Crab Stuffed Cheddar Bay Biscuit with Lemon Butter Sauce — A Cozy Crowd-Pleaser

There’s something about warm, cheesy biscuits stuffed with sweet crab and drizzled with bright lemon butter that feels like a hug and a celebration at the same time. The Crab Stuffed Cheddar Bay Biscuit with Lemon Butter Sauce is my go-to when I want to impress without spending all afternoon in the kitchen. If you’re juggling work, kids, or just the million little things that make a day feel long, this is a recipe that delivers big flavor with reasonable effort.

If you love a buttery, garlicky biscuit but want the elegance of a seafood appetizer or main — or you need a show-stopper for game day or a casual dinner party — this recipe has your name on it.

Why You’ll Love This Crab Stuffed Cheddar Bay Biscuit with Lemon Butter Sauce

It’s comforting, but fancy enough for guests.
Quick-ish prep with pantry-friendly ingredients.
Kid-approved cheesy goodness and adult-approved sophistication.
Makes great leftovers and freeze-friendly bites for busy weeks.

About me quick note: I’m Anna, and my sister Patricia and I love turning simple ingredients into dishes that feel special. This recipe grew out of one of those “let’s make something unforgettable” kitchen experiments that turned into a family favorite — read more about our cooking journey if you’re curious!

Ingredients

For the biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon paprika (optional)
6 tablespoons cold unsalted butter, cubed
1 cup shredded sharp cheddar cheese
3/4 cup milk (whole milk preferred)
1 large egg

For the crab stuffing:

8 ounces lump crab meat, picked over for shells
4 ounces cream cheese, softened
2 green onions, thinly sliced
1 tablespoon mayonnaise
1 teaspoon lemon zest
1/2 teaspoon Old Bay seasoning (or to taste)
Salt and pepper to taste

For the lemon butter sauce:

6 tablespoons unsalted butter
1 tablespoon fresh lemon juice (adjust to taste)
1 small garlic clove, minced
1 tablespoon chopped fresh parsley
Pinch of salt

Garnish (optional):

Extra chopped parsley or chives
Lemon wedges

Recipe Steps — Clear, simple, and friendly

Preheat the oven and prep the crab filling.
Preheat your oven to 425°F (220°C). In a medium bowl, gently fold the lump crab meat into the softened cream cheese, then add green onions, mayonnaise, lemon zest, and Old Bay. Taste and adjust with salt and pepper. The texture should be creamy but not runny — if it’s too stiff, add a teaspoon of milk.

Make the biscuit dough.
In a large bowl, whisk flour, baking powder, sugar, salt, garlic powder, and paprika. Cut in the cold cubed butter using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. Stir in the shredded cheddar.
Bring the dough together.
In a small bowl, beat the egg with the milk. Pour the wet ingredients into the dry and fold gently until just combined — don’t overmix. The dough should be slightly sticky.
Form and stuff the biscuits.
Lightly flour your hands and scoop about 2 tablespoons of dough into your palm. Flatten into a small disk, add about 1 tablespoon of crab filling in the center, then fold the dough around it, sealing the edges and shaping into a ball. Place seam-side down on a parchment-lined baking sheet or in a greased cast-iron skillet. Repeat until all dough and filling are used (this should yield about 12–14 biscuits). Tip: Keep your hands lightly floured and press seams well so the filling stays inside.

Bake.
Brush the tops with a little milk or an extra egg wash for a golden finish. Bake at 425°F for 12–15 minutes, or until golden brown and cooked through. If your biscuits are larger, add a couple of minutes.
Make the lemon butter sauce.
While the biscuits bake, melt the butter in a small saucepan over low heat. Add minced garlic and cook just until fragrant (about 30 seconds). Remove from heat, stir in lemon juice, chopped parsley, and a pinch of salt. Taste and add a little more lemon if you want a brighter sauce.
Finish and serve.
As soon as the biscuits come out of the oven, brush them generously with the lemon butter sauce. Serve warm with extra lemon wedges on the side.

Serving suggestions

These are stellar as an appetizer for gatherings or as a main with a fresh salad.
Pair with a light soup — I often serve them alongside a lemony white bean soup for a balanced meal. If you like that combo, check out this creamy white bean spinach soup with lemon for a lovely match.
For dipping variety, try a zesty herb butter or spicy aioli; I’m a big fan of adding a bold sauce on the side — and if you’re into bold dips, this Cowboy Butter Dipping Sauce is one of my go-to companions for biscuit-y things.

Cooking Tips (because shortcuts and tricks are life-savers)

Keep butter cold. Cold butter gives you those flaky layers everyone swoons over.
Don’t overwork the dough. Mix until it’s combined; overmixing makes dense biscuits.
Use lump crab when you can. It’s sweeter and gives lovely texture, but canned crab works in a pinch.

Make the filling the day before to save time — it actually helps the flavors meld.
If you want extra crunch, add a tablespoon of panko to the filling.
To freeze: assemble unbaked, flash-freeze on a sheet, then store in a bag. Bake from frozen, adding about 5–8 minutes to the time.

A small personal story
One chilly fall evening, I made these for a casual dinner when my sister and I invited our honest-to-goodness picky neighbor. She’s the kind of person who approves slow and steady, and midway through the first batch she whispered, “Okay, you win.” That’s when I knew these biscuits had crossed into family-legend territory. We’ve since served them at book clubs, birthday dinners, and I even snuck them into a tailgate once — they were the first thing gone.

FAQs (short, practical answers)

Q: Can I use frozen crab meat?
A: Yes. Thaw it fully and pat dry so the filling isn’t watery. Lump fresh crab is best if you can find it.

Q: Can I make this gluten-free?
A: Use a 1:1 gluten-free flour blend and check baking powder is GF. Texture may differ slightly, but the flavor is still great.

Q: How long do leftovers keep?
A: Stored in an airtight container, they last 2–3 days in the fridge. Reheat in a 350°F oven to keep them flaky.

Q: Can I substitute the cream cheese?
A: You can try ricotta for a lighter filling, but cream cheese adds richness and helps the filling hold together.

Q: Is there a low-fat version?
A: You can reduce butter a bit or use part-skim cheese, but classic cheddar and butter are central to the taste. If you’re cutting calories, serve smaller biscuits as an appetizer.

Pairings, timing, and hosting tips

Make the filling a day ahead to reduce day-of stress.
Serve these with a crisp green salad, coleslaw, or roasted veggies to balance richness.
For a buffet, keep biscuits warm in a low oven (200°F) and brush with extra lemon butter right before serving.

They’re perfect for brunch, too — add a poached egg on the side for a decadent twist.

Final flavor notes
These biscuits balance the savory depth of cheddar and garlic with the fresh brightness of lemon and parsley. The crab adds sweetness and a touch of elegance, turning simple biscuit dough into something that feels celebratory. They’re not fussy to make, but they absolutely look and taste like you put in the effort — which, for us busy cooks, is the golden ticket.

Conclusion

If you want another take or inspiration for stuffed biscuit recipes, take a peek at this version: Crab Stuffed Cheddar Bay Biscuits with Lemon Butter – Happy Homeschool Nest, and for a slightly different twist, this write-up has helpful tips: Crab Stuffed Cheddar Bay Biscuits with Lemon Butter – The Fervent Mama.

I hope your kitchen fills with that buttery, garlicky, lemony smell as these bake. If you try them, drop a note — nothing makes my day like hearing how a recipe fit into yours. Put on an apron, grab a glass of something you love, and let these Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce be the little celebration your week needed.

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Crab Stuffed Cheddar Bay Biscuit with Lemon Butter Sauce is the perfect party appetizer for busy moms—quick, cheesy, and zesty. Try it tonight!