These Crab Stuffed Cheddar Bay Biscuits are fluffy, cheesy, and filled with sweet crab meat. Top them off with a drizzle of zesty lemon butter sauce for a tasty treat!
Who wouldn’t want a cheesy biscuit that hides a little crab surprise? These bites are perfect for impressing your friends at dinner. I love serving them warm right out of the oven! 🦀✨
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for the biscuits’ structure. For a gluten-free option, you can use a 1:1 gluten-free flour blend which works quite well in most baking.
Cheddar Cheese: Sharp cheddar gives a nice flavor kick. If you prefer something milder, you could swap in a mild cheddar or Monterey Jack. Also, feel free to mix different cheeses for added depth!
Lump Crab Meat: Fresh crab is the best for taste, but canned crab meat can work in a pinch. Just make sure to drain it well. For a twist, consider using shrimp or lobster if you’re feeling fancy!
Buttermilk: If you don’t have buttermilk, mix 3/4 cup milk with a tablespoon of vinegar or lemon juice and let it sit for about 5 minutes to sour it. This gives a similar tang.
How Do You Get Fluffy Biscuits with Perfectly Flavored Crab Filling?
Getting those fluffy biscuits starts with the right technique. Here’s how to make them perfect:
- Keep your butter cold! This helps create flaky layers in the biscuits.
- Mix the dry ingredients well before adding wet ones to avoid lumps.
- When cutting in the butter, stop when it resembles coarse crumbs; small pieces still create steam that makes biscuits rise.
Now for the filling:
- Gently mix the crab and other ingredients to keep the lumps intact. Overmixing can break the crab up too much.
- Try not to skimp on seasonings. A little extra salt and pepper can really boost the flavor!
Follow these steps and you won’t just make biscuits, you’ll make memorable ones that everyone will love!
Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce
Ingredients You’ll Need:
For the Cheddar Bay Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 tbsp cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup buttermilk
For the Crab Filling:
- 1 cup lump crab meat, picked over for shells
- 2 tbsp mayonnaise
- 1 tbsp finely chopped green onions
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Salt and pepper, to taste
For the Lemon Butter Sauce:
- 4 tbsp unsalted butter
- 1 clove garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp chopped fresh parsley
- Salt, to taste
How Much Time Will You Need?
This recipe takes approximately 15 minutes for prep and about 15-18 minutes for baking, making a total time of around 30-35 minutes. It’s a quick yet impressive dish to prepare, perfect for any occasion!
Step-by-Step Instructions:
1. Preheat Your Oven:
First, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, salt, and black pepper. This mix will form the base of our biscuits.
3. Cut in the Butter:
Add the cubed cold butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the mixture until it resembles coarse crumbs. This step is important for achieving flaky biscuits!
4. Add the Cheese:
Next, stir in the shredded sharp cheddar cheese until well combined.
5. Combine Wet Ingredients:
Pour in the buttermilk and gently stir the mixture until just combined. Be careful not to overmix, as this can make your biscuits tough.
6. Prepare the Crab Filling:
In a separate bowl, mix together the lump crab meat, mayonnaise, green onions, Dijon mustard, lemon juice, and a sprinkle of salt and pepper. Mix gently to keep the crab lumps intact while combining flavors.
7. Form the Biscuit Dough:
Turn the biscuit dough out onto a floured surface. Gently knead it a few times to bring it together into a cohesive dough.
8. Shape the Dough:
Divide the dough into 8 equal pieces and flatten each piece into a 3-inch circle.
9. Add the Crab Filling:
Take a spoonful of the crab filling and place it in the center of 4 of the dough circles. Top each filled circle with another piece of dough and pinch the edges firmly to seal the crab inside.
10. Bake the Biscuits:
Arrange the stuffed biscuits seam-side down on the prepared baking sheet. Bake for 15-18 minutes, or until they are golden brown and cooked through.
11. Prepare the Lemon Butter Sauce:
While the biscuits are baking, melt the butter in a small saucepan over medium heat. Once melted, add the minced garlic and cook for about 1 minute until fragrant.
12. Finish the Sauce:
Remove the saucepan from heat and stir in lemon juice, lemon zest, chopped parsley, and salt to taste.
13. Brush with Sauce:
When the biscuits are done baking, brush them generously with the lemon butter sauce to add a lovely flavor and nice sheen!
14. Serve and Enjoy:
Serve the biscuits warm, drizzling any remaining lemon butter sauce on top or on the side for dipping. Enjoy your delightful Crab Stuffed Cheddar Bay Biscuits!
FAQ for Crab Stuffed Cheddar Bay Biscuits
Can I Use Frozen Crab Meat?
Yes, you can use frozen crab meat! Just be sure to thaw it completely and drain any excess moisture before mixing it into the filling. For best results, thaw it in the fridge overnight or in a sealed bag submerged in cold water.
How Do I Store Leftover Biscuits?
Store any leftover biscuits in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in the oven at 350°F (175°C) for about 5-10 minutes, or until heated through. You can also microwave them for about 30 seconds, but they may not retain their crispiness.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the biscuit dough up to a day in advance. Just wrap it tightly in plastic wrap and refrigerate. When you’re ready to bake, simply let it rest at room temperature for about 15 minutes before shaping and filling.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute. Mix 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice, then let it sit for about 5 minutes. This will give you a similar tangy flavor.
