Crab stuffed cheddar bay biscuit with a lemon butter sauce

Ohhh wow 😍 now we’re talking restaurant-level indulgence: flaky cheddar biscuits stuffed with crab, finished with a bright lemon butter sauce. Let’s break it down step by step.

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🦀 Crab-Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce

Ingredients

For the Biscuits:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp garlic powder
• 4 tbsp cold butter, cubed
• ¾ cup shredded sharp cheddar cheese
• ¾ cup buttermilk

For the Crab Filling:

• 1 cup lump crab meat, picked over for shells
• 2 tbsp cream cheese, softened
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• Salt & pepper to taste
• Optional: chopped parsley or green onions

For Lemon Butter Sauce:

• 4 tbsp butter
• 1–2 tbsp lemon juice (fresh)
• 1 tsp garlic, minced
• Salt & pepper
• Optional: pinch of paprika or cayenne

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Instructions

1️⃣ Make the Crab Filling:

1. Mix crab meat, cream cheese, mayo, Dijon, lemon juice, and parsley until combined.
2. Season with salt and pepper. Chill while making biscuits.

2️⃣ Make the Biscuits:

1. Preheat oven to 425°F / 220°C.
2. In a bowl, whisk flour, baking powder, baking soda, salt, and garlic powder.
3. Cut in butter until mixture resembles coarse crumbs.
4. Stir in cheddar, then add buttermilk gradually until dough comes together.

3️⃣ Assemble Biscuits:

1. Take a small piece of dough (~2–3 tbsp), flatten in hand.
2. Place 1–2 tsp crab filling in center. Fold dough around filling and pinch to seal.
3. Place stuffed biscuits on a parchment-lined baking sheet.

4️⃣ Bake Biscuits:

• 12–15 minutes, until golden brown and cooked through.

5️⃣ Make Lemon Butter Sauce:

1. Melt butter in small pan.
2. Add garlic, sauté 30 seconds until fragrant.
3. Stir in lemon juice, salt, pepper, and optional paprika.

6️⃣ Serve:

• Drizzle lemon butter sauce over hot biscuits. Garnish with fresh parsley or chives.

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🔥 Pro Tips

• Don’t overmix biscuit dough; it keeps them flaky.
• Use lump crab for the best texture, not imitation.
• Lemon butter sauce can be made ahead and warmed gently.
• Optional: Add a pinch of cayenne to sauce for a subtle kick.

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This makes crispy, cheesy, gooey biscuits with a rich, tangy finish—basically the “wow” factor appetizer or brunch item.

If you want, I can make a shortcut version that’s just as decadent but faster, using pre-made biscuits. Do you want me to do that?