Few dishes embody indulgent comfort quite like a warm biscuit. But when you take a buttery Cheddar Bay biscuit — the kind made famous by seafood chains — and elevate it with sweet, succulent crab meat and a drizzle of lemon butter, you’ve created something worthy of center stage. Crab Stuffed Cheddar Bay Biscuits with Lemon Butter blend rich Southern traditions, coastal seafood flavors, and irresistible cheddar cheese goodness into one spectacular bite.
Whether you’re planning a show-stopping appetizer, a unique brunch item, or an upscale take on a classic dinner roll, these biscuits check every box. Here’s the full story, from their inspiration to a detailed step-by-step guide and expert tips for achieving perfect results.
A Biscuit Born to Impress
Cheddar Bay biscuits are already legendary. With their flaky texture, punch of garlic, and sharp cheddar flavor, they’re the kind of side that often overshadows the main dish. By adding a generous scoop of seasoned crab filling and topping them with a lemon butter glaze, this recipe takes the biscuit from supporting role to star of the plate.
The inspiration for this dish lies somewhere between Maryland crab cakes and Southern cheddar biscuits. The combination honors the freshness of coastal seafood and the warmth of classic baking — blending the best of both culinary worlds.
Ingredients Breakdown
Let’s start by laying out everything you’ll need.
For the Cheddar Bay Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 tablespoon granulated sugar
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Old Bay seasoning (optional, for a seafood-savory edge)
½ teaspoon salt
1 cup buttermilk (cold)
½ cup unsalted butter, grated or cubed and cold
1 ½ cups shredded sharp cheddar cheese
For the Crab Filling:
8 oz lump crab meat (picked over for shells)
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
½ teaspoon Old Bay seasoning
1 tablespoon fresh chives, chopped
1 tablespoon parsley, chopped
Salt and pepper to taste
Optional: ¼ cup panko breadcrumbs for texture
For the Lemon Butter Glaze:
4 tablespoons unsalted butter
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon lemon zest
½ teaspoon garlic powder
Chopped parsley for garnish
Step-by-Step Instructions
Step 1: Make the Biscuit Dough
Start by whisking together the dry ingredients: flour, baking powder, baking soda, sugar, garlic powder, onion powder, Old Bay, and salt in a large mixing bowl.
Next, incorporate the cold butter. Use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs. Cold butter is key — it creates those glorious pockets of steam that make biscuits fluffy.
Add the shredded cheddar cheese and toss to combine. Finally, pour in the cold buttermilk and stir just until everything is moistened. Do not overmix; a light hand keeps the biscuits tender.
Turn the dough out onto a floured surface and gently knead a few times, just until it comes together. Pat it into a rectangle and prepare to cut and fill.
Step 2: Prepare the Crab Filling
In a small bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, chives, parsley, salt, and pepper. Gently fold the mixture to avoid breaking up the crab too much. If desired, add a bit of panko for a heartier bite.
Taste and adjust seasoning as needed. The goal is to keep the crab flavor forward, with the seasonings playing supporting roles.
Step 3: Stuff and Shape the Biscuits
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the biscuit dough into rounds or squares, about ½ to ¾ inch thick. Pair them up, placing about 1 tablespoon of crab filling on one half and topping it with the other. Press the edges slightly to seal.
Alternatively, you can use a “pocket” method: flatten a dough ball, place the filling in the center, and fold the edges up and around the crab, pinching to seal the dough.
Arrange the stuffed biscuits on the baking sheet, spacing them about 2 inches apart.
Step 4: Bake to Golden Perfection
Bake the biscuits for 15 to 18 minutes, or until they’re golden brown on top and baked through. The cheese should bubble, and the tops should have a rich, buttery color.
While the biscuits are baking, prepare the lemon butter glaze.
Step 5: Make the Lemon Butter Glaze
In a small saucepan, melt the butter over low heat. Stir in lemon juice, zest, garlic powder, and a pinch of salt. Keep warm until ready to use.
As soon as the biscuits come out of the oven, brush them generously with the lemon butter glaze. The heat will help the butter soak in, giving each biscuit a bright, buttery finish with a fresh citrus punch.
Sprinkle with chopped parsley for color and extra flavor.
Tips for Biscuit Success
- Use cold ingredients. Cold butter and buttermilk help create steam during baking, leading to flakier biscuits.
- Don’t overwork the dough. Overmixing develops gluten, which makes biscuits tough.
- Opt for lump crab meat. It’s more delicate and flavorful than imitation or claw meat. Always check for shell fragments.
- Stuff evenly. Use a small cookie scoop or spoon to ensure each biscuit gets an equal amount of filling.
- Brush immediately. Applying lemon butter while the biscuits are hot allows the glaze to seep in beautifully.
Variations and Creative Twists
While the base recipe is already decadent, there’s always room to experiment:
Spicy Kick: Add a pinch of cayenne or diced jalapeños to the biscuit dough.
Different Cheese: Swap cheddar for pepper jack or Gruyère for a more intense flavor.
Mini Version: Make bite-sized versions for party appetizers or brunch spreads.
Seafood Blend: Combine crab with a bit of chopped shrimp or scallop for a seafood medley.
Add Bacon: A bit of crumbled bacon in the biscuit dough adds a smoky note.
How to Serve
These biscuits are best served warm, right from the oven. Here are some ideas:
Appetizer: Serve with a small ramekin of lemon aioli or remoulade sauce.
Brunch: Pair with scrambled eggs, fresh fruit, and mimosas.
Dinner Side: These elevate any seafood dinner — from grilled salmon to shrimp and grits.
Holiday Favorite: Add them to a Thanksgiving or Christmas menu for a unique twist on dinner rolls.
Storage and Reheating
Store leftover biscuits in an airtight container in the fridge for up to 3 days. To reheat:
Oven: Wrap in foil and heat at 350°F (175°C) for 10–12 minutes.
Microwave: For quick reheating, microwave for 30–45 seconds, but the texture won’t be as crisp.
They can also be frozen (unbaked or baked). If unbaked, freeze the stuffed dough, then bake from frozen, adding a few extra minutes.
Final Thoughts
Crab Stuffed Cheddar Bay Biscuits with Lemon Butter aren’t just a recipe — they’re a celebration of flavor. Combining the flaky, cheesy comfort of a Southern biscuit with the luxurious richness of crab and the brightness of lemon, they strike a perfect balance. Every bite delivers a satisfying contrast: creamy filling meets crunchy edge, sharp cheddar complements sweet crab, and buttery lemon lifts the whole dish.