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crab stuffed cheddar bay biscuits - featured image

Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

  • Author: Lauren Diaz
  • 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

Scale
  • 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

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. 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.
  3. In a large bowl, whisk together flour, baking powder, baking soda, sugar, garlic powder, and salt.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Bake for 16-18 minutes, or until biscuits are golden brown and cheese bubbles at the edges. Rotate baking sheet halfway through.
  9. While biscuits bake, melt butter in a small saucepan. Stir in lemon zest, lemon juice, and sea salt. Keep warm.
  10. 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

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Find it online: https://nummytaste.com/crab-stuffed-cheddar-bay-biscuits-recipe-easy-homemade-with-lemon-butter/