Why You’ll Love These Crab Stuffed Cheddar Bay Biscuits with Lemon Butter
If you’re looking for the ultimate seafood-meets-comfort-food experience, these Crab Stuffed Cheddar Bay Biscuits with Lemon Butter will absolutely rock your world.
I’ve combined tender, cheesy biscuits with decadent crab filling for a dish that’s both impressive and surprisingly simple.
The contrast between the flaky, garlicky exterior and the creamy, Old Bay-seasoned crab center is pure magic.
And that lemon butter? It adds the perfect bright finish that ties everything together.
Honestly, who doesn’t love a warm biscuit oozing with cheesy goodness and sweet crab meat?
What Ingredients are in Crab Stuffed Cheddar Bay Biscuits with Lemon Butter?
These mouthwatering Crab Stuffed Cheddar Bay Biscuits require three distinct component parts, but don’t let that intimidate you. Each element comes together quite easily with pantry staples and fresh seafood.
The magic happens when these simple ingredients transform into a restaurant-quality treat that’s crispy on the outside, tender inside, and filled with delicate crab meat.
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ cup cold, cubed unsalted butter
- 1 cup shredded sharp cheddar cheese
- ¾ cup whole milk or buttermilk
For the Crab Filling:
- 8 ounces lump crab meat, drained and picked over
- 3 tablespoons mayonnaise
- 2 tablespoons softened cream cheese
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped green onion
- 1 teaspoon Old Bay seasoning (or other seafood seasoning)
- ¼ teaspoon black pepper
For the Lemon Butter Topping:
- 3 tablespoons melted unsalted butter
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- 1 tablespoon chopped fresh parsley
When shopping for this recipe, the quality of your crab meat really matters. Look for lump crab meat rather than claw or shredded varieties for the best texture and presentation.
And while whole milk creates richly tender biscuits, buttermilk adds a subtle tang that complements the seafood beautifully.
Can’t find Old Bay? No worries. Any seafood seasoning blend will work, or you can make your own with a mix of paprika, celery salt, and a pinch of cayenne pepper.
How to Make These Crab Stuffed Cheddar Bay Biscuits with Lemon Butter
Making these crab-stuffed delights starts with preheating your oven to 400°F and lining a baking sheet with parchment paper.
For the biscuit dough, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon each of sugar and garlic powder, ½ teaspoon of salt, and ½ teaspoon of paprika in a large bowl. This dry mixture creates the perfect flavor foundation. Next, cut in ½ cup of cold, cubed unsalted butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs—those little pockets of butter are what make your biscuits flaky, so don’t overwork the dough!
Gently fold in 1 cup of shredded sharp cheddar cheese before slowly adding ¾ cup of whole milk or buttermilk, stirring just until combined.
While the biscuit dough rests, prepare your luxurious crab filling by combining 8 ounces of lump crab meat with 3 tablespoons of mayonnaise, 2 tablespoons of softened cream cheese, 1 teaspoon of Dijon mustard, 1 tablespoon of lemon juice, 1 tablespoon of finely chopped green onion, 1 teaspoon of Old Bay seasoning, and ¼ teaspoon of black pepper. This mixture should be gently folded together to keep those beautiful lumps of crab intact.
Now comes the fun part—divide your biscuit dough into portions, flatten each into a disc, add a spoonful of crab filling to the center, then fold and seal the edges to create stuffed biscuit balls. Place them on your prepared baking sheet with a bit of space between each and bake until golden brown, about 15-18 minutes.
The finishing touch that transforms these biscuits from merely delicious to absolutely irresistible is the lemon butter topping.
While your biscuits are baking, mix together 3 tablespoons of melted unsalted butter, 1 tablespoon of lemon juice, ½ teaspoon of garlic powder, and 1 tablespoon of chopped fresh parsley. When those golden biscuits emerge from the oven, brush this aromatic butter mixture generously over the tops while they’re still hot. The butter seeps into all the nooks and crannies, adding moisture and a bright, garlicky zing that perfectly complements the rich crab filling.
Serve these warm, perhaps with extra lemon wedges on the side, and watch them disappear before your eyes.
Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Substitutions and Variations
While those beautifully baked biscuits cool slightly, I want to share some creative substitutions and variations that’ll help you make these crab-stuffed treats your own.
Not a crab fan? Try using shrimp, lobster, or even smoked salmon instead.
Dairy-free folks can swap in coconut oil for butter and nutritional yeast for that cheesy flavor.
Gluten-free? A cup-for-cup gluten-free flour blend works perfectly here.
For a spicier kick, add diced jalapeños to your filling or sprinkle cayenne into the dough.
I sometimes fold in chopped herbs—dill and crab are best friends, trust me on this one.
What to Serve with Crab Stuffed Cheddar Bay Biscuits with Lemon Butter
When you’re ready to serve these indulgent crab-stuffed biscuits, you’ll want accompaniments that complement their rich, seafood-forward flavor without overshadowing them.
I love pairing mine with a simple green salad dressed in light vinaigrette—the acidity cuts through the richness perfectly.
A cup of tomato bisque or clam chowder makes this a complete meal, especially on chilly evenings. For summer gatherings, try serving alongside grilled corn on the cob or a crisp coleslaw.
Wine lovers, reach for a chilled Sauvignon Blanc or unoaked Chardonnay.
These whites balance the buttery, cheesy goodness of the biscuits without competing with the delicate crab.
Final Thoughts
These crab stuffed Cheddar Bay biscuits have truly become one of my favorite recipes to share with friends and family.
The combination of flaky, cheesy biscuits with that delicate crab filling creates something magical on your plate. I’ve watched guests’ eyes light up at first bite, which makes all the effort worthwhile.
What I love most is how versatile they are—elegant enough for dinner parties, yet comforting enough for Sunday suppers.
The lemon butter adds that perfect finishing touch, cutting through the richness. Give them a try, and I guarantee they’ll earn a permanent spot in your recipe collection.
Crab Stuffed Cheddar Bay Biscuits with Lemon Butter
Ingredients
Equipment
Method
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, sugar, garlic powder, salt, and paprika.
- Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
- Fold in shredded cheddar cheese, then slowly add milk, stirring just until combined.
- In a separate bowl, gently combine all crab filling ingredients, being careful to keep crab lumps intact.
- Divide biscuit dough into portions and flatten each into a disc. Place a spoonful of crab filling in the center of each, then fold and seal edges to create stuffed biscuit balls.
- Place biscuits on prepared baking sheet and bake for 15-18 minutes until golden brown.
- While biscuits are baking, mix together all lemon butter topping ingredients.
- Brush hot biscuits with lemon butter topping immediately after removing from oven.
