and black pepper. Mix gently until creamy and well combined. Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, garlic powder, and salt.
- Add cold cubed butter to the flour mixture. Use a pastry cutter or forks to cut the butter into the flour until the mixture resembles coarse crumbs.
- Stir in shredded cheddar cheese. Pour in cold milk and gently mix until dough just comes together. Add a splash more milk if needed. Do not overwork.
- Turn dough onto a lightly floured surface. Pat into a rectangle about 3/4 inch thick. Cut into 10-12 even pieces or use a biscuit cutter.
- Flatten each piece slightly. Spoon about 1 tablespoon crab mixture into the center, then fold dough around filling and pinch edges to seal. Place seam-side down on prepared baking sheet.
- Bake for 16-18 minutes, or until biscuits are golden brown and cheese bubbles at the edges. Rotate baking sheet halfway through.
- While biscuits bake, melt butter in a small saucepan. Stir in lemon zest, lemon juice, and sea salt. Keep warm.
- Brush hot biscuits generously with lemon butter as soon as they come out of the oven. Let cool for 5 minutes, then serve warm.
Notes
For gluten-free biscuits, use a 1:1 gluten-free flour blend. Keep butter cold for flaky texture. Prep crab filling ahead for convenience. Biscuits can be shaped by hand for a rustic look. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a 300°F oven for best results.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 1
- Sodium: 350
- Fat: 11
- Saturated Fat: 6
- Carbohydrates: 18
- Fiber: 1
- Protein: 10
Keywords: crab stuffed biscuits, cheddar bay biscuits, lemon butter, seafood appetizer, comfort food, brunch, easy biscuit recipe, Southern biscuits, crab recipes
