Description
These Crab Stuffed Cheddar Bay Biscuits with Lemon Butter offer a delicious twist on classic cheddar bay biscuits by incorporating succulent lump crab meat and a zesty lemon butter finish. Perfect as an appetizer or party snack, these biscuits are tender, cheesy, and packed with rich seafood flavor complemented by bright citrus notes.
Ingredients
Scale
Biscuit Dough
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup whole milk
Crab Filling
- 1 cup lump crab meat, picked over for shells
- 2 tablespoons mayonnaise
- 1 tablespoon cream cheese, softened
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
Lemon Butter Topping
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped parsley
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make the biscuit dough: In a large bowl, whisk together the flour, baking powder, garlic powder, salt, and optional cayenne pepper. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese. Add the milk gradually and mix gently until just combined to form a soft dough.
- Prepare crab filling: In a separate bowl, gently combine the lump crab meat with mayonnaise, softened cream cheese, lemon zest, lemon juice, and chopped fresh parsley until evenly mixed but still chunky.
- Assemble stuffed biscuits: Scoop a portion of biscuit dough into your hand and flatten it slightly to create a small disc. Add a spoonful of the crab filling in the center, then top with a small amount of biscuit dough. Seal the edges carefully to enclose the filling completely, forming a biscuit shape. Place the stuffed biscuits on the prepared baking sheet, spaced evenly apart.
- Bake the biscuits: Bake in the preheated oven for 14 to 16 minutes, or until the biscuits turn golden brown and cooked through, signaling a fluffy interior and melted filling.
- Prepare lemon butter topping and serve: While the biscuits bake, mix melted butter with garlic powder and chopped parsley in a small bowl. When biscuits are hot from the oven, brush them generously with the lemon butter for a flavorful, glossy finish. Serve warm.
Notes
- Use high-quality lump crab meat to ensure maximum flavor and a delicate texture.
- If the biscuit dough feels sticky while shaping, lightly flour your hands to make handling easier.
- These biscuits are best enjoyed warm fresh from the oven to savor the melty cheese and crab filling.
