Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce

Introduction

Imagine the world’s most famous restaurant bread basket—the garlic-buttered, cheesy Cheddar Bay Biscuit—but transformed into a complete seafood appetizer.

Crab Stuffed Cheddar Bay Biscuits are a savory indulgence that combines two favorites: the fluffy, garlic-herb texture of a Red Lobster-style biscuit and the rich, spiced center of a Maryland crab cake.

Instead of serving the bread on the side, we stuff the dough with a mixture of lump crab meat, cream cheese, and Old Bay seasoning. When baked, the cheese melts into the crab, steaming the biscuit from the inside out. Served with a tangy Lemon Butter Dipping Sauce, these are dangerous. They are buttery, flaky, and packed with seafood flavor in every bite.

Ingredients List

We need to build a biscuit that can hold up to a heavy filling without getting soggy.

The Crab Filling

8 oz Lump Crab Meat: Picked over for shells.
- Tip: You can use high-quality canned crab (refrigerated section), but drain it extremely well. Excess water kills biscuits.
4 oz Cream Cheese: Softened. This acts as the binder so the crab doesn’t fall out.
2 Green Onions: Finely sliced.
1 tsp Old Bay Seasoning: The non-negotiable seafood spice.
1 clove Garlic: Minced.

The Cheddar Bay Dough

2 cups All-Purpose Flour.
1 tbsp Baking Powder: (Yes, a full tablespoon for lift).
1 tsp Garlic Powder.
½ tsp Salt & ¼ tsp Cayenne Pepper: The cayenne adds that signature background warmth.
½ cup (1 stick) Unsalted Butter: Cold, cubed.
1 ½ cups Sharp Cheddar Cheese: Freshly shredded.
1 cup Buttermilk: Cold. (Or whole milk mixed with 1 tsp lemon juice).

The Garlic Butter Topping

3 tbsp Butter: Melted.
½ tsp Garlic Powder.
1 tsp Dried Parsley.

The Lemon Butter Sauce

½ cup (1 stick) Salted Butter.
1 tbsp Fresh Lemon Juice.
1 clove Garlic: Smashed (remove later) or minced.

Sensory Note: The filling is creamy and briny, providing a heavy, savory anchor to the light, airy, garlic-scented dough.

Timing

The filling must be prepped first.

Prep Time: 25 minutes
Bake Time: 15–18 minutes
Total Time: ~45 minutes
Yields: 10–12 Large Biscuits

Data Insight: Drop biscuits rely on steam for lift.¹ Because we are adding a heavy center, we bake these at $400^\circ F$ ($200^\circ C$). The high heat forces the baking powder to react instantly, setting the structure of the biscuit around the crab before the butter melts out.

Step-by-Step Instructions

Step 1: The Crab Core

In a medium bowl, mix the crab meat, softened cream cheese, green onions, Old Bay, and minced garlic.
Stir gently to combine without breaking up the crab lumps too much.
Chill: Place in the fridge while you make the dough. Cold filling is easier to handle.

Step 2: The Biscuit Dough

Preheat oven to $400^\circ F$ ($200^\circ C$). Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, garlic powder, salt, and cayenne.
Cut in the Butter: Add the cold cubed butter. Use a pastry cutter or your fingers to snap the butter into the flour until it resembles coarse crumbs (pea-sized chunks are good).
Stir in the cheddar cheese.
Pour in the buttermilk. Stir with a fork just until a sticky, shaggy dough forms. Do not overmix.

Step 3: Stuff and Shape

The Layer Method: Drop a heaping tablespoon of dough onto the baking sheet. Flatten it slightly with the back of a spoon.
Place a tablespoon-sized ball of the crab mixture into the center of the dough.
Top with another tablespoon of dough.
Seal: Use wet fingers to gently pinch the top and bottom dough layers together to enclose the crab. It doesn’t have to be perfect—”rustic” is part of the charm.
Repeat to make about 10–12 biscuits.

Step 4: Bake

Bake for 15 to 18 minutes.
Doneness Test: The tops should be golden brown and firm to the touch.

Step 5: The Signature Finish

While they bake, mix the melted butter, garlic powder, and parsley for the topping.
As soon as the biscuits come out of the oven, brush them generously with the garlic butter.

Step 6: The Dipping Sauce

In a small saucepan, melt the salted butter over medium-low heat.
Add the garlic and cook for 1 minute until fragrant.
Stir in the lemon juice.
Serve warm alongside the hot biscuits.

Nutritional Information

A rich appetizer or side dish. Below is the estimated breakdown per biscuit (with sauce).

Nutrient	Amount per Serving	% Daily Value*
Calories	310 kcal	15%
Total Fat	22g	34%
Saturated Fat	14g	70%
Carbohydrates	20g	7%
Protein	10g	20%
Cholesterol	65mg	22%

Variations for the Recipe

Lobster Biscuits: Swap crab for chopped lobster meat.
The “Spicy” Bay: Add chopped jalapeños to the cheddar biscuit dough for a kick.
Shrimp & Grits Style: Use chopped cooked shrimp and swap the parsley for fresh chives.
Shortcut Version: Use a box of Red Lobster Cheddar Bay Biscuit Mix, but follow the stuffing instructions above. It works perfectly and saves 10 minutes.

Serving Suggestions

The Main: Serve alongside Clam Chowder or Seafood Gumbo.
The Brunch: These make an incredible base for Eggs Benedict—just poach an egg and place it on top!

Common Mistakes to Avoid

Wet Crab:
- The Issue: Not draining the crab meat.
- The Result: The bottom of the biscuit turns to mush.
- The Fix: Squeeze the crab gently in paper towels before mixing with cream cheese.
Overworking the Dough:
- The Issue: Stirring until smooth.
- The Result: Tough, hockey-puck biscuits.
- The Fix: Stop stirring when you still see a little flour. The dough should be sticky and ugly.
Melting Filling:
- The Issue: Using warm ingredients.
- The Fix: Keep the butter, buttermilk, and crab filling cold until they hit the oven.

Storing Tips for the Recipe

Refrigeration: Because of the seafood, store leftovers in the fridge for up to 3 days.
Reheating: Reheat in the oven or toaster oven at $350^\circ F$ for 5–8 minutes. Microwaving makes them rubbery.
Freezing: Freeze baked biscuits for up to 2 months. Thaw in fridge, then toast.

Conclusion

Crab Stuffed Cheddar Bay Biscuits are the ultimate seafood upgrade. They take the comforting, salty-garlic flavor profile we all love and inject it with a luxurious seafood center. Whether you serve them as a heavy appetizer or the star of a brunch spread, be prepared for them to vanish.

Ready to bake? Grab the Old Bay! If you try this recipe, please leave a star rating below and let us know: did you use fresh or canned crab? Don’t forget to subscribe to our newsletter for more restaurant copycat recipes.

FAQs

Q: Can I use imitation crab (Surimi)?

A: Yes, but chop it very finely. Imitation crab is sweeter, so add a pinch more salt to the filling.

Q: Can I make these ahead of time?

A: You can mix the filling and the dry ingredients a day ahead. However, assemble and bake them fresh for the best texture.

Q: Do I have to use sharp cheddar?

A: Sharp cheddar gives that distinct “Red Lobster” tang. Mild cheddar gets lost in the garlic and butter.

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