If you’re craving a show-stopping appetizer or a decadent snack that combines buttery biscuits, sharp cheddar, and sweet, delicate crab meat, then these Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce are just what you need. These golden, fluffy biscuits are packed with savory flavors and topped with a bright, zesty lemon butter drizzle that elevates every bite to a restaurant-quality experience you can make at home.
Why This Recipe Is a Must-Try
Perfect for seafood lovers, party hosts, and anyone who enjoys rich, cheesy comfort food, this recipe blends classic cheddar bay biscuit vibes with the luxurious addition of fresh crab meat. It’s an ideal appetizer for gatherings, an indulgent side dish, or even a unique brunch treat.
The lemon butter sauce adds a fresh, tangy balance to the richness of the cheddar and butter, making these biscuits irresistible. Plus, it’s surprisingly easy to pull together in under 30 minutes—perfect for impressing guests without hours in the kitchen.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 cup lump crab meat
- 2 tablespoons green onions, chopped
- 1/2 teaspoon Old Bay seasoning
For the Lemon Butter Sauce:
- 1/4 cup lemon juice
- 1/2 cup unsalted butter
- 2 cloves garlic, minced
- Salt and pepper to taste
Equipment You’ll Need
- Oven
- Large mixing bowl
- Pastry cutter or fingertips for cutting butter into flour
- Baking sheet
- Parchment paper
- Small saucepan
- Spoon or spatula
- Measuring cups and spoons
How to Make Crab Stuffed Cheddar Bay Biscuits
1. Preheat Your Oven
Start by setting your oven to 400°F (200°C) so it’s fully heated and ready when your biscuits are assembled.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, garlic powder, and salt. This ensures an even distribution of the leavening and seasoning.
3. Cut in the Butter
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the texture resembles coarse crumbs. This step is key to creating tender, flaky biscuits.
4. Add Cheddar Cheese
Stir in the shredded cheddar cheese, coating it evenly throughout the flour-butter mixture.
5. Incorporate Milk
Slowly pour in the milk while stirring to bring the dough together into a soft, sticky ball.
6. Fold in Crab and Seasonings
Gently fold the lump crab meat, chopped green onions, and Old Bay seasoning into the dough. Be careful not to overmix, or the biscuits could turn dense instead of fluffy.
7. Scoop and Bake
Using a spoon, scoop heaping portions of dough onto a parchment-lined baking sheet. Leave enough space for the biscuits to puff and spread. Bake for 15-20 minutes until golden brown and puffed.
8. Prepare the Lemon Butter Sauce
While the biscuits bake, melt butter in a small saucepan over medium heat. Add minced garlic and cook until fragrant (about 1 minute). Stir in lemon juice, then season with salt and pepper to taste.
9. Serve
Once biscuits are fresh from the oven, drizzle generously with the warm lemon butter sauce. Enjoy immediately for the best flavor and texture.
Tips, Variations & Shortcuts
- Crab Substitute: If lump crab isn’t available, try cooked shrimp or lobster meat for a different twist.
- Make Ahead: Dough can be mixed ahead and refrigerated for up to 24 hours. Just bake fresh before serving.
- Spice It Up: Add a pinch of cayenne or smoked paprika for a subtle heat and smoky depth.
- Cheese Options: Sharp white cheddar or a mix of cheddar and Monterey Jack work beautifully.
- Butter Tips: Use cold butter for the biscuit dough to keep them flaky and room temperature butter for the sauce to melt quickly.
- Dairy-Free: Substitute milk with almond or oat milk and use a dairy-free butter alternative.
Storage and Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes to retain their crisp exterior and fluffy interior. Avoid microwaving as it can make them soggy.
The lemon butter sauce is best made fresh, but you can keep leftovers refrigerated and gently reheat on the stove before serving.
What to Serve With Crab Stuffed Cheddar Bay Biscuits
These biscuits make a perfect complement to:
- Fresh garden salads with vinaigrette
- Creamy clam chowder or seafood bisque
- Grilled or roasted vegetables
- A crisp white wine like Sauvignon Blanc or Pinot Grigio
- Light beers such as pilsners or wheat ales
Frequently Asked Questions (FAQ)
Q: Can I use canned crab meat?
A: Yes, but fresh lump crab meat gives a better texture and flavor. Just drain canned crab well to avoid excess moisture.
Q: How do I prevent the biscuits from turning tough?
A: Avoid overmixing the dough once the milk is added and keep the butter cold during preparation.
Q: Can I freeze these biscuits?
A: Yes! Freeze before baking on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Q: What if I don’t like garlic?
A: You can omit the garlic powder in the dough and the minced garlic in the sauce or substitute with garlic-infused oil for a milder flavor.
Final Thoughts
These Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce bring together the best of buttery biscuits, sharp cheddar, and delicate crab with a bright lemon finish that’s sure to impress. Whether you’re preparing for a party or simply treating yourself, this recipe is a guaranteed crowd-pleaser that’s quick and easy to make.
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Ready to bake your way to cheesy, buttery, crab-filled bliss? Let’s get started!