Print

Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Crab Stuffed Cheddar Bay Biscuits with Lemon Butter combine the rich, cheesy goodness of Cheddar Bay biscuits with a savory crab filling, all topped with a zesty lemon butter glaze. Perfect as an appetizer or a luxurious side dish, these biscuits are a true crowd-pleaser.

Ingredients

Scale

For the biscuits:

  • 2 cups (250 g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 1 cup (100 g) shredded cheddar cheese
  • 3/4 cup (180 ml) buttermilk

For the crab filling:

  • 1 cup (150 g) cooked lump crab meat, drained and picked over for shells
  • 3 tablespoons cream cheese, softened
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon Old Bay seasoning
  • 1 teaspoon lemon juice
  • 1 tablespoon chopped fresh parsley

For the lemon butter glaze:

  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon lemon zest
  • 1 teaspoon parsley, finely chopped
  • Pinch of garlic powder

Instructions

  1. Preheat the oven:
    • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Make the crab filling:
    • In a small bowl, mix the crab meat, cream cheese, mayonnaise, Old Bay seasoning, lemon juice, and parsley until well combined. Set aside.
  3. Prepare the biscuit dough:
    • In a large bowl, whisk together the flour, baking powder, garlic powder, salt, and cayenne pepper (if using).
    • Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese.
    • Gradually add the buttermilk, mixing until just combined. Be careful not to overmix.
  4. Assemble the stuffed biscuits:
    • Scoop about 2 tablespoons of biscuit dough and flatten it slightly in your hand. Add 1 tablespoon of the crab filling to the center. Take another tablespoon of dough, flatten it, and place it on top, sealing the edges to encase the filling.
    • Place the stuffed biscuit on the prepared baking sheet. Repeat with the remaining dough and filling.
  5. Bake:
    • Bake for 15-18 minutes, or until the biscuits are golden brown.
  6. Make the lemon butter glaze:
    • In a small bowl, mix the melted butter, lemon zest, parsley, and garlic powder.
  7. Finish the biscuits:
    • Brush the warm biscuits with the lemon butter glaze immediately after removing them from the oven.
  8. Serve:
    • Serve warm and enjoy as an appetizer or side dish.

Notes

  • Make-ahead: The crab filling can be made a day in advance and stored in the refrigerator.
  • Cheese variation: Swap cheddar for Gruyère or Monterey Jack for a different flavor profile.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Find it online: https://ukfinda.com/crab-stuffed-cheddar-bay-biscuits-with-lemon-butter/