Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe

If you’re a fan of Cheddar Bay Biscuits and love crab, then this Crab Stuffed Cheddar Bay Biscuits with Lemon Butter recipe is a must-try! These tender, flaky biscuits are packed with savory crab meat and cheddar cheese, then brushed with a zesty lemon butter that takes them to the next level. Perfect for seafood lovers, these biscuits make for a delightful appetizer or side dish, blending the warm, cheesy goodness of the classic Cheddar Bay Biscuit with the rich flavor of crab.

The Origins of Cheddar Bay Biscuits

Cheddar Bay Biscuits gained popularity through Red Lobster, where they became an iconic side dish served with nearly every meal. With their buttery, cheesy flavor and soft, tender texture, they quickly became a favorite. This recipe elevates the traditional Cheddar Bay Biscuit by incorporating crab meat and a tangy lemon butter topping, adding depth and richness to the beloved dish.

Key Ingredients and Why They Matter

Crab Meat

Lump crab meat is ideal for stuffing these biscuits. It adds a delicate seafood flavor without overpowering the cheddar. You can use fresh, canned, or even imitation crab, depending on what’s available, but fresh crab gives the best flavor and texture.

• Tip: Be sure to pick through the crab meat to remove any shells before adding it to the biscuits.

Cheddar Cheese

Sharp cheddar cheese is mixed into the biscuit dough, giving it that classic cheesy flavor that’s a signature of Cheddar Bay Biscuits. The cheese melts throughout the biscuits, adding richness and making each bite ooey-gooey and delicious.

• Pro Tip: For an even cheesier biscuit, sprinkle extra shredded cheddar on top of the biscuits before baking.

Biscuit Dough

This recipe uses a buttermilk biscuit dough as the base. The buttermilk helps keep the biscuits soft and tender, while the baking powder ensures they rise properly. The dough is seasoned with garlic powder and fresh parsley, which enhances the flavor and pairs perfectly with the crab and cheese.

• Tip: If you don’t have buttermilk, you can make your own by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.

Lemon Butter

The lemon butter brushed over the warm biscuits adds a tangy, bright flavor that complements the richness of the crab and cheddar. It’s made by combining melted butter with fresh lemon juice, garlic, and parsley.

• Pro Tip: For an extra punch of flavor, add a sprinkle of lemon zest to the butter before brushing it over the biscuits.

How to Make Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

Step 1: Making the Biscuit Dough

In a large mixing bowl, whisk together flour, baking powder, garlic powder, salt, and fresh parsley. Cut in cold butter until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese. Add buttermilk and gently mix until a dough forms.

• Tip: Be careful not to overwork the dough, as it can result in tough biscuits. Mix just until everything is combined.

Step 2: Preparing the Crab Filling

In a separate bowl, gently fold together the lump crab meat, a bit of shredded cheddar cheese, mayonnaise, and a dash of lemon juice. This mixture will be stuffed inside the biscuits, adding a rich and savory filling.

• Pro Tip: For extra flavor, you can mix in a pinch of Old Bay seasoning or fresh dill with the crab filling.

Step 3: Stuffing the Biscuits

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Scoop out a portion of the biscuit dough and flatten it slightly. Place about a tablespoon of the crab mixture in the center of the dough, then fold the dough around the filling, pinching the edges to seal. Repeat with the remaining dough and filling.

• Tip: Make sure the dough completely encloses the crab filling to prevent any leakage during baking.

Step 4: Baking the Biscuits

Place the stuffed biscuits on the prepared baking sheet and bake for 12-15 minutes, or until the tops are golden brown and the biscuits are fully cooked.

Making the Lemon Butter

While the biscuits are baking, melt butter in a small saucepan. Stir in lemon juice, garlic, and parsley. Once the biscuits are out of the oven, brush the tops generously with the lemon butter mixture.

• Pro Tip: If you love garlic, feel free to add an extra clove or two to the lemon butter for an extra burst of flavor.

Serving Suggestions

These Crab Stuffed Cheddar Bay Biscuits with Lemon Butter are best served warm, straight from the oven. They make an excellent appetizer for a seafood feast, or a delicious side dish for entrees like grilled salmon, shrimp scampi, or lobster tail.

You can also serve these biscuits with a dipping sauce like garlic aioli, herb butter, or even a light lemon vinaigrette for an extra layer of flavor.

Variations and Add-Ins

Spicy Crab Biscuits

For a little heat, add diced jalapeños or a pinch of cayenne pepper to the crab filling. The spicy kick pairs beautifully with the richness of the cheese and crab.

Bacon and Crab Biscuits

Everything’s better with bacon! Mix crispy cooked bacon bits into the biscuit dough for an added smoky flavor that complements the crab and cheese.

Gluten-Free Crab Biscuits

To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend that works 1:1 for regular flour. The biscuits will still be tender and flaky, with all the delicious flavors of crab and cheddar.

Dietary Adaptations

This Crab Stuffed Cheddar Bay Biscuit recipe can be adapted to fit different dietary needs:

• Dairy-Free: Use dairy-free butter, cheddar cheese, and buttermilk alternatives.
• Low-Carb/Keto: Replace the biscuit dough with a low-carb biscuit mix to make this dish keto-friendly.

Frequently Asked Questions

Crab Stuffed Cheddar Bay Biscuits Frequently Asked Questions

Can I use canned crab for this recipe?
Yes! Canned crab can be used as a substitute for fresh crab meat, though fresh lump crab provides the best flavor and texture.

Can I freeze the biscuits?
Yes, you can freeze the unbaked, stuffed biscuits for up to 3 months. When ready to bake, let them thaw slightly and then bake as directed.

How do I store leftovers?
Leftover biscuits can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven at 350°F (175°C) for 5-7 minutes to restore their crispiness.

Can I make these biscuits in advance?
Yes! You can prepare the biscuit dough and crab filling ahead of time and store them separately in the fridge. Assemble and bake the biscuits when you’re ready to serve.