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Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

These indulgent, flaky cheddar biscuits are stuffed with a creamy lump crab filling and finished with a bright lemon-butter glaze, making them perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 biscuits
Course: Appetizer, Brunch, Dinner
Cuisine: American, Seafood
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Biscuit Dough
  • 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
For the Crab Filling
  • 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
For the Lemon Butter Glaze
  • 1/2 cup unsalted butter melted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, salt, and black pepper.
  3. Stir in the shredded cheddar to ensure it's evenly distributed in the flour mixture.
  4. In a separate bowl, whisk the buttermilk, melted butter, and egg until smooth.
  5. Pour the wet ingredients into the dry and mix gently until just combined. The dough should be slightly sticky but hold together.
  6. In another bowl, combine the lump crab, green onions, mayonnaise, Dijon, and Worcestershire sauce. Stir gently, avoiding breaking up the crab lumps.
  7. Turn the dough onto a lightly floured surface and pat it to about 1–2 inches thick. Use a biscuit cutter or your hands to form rounds.
  8. Make a shallow indentation in each round, spoon about 1–2 tablespoons of crab filling into the center, then fold the dough over and pinch to seal. Reshape gently into rounds.
Baking
  1. Place the stuffed biscuits on the prepared baking sheet and bake for 15–20 minutes until golden brown and cooked through.
  2. While the biscuits bake, whisk together melted butter with lemon juice and lemon zest.
  3. As soon as the biscuits come out of the oven, brush them generously with the lemon butter and serve warm.

Notes

If lump crab is too expensive or unavailable, high-quality canned crab works fine. For dairy-free alternatives, use vegan mayo and a plant-based butter substitute.