Crab Stuffed Cheddar Bay Biscuits with Lemon Butter
These delicious crab stuffed cheddar bay biscuits combine the rich, savory flavors of crab and cheese within a tender biscuit, topped with a zesty lemon butter that elevates every bite. Perfect for a luxurious appetizer or a delightful side dish.
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.
Notes
For an extra cheesy flavor, you can add more shredded cheddar cheese into the biscuit mixture. These biscuits are best served warm but can be stored in an airtight container for up to 2 days. Feel free to adjust the amount of crab meat based on your preference.