Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce

Fluffy, cheesy biscuits loaded with lump crab filling, brushed with garlic-lemon butter. A showstopping appetizer or side dish for seafood dinners.

Ingredients

For the Biscuits:

2 cups all-purpose flour

1 tbsp baking powder

1 tsp garlic powder

½ tsp salt

½ cup (1 stick) cold unsalted butter, cubed

1 cup shredded sharp cheddar cheese

¾ cup cold buttermilk

For the Crab Filling:

8 oz lump crab meat (drained, shell pieces removed)

4 oz cream cheese, softened

2 tbsp mayonnaise

1 green onion, finely sliced

½ tsp Old Bay seasoning (or paprika + pinch cayenne)

1 tsp lemon juice

Salt & pepper, to taste

For the Lemon Butter Sauce:

4 tbsp unsalted butter

1 clove garlic, minced

1 tbsp fresh lemon juice

1 tsp parsley, chopped

Instructions

Make the Crab Filling:

In a medium bowl, combine crab meat, cream cheese, mayo, green onion, Old Bay, lemon juice, salt, and pepper. Mix until creamy but still chunky. Chill while preparing biscuits.

Prepare the Biscuit Dough:

In a large bowl, whisk flour, baking powder, garlic powder, and salt.

Cut in cold butter with a pastry cutter or fingers until crumbly.

Stir in shredded cheddar.

Add buttermilk and mix gently until just combined (do not overmix).

Fill and Shape the Biscuits:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Scoop about 2 tbsp of dough, flatten slightly, place ~1 tbsp crab filling in center, then cover with more dough and seal edges.

Place stuffed biscuits onto baking sheet.

Bake:

Bake for 15–18 minutes until golden and puffed.

Make the Lemon Butter Sauce:

In a small saucepan, melt butter over low heat. Add garlic and cook 1 minute. Stir in lemon juice and parsley.

Serve:

Brush warm biscuits generously with lemon butter sauce.

Serve hot with extra sauce for dipping.

Tips & Variations:

Use jalapeños or red pepper flakes in the filling for a spicy kick.

Swap cheddar for Gruyère or fontina for a gourmet twist.

Make mini versions for cocktail parties.

Yield: ~12 stuffed biscuits

Total Time: ~40 minutes