Crab-Stuffed Cheddar Bay Biscuits with Tangy Lemon Butter

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Ingredients

For the Biscuits

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp garlic powder
  • 1 tsp sugar
  • ½ tsp salt
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup whole milk
  • ½ cup unsalted butter, melted

For the Crab Filling

  • 8 oz lump crab meat (fresh or canned, drained)
  • 2 tbsp mayonnaise
  • 1 tbsp cream cheese, softened
  • 1 tsp Dijon mustard
  • 1 tbsp fresh parsley, chopped
  • 1 tsp Old Bay seasoning (optional)
  • 1 green onion, finely chopped
  • Salt & black pepper, to taste

For the Tangy Lemon Butter

  • ¼ cup unsalted butter, melted
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • ½ tsp garlic powder
  • 1 tbsp fresh parsley, chopped

Instructions

  1. Prepare the Filling:
    In a medium bowl, combine crab meat, mayonnaise, cream cheese, Dijon mustard, parsley, Old Bay, and green onion. Mix gently so the crab doesn’t break apart too much. Season with salt and pepper. Set aside.
  2. Make the Biscuit Dough:
    • Preheat oven to 400°F (200°C).
    • In a large mixing bowl, whisk together flour, baking powder, garlic powder, sugar, and salt.
    • Stir in shredded cheddar cheese.
    • Add milk and melted butter; stir until just combined (dough will be sticky).
  3. Assemble the Biscuits:
    • Scoop about 2 tablespoons of dough and flatten slightly in your hand.
    • Place a spoonful of crab filling in the center.
    • Cover with another tablespoon of dough and pinch the edges to seal, forming a stuffed ball.
    • Place on a parchment-lined baking sheet. Repeat until all biscuits are formed.
  4. Bake:
    • Bake for 15–18 minutes, until biscuits are golden brown on top.
  5. Make the Lemon Butter:
    While biscuits are baking, whisk melted butter, lemon juice, lemon zest, garlic powder, and parsley together.
  6. Finish & Serve:
    • Brush hot biscuits generously with lemon butter right out of the oven.
    • Serve warm and enjoy the cheesy, crab-filled goodness with a citrusy kick.

Would you like me to also give you a shortcut version of this recipe using Red Lobster’s Cheddar Bay Biscuit Mix instead of making the dough from scratch?

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