These crab stuffed cheddar bay biscuits are warm and cheesy with a tasty crab filling. Then, they’re topped with a zesty lemon butter sauce for that extra pop of flavor!
Trust me, you’ll want to savor these little bites. I always make a double batch because they disappear faster than I can say “crab!” 🦀😊
They are super easy to whip up and perfect for impressing friends at any gathering. Just bake, sauce, and enjoy the deliciousness together!
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of the biscuits. If you’re gluten-free, you can use a gluten-free flour blend instead, but keep an eye on the texture—it might need adjustments.
Chedar Cheese: Sharp cheddar gives the biscuits a delightful flavor. If you want a milder cheese, go for medium cheddar or Monterey Jack. You could even try Pepper Jack for a spicy twist!
Crab Meat: Using fresh lump crab meat is ideal for taste. If it’s out of budget, canned crab can work in a pinch. Just make sure to drain and rinse it well before using.
Buttermilk: If you don’t have buttermilk, you can create a substitute by mixing 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 10 minutes before using.
Cream Cheese: This adds creaminess to the crab filling. If you’re avoiding dairy, you could try a vegan cream cheese or even mashed avocado for a different flavor.
How Do I Get My Biscuits to Rise Perfectly?
To achieve nice, fluffy biscuits, the key is in the mixing method and the temperature of your ingredients. Remember these tips:
- Use cold butter! Cut it into the flour mixture until it resembles coarse crumbs. This helps the biscuits stay flakey.
- Don’t overwork the dough. Mix until just combined to ensure you don’t develop gluten, which can lead to tough biscuits.
- Work quickly to get the biscuits in the oven ASAP. The cold butter and buttermilk will help create steam, giving them that perfect rise.
How Can I Make the Most Flavorful Lemon Butter Sauce?
The lemon butter sauce is a delightful addition! To enhance its flavor, here’s what to do:
- Use fresh lemon juice and zest. The freshness adds a bright, vibrant flavor that really pops.
- Let the garlic sauté until it’s fragrant, but don’t let it brown. Overcooked garlic can taste bitter.
- Feel free to adjust the lemon juice and zest based on your taste! Add more if you like a bolder lemon flavor.
With these tips, you’ll be able to whip up delicious crab stuffed cheddar bay biscuits that will impress everyone! Enjoy making them!
Crab Stuffed Cheddar Bay Biscuits With Lemon Butter Sauce
Ingredients You’ll Need:
For the Cheddar Bay Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional, for a mild kick)
- 1/2 cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup buttermilk
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
For the Crab Filling:
- 1 cup cooked lump crab meat, picked over for shells
- 1/4 cup cream cheese, softened
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon Old Bay seasoning (or similar seafood seasoning)
- 1 tablespoon chopped green onions
- Salt and pepper to taste
For the Lemon Butter Sauce:
- 1/4 cup unsalted butter
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- Pinch of salt
- 1 tablespoon chopped fresh parsley
How Much Time Will You Need?
This recipe will take about 30 minutes of preparation and cooking time. You’ll spend around 15 minutes mixing and assembling the biscuits, and then another 15 minutes for baking and preparing the sauce. Get ready to enjoy some delicious, homemade biscuits!
Step-by-Step Instructions:
1. Preheat oven and prepare baking sheet:
First things first, preheat your oven to 425°F (220°C). Then, line a baking sheet with parchment paper to make cleanup easier later on.
2. Make the cheddar bay biscuit dough:
In a large mixing bowl, whisk together the flour, baking powder, garlic powder, salt, and cayenne pepper if you’re using it. Next, cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Stir in the shredded cheddar cheese and chopped parsley. Finally, pour in the buttermilk and mix gently until just combined—be careful not to overmix!
3. Prepare the crab filling:
In a separate bowl, mix together the crab meat, cream cheese, mayonnaise, Dijon mustard, fresh lemon juice, Old Bay seasoning, green onions, salt, and pepper. Be sure to mix gently so you keep those lovely crab lumps intact!
4. Assemble the stuffed biscuits:
On a lightly floured surface, turn out the biscuit dough and pat it into a rough rectangle about 1/2 inch thick. Use a round biscuit cutter (about 3 inches in diameter) to cut out dough rounds. Place about 1 tablespoon of the crab filling in the center of a dough round, then top it with another dough round. Pinch the edges together to seal the filling inside. Place each stuffed biscuit onto your prepared baking sheet, repeating this process until you’ve used all the dough and filling.
5. Bake the biscuits:
Pop the biscuits into your preheated oven and bake for about 12-15 minutes, or until they’re golden brown and cooked through. Your kitchen is going to smell amazing!
6. Prepare the lemon butter sauce:
While your biscuits are baking, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for about 1 minute, until it’s fragrant but not browned. Remove the sauce from heat and stir in the lemon juice, lemon zest, salt, and chopped parsley.
7. Serve:
Once the biscuits are out of the oven, brush them generously with your delicious lemon butter sauce. If you want, sprinkle some extra chopped parsley on top for garnish. Serve them warm and enjoy!
These Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce are sure to impress! Dig in and savor each bite! 🦀😊
Frequently Asked Questions (FAQ)
Can I Use Fresh or Frozen Crab Meat?
You can use either! Fresh lump crab meat provides the best flavor and texture, but frozen crab meat is a convenient alternative. Just be sure to thaw it overnight in the fridge or under cold running water before using.
Can I Make the Biscuits Without Buttermilk?
Absolutely! If you don’t have buttermilk, you can make a substitute by mixing 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 10 minutes to thicken before adding it to your dough.
How Do I Store Leftover Biscuits?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through. This keeps them nice and fluffy!
Can I Freeze the Crab Stuffed Biscuits?
Yes, you can freeze the assembled, uncooked biscuits! Just place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake them straight from the freezer for an additional 3-5 minutes when you’re ready to enjoy!
Feel free to reach out if you have more questions as you make these delicious biscuits! Enjoy! 🦀✨
