These Crab Stuffed Cheddar Bay Biscuits are a tasty twist on a classic favorite! Fluffy and cheesy, they’re filled with creamy crab for a unique treat. Plus, you get a zesty lemon butter drizzle!
Who knew biscuits could be so fancy? I love serving these at parties, and watching everyone’s faces light up when they bite into that crab surprise! Perfect for sharing (or not!).
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for the biscuit’s structure. If you need a gluten-free option, use a gluten-free all-purpose flour blend, but keep in mind that the texture may vary slightly.
Buttermilk: It gives the biscuits a nice tang and helps them rise. If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.
Lump Crab Meat: Fresh lump crab is best for flavor, but you can also use canned crab or imitation crab in a pinch. Just make sure to drain and check for shells!
Sharp Cheddar Cheese: This adds great flavor to the biscuits. If you want a milder taste, you could swap it for mild cheddar or even grated mozzarella for a different effect.
How Do You Prevent Dry Biscuits?
To avoid dry biscuits, follow a few simple tips during preparation. Start by measuring your flour correctly; too much can lead to dryness. Using cold buttermilk and melted butter helps keep the biscuit dough moist and fluffy.
- Don’t overmix the dough when combining wet and dry ingredients. Mix just until combined to keep the biscuits light.
- Try to handle the dough as little as possible. This helps maintain a tender texture.
- Keep a close eye on your baking time. Oven temperatures can vary, so check for that golden brown on top!
How to Make Crab Stuffed Cheddar Bay Biscuits with Lemon Butter
Ingredients You’ll Need:
For the Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp granulated sugar
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 tsp garlic powder
- 1 cup buttermilk, cold
- 1/3 cup unsalted butter, melted
- 1 1/2 cups shredded sharp cheddar cheese
For the Crab Filling:
- 8 oz lump crab meat, picked over for shells
- 4 oz cream cheese, softened
- 2 green onions, finely chopped
- 1 tbsp mayonnaise
- 1/2 tsp Old Bay seasoning (optional)
- Salt and pepper to taste
- 1 tsp lemon juice
For the Lemon Butter:
- 1/4 cup unsalted butter
- 1 tbsp fresh lemon juice
- 1/2 tsp garlic powder
- 1 tbsp fresh parsley, finely chopped
- Pinch of salt
How Much Time Will You Need?
You’ll need about 20 minutes for preparation and 12-15 minutes for baking. All in all, this recipe takes roughly 35-40 minutes from start to finish! A quick and delicious treat!
Step-by-Step Instructions:
1. Prepare the Crab Filling:
In a mixing bowl, gently combine the lump crab meat, softened cream cheese, chopped green onions, mayonnaise, Old Bay seasoning (if using), lemon juice, salt, and pepper. Be careful to mix lightly so you don’t break up the crab meat too much. Once blended, set the mixture aside.
2. Make the Biscuit Dough:
First, preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, sugar, baking soda, salt, and garlic powder. Stir in the shredded cheddar cheese until well mixed. Now, pour in the cold buttermilk and melted butter, and gently stir just until everything is combined. Avoid overmixing to keep those biscuits light and fluffy!
3. Assemble the Biscuits:
Lightly flour your hands. Take about 2 tablespoons of your biscuit dough and flatten it into a small disc in your palm. Scoop about 1 tablespoon of crab filling into the center, then place another 2 tablespoons of biscuit dough on top. Carefully seal the edges to form a ball, ensuring the crab filling stays inside. Repeat this process with the remaining dough and crab mixture!
4. Bake:
Line a baking sheet with parchment paper and place your stuffed biscuits about 2 inches apart. Pop them in the oven and bake for 12-15 minutes or until they’re beautifully golden brown on top.
5. Prepare Lemon Butter:
While the biscuits are baking, melt the butter in a small saucepan over low heat. Mix in the fresh lemon juice, garlic powder, chopped parsley, and a pinch of salt. Once combined, remove it from the heat.
6. Finish and Serve:
As soon as you take the biscuits out of the oven, brush them generously with the lemon butter mixture for that extra flavor boost. Serve them warm and enjoy your delightful crab-stuffed biscuits!
These Crab Stuffed Cheddar Bay Biscuits are perfect for gatherings or simply as a decadent snack! Enjoy the cheesy, crab-filled goodness with a bright lemon butter finish!
Frequently Asked Questions (FAQ)
Can I Use Fresh Crab Instead of Canned?
Absolutely! Fresh lump crab meat will give you the best flavor and texture. Just ensure the crab is picked over for any shells before using it in the filling.
How Can I Make These Biscuits Ahead of Time?
Yes, you can prepare the crab filling and biscuit dough ahead of time! Keep the filling and dough separate in the fridge for up to 24 hours. When you’re ready to bake, follow the assembly and baking steps as usual!
What if I Don’t Have Buttermilk?
No worries! You can make a quick substitute by mixing 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and it’ll work just fine in your biscuit recipe.
How Should I Store Leftovers?
Store any leftover biscuits in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 10 minutes, or until heated through.
