Crab Stuffed Cheddar Bay Biscuit

Golden Cheddar Bay Crab Bombs packed with sweet crab and melty cheddar make a showstopping appetizer or a hearty brunch treat. The biscuits are pillowy and buttery with a gentle hit of spice and a tart lemon butter sauce that brings every bite to life. This is my go-to whenever I want something that feels restaurant special but is secretly so easy at home.

When I first made these for a holiday happy hour they disappeared in ten minutes and everyone keeps asking for the recipe. Nothing beats the buttery biscuit edges stuffed with that creamy crab.

Ingredients

• All purpose flour: brings structure and fluffiness look for a fresh bag with no off smells
• Baking powder: creates lift make sure it is still active for the highest rise
• Garlic powder: infuses deep savory flavor
• Old Bay seasoning: classic seafood spice find the real thing for true flavor
• Salt: enhances every ingredient
• Cold unsalted butter: builds flakiness keep it very cold and cut in quickly
• Sharp cheddar cheese: for that signature cheddar bay bite grate it yourself for better melt
• Whole milk: moistens the dough use full fat for tenderness
• Fresh parsley: adds color and herbal notes chop fine and use bright leaves
• Lump crab meat: sweet and juicy pick over for shells find the best you can splurge on
• Mayonnaise: binds and adds creaminess select a good quality brand
• Dijon mustard: for tang and depth
• Lemon juice: balances the richness fresh squeezed has the liveliest taste
• Worcestershire sauce: brings savory umami
• Cayenne pepper: for gentle heat optional add more for a spicy kick
• Green onions: brighten everything up slice thin for even flavor
• Salt and pepper: adjust to your taste
• Unsalted butter: for the sauce pick a good butter as it is the star
• Lemon zest and juice: pack in lots of citrus flavor only use fresh
• Garlic: adds warm depth
• Fresh parsley: again for green flecks and a mild finish

Step-by-Step Instructions

Prepare the Biscuit Dough:

In a big mixing bowl whisk the flour with baking powder garlic powder Old Bay seasoning and salt until totally combined. Drop in very cold cubed butter and work it quickly with your fingertips or a pastry cutter until the mix looks like small pebbles. Toss in the grated cheddar then pour over the milk. Gently mix just until all is moistened but stop as soon as the dough comes together and do not overwork or biscuits get tough.

Make the Crab Filling:

In a separate bowl use a fork to mix the crab meat with mayonnaise Dijon mustard lemon juice Worcestershire cayenne if using green onions salt and pepper. Use a gentle hand to avoid breaking up the crab too much. Taste and adjust the seasoning. Set this aside while you move on.

Assemble the Biscuits:

Line a baking sheet with parchment. Scoop up about two tablespoons of biscuit dough and flatten it gently in your palm. Place a heaping teaspoon of crab filling in the center of each. Grab another bit of dough to cover and pinch the edges all the way around to seal it fully. Roll into a ball and shape nicely. Place finished stuffed biscuits spaced apart on the prepared sheet. Repeat with all dough and filling.

Bake:

Position the tray in a hot oven at four hundred degrees Fahrenheit. Bake for sixteen to eighteen minutes or until biscuits puff up and turn rich golden brown with cheesy bits bubbling at the edges.

Make the Lemon Butter Sauce:

In a small pan over medium heat melt the butter until foamy but not browned. Add in lemon juice lemon zest and minced garlic. Simmer gently for two to three minutes so flavors infuse but garlic stays soft. Remove from heat and stir in the parsley for a burst of color.

Serve:

Let baked biscuits cool slightly on the tray. Pile onto a platter and spoon over the warm lemon butter sauce. Scatter with a little more parsley and offer lemon wedges for squeezing over each bite.

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These biscuits always remind me of summer trips to the coast where we would get fresh crab rolls and buttery bread. The lemon butter sauce is my absolute favorite part as I love how it soaks into the crispy biscuit bottoms and lifts all the flavors.

Storage Tips

Store leftover biscuits in an airtight container in the fridge for up to three days. Reheat them in a low oven until warmed through and crisp at the edges. Avoid microwaving as it can make the biscuits soggy.

Ingredient Substitutions

If you cannot find lump crab canned crab or even chopped cooked shrimp will work well. For a dairy free version use plant based butter and your favorite cheese substitute. You can swap parsley for dill or chives for a different twist.

Serving Suggestions

These biscuits make a stellar starter at a dinner party or serve them with a simple green salad for lunch. They are also delicious next to creamy soups or grits for a coastal inspired meal.

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A Bit of History

Cheddar bay biscuits grew popular at American seafood chains as a savory buttery bread that paired perfectly with shellfish. Stuffing them with crab brings together the best of seaside eating with homebaked comfort.

Common Queries

→ How do I keep the biscuit dough from sticking to my hands?

Lightly dust your hands with flour before handling the dough. This helps prevent sticking and makes shaping easier, especially when adding the crab filling.

→ Can I replace buttermilk with another ingredient?

Yes, you can use regular milk mixed with a little vinegar or lemon juice, or substitute with plain yogurt for a similar tang and tenderness.

→ Is a spring form pan necessary for baking?

No, it's optional. You can bake the filled biscuit directly on a baking sheet. The pan simply helps maintain a tall, uniform shape for larger biscuits.

→ What type of crab is best to use?

Lump crab gives the best texture and flavor, but you can use claw meat or canned crab in a pinch. Be sure to drain thoroughly if using canned.

→ Can I make this ahead of time?

You can prepare the crab mixture and biscuit dough a few hours ahead. Assemble just before baking to keep the biscuit light and prevent sogginess.