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Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe

Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe
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★★★★★

4.7 from 10 reviews

Savor the rich flavors of these Crab Stuffed Cheddar Bay Biscuits with Lemon Butter, a delightful blend of sharp cheddar, succulent lump crab meat, and zesty lemon butter. Perfect as an elegant appetizer or savory snack, these biscuits are golden, cheesy, and bursting with a creamy crab filling that’s enhanced by fresh herbs and a hint of garlic.

Ingredients

Scale

Biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 1 egg

Crab Filling

  • 1 cup lump crab meat, picked for shells
  • 1/4 cup green onions, chopped
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce

Lemon Butter

  • 1/2 cup unsalted butter, melted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, garlic powder, salt, and black pepper until evenly combined.
  3. Add Cheese: Stir in the shredded sharp cheddar cheese thoroughly, so it is evenly distributed throughout the dry mixture.
  4. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, melted unsalted butter, and egg until the mixture is smooth and well blended.
  5. Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently mix until just combined to form a biscuit dough; avoid overmixing to keep biscuits tender.
  6. Prepare Crab Filling: In another bowl, gently combine the lump crab meat, chopped green onions, mayonnaise, Dijon mustard, and Worcestershire sauce until fully incorporated without breaking up the crab meat too much.
  7. Form the Biscuits: Using a biscuit cutter or your hands, shape the cheddar biscuit dough into rounds about 1 to 2 inches thick, ready for stuffing.
  8. Stuff the Biscuits: Create an indentation or well in the center of each biscuit round, spoon the crab filling into the center, then fold the dough over the filling and reshape to encase it fully.
  9. Bake: Arrange the stuffed biscuits on the prepared baking sheet and bake in the preheated oven for 15 to 20 minutes, or until the biscuits are puffed up and golden brown on top.
  10. Prepare Lemon Butter: While the biscuits bake, combine the melted butter, fresh lemon juice, and lemon zest in a small bowl and mix well to create a bright, flavorful glaze.
  11. Serve Warm: Once the biscuits are out of the oven, generously brush them with the lemon butter to add moisture and a zesty finish. Serve immediately for best flavor and texture.

Notes

  • Ensure crab meat is thoroughly checked for shells before mixing to avoid unpleasant bites.
  • For a spicier kick, add a pinch of cayenne pepper or smoked paprika to the biscuit dough.
  • Buttermilk can be substituted with milk mixed with a teaspoon of lemon juice or vinegar if unavailable.
  • These biscuits are best enjoyed fresh but can be refrigerated and gently reheated.
  • Use fresh lemon juice and zest for the brightest flavor in the lemon butter glaze.

Nutrition

Keywords: crab stuffed biscuits, cheddar bay biscuits, lemon butter biscuits, seafood appetizers, baked crab biscuits

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