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.
🦀 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
Instructions
1️⃣ Make the Crab Filling:
- Mix crab meat, cream cheese, mayo, Dijon, lemon juice, and parsley until combined.
- Season with salt and pepper. Chill while making biscuits.
2️⃣ Make the Biscuits:
- Preheat oven to 425°F / 220°C.
- In a bowl, whisk flour, baking powder, baking soda, salt, and garlic powder.
- Cut in butter until mixture resembles coarse crumbs.
- Stir in cheddar, then add buttermilk gradually until dough comes together.
3️⃣ Assemble Biscuits:
- Take a small piece of dough (~2–3 tbsp), flatten in hand.
- Place 1–2 tsp crab filling in center. Fold dough around filling and pinch to seal.
- 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:
- Melt butter in small pan.
- Add garlic, sauté 30 seconds until fragrant.
- Stir in lemon juice, salt, pepper, and optional paprika.
6️⃣ Serve:
- Drizzle lemon butter sauce over hot biscuits. Garnish with fresh parsley or chives.
🔥 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.
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?
