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Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

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These flaky, garlicky cheddar biscuits are stuffed with a creamy Old Bay-seasoned crab filling and topped with zesty lemon butter. They're the perfect combination of seafood and comfort food, offering restaurant-quality results that are surprisingly simple to make at home.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 8 biscuits
Course: Appetizer, Side Dish
Cuisine: American, Seafood
Ingredients Equipment Method Notes

Ingredients
  

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 unsalted butter cold, cubed
  • 1 cup sharp cheddar cheese shredded
  • ¾ cup whole milk or buttermilk
For the Crab Filling
  • 8 ounces lump crab meat drained and picked over
  • 3 tablespoons mayonnaise
  • 2 tablespoons cream cheese softened
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon green onion finely chopped
  • 1 teaspoon Old Bay seasoning
  • ¼ teaspoon black pepper
For the Lemon Butter Topping
  • 3 tablespoons unsalted butter melted
  • 1 tablespoon lemon juice
  • ½ teaspoon garlic powder
  • 1 tablespoon fresh parsley chopped

Equipment

  • Baking sheet
  • Parchment paper
  • Large mixing bowl
  • Pastry cutter

Method
 

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, sugar, garlic powder, salt, and paprika.
  3. Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
  4. Fold in shredded cheddar cheese, then slowly add milk, stirring just until combined.
  5. In a separate bowl, gently combine all crab filling ingredients, being careful to keep crab lumps intact.
  6. 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.
  7. Place biscuits on prepared baking sheet and bake for 15-18 minutes until golden brown.
  8. While biscuits are baking, mix together all lemon butter topping ingredients.
  9. Brush hot biscuits with lemon butter topping immediately after removing from oven.

Notes

Use high-quality lump crab meat for the best texture and presentation. Buttermilk can be substituted for whole milk to add a subtle tang. If you can't find Old Bay seasoning, use any seafood seasoning blend or make your own with paprika, celery salt, and cayenne pepper. These biscuits are best served warm and can be reheated gently in the oven. Store any leftovers in an airtight container in the refrigerator for up to 2 days.

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