Name: Crab Stuffed Cheddar Bay Biscuits with Lemon Butter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 tablespoon garlic powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup shredded sharp cheddar cheese (packed; sharper cheddar gives more bite); 1/2 cup buttermilk (substitute: 1/2 cup milk + 1/2 tablespoon lemon juice if needed); 1/2 cup unsalted butter (melted; for the dough); 1 large egg; 1 cup lump crab meat (picked for shells (fresh or well-drained canned)); 1/4 cup green onions (chopped); 2 tablespoons mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 1/2 cup unsalted butter (melted); 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest

I first made these crab-stuffed cheddar bay biscuits on a rainy weekend when I wanted something indulgent but not fussy. They’re flaky, cheesy biscuits with a creamy lump-crab center and a bright lemon-butter finish — perfect for a casual dinner, a show-stopping brunch, or as an upscale appetizer. If you like hearty, comforting recipes with a seafood twist, you might also enjoy the savory depth of Slow Cooker Beef Ramen Noodles, which pairs the same kind of comfort with simple prep.

Why you’ll love this dish

This recipe takes a familiar favorite — cheddar bay-style biscuits — and turns them into something restaurant-worthy by hiding a savory crab filling inside each one. Benefits at a glance:

Crowd-pleasing: cheesy and buttery for kids, upscale enough for dinner guests.
Quick assembly: about 30–40 minutes total start to finish.
Versatile: serve as an appetizer, side, or main when paired with a salad or soup.
Make-ahead friendly: components can be prepped in advance and assembled just before baking.

“The first bite surprised everyone — warm, cheesy biscuit giving way to a bright, delicate crab filling. We couldn’t stop at one.” — a recent tester

How this recipe comes together

Before you dive in, here’s a quick roadmap so you know what to expect:

Whisk dry ingredients and fold in cheddar so each biscuit has pockets of cheese.
Combine wet ingredients and mix into the dry to form a soft dough.
Mix a simple lump-crab filling (mayo, Dijon, Worcestershire, green onion).
Shape dough rounds, stuff with crab, seal, and bake until golden.
Brush hot biscuits with lemon butter for a bright, glossy finish.

This overview helps you pace the work: make the crab filling while the oven preheats, and whisk the lemon butter right before the biscuits come out.

What you’ll need

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded sharp cheddar cheese (packed) — sharper cheddar gives more bite
1/2 cup buttermilk (sub: 1/2 cup milk + 1/2 tbsp lemon juice if needed)
1/2 cup unsalted butter, melted (for the dough)
1 egg
1 cup lump crab meat, picked for shells (fresh or well-drained canned)
1/4 cup green onions, chopped
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 cup unsalted butter, melted (for lemon butter glaze)
2 tablespoons fresh lemon juice
1 teaspoon lemon zest

Notes: If lump crab is expensive or unavailable, picked crab or high-quality canned crab works fine. For dairy-free swaps, use a vegan mayo and a plant-based butter substitute — results will differ but remain tasty.

Step-by-step instructions

Preheat and prep: Heat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Mix dry: In a large bowl whisk flour, baking powder, baking soda, garlic powder, salt, and black pepper.
Add cheese: Stir in shredded cheddar so it’s evenly distributed in the flour mixture.
Mix wet: In a separate bowl whisk buttermilk, melted butter, and egg until smooth.
Combine: Pour wet into dry and mix gently until just combined — do not overmix. The dough should be slightly sticky but hold together.
Make crab filling: In another bowl combine lump crab, green onions, mayonnaise, Dijon, and Worcestershire. Stir gently; avoid breaking up the crab lumps. Taste and season with a pinch of salt if needed.
Shape rounds: Turn dough onto a lightly floured surface and pat to about 1–2 inches thick. Use a biscuit cutter or your hands to form rounds.
Stuff biscuits: Make a shallow indentation in each round, spoon ~1–2 tablespoons of crab filling into the center, then fold the dough over and pinch to seal. Reshape gently into rounds. Place on prepared sheet.
Bake: Bake 15–20 minutes until golden brown and cooked through. Rotate pan once if your oven runs unevenly.
Lemon butter: While baking, whisk melted butter with lemon juice and zest.
Finish: As soon as biscuits come from oven, brush generously with lemon butter. Serve warm.

Short, clear verbs keep the process easy to follow. If the dough feels too soft to handle, chill for 15 minutes before stuffing.

Best ways to enjoy it

These stuffed biscuits are versatile:

Appetizer: arrange on a platter with lemon wedges and a bowl of cocktail sauce.
Brunch or lunch: pair with a crisp green salad or a simple corn chowder.
Dinner side: serve alongside roasted vegetables or a light pasta.
For a contrasting rich main, try serving them with a creamy chicken like Crock-Pot Marry Me Chicken — the biscuits’ lemon finish brightens braised or sauced mains.

Storage and reheating tips

Refrigerator: Store cooled biscuits in an airtight container up to 3 days. Crab is perishable — don’t exceed 48–72 hours for seafood safety.
Freezing: Freeze baked biscuits individually wrapped in foil inside a freezer bag for up to 2 months. Thaw overnight in the fridge.
Reheating: Reheat in a 350°F (175°C) oven for 8–10 minutes (from refrigerated) or 12–15 minutes (from frozen, wrapped) until warmed through. Microwaving softens the crust; use oven for best texture.
Food safety: Keep crab and crab-containing mixtures refrigerated. If using fresh lump crab, store at <40°F (4°C) and use within 1–2 days of purchase.

Pro chef tips

Don’t overwork the dough: Overmixing gives dense biscuits. Stop mixing as soon as the dough comes together.
Keep filling cold: Cold crab filling helps the dough maintain structure and prevents overcooking the crab while baking.
Seal well: Pinch seams tightly so the filling doesn’t leak. A light dusting of flour on your hands helps.
Cheese distribution: Toss shredded cheddar in the dry mix so it doesn’t clump and gives even pockets of melty cheese.
Test bake: If uncertain, bake one test biscuit to check seasoning and sealing technique.
Inspiration cue: If you love rich, layered comfort food, try the flavors in Million Dollar Lasagna for another special-occasion dish.

Recipe variations

Spicy kick: Add 1/2 teaspoon cayenne or 1 tablespoon chopped jalapeño to the crab filling.
Herb-forward: Fold 1 tablespoon chopped fresh dill or tarragon into the crab for a classic pairing with seafood.
Cheesy swap: Use Monterey Jack or pepper jack for a milder or spicier cheddar bay twist.
Gluten-free: Substitute 1:1 gluten-free flour blend and watch hydration — you may need an extra tablespoon of buttermilk.
Mini bites: Make smaller, cocktail-sized biscuits and reduce bake time by a few minutes for party-friendly portions.

Common questions

Q: Can I use canned crab meat instead of lump crab?

A: Yes — use well-drained, high-quality canned crab. Pick through for shells and gently fold so the texture remains chunky.

Q: How long does this take from start to finish?

A: Active prep is about 20–30 minutes. Bake 15–20 minutes. Plan for 35–50 minutes total including cooling and glazing.

Q: Can I assemble ahead and bake later?

A: Yes. Stuffed, unbaked biscuits can be chilled up to 24 hours on the sheet, covered tightly. Add a few extra minutes to the bake time if cold.

Q: Will the biscuits get soggy from the lemon butter?

A: Brushing right after baking gives a glossy finish without sogginess; excess butter can be dabbed away. The lemon brightens the rich biscuit and does not make it soggy if applied sparingly.

Q: Is it safe to reheat crab-filled biscuits?

A: Yes, as long as they were stored properly. Reheat to an internal temperature of 165°F (74°C) before serving.

Conclusion

These Crab Stuffed Cheddar Bay Biscuits with Lemon Butter balance comfort and elegance — flaky cheddar biscuits encasing a delicate crab filling, finished with zesty butter. For an alternate take on the same concept, compare this version to the original inspiration at Crab Stuffed Cheddar Bay Biscuits – In the Kitchen with Momma Mel, or read a similar lemon-butter method at Crab Stuffed Cheddar Bay Biscuits with Lemon Butter for more ideas and visual guidance. Enjoy these warm from the oven — they’re best served the day you bake them.