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Crab Stuffed Cheddar Bay Biscuit with Lemon Butter Sauce

Warm, cheesy biscuits stuffed with sweet crab and drizzled with bright lemon butter; a comforting and elegant dish perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 biscuits
Course: Appetizer, Main
Cuisine: American, Seafood
Calories: 250
Ingredients Method Notes

Ingredients
  

For the biscuits
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon paprika (optional)
  • 6 tablespoons cold unsalted butter, cubed
  • 1 cup shredded sharp cheddar cheese
  • 0.75 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
  • 0.5 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 clove garlic, minced
  • 1 tablespoon chopped fresh parsley
  • Pinch of salt
Garnish (optional)
  • Extra chopped parsley or chives
  • Lemon wedges

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. 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.
Make the biscuit dough
  1. In a large bowl, whisk flour, baking powder, sugar, salt, garlic powder, and paprika.
  2. Cut in the cold cubed butter until the mixture resembles coarse crumbs.
  3. Stir in the shredded cheddar.
Bring the dough together
  1. In a small bowl, beat the egg with the milk. Pour the wet ingredients into the dry and fold until just combined.
Form and stuff the biscuits
  1. Lightly flour your hands and scoop about 2 tablespoons of dough into your palm. Flatten into a disk, add about 1 tablespoon of crab filling in the center, and fold the dough around it.
  2. Place seam-side down on a parchment-lined baking sheet and repeat until all dough and filling are used.
Bake
  1. Brush the tops with milk or egg wash and bake at 425°F for 12–15 minutes.
Make the lemon butter sauce
  1. Melt the butter in a small saucepan over low heat, add minced garlic, and cook just until fragrant. Stir in lemon juice, chopped parsley, and a pinch of salt.
Finish and serve
  1. Brush the biscuits generously with the lemon butter sauce as soon as they come out of the oven and serve warm.

Notes

For best results, keep butter cold and don’t overwork the dough. Made-ahead filling helps meld flavors and makes for quicker preparation.