Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

Crab Stuffed Cheddar Bay Biscuits with Lemon Butter are a luxurious twist on the classic Red Lobster–style biscuits. Warm, fluffy, cheesy biscuits surround a rich crab filling seasoned with Old Bay, Parmesan, and lemon. Finished with a zesty lemon butter glaze, these biscuits make an unforgettable appetizer or side dish. Each bite is creamy, savory, and bursting with coastal flavor.

About This Recipe

This recipe yields about 12–14 biscuits filled generously with creamy crab. They are ideal for parties, seafood dinners, holiday gatherings, or whenever you want to serve something impressive and indulgent.

Ingredients

For the Crab Filling

8 oz lump crab meat, well drained
4 oz cream cheese, softened
¼ cup mayonnaise
¼ cup freshly grated Parmesan cheese
2 tablespoons chopped chives or green onion
1 tablespoon fresh lemon juice
1 teaspoon Old Bay seasoning
¼ teaspoon garlic powder
Salt and black pepper, to taste
Optional: a dash of hot sauce

For the Cheddar Bay Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons granulated sugar
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon cayenne pepper (optional)
½ cup cold unsalted butter, grated
1 cup cold buttermilk
1½ cups grated sharp cheddar cheese
2 tablespoons chopped parsley

For the Lemon Butter Glaze

4 tablespoons (½ stick) melted butter
1 tablespoon fresh lemon juice
½ teaspoon garlic powder
¼ teaspoon dried or 1 teaspoon fresh parsley
A pinch of salt

Instructions

Make the Crab Filling

In a bowl, stir together the softened cream cheese, mayonnaise, Parmesan cheese, chives, lemon juice, Old Bay seasoning, and garlic powder until smooth. Gently fold in the lump crab meat, keeping the chunks intact as much as possible. Season with salt, pepper, and optional hot sauce. Refrigerate for at least 30 minutes so the mixture firms up.

Prepare the Biscuit Dough

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, smoked paprika, salt, and cayenne. Add the grated cold butter and toss gently until evenly dispersed, creating a coarse, crumbly mixture. Create a well in the center and pour in the cold buttermilk. Add the cheddar cheese and parsley. Mix gently with a spatula just until the dough comes together. The dough should be shaggy and soft.

Shape and Stuff the Biscuits

Using a large cookie scoop or two spoons, place a mound of dough (about 3 tablespoons) onto the baking sheet. Make a deep indentation in the center with your thumb or spoon. Add a heaping tablespoon of the chilled crab filling inside the indentation. Place another scoop of dough on top and gently seal the edges to enclose the filling completely. Continue forming the remaining biscuits, spacing them about 2 inches apart.

Bake and Glaze

Bake the biscuits for 16–20 minutes, or until golden and cooked through. While they bake, mix together the melted butter, lemon juice, garlic powder, parsley, and salt in a small bowl. As soon as the biscuits come out of the oven, brush them generously with warm lemon butter. Allow them to rest for 5 minutes before serving so the flavors settle.

Tips for Perfect Biscuits

Cold ingredients are essential for height and flakiness. The grated butter melts during baking, creating airy steam pockets.
Avoid overmixing, which leads to tough biscuits. Stir gently until combined.
Keep crab lumps large for a luxurious texture. Fold lightly.
The filling can be prepared a day ahead. Stuffed biscuits can be formed and refrigerated before baking.
Imitation crab can be used, but real lump crab creates the best flavor and texture.

Variations

Add a spicy twist by mixing cayenne or diced jalapeños into the filling.
Use smoked cheddar or a sharp aged cheese for extra depth.
Replace parsley with dill or tarragon for a fresh herb profile.
Add a teaspoon of Dijon mustard to the filling for brightness.

FAQ

Can I bake these in a muffin tin?
Yes. Place one scoop of dough, add filling, and top with more dough. Bake for the same amount of time.

Can I freeze these?
Yes. Freeze unbaked stuffed biscuits on a tray, then transfer to a bag. Bake from frozen, adding 2–3 minutes.

Can I use canned crab?
You can, but drain well. Fresh lump crab provides the best texture.

Do these reheat well?
Yes. Reheat in a 300°F (150°C) oven for 8–10 minutes to keep them fluffy.

Conclusion

Crab Stuffed Cheddar Bay Biscuits with Lemon Butter combine crunch, fluffiness, creaminess, and bright citrus into one irresistible bite. Each biscuit is a warm pocket of crab-filled richness wrapped in buttery, cheesy dough. Whether served as an appetizer, snack, or side dish, they are guaranteed to impress every guest at your table.