I never thought mixing crab and cheesy biscuits would be so good but it really is. Crab Stuffed Cheddar Bay Biscuits blend the sweet crab meat with gooey cheese in a way that just works. It’s like adding a fun twist to something you already loved, and you might find yourself wanting more before the first batch is even gone.
Then we pour over a lemon butter sauce that brightens everything up. The zing from the lemon cuts through the rich crab and cheese, making every bite feel fresh. You can serve these as an appetizer or make them the main event at dinner.
In this article we’ll look at where Cheddar Bay Biscuits came from, why crab meat makes them extra special, and how to whip up that simple lemon butter sauce. We’ll walk you through each step, share tips for swapping ingredients, and suggest what to eat or drink with your biscuits. Whether you love seafood or just want to impress friends, this recipe could become a new favorite.
Section 1: Understanding Cheddar Bay Biscuits
Cheddar Bay Biscuits started at Red Lobster in the 1990s as a free snack for diners. These soft, flaky biscuits got so popular people begged for more. They mix sharp cheddar cheese and a touch of garlic, and go perfectly with seafood like shrimp or crab legs.
Over time, folks began enjoying them anytime—not just at Red Lobster. Youll see people making them at home for parties or just a snack. The cheesy, buttery flavor makes them hard to resist, and lots of cooks try to copy the recipe in their own kitchens.
Section 2: Crab Meat – The Star Ingredient
Crab meat brings a sweet, tender bite that pairs great with cheesy biscuits. There are different types you can pick:
- Lump crab meat: big, soft chunks that look fancy and taste sweet.
- Crab claw meat: firmer pieces that cost less but still taste good.
- Canned crab: the cheapest option, and if you drain it well it works just fine.
Besides tasting awesome, crab meat is low in calories but high in protein. It’s also full of omega-3s, vitamin B12, selenium, and zinc. So you get a tasty treat and some good nutrients too.
Section 3: Lemon Butter Sauce
The lemon butter sauce is what takes these biscuits up a level. It adds a bright, tangy zing that balances out the richness of crab and cheese. It’s easy to make and you just drizzle it on or serve it on the side for dipping.
You only need a few things: butter, fresh lemon zest and juice, and maybe a bit of garlic if you like. Melt the butter, stir in lemon, and it’s ready in minutes.
Section 4: Crafting the Perfect Crab Stuffed Cheddar Bay Biscuits
4.1 Ingredients List
- For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup cold butter, cubed
- 1 cup shredded cheddar cheese
- ¾ cup buttermilk
- For the Crab Filling:
- 1 cup lump crab meat
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and pepper to taste
- For the Lemon Butter Sauce:
- ½ cup unsalted butter
- 1 lemon, zested and juiced
- 1 clove garlic, minced (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
4.2 Step-by-Step Directions
4.2.1 Preparing Dough
Preheat oven to 425°F (220°C). In a big bowl, whisk flour, baking powder, and salt. Add cold butter and cut it in with a pastry cutter or your fingers until it’s like coarse crumbs.
Stir in cheddar cheese. Then slowly mix in buttermilk until just combined. Dont overmix or the biscuits get tough.
4.2.2 Making the Crab Filling
In another bowl, gently fold lump crab, mayo, mustard, lemon juice, salt, and pepper. Try not to smash the crab pieces—you want some big chunks.
4.2.3 Stuffing the Biscuits
Take some biscuit dough and flatten it in your hand. Put a spoonful of crab mix in the center, then wrap the dough around it and seal the edges. Repeat till you use up all the filling.
4.2.4 Baking the Biscuits
Place stuffed biscuits on a parchment-lined tray, leaving space between them. Bake 15–20 minutes or until golden on top. Let them cool a bit, then drizzle with lemon butter sauce.
4.3 Presentation Tips
Arrange the biscuits on a platter and pour the sauce on top or serve it in a small bowl. Sprinkle chopped parsley for color. You can add a side salad or soup to make it a full meal.
Section 5: Variations and Customizations
5.1 Ingredient Substitutions
You can swap things out to fit diets. Try gluten-free flour for the biscuits or use almond milk and nutritional yeast to keep it dairy-free.
For a lighter crab mix, replace mayo with Greek yogurt. It’s creamy but adds extra protein.
5.2 Flavor Enhancements
Mix in fresh dill or chives for a herby twist. If you like spice, sprinkle in cayenne pepper or Old Bay seasoning to give it more kick.
Section 6: Matching Crab Stuffed Cheddar Bay Biscuits with Meals
6.1 Suggested Pairings
These biscuits go great with a light white wine like Sauvignon Blanc or a non-alcoholic sparkling lemon-lime soda. For food, serve them with seafood chowder, a green salad with citrus dressing, or even grilled fish and veggies.
Section 7: FAQs
7.1 Frequently Asked Questions
What type of crab meat should I use?
Lump crab is best for flavor and looks, but claw meat or canned crab works too.
Can I make these biscuits ahead of time?
Sure—prepare dough and filling separately, then stuff and bake right before serving.
How should leftovers be stored?
Keep them in an airtight container in the fridge for up to 3 days. Warm them in the oven for best taste.
Is it possible to freeze crab stuffed biscuits?
Yes, freeze unbaked biscuits on a sheet, then move to a bag. Bake from frozen, adding a few extra minutes.
Can I use a different type of cheese?
Absolutely—try Gruyere or mozzarella for a new twist.
Conclusion
Crab Stuffed Cheddar Bay Biscuits with Lemon Butter are perfect for special dinners or just treating yourself. The sweet crab, sharp cheddar, and zesty lemon make a combo you wont forget. Gather your ingredients and give it a go—you might find a new favorite recipe!
References
Crab Stuffed Cheddar Bay Biscuits with Lemon Butter
Equipment
- 1 mixing bowls
- 1 baking sheet
- 1 whisk
- 1 measuring cups and spoons
- 1 fork
- 1 parchment paper (optional)
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ¼ cup unsalted butter Cold, cubed.
- 1 cup shredded cheddar cheese
- ¾ cup buttermilk
- 1 cup lump crab meat Drained and picked over for shells.
- ¼ cup unsalted butter Melted, for lemon butter.
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- optional fresh parsley For garnish.
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, garlic powder, dried parsley, and salt.
- Add the cold, cubed butter to the flour mixture. Use a fork or pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar cheese.
- Gradually add the buttermilk to the mixture, stirring until just combined. Do not overmix.
- Gently fold in the lump crab meat, being careful not to break up the crab chunks.
- Using a ¼ cup measuring cup, scoop the biscuit dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 20-25 minutes or until the tops are golden brown.
- While the biscuits are baking, prepare the lemon butter by combining the melted butter, lemon juice, lemon zest, garlic powder, and salt in a small bowl.
- Once the biscuits are done, remove them from the oven and brush the warm lemon butter on top of each biscuit.
- Garnish with fresh parsley if desired.
Leave a Reply