Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

1. The Appeal of This Dish

These biscuits combine:

Rich, savory flavors – Sharp cheddar, Old Bay seasoning, and sweet crab.

Contrasting textures – Flaky, buttery biscuit exterior with a creamy, seafood-packed center.

Restaurant-quality presentation – Golden-brown tops brushed with zesty lemon butter.

A showstopper for brunch, seafood feasts, or holiday gatherings!

2. Culinary Techniques & Science

Why This Recipe Works

Biscuit Leavening – Baking powder creates a quick rise for fluffy layers.

Cold Butter – Keeps biscuits tender by creating steam pockets when baked.

Crab Filling Binder – Cream cheese and mayo prevent dryness while enhancing richness.

Acid Balance – Lemon butter cuts through richness, balancing the dish.

3. Ingredients & Substitutions

For the Cheddar Bay Biscuits

2 cups (250g) all-purpose flour (or gluten-free 1:1 blend)

1 tbsp baking powder (ensure freshness for best rise)

1 tsp garlic powder

1 tsp Old Bay seasoning (or sub with paprika + pinch of cayenne)

½ tsp salt

¼ cup (57g) cold unsalted butter, cubed (or frozen grated butter)

1 cup (120g) sharp cheddar, shredded(white or yellow)

¾ cup (180ml) cold buttermilk (or milk + 1 tsp lemon juice)

For the Crab Filling

8 oz (225g) lump crabmeat (fresh, canned, or imitation crab)

4 oz (115g) cream cheese, softened

2 tbsp mayonnaise

1 tsp Dijon mustard

1 tsp Worcestershire sauce

½ tsp Old Bay seasoning

2 tbsp fresh parsley, chopped

For the Lemon Butter Glaze

3 tbsp unsalted butter, melted

1 tbsp lemon juice (freshly squeezed)

½ tsp garlic powder

1 tsp chopped parsley

4. Step-by-Step Instructions

1. Prep the Crab Filling

In a bowl, mix cream cheese, mayo, Dijon, Worcestershire, Old Bay, and parsley until smooth.

Gently fold in crabmeat (avoid overmixing to keep lumps intact). Chill.

2. Make the Biscuit Dough

Whisk flour, baking powder, garlic powder, Old Bay, and salt.

Cut in cold butter until pea-sized crumbs form.

Stir in cheddar, then add buttermilkuntil just combined (don’t overmix).

3. Assemble & Bake

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

Scoop 2 tbsp dough, flatten slightly, add 1 tbsp crab filling, then enclose with more dough.

Bake 12-15 mins until golden.

4. Finish with Lemon Butter

Whisk melted butter, lemon juice, garlic, and parsley. Brush over warm biscuits.

Pro Tips

Keep ingredients cold for flakier biscuits.

Don’t overstuff—too much filling can cause leaks.

Bake immediately—delayed baking = dense biscuits.

5. Troubleshooting

6. Creative Variations

Spicy Kick – Add ¼ tsp cayenne to filling or swap cheddar for pepper jack.

Lobster Upgrade – Replace crab with cooked lobster meat.

Herb Garden – Mix in chives or dill to the dough.

Mini Sliders – Bake smaller biscuits for appetizers.

7. Serving Suggestions

Pair with: Clam chowder, grilled shrimp, or a crisp salad.

Dipping Sauces: Remoulade, garlic aioli, or extra lemon butter.

Garnish: Lemon wedges, microgreens, or extra Old Bay sprinkle.

8. Final Words of Encouragement

These Crab Stuffed Cheddar Bay Biscuitsmay seem fancy, but they’re surprisingly simple once you master the technique. Whether you’re impressing guests or treating yourself, every bite delivers comfort, luxury, and bold flavor. Don’t hesitate—dive in and enjoy your culinary masterpiece!

Enjoy!