Crab Stuffed Cheddar Bay Biscuits with Lemon Butter: The Ultimate Seafood Upgrade

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Introduction

Did you know that Red Lobster serves approximately 395 million Cheddar Bay Biscuits every year? They are arguably the most famous bread basket item in American casual dining. However, for seafood lovers, the biscuit is usually just the vehicle for the main course.

This recipe for Crab Stuffed Cheddar Bay Biscuits changes the dynamic entirely. It takes the garlicky, cheesy, tender drop biscuit you know and loves and stuffs it with a decadent core of lump crab meat and cream cheese. It transforms a side dish into a savory seafood bomb. By pairing the rich cheddar dough with a zesty Lemon Garlic Butter glaze, we balance the richness with bright acidity. Whether you are serving these alongside a chowder or eating them as a standalone appetizer, this recipe delivers a gourmet twist that is surprisingly easy to execute at home.

Ingredients List

To ensure the biscuit stays fluffy and the filling stays creamy, moisture control is the key variable. Here is your curated shopping list.

The Crab Filling:

• 8 oz Lump Crab Meat:
  • Critical Spec: You can use fresh or pasteurized (from the refrigerated seafood section). Avoid canned shelf-stable crab if possible, as it can taste metallic.
  • Prep: Pick over for shells and pat dry. Excess water will make the biscuit soggy.
• 4 oz Cream Cheese: Softened to room temperature. This acts as the binder.
• 2 Green Onions (Scallions): Finely sliced.
• 1 Teaspoon Old Bay Seasoning: The classic seafood pairing.
• 1 Teaspoon Lemon Zest.

The Biscuit Dough:

• 2 Cups All-Purpose Flour: Spooned and leveled.
• 1 Tablespoon Baking Powder & ¼ Teaspoon Baking Soda: For maximum lift.
• 1 Teaspoon Garlic Powder.
• ½ Teaspoon Salt.
• ½ Cup (1 stick) Unsalted Butter: Cold and cubed.
• 1 ½ Cups Sharp Cheddar Cheese: Freshly shredded.
  • Why Fresh? Pre-shredded cheese contains anti-caking agents (cellulose) that prevent it from melting seamlessly into the dough.
• 1 Cup Buttermilk: Cold. (Or 1 cup milk + 1 tbsp lemon juice).

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The Lemon Garlic Butter Glaze:

• 4 Tablespoons Unsalted Butter: Melted.
• 1 Clove Garlic: Minced (or ½ tsp garlic powder).
• 1 Teaspoon Fresh Parsley: Chopped.
• 1 Tablespoon Fresh Lemon Juice.

Substitutions:

• Seafood: This works beautifully with cooked chopped shrimp or even lobster meat.
• Cheese: Gruyère or Pepper Jack offer excellent flavor variations.

Timing

This recipe requires a quick chill step for the filling to make assembly easier.

• Preparation Time: 20 minutes.
• Chill Time (Filling): 15 minutes.
• Baking Time: 12–15 minutes.
• Total Time: Approx. 50 minutes.

Data Insight: Drop biscuits rely on chemical leavening (baking powder) rather than yeast. This means they must go into the oven quickly once the wet ingredients hit the dry ingredients to capture the carbon dioxide bubbles, ensuring a fluffy texture.

Step-by-Step Instructions

Step 1: The Crab Core

In a medium bowl, mix the softened cream cheese, green onions, Old Bay, and lemon zest until smooth.

• Fold: Gently fold in the lump crab meat. Try not to break up the large chunks too much.
• Chill: Place the bowl in the freezer for 10–15 minutes.
• Why? This firms up the mixture, allowing you to scoop dollops of it without it smearing into the biscuit dough later.

Step 2: The Dry Mix

Preheat your oven to 400°F ($205^{\circ}\text{C}$). Line a baking sheet with parchment paper.

• Whisk: In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, and salt.

Step 3: Cutting the Fat

Add the cold, cubed butter to the flour.

• Technique: Use a pastry cutter or your fingers to snap the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
• Stir: Mix in the shredded cheddar cheese.

Step 4: The Wet Dough

Pour in the cold buttermilk.

• Action: Stir gently with a spatula just until the flour is moistened. Do not overmix. The dough should be sticky and shaggy.

Step 5: The Stuffing Assembly

This is a sticky job, so use two spoons or a greased cookie scoop.

• Base: Drop about 2 tablespoons of dough onto the baking sheet. Flatten it slightly with the back of a spoon.
• Fill: Place 1 tablespoon of the chilled crab mixture into the center of the dough base.
• Top: Drop another tablespoon of dough on top of the crab. Use wet fingers to gently seal the edges, enclosing the crab completely.
• Repeat: Space them 2 inches apart. You should get 10-12 large biscuits.

Step 6: Bake and Glaze

Bake for 12–15 minutes until the tops are golden brown.

• The Butter: While they bake, whisk together the melted butter, minced garlic, parsley, and lemon juice.
• Finish: Brush the biscuits liberally with the lemon butter immediately upon removing them from the oven. The dough absorbs the butter as it cools.

Nutritional Information

These are a savory indulgence. Here is the estimated breakdown per biscuit:

Nutrient	Amount	% Daily Value
Calories	280 kcal	–
Protein	12g	24%
Total Fat	16g	25%
Carbohydrates	22g	8%
Sodium	580mg	25%
Cholesterol	65mg	22%

Data Insight: Crab is naturally low in fat and high in Vitamin B12 and Zinc. While the biscuit adds carbohydrates and fats, the protein content of the crab makes this more satiating than a standard bread roll.

Healthier Alternatives for the Recipe

Customize your Crab Biscuits for dietary needs:

• Lower Carb (Keto):
  • Use a Almond Flour & Mozzarella (Fathead) dough base instead of wheat flour.
  • The filling is already keto-friendly!
• Reduced Fat:
  • Use Neufchâtel cheese (1/3 less fat) for the filling.
  • Use skim milk mixed with lemon juice instead of buttermilk.
• Gluten-Free:
  • Use a high-quality 1:1 Gluten-Free Baking Flour (like King Arthur Measure for Measure). Drop biscuits adapt very well to GF flour because they don’t require kneading.

Serving Suggestions

These biscuits steal the show, so pair them wisely.

• Soup Companion: Serve alongside Corn Chowder or Lobster Bisque.
• Brunch: Serve with poached eggs for a seafood Benedict variation.
• The Appetizer: Make them smaller (mini size) and serve on a platter for game day.

Common Mistakes to Avoid

Drop biscuits are forgiving, but stuffing them adds complexity.

1. Warm Filling:
   • The Error: Using room temp crab filling.
   • The Result: It melts out the sides of the biscuit before the dough sets.
   • The Fix: Freeze the filling for 15 mins first.
2. Overworking the Dough:
   • The Error: Stirring until smooth.
   • The Result: Tough, hockey-puck biscuits.
   • The Fix: Stop stirring when you still see a few flour streaks.
3. Wet Crab:
   • The Error: Not draining the crab meat.
   • The Result: A soggy bottom biscuit.
   • The Fix: Squeeze or pat dry the meat.

Storing Tips for the Recipe

Because of the seafood and cream cheese, storage is strict.

• Refrigeration: Store in an airtight container in the fridge for up to 3 days.
• Reheating:
  • Oven: Best method. 350°F for 5–8 minutes.
  • Microwave: 30 seconds (texture will be softer).
• Freezing:
  • Unbaked: Freeze the assembled dough mounds on a tray, then transfer to a bag. Bake from frozen (add 5 mins to cook time).
  • Baked: Freeze for up to 2 months.

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Conclusion

Crab Stuffed Cheddar Bay Biscuits are the culinary intersection of comfort food and luxury. By hiding a pocket of savory, creamy crab inside a fluffy, garlic-buttered biscuit, you create a surprise that delights with every bite. It is a restaurant-quality upgrade that you can pull off in your own kitchen in under an hour.

Summary: A Red Lobster copycat recipe featuring garlicky cheddar drop biscuits stuffed with a creamy lump crab filling, topped with lemon parsley butter.

Ready for a seafood feast?

Preheat that oven! Rate this recipe 5 stars if you loved the crab surprise, and leave a comment below: do you dip them in extra butter? Subscribe for more restaurant hacks!

FAQs

Can I use imitation crab (Surimi)?

Yes, you can. Chop it finely. It is sweeter and has a different texture than real crab, but it works as a budget-friendly alternative.

Can I make the dough ahead of time?

You can mix the dry ingredients and grate the cheese ahead of time. However, once you add the buttermilk/wet ingredients, you must bake it immediately to get the lift from the baking powder.

Is the lemon butter necessary?

Technically no, but it cuts the richness of the cheese and crab. The acidity balances the fat, making the biscuit taste lighter and more flavorful. We highly recommend it!