Name: Crab Stuffed Cheddar Bay Biscuits
Prep time: 15 min
Cook time: PT-488455H14M16S
Total time: PT-488455H14M16S
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/4 teaspoon cayenne pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 cup shredded cheddar cheese; 1/4 cup chopped fresh parsley; 1 cup buttermilk; 1/2 cup butter, melted; 1 cup crab meat, well-drained; 1 lemon (for lemon butter); Salt and pepper, to taste

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I make soft, golden cheddar-bay biscuits filled with sweet lump crab meat, then drizzle them with tangy lemon-butter—it’s a rich, comforting appetizer or party treat.

Crab Stuffed Cheddar Bay Biscuits

Why You’ll Love This Recipe

I love how these biscuits are quick yet impressive, using a simple biscuit dough base, but transforming it into something gourmet with crab and lemon butter. They bake up so tender and flavorful, and they always disappear fast at gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh parsley
• 1 cup buttermilk
• 1/2 cup butter, melted
• 1 cup crab meat
• 1 lemon (for lemon butter)
• Salt and pepper to taste

Directions

I preheat the oven to 425 °F (220 °C).
In a large bowl, I whisk together the flour, baking powder, cayenne, garlic powder, and onion powder.
I stir in the cheddar cheese and parsley until they’re evenly mixed through the flour.
I pour in the buttermilk and melted butter, then mix until just combined—being careful not to overwork the dough.
I gently fold in the crab meat and season with salt and pepper.
I drop generous spoonfuls of the mixture onto a parchment-lined baking sheet, leaving space for spreading.
I bake for 15 to 20 minutes, until puffed and golden brown on top.
While baking, I melt extra butter and stir in lemon juice to make a bright, tangy drizzle.
I serve the biscuits warm from the oven, topped with lemon butter.

Servings and timing

• Servings: about 12 biscuits
• Prep time: 15 minutes
• Cook time: 15–20 minutes
• Total time: 30–35 minutes

Variations

I sometimes add chopped chives or green onions for freshness, or a pinch of Old Bay seasoning for a seafood-friendly spice kick. Extra cheese or a little more cayenne can also make them richer or spicier.

storage/reheating

I keep leftovers in the fridge for up to 3–4 days in an airtight container. To reheat, I warm them in the oven at 350 °F until heated through. For longer storage, I freeze them tightly wrapped for up to 2 months and reheat from frozen in the oven.

FAQs

How do I prevent the biscuits from being soggy?

I make sure the crab meat is well drained and the dough is mixed just enough to hold together without excess liquid.

Can I use fresh crab?

Yes, fresh lump crab meat works beautifully—just ensure it’s cooked and drained before adding.

Can these be made gluten-free?

Yes, I swap the all-purpose flour with a gluten-free flour blend and check that all other ingredients are gluten-free.

How do I boost the lemon flavor?

I add some lemon zest into the dough or filling, and a little extra juice in the lemon butter drizzle.

Can I prepare them ahead of time?

I assemble the dough and filling, store in the fridge, and bake just before serving so they’re warm and fresh.

Conclusion

I love how these Crab Stuffed Cheddar Bay Biscuits with Lemon Butter are so simple to make yet taste like something from a seafood restaurant. They’re cheesy, buttery, and bursting with crab flavor, with lemon adding the perfect fresh finish.