Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

Crab Stuffed Cheddar Bay Biscuits with Lemon Butter combine the rich, buttery flavors of a classic biscuit with the luxurious taste of crab. Perfect as an appetizer, snack, or indulgent main course, this recipe will have everyone reaching for seconds. Let’s dive into the details of this irresistible dish and how to make it your own.

Why You’ll Love This Recipe

• Perfect Flavor Pairing: The sharpness of cheddar complements the sweet, delicate crab meat.
• Easy Gourmet: Simple to prepare yet sophisticated enough for special occasions.
• Versatile: Enjoy them as a starter, side dish, or part of a seafood platter.
• Burst of Brightness: Lemon butter adds a tangy twist to every bite.

Ingredients for Success

For the Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 cup shredded cheddar cheese
• 1 cup cold buttermilk
• 1/2 cup unsalted butter, cold and cubed

For the Crab Filling:

• 1 cup lump crab meat, picked for shells
• 2 tablespoons cream cheese, softened
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• 1 tablespoon chopped fresh parsley

For the Lemon Butter:

• 1/4 cup unsalted butter, melted
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• Pinch of salt

Step-by-Step Instructions

1. Prepare the Biscuit Dough

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, garlic powder, and salt.
3. Cut in the butter using a pastry cutter until the mixture resembles coarse crumbs.
4. Stir in the cheddar cheese and buttermilk until just combined. Do not overmix.

2. Make the Crab Filling

1. In a medium bowl, mix crab meat, cream cheese, mayonnaise, Dijon mustard, Old Bay seasoning, and parsley.
2. Stir until fully combined and creamy.

3. Assemble the Biscuits

1. Scoop about 2 tablespoons of biscuit dough and flatten slightly in your hand.
2. Place a teaspoon of the crab filling in the center and fold the dough around it to seal.
3. Arrange the filled biscuits on the prepared baking sheet.

4. Bake to Golden Perfection

1. Bake for 12-15 minutes or until the biscuits are golden brown.
2. Brush them immediately with lemon butter using a pastry brush.

Serving and Storage Tips

Serving

• Serve warm for the best flavor and texture.
• Garnish with a sprinkle of fresh parsley or a light dusting of Old Bay seasoning.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze unbaked stuffed biscuits for up to 2 months. Bake from frozen, adding an additional 5 minutes to the cooking time.

Pro Tips for Success

1. Use Fresh Crab: Fresh lump crab meat elevates the flavor of this recipe.
2. Chill the Butter: Cold butter ensures flaky biscuits, so keep it chilled until ready to use.
3. Customize the Filling: Add a touch of heat with diced jalapeños or enhance the flavor with grated Parmesan cheese.

Why This Recipe Stands Out

Crab Stuffed Cheddar Bay Biscuits with Lemon Butter bring together a symphony of flavors that transport your taste buds to the coast. Whether you’re hosting a dinner party or craving a comforting treat, these biscuits are a surefire hit.

Serving and Storage Tips for Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

Serving Tips

• Best Enjoyed Warm: These biscuits taste heavenly when served straight from the oven, with the crab filling warm and the lemon butter still glistening.
• Pairings: Serve alongside a fresh green salad, a creamy seafood soup, or a simple cocktail sauce for dipping.
• Garnish: A sprinkle of fresh parsley or a light dusting of Old Bay seasoning on top adds a pop of color and extra flavor.

Storage Tips

• Refrigeration: Store leftover biscuits in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to refresh their texture.
• Freezing (Unbaked): Prepare and assemble the stuffed biscuits, then freeze them on a baking sheet until solid. Transfer to a freezer-safe bag or container and store for up to 2 months. Bake directly from frozen, adding about 5 extra minutes to the cooking time.
• Freezing (Baked): Allow baked biscuits to cool completely before freezing. Reheat in a 375°F (190°C) oven until warmed through, about 10 minutes.

Quick Tip

• To maintain their buttery crispness, avoid microwaving for reheating, as it can make the biscuits soggy. Always opt for an oven or toaster oven for best results!

1. Can I use canned crab meat instead of fresh?

Yes, canned crab meat can be used if fresh is unavailable. Look for high-quality lump crab meat and drain it well before using to ensure the filling isn’t watery.

2. Can I make these biscuits ahead of time?

Absolutely! You can prepare the dough and crab filling in advance, storing them separately in the refrigerator for up to 24 hours. Assemble and bake just before serving for the freshest flavor.

3. What can I use as a substitute for buttermilk?

If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.

4. Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for structure. Ensure all other ingredients, like baking powder, are gluten-free as well.

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