Crab Stuffed Cheddar Bay Biscuits with Lemon Butter
A show-stopping appetizer or side dish that combines Red Lobster–inspired cheesy garlic biscuits with a luxurious crab filling and a bright, buttery lemon glaze. Perfect for special occasions, holidays, or an impressive dinner party starter.
Ingredients
For the Cheddar Bay Biscuit Dough:
· 2 cups (240g) all-purpose flour
· 1 tbsp baking powder
· 2 tsp granulated sugar
· 1 tsp garlic powder
· ½ tsp onion powder
· ½ tsp salt
· ¼ tsp cayenne pepper (optional, for a kick)
· ½ cup (113g) cold unsalted butter, cubed
· 1 cup (120g) shredded sharp cheddar cheese
· ¾ cup (180ml) cold buttermilk
For the Crab Filling:
· 8 oz (225g) lump crab meat, well-drained (fresh, canned, or pasteurized)
· 4 oz (115g) cream cheese, softened
· ¼ cup (25g) grated Parmesan cheese
· 2 tbsp mayonnaise
· 1 tbsp finely chopped fresh chives or parsley
· 1 tsp Old Bay seasoning
· ½ tsp lemon zest
· 1 tsp Worcestershire sauce
· 1 small garlic clove, minced
· Salt and pepper to taste
For the Lemon Garlic Butter Glaze:
· ¼ cup (57g) unsalted butter, melted
· 1 tbsp fresh lemon juice
· 1 tsp lemon zest
· ½ tsp garlic powder
· 1 tbsp finely chopped fresh parsley
· Pinch of salt
Instructions
- Make the Biscuit Dough:
· Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
· In a large bowl, whisk together flour, baking powder, sugar, garlic powder, onion powder, salt, and cayenne (if using).
· Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs with pea-sized butter pieces.
· Stir in shredded cheddar.
· Add cold buttermilk and mix gently with a fork until a shaggy dough forms. Do not overmix.
- Make the Crab Filling:
· In a medium bowl, combine cream cheese, Parmesan, mayonnaise, chives, Old Bay, lemon zest, Worcestershire, garlic, salt, and pepper. Mix until smooth.
· Gently fold in crab meat, being careful not to break up lumps too much.
- Assemble the Biscuits:
· Turn dough out onto a lightly floured surface. Gently pat into a rectangle about ½-inch thick.
· Cut into 12–16 equal squares or rounds using a knife or biscuit cutter.
· Place half the dough pieces on the prepared baking sheet.
· Top each with 1–2 tbsp of crab filling, leaving a small border.
· Place remaining dough pieces on top and gently press edges to seal (can also fold single rounds over filling to make half-moons).
- Bake:
· Bake for 15–18 minutes, until biscuits are golden brown and cooked through.
· While baking, prepare the lemon butter glaze by melting butter and stirring in lemon juice, zest, garlic powder, parsley, and salt.
- Glaze & Serve:
· As soon as biscuits come out of the oven, brush generously with the lemon butter glaze.
· Serve warm.
Tips for Success
· Keep butter and buttermilk cold for flaky, tender biscuits.
· Handle dough gently—overworking makes biscuits tough.
· Use good-quality crab meat for the best flavor (jumbo lump recommended).
· Make ahead: Prep filling and dry mix the night before; assemble and bake day-of.
Serving Suggestions
· Serve as an appetizer with lemon wedges and extra Old Bay for sprinkling.
· Pair with a light salad or soup for a complete meal.
· Excellent alongside seafood dishes like grilled shrimp or baked salmon.
Storage & Reheating
· Best served fresh from the oven.
· Store leftovers in an airtight container in the refrigerator for up to 2 days.
· Reheat in a 350°F (175°C) oven for 5–8 minutes until warmed through.
These biscuits are rich, flavorful, and impossible to resist—a delicious twist on a classic that’s sure to impress your guests!