Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

Imagine biting into a warm, flaky Crab Stuffed Cheddar Bay Biscuit with Lemon Butter – the savory aroma of garlic and herbs mingling with sweet lump crabmeat, all enveloped in cheesy, buttery goodness. These indulgent biscuits transform the beloved Red Lobster favorite into an impressive appetizer or meal centerpiece that’s surprisingly simple to create at home. The delicate seafood flavor pairs perfectly with the tangy lemon butter drizzle, creating an irresistible combination that will have everyone reaching for seconds. You’ll learn how to achieve that perfect flaky texture, properly fold in delicate crabmeat, and create a luscious lemon butter sauce that elevates these crab stuffed biscuits to restaurant-quality status.

Why You’ll Love This Recipe

These Crab Stuffed Cheddar Bay Biscuits with Lemon Butter deliver an unforgettable taste experience that balances multiple flavor dimensions. The buttery, flaky exterior gives way to a tender interior studded with chunks of sweet crab meat – creating a delightful textural contrast that makes each bite memorable. Unlike traditional biscuits, these stuffed versions require no special equipment or advanced baking skills, making them accessible even to novice cooks.

The combination of savory cheese, aromatic garlic, and delicate seafood offers a sophisticated flavor profile that belies how easy they are to prepare. Perfect for special occasions, these biscuits can be prepped ahead of time, reducing last-minute stress when entertaining. The vibrant lemon butter sauce adds a bright, citrusy finish that cuts through the richness, creating a perfectly balanced dish that works as an appetizer, side, or main course. These stuffed biscuits deliver restaurant-quality results with minimal effort – the ultimate crowd-pleaser that looks and tastes like you spent hours in the kitchen.

Ingredients

For the Cheddar Bay Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper (optional)
• 1 cup sharp cheddar cheese, freshly grated
• 1 cup cold buttermilk
• ½ cup (1 stick) cold unsalted butter, cubed

For the Crab Filling:

• 8 ounces lump crabmeat, drained and picked over for shells
• 4 ounces cream cheese, softened
• ¼ cup mayonnaise
• 2 green onions, finely chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon Old Bay seasoning
• ¼ teaspoon garlic powder
• Dash of hot sauce (optional)

For the Lemon Butter:

• ¼ cup unsalted butter, melted
• 1 tablespoon fresh lemon juice
• 1 clove garlic, minced
• 1 tablespoon fresh parsley, finely chopped
• ¼ teaspoon salt

Pro Tips

Achieving perfect Crab Stuffed Cheddar Bay Biscuits requires attention to a few critical details. First, keep all your biscuit ingredients as cold as possible – this includes grating the cheese ahead of time and returning it to the refrigerator, using butter straight from the fridge, and even chilling your mixing bowl. Cold ingredients create steam pockets during baking, resulting in those coveted flaky layers.

When handling the crab filling, fold gently rather than stirring vigorously. Lump crabmeat is delicate and expensive – rough handling will break the chunks into unappetizing shreds. For the best flavor, use fresh crabmeat if available, but high-quality pasteurized refrigerated crabmeat makes an excellent substitute.

The most common mistake when making these cheddar bay biscuits with crab is overworking the dough. Mix just until the ingredients are combined – visible butter pieces are good! Overworking develops gluten, resulting in tough, dense biscuits instead of tender, flaky ones. Handle the dough minimally and with cool hands (run them under cold water first if needed) to maintain those butter pockets that create the perfect texture.

Instructions

Step 1: Prepare the Crab Filling
In a medium bowl, gently combine the cream cheese and mayonnaise until smooth. Add the green onions, lemon juice, Old Bay seasoning, garlic powder, and hot sauce (if using), stirring until well incorporated. Carefully fold in the crabmeat, being gentle to keep those luxurious lumps intact. Cover and refrigerate for at least 30 minutes to allow the flavors to meld while you prepare the biscuit dough.

Step 2: Make the Biscuit Dough
Preheat your oven to 425°F and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, garlic powder, dried parsley, salt, and cayenne pepper. Add the cold, cubed butter and use a pastry cutter or two knives to cut it into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Stir in the shredded cheddar cheese, then make a well in the center and pour in the cold buttermilk. Stir just until the dough comes together – it will be shaggy and slightly sticky.

Step 3: Form and Stuff the Biscuits
Turn the dough onto a lightly floured surface and pat it into a rectangle about ½-inch thick. Fold the dough in thirds, like a letter, then pat down again. Repeat this process once more to create layers. Divide the dough into 8 equal portions. Take each portion, flatten it in your palm, place about 1½ tablespoons of the chilled crab filling in the center, then fold the edges up and around to enclose the filling. Gently shape into a ball, being careful not to overwork the dough or squeeze out the filling.

Step 4: Bake to Golden Perfection
Place the stuffed biscuits on your prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 14-16 minutes, until they’re golden brown and cooked through. While they’re baking, prepare the lemon butter by combining all ingredients in a small bowl.

Step 5: Finish with Lemon Butter
When the Crab Stuffed Cheddar Bay Biscuits come out of the oven, immediately brush them generously with the lemon butter mixture. The hot biscuits will absorb the flavors beautifully. Allow them to cool for 5 minutes before serving to avoid burning your mouth on the molten filling. Serve warm with any remaining lemon butter on the side for dipping.

Variations

Lobster Stuffed Cheddar Biscuits
For an even more luxurious version, substitute the crabmeat with cooked lobster meat. Chop the lobster into bite-sized pieces and proceed with the recipe as written. The sweet lobster meat pairs beautifully with the tangy lemon butter and makes these biscuits an extraordinary treat for special occasions.

Gluten-Free Crab Biscuits
Create a gluten-free version by substituting the all-purpose flour with a high-quality gluten-free flour blend that contains xanthan gum. Add an additional ¼ teaspoon of baking powder to help with rise, as gluten-free biscuits tend to be denser. The texture will be slightly different, but the flavor of these seafood stuffed biscuits remains delicious.

Spicy Cajun Crab Biscuits
For those who enjoy heat, add ¼ teaspoon of cayenne pepper to the crab filling and replace the Old Bay with Cajun seasoning. You can also mix in 2 tablespoons of finely diced bell peppers and a tablespoon of minced jalapeño to the filling for added texture and spice that complements the sweet crabmeat.

Storage and Serving

These Crab Stuffed Cheddar Bay Biscuits with Lemon Butter are best enjoyed fresh from the oven, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, wrap them loosely in foil and warm in a 325°F oven for about 10 minutes, or until heated through. Avoid microwaving if possible, as this can make the biscuits tough.

For make-ahead convenience, prepare the crab filling and store it separately up to 24 hours in advance. The unbaked stuffed biscuits can also be frozen – place them on a baking sheet until solid, then transfer to a freezer bag for up to one month. When ready to bake, add 3-4 minutes to the baking time, no need to thaw first.

Serve these indulgent biscuits alongside a crisp green salad with a light vinaigrette to balance the richness. They also make an impressive first course for a seafood dinner, or pair wonderfully with a bowl of creamy New England clam chowder for a complete meal. For an elegant appetizer presentation, make smaller biscuits and serve them on a platter with lemon wedges and fresh herbs.

FAQs

Can I use canned crabmeat for this recipe?
Yes, you can use canned crabmeat, but for best results, choose lump or jumbo lump crabmeat rather than claw meat, which tends to be more shredded. Always drain well and pick through for any shell fragments.

How do I prevent my biscuits from becoming tough?
The key is minimal handling of the dough. Mix just until combined and handle as little as possible when shaping. Using cold ingredients and not overworking the dough prevents gluten development, ensuring tender, flaky biscuits.

Can I make these biscuits ahead of time?
Yes! Prepare the crab filling up to 24 hours ahead and refrigerate. You can also shape the stuffed biscuits and refrigerate them for up to 4 hours before baking. Allow them to sit at room temperature for 15 minutes before baking.

What can I substitute for buttermilk?
If you don’t have buttermilk, add 1 tablespoon of white vinegar or lemon juice to a cup of milk and let it sit for 5 minutes to curdle. This homemade buttermilk substitute works perfectly in these biscuits.

Can I make these biscuits without seafood for guests with allergies?
Absolutely! The base Cheddar Bay Biscuit recipe works wonderfully on its own. Alternatively, you can create a filling with softened cream cheese, herbs, and garlic for a vegetarian option that’s still flavorful and indulgent.

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