Golden, buttery, and packed with flavor, these stuffed biscuits combine flaky cheddar dough with a creamy crab filling and a zesty lemon garlic butter glaze. They’re an indulgent treat ideal for appetizers, brunch, or a savory side.

Why You’ll Love This Recipe

• Buttery biscuits with cheesy flavor and a tender crumb

• Savory crab filling enhanced with herbs, seasoning, and cream cheese

• Finished with a bright, tangy lemon butter glaze

• Great for entertaining, holidays, or seafood nights

• No special equipment needed—just a bowl and baking sheet

Ingredients

For the Biscuits

• 2 cups all-purpose flour

• 1 tbsp baking powder

• ½ tsp baking soda

• 1 tsp garlic powder

• ½ tsp salt

• ¼ tsp cayenne pepper (optional)

• ½ cup unsalted butter, cold and cubed

• 1 cup shredded sharp cheddar cheese

• ¾ cup cold buttermilk

For the Crab Filling

• 6 oz lump crab meat, drained and picked over

• 2 tbsp softened cream cheese

• 1 tbsp mayonnaise

• 1 tbsp finely chopped green onion

• 1 tsp Dijon mustard

• ½ tsp Old Bay seasoning

• 1 tsp lemon juice

• Salt and pepper to taste

For the Lemon Butter Glaze

• 3 tbsp melted unsalted butter

• 1 tsp lemon zest

• 1 tsp lemon juice

• ½ tsp garlic powder

• 1 tsp chopped parsley (optional)

Directions

Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Yields: 10–12 stuffed biscuits

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. In a small bowl, mix the crab meat, cream cheese, mayonnaise, green onion, Dijon mustard, Old Bay seasoning, lemon juice, salt, and pepper. Set aside.

3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, garlic powder, salt, and cayenne (if using).

4. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

5. Stir in the shredded cheddar cheese.

6. Add the cold buttermilk and gently mix until a soft dough forms. Do not overmix.

7. Scoop about 2 tablespoons of dough, flatten slightly, place 1 tablespoon of crab filling in the center, top with another scoop of dough, and pinch the edges to seal.

8. Arrange the stuffed biscuits on the prepared baking sheet.

9. Bake for 15–18 minutes or until golden brown on top.

10. While the biscuits bake, stir together melted butter, lemon zest, lemon juice, garlic powder, and parsley.

11. As soon as the biscuits come out of the oven, brush them generously with the lemon butter. Serve warm.

Serving Ideas

• Serve as an appetizer with lemon wedges

• Pair with a bowl of creamy tomato or corn chowder

• Offer alongside grilled seafood or salad for a light meal

• Great addition to a brunch or buffet spread

Tips & Variations

• Make ahead: Prepare the crab filling in advance and refrigerate until ready to use

• No buttermilk? Substitute with ¾ cup milk mixed with 2 tsp lemon juice or vinegar

• Want more heat? Add a pinch of cayenne to the crab filling

• Use imitation crab if fresh lump crab isn’t available

Frequently Asked Questions

Can I freeze these biscuits?

Yes. Let them cool completely, then wrap individually and freeze for up to 2 months. Reheat in a 350°F oven until warmed through.

What cheese works best?

Sharp cheddar adds great flavor, but Monterey Jack or pepper jack can be used for variety.

Do I have to stuff the biscuits?

You can make them unstuffed and serve the crab mixture as a dip on the side, though stuffing gives the best flavor combination.

Can I use canned crab?

Yes, just make sure to drain and pick through it for shells before using.

Final Thoughts

These Crab-Stuffed Cheddar Bay Biscuits with Tangy Lemon Butter are rich, flavorful, and full of coastal flair. Whether you’re making them for guests or just treating yourself, they’ll quickly become a favorite savory indulgence worth repeating.