Crab Stuffed Cheddar Bay Biscuit (Printable Version)
# What You’ll Need:
→ Biscuits
01 -
2 cups all-purpose flour
02 -
1 tbsp baking powder
03 -
½ tsp garlic powder
04 -
½ tsp Old Bay seasoning
05 -
½ tsp salt
06 -
½ cup cold unsalted butter, cubed
07 -
1 cup sharp cheddar cheese, shredded
08 -
¾ cup whole milk
09 -
1 tbsp fresh parsley, chopped
→ Crab Filling
10 -
8 oz lump crab meat, drained
11 -
2 tbsp mayonnaise
12 -
1 tsp Dijon mustard
13 -
1 tsp lemon juice
14 -
½ tsp Worcestershire sauce
15 -
¼ tsp cayenne pepper (optional)
16 -
2 tbsp green onions, finely chopped
17 -
Salt and pepper to taste
→ Lemon Butter Sauce
18 -
½ cup unsalted butter
19 -
2 tbsp fresh lemon juice
20 -
1 tsp lemon zest
21 -
1 garlic clove, minced
22 -
1 tbsp chopped fresh parsley
# Steps to Follow:
01 -
In a large mixing bowl, whisk together flour, baking powder, garlic powder, Old Bay seasoning, and salt. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Stir in the shredded cheddar. Add milk and mix until just combined—do not overwork.
02 -
In a medium bowl, gently combine crab meat, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, cayenne (if using), green onions, salt, and pepper until fully mixed. Set aside.
03 -
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Scoop about 2 tablespoons of biscuit dough and flatten in your palm. Add a heaping teaspoon of crab filling to the center. Top with another tablespoon of dough, pinch edges to seal, and form into a ball. Repeat until all biscuits are filled.
04 -
Arrange biscuits on the prepared baking sheet and bake for 16–18 minutes until golden brown.
05 -
In a small saucepan over medium heat, melt butter. Stir in lemon juice, zest, and garlic. Simmer for 2–3 minutes. Remove from heat and stir in parsley.
06 -
Drizzle warm lemon butter sauce over the baked biscuits. Garnish with extra parsley and serve with a wedge of lemon.