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These mouthwatering crab stuffed cheddar bay biscuits take the famous Red Lobster favorite to new heights with delicious seafood flair. The soft, cheese-loaded biscuits hold a tender crab mixture, while a drizzle of zesty lemon butter makes them taste just like restaurant quality but from your own kitchen.
I came up with this recipe when my husband's birthday plans fell through because we couldn't book a table at the seafood place we love. They were such a success that we now make them whenever we're marking a special occasion, and they always remind us of that memorable evening.
What You'll Need
- All-purpose flour: Forms the soft base that makes these biscuits so irresistible
- Baking powder and baking soda: Work together for perfect lift and softness
- Garlic powder: Gives each mouthful that wonderful savory kick
- Sharp cheddar cheese: Brings a delicious cheesy stretch and flavor boost
- Buttermilk: Makes the dough incredibly soft and moist
- Lump crab meat: The luxurious element that makes these extra special; fresh is best
- Green onions: Offer a mild, fresh contrast to the sweet crabmeat
- Dijon mustard: Adds a gentle kick that cuts through the richness
- Fresh lemon juice and zest: Brighten the butter sauce and wake up all the flavors
Cooking Walkthrough
- Get Your Oven Ready:
- Heat it to 425°F and put parchment on your baking tray to stop sticking and help with cleanup afterward. The hot temperature helps create beautifully golden, well-risen biscuits.
- Mix Dry Stuff:
- Stir your dry ingredients together completely, then add the cheddar. Always grate your own cheese instead of buying pre-shredded for better melting and more flavor throughout your biscuits.
- Combine Liquids:
- Stir together your buttermilk, melted butter, and egg until they're well mixed. The cool buttermilk will make tiny butter pockets when it hits the warm butter, which means flakier biscuits later.
- Make Your Dough:
- Pour wet stuff into dry stuff and fold gently. Don't overmix or you'll end up with tough biscuits. Stop as soon as everything comes together. Your dough should look a bit rough but stick together.
- Mix Up The Crab Filling:
- Lightly toss crab meat with green onions and seasonings. Be gentle so you don't break up those beautiful crab chunks. You want the filling to hold together but still keep its texture.
- Put It All Together:
- Shape your dough into rounds and push a little well into each one for the crab mixture. When you fold the dough over, press firmly but carefully to trap the filling inside so it doesn't leak during baking.
- Add The Final Touch:
- Coat with lemon butter right after they come out of the oven while they're still hot. This lets all that tasty butter soak deep into the warm biscuits for maximum flavor.
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The lump crab really makes these biscuits special. I found out how amazing it was years back when I made these for my mom who always says she hates seafood. One bite was all it took for her to ask me how I made them, showing that good ingredients prepared with care can win over even the pickiest eaters.
Prepare In Advance
You can get these biscuits ready up to a day before you need them. Just form them, put them on your baking sheet, cover with plastic wrap, and stick them in the fridge. When you're ready to eat, bake them straight from cold, just add a couple extra minutes to the cooking time. This is super handy when you've got company coming and don't want to be stuck in the kitchen.
Tasty Combinations
These biscuits go really well with a basic green salad with lemon dressing to balance out their richness. If you want something more filling, try them with some roasted asparagus or a light bowl of seafood soup. You can also make smaller versions for party snacks that'll have everyone talking.
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Swap Out Options
When crab's too pricey, try using some fake crab mixed with a bit of canned crab to save money but keep the flavor going strong. If you can't do dairy, plant-based butter and cheeses work pretty well though they'll taste a bit different. No buttermilk around? Just add a spoonful of lemon juice to regular milk, wait 5 minutes, and you're good to go.
Common Recipe Questions
- → Which type of crab is best for stuffing these biscuits?
Go for lump crab meat since it's sweet, tender and doesn't fall apart when mixed.
- → Is store-bought shredded cheese okay to use?
Fresh-grated sharp cheddar gives better melt and flavor, but the bagged stuff works when you're in a hurry.
- → How do I keep my biscuits from drying out?
Don't mix the dough too much and pull them out when they're just turning golden to keep them nice and moist.
- → What can replace buttermilk in this recipe?
No buttermilk? Just mix 1/2 cup regular milk with 1/2 tablespoon of lemon juice or vinegar and let it sit for a few minutes.
- → What's the best way to keep extras fresh?
Put any leftover biscuits in a sealed container at room temp for a couple days or in the fridge if you want them to last longer.