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Crab Stuffed Cheddar Bay Biscuits with Lemon Butter – A Seafood Lover’s Dream

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Crab Stuffed Cheddar Bay Biscuits with Lemon Butter – flaky, cheesy, buttermilk biscuits stuffed with a creamy crab filling and brushed with a zesty lemon butter. These copycat Cheddar Bay biscuits are taken to the next level with lump crab meat – perfect as an appetizer or alongside seafood dinner!

Ingredients

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  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 1 egg
  • 1 cup lump crab meat, picked clean
  • 1/4 cup green onions, chopped
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • Lemon Butter:
  • 1/2 cup unsalted butter, melted
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk flour, baking powder, baking soda, garlic powder, salt, and pepper.
  3. Stir in shredded cheddar cheese.
  4. In another bowl, whisk buttermilk, melted butter, and egg.
  5. Combine wet and dry ingredients until just mixed.
  6. In a separate bowl, mix crab meat, green onions, mayonnaise, Dijon mustard, and Worcestershire sauce.
  7. Form dough into rounds (1–2 inches thick).
  8. Make an indentation, add crab filling, and seal dough around it.
  9. Place on baking sheet and bake 15–20 minutes until golden brown.
  10. Mix lemon butter ingredients and brush over warm biscuits.
  11. Serve warm and enjoy.

Notes

  • Be sure to pick through crab meat carefully to remove any shells or cartilage.
  • Do not overmix the biscuit dough – stir just until combined for tender biscuits.
  • Chill the dough for 15 minutes before shaping if it feels too sticky.
  • For best results, use fresh lump crab meat, but high-quality canned crab works too (drain well).
  • Seal the dough completely around the filling to prevent leakage during baking.
  • Serve with extra lemon wedges and melted butter for dipping.
  • Leftovers can be refrigerated for up to 2 days and reheated in a 350°F oven for 5-7 minutes.
  • For a spicier version, add a pinch of cayenne pepper or Old Bay seasoning to the crab mixture.

Find it online: https://cookyaura.com/crab-stuffed-cheddar-bay-biscuits-with-lemon-butter-a-seafood-lovers-dream/