Crab Stuffed Cheddar Bay Biscuits with Lemon Butter
These Crab Stuffed Cheddar Bay Biscuits are buttery, tangy, and filled with delicious lump crab meat, topped with a zesty lemon butter finish.
Ingredients
For the Biscuit Dough
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon garlic powder use granulated garlic if preferred
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese freshly shredded melts best
- 1/2 cup buttermilk sub: 1/2 cup milk + 1/2 tablespoon lemon juice if needed
- 1/2 cup unsalted butter melted, for dough
- 1 large egg
For the Crab Filling
- 1 cup lump crab meat picked for shells (prefer canned or fresh lump for texture)
- 1/4 cup green onions chopped
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
For the Lemon Butter
- 1/2 cup unsalted butter melted
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, salt, and black pepper.
- Stir in the shredded cheddar until evenly distributed.
- In a separate bowl, whisk together the buttermilk, melted butter, and egg until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. The dough should be soft and slightly sticky.
- In another bowl, combine the lump crab meat, green onions, mayonnaise, Dijon mustard, and Worcestershire sauce. Gently fold to keep the lumps intact.
- Turn the dough onto a lightly floured surface and pat or roll to about 1–2 inches thick. Cut out rounds using a biscuit cutter or cookie cutter.
- Make a shallow indentation in each round, spoon about 1–2 tablespoons of crab filling into the center, fold the dough over the filling, and pinch edges together to seal.
- Place stuffed biscuits seam-side down on the prepared sheet.
Baking
- Bake for 15–20 minutes or until the biscuits are puffed and golden brown.
- While biscuits are baking, whisk together melted butter, lemon juice, and lemon zest for the lemon butter.
- Once biscuits are out of the oven, brush them generously with the lemon butter and serve warm.
Notes
Use lump crab for the best texture. If crab is pricey or unavailable, cooked shrimp or canned salmon work as budget-friendly swaps. Store cooled biscuits in an airtight container for up to 3 days.