Description
Crab Stuffed Cheddar Bay Biscuits are a delicious appetizer combining flaky, golden cheddar biscuits with a savory crab filling. These biscuits are packed with juicy lump crab meat, sharp cheddar cheese, and seasoned with Old Bay and fresh herbs, then brushed with a buttery garlic lemon glaze for a perfect finish. Ideal for parties, game days, or a special snack that impresses every time.
Ingredients
Scale
Biscuit Dough
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 1/2 cups shredded sharp cheddar cheese
- 3/4 cup buttermilk (plus 1–2 tablespoons extra if needed)
Crab Filling
- 8 oz lump crab meat (drained and picked over)
- 3 tablespoons mayonnaise
- 1/2 teaspoon Old Bay seasoning
- 1 teaspoon lemon zest
- 1 teaspoon fresh parsley, chopped
- 1 clove garlic, minced
- Salt and pepper to taste
Garlic Lemon Butter Glaze
- 2 tablespoons melted butter
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon juice
- 1 teaspoon fresh parsley (optional)
Instructions
- Prepare the Crab Filling: In a small bowl, gently mix the lump crab meat with mayonnaise, Old Bay seasoning, lemon zest, chopped parsley, and minced garlic. Season with salt and pepper to taste. Cover and refrigerate while preparing the biscuit dough to let the flavors meld.
- Make the Biscuit Dough: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and garlic powder. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the shredded sharp cheddar cheese evenly. Add the buttermilk and stir until the dough just comes together; avoid overmixing. If the dough is too dry, add 1 to 2 tablespoons of extra buttermilk.
- Shape and Fill the Biscuits: Scoop approximately 2 tablespoons of biscuit dough and flatten it into a small disc in your hand. Place a heaping teaspoon of the chilled crab filling in the center. Carefully fold the dough around the filling, pinching the edges to fully seal it inside. Roll gently into a ball shape. Place each filled biscuit on a baking sheet about 1 inch apart to allow for expansion during baking.
- Bake the Biscuits: Preheat your oven to 400°F (200°C). Bake the biscuits for 15 to 18 minutes until they turn golden brown and are cooked through. Remove from the oven once baked.
- Brush With Garlic Lemon Butter: Immediately after removing from the oven, combine the melted butter, garlic powder, lemon juice, and fresh parsley if using. Brush this garlic lemon butter generously over each hot biscuit to give a flavorful, shiny finish that enhances the crab and cheddar notes. Serve warm for best flavor.
Notes
- Ensure the crab meat is well-drained to avoid soggy filling.
- Cold butter in the dough is important for flakiness; do not overwork the dough.
- You can substitute fresh parsley with dried parsley if needed, adjusting quantity accordingly.
- These biscuits are best enjoyed warm but can be reheated in the oven for freshness.
- If you prefer spicier biscuits, add a pinch of cayenne pepper to the dough or crab filling.
