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Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

Crab Stuffed Cheddar Bay Biscuits feature a creamy seasoned crab center.Cheddar garlic biscuit dough surrounds the filling and bakes until golden.Fresh lemon garlic butter is brushed over the warm biscuits before serving.

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Prep Time 25 minutes
Course Appetizer

Ingredients
  

For the Biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 cup unsalted butter cold and cubed
  • 1 cup shredded sharp cheddar cheese
  • 3/4 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 fresh lemon juice
  • 1 tablespoon green onion finely chopped
  • 1 teaspoon Old Bay seasoning or halal-friendly seafood seasoning
  • 1/4 teaspoon black pepper

For the Lemon Butter Topping

  • 3 tablespoons unsalted butter melted
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh parsley chopped

Instructions
 

  • Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  • Add the flour, baking powder, sugar, garlic powder, salt, and paprika to a large mixing bowl. Whisk until evenly combined.
  • Add the cold cubed butter. Use a pastry cutter, fork, or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some small pieces of butter remaining.
  • Stir in the shredded sharp cheddar.
  • Pour in the milk or buttermilk and gently mix just until a soft biscuit dough forms. Avoid overworking the dough.
  • Prepare the filling by combining the drained crab meat, mayonnaise, softened cream cheese, Dijon mustard, lemon juice, green onion, seafood seasoning, and black pepper in a separate bowl. Stir gently until combined.
  • Scoop approximately 2 tablespoons of biscuit dough and gently flatten it in your palm.
  • Place about 1 tablespoon of crab filling in the center. Carefully bring the dough up and around the filling, then pinch the edges together to completely seal it inside.
  • Place the stuffed biscuit seam-side down on the prepared baking sheet. Repeat with the remaining dough and filling.
  • Bake the Crab Stuffed Cheddar Bay Biscuits with Lemon Butter for 18–20 minutes, or until puffed and beautifully golden brown.
  • While the biscuits bake, combine the melted butter, lemon juice, garlic powder, and chopped parsley in a small bowl.
  • Remove the biscuits from the oven and immediately brush the tops generously with the warm lemon garlic butter.
  • Let them cool for a few minutes before serving warm.

Notes

Lump crab meat provides a delicious texture, but claw crab meat can also work if you prefer a stronger seafood flavor.
Buttermilk creates a slightly tangier, tender biscuit, while whole milk is a convenient substitute.
For extra cheesy biscuits, sprinkle a small amount of cheddar over the tops before baking.
These cheddar crab biscuits are especially delicious served with extra lemon wedges, a fresh green salad, roasted vegetables, or a creamy dipping sauce.