These delicious Crab Stuffed Cheddar Bay Biscuits are fluffy, cheesy, and filled with tasty crab meat. They’re easy to make and perfect for impressing family or friends!
And let’s not forget that lemon butter sauce! It’s like a warm hug, making each bite even more delightful. I love serving these biscuits warm, right out of the oven. Yum! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the main ingredient for the biscuits. If you’re aiming for a gluten-free version, you can substitute with a gluten-free all-purpose blend. Just make sure it has xantham gum for better texture.
Crab Meat: Fresh lump crab is the best, but you can use canned or frozen crab if that’s more convenient. Just drain and thaw it well before using. If you’re looking for a budget-friendly option, imitation crab works too!
Cheddar Cheese: Sharp cheddar gives the best flavor. However, you could mix it with Monterey Jack for a milder taste, or even use pepper jack if you want a bit of spice.
Milk or Buttermilk: I love the tanginess of buttermilk, but regular milk is fine too! If you want to make your own buttermilk, just add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for a few minutes.
What’s the Best Way to Make Fluffy Biscuits?
To get those biscuits super fluffy, the key is to handle the dough as little as possible! Here’s how to do it:
- Work quickly with the cold butter. This helps keep the biscuits light and flaky.
- Don’t go too far when mixing! Just combine the ingredients until they’re moistened—overmixing can make them tough.
- Make sure your oven is hot enough before baking. A hot oven helps the biscuits rise quickly, creating that fluffy texture.
- And finally, brush the lemon butter sauce on hot biscuits straight out of the oven for that perfect finish!
Enjoy making these delicious crab stuffed cheddar bay biscuits! They’re sure to be a hit!
How to Make Crab Stuffed Cheddar Bay Biscuits With Lemon Butter Sauce
Ingredients You’ll Need:
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1 cup sharp cheddar cheese, shredded
- 1 cup whole milk or buttermilk
- 1 cup cooked crab meat, drained and roughly chopped
- 2 green onions, finely chopped
- 1 tablespoon fresh parsley, chopped (optional)
For the Lemon Butter Sauce:
- 1/2 cup (1 stick) unsalted butter
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
How Much Time Will You Need?
You’ll need about 25-30 minutes to whip up these tasty biscuits. This includes 10 minutes for prep and about 15 minutes for baking. Let’s heat up that oven and get cooking!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or simply grease it lightly so the biscuits don’t stick.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, salt, garlic powder, onion powder, paprika, and cayenne pepper (if you’re feeling spicy!). This will give your biscuits a nice flavor.
3. Cut in the Butter:
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, mix until the butter is incorporated and the mixture resembles coarse crumbs—like sand or small pebbles.
4. Add the Cheese:
Now, stir in the shredded sharp cheddar cheese. Get that cheesy goodness evenly mixed in!
5. Combine with Milk:
Pour in the milk (or buttermilk) and gently stir just until everything is blended. Be careful not to overmix; we want those biscuits tender!
6. Fold in the Crab and Veggies:
Gently fold in the chopped crab meat, green onions, and parsley. Take your time so you don’t break the crab apart too much.
7. Shape the Biscuits:
Take about 1/4 cup of the dough in your hand and flatten it slightly. If you’d like, place about 1 tablespoon of extra crab meat in the center of the dough. Fold and pinch the edges to seal it, creating a nice ball. Place the biscuit balls onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake:
Pop the biscuits into the oven and bake for 12-15 minutes, or until they’re golden brown on top. The smell will be amazing!
9. Make the Lemon Butter Sauce:
While the biscuits are baking, let’s whip up the lemon butter sauce. In a small saucepan, melt the butter over low heat. Stir in the lemon juice, lemon zest, garlic powder, salt, and pepper. Keep it warm while you wait for the biscuits to finish baking.
10. Brush with Sauce:
Once the biscuits are out of the oven, generously brush them with that warm lemon butter sauce. This is where the magic happens!
11. Serve and Enjoy:
Garnish with a sprinkle of fresh chopped parsley if you’d like a pop of color. Serve the biscuits warm and enjoy every cheesy, crab-filled bite!
These Crab Stuffed Cheddar Bay Biscuits are sure to be a hit, especially when drizzled with that zesty lemon butter sauce. Enjoy! 🦀🍋
Frequently Asked Questions (FAQ)
Can I Use Frozen Crab Meat for This Recipe?
Yes, you can use frozen crab meat! Just make sure to thaw it in the fridge overnight or run it under cold water in a sealed bag until fully thawed. Drain it well and give it a quick chop before adding it to the biscuit mixture.
How Do I Store Leftover Biscuits?
Store leftover biscuits in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave for about 15-20 seconds, or warm them in the oven at 350°F (175°C) for about 5-10 minutes to keep them nice and fluffy.
Can I Make the Biscuits Ahead of Time?
Absolutely! You can prepare the biscuit dough ahead and refrigerate it for up to 2 days. Just make sure to cover it tightly. When you’re ready to bake, let it sit at room temperature for about 20 minutes before shaping and baking.
What Can I Substitute for Milk in the Biscuit Recipe?
You can substitute whole milk with buttermilk, almond milk, or any non-dairy milk of your choice. If using almond milk or another non-dairy option, make sure it’s unsweetened to not alter the flavor of the biscuits.
