Few dishes capture the essence of seaside indulgence and Southern comfort like Crab Stuffed Cheddar Bay Biscuits with Lemon Butter. This fusion of buttery, cheesy biscuits and rich crab filling brings together the nostalgic charm of Red Lobster’s iconic Cheddar Bay Biscuits and the gourmet flair of a classic crab cake. When paired with a drizzle of tangy lemon butter, these stuffed biscuits transcend the appetizer realm and make a bold statement as the star of any meal.
The Biscuit That Started It All
Cheddar Bay Biscuits have earned cult status among biscuit lovers for good reason. Fluffy, savory, and filled with sharp cheddar cheese, they deliver a warm, garlicky bite that’s both comforting and crave-worthy. Originally made famous by Red Lobster, their copycat versions are now a staple in many home kitchens. What elevates these biscuits to new culinary heights is the idea of stuffing them with a creamy, seasoned crab mixture—creating an experience that’s crisp on the outside, soft and cheesy on the inside, with a luxurious seafood surprise at the center.
The Star Ingredient: Fresh Crab
Crab meat is undeniably the hero of this recipe. Whether you opt for fresh lump crab meat or high-quality canned crab, the delicate sweetness of the seafood must shine through the richness of the biscuit. When mixed with a touch of mayonnaise, Old Bay seasoning, scallions, and lemon zest, the crab filling becomes an addictive stuffing that contrasts beautifully with the bold cheddar cheese in the biscuit.
While lump crab is ideal for its texture and flavor, claw meat can work in a pinch, especially if you’re on a budget. The key is to keep the filling moist, flavorful, and not too heavy—allowing the natural brininess of the crab to meld with the biscuit’s cheesy tang.
The Dough: Cheddar Bay Reimagined
The base of the biscuit is a simple buttermilk dough enriched with sharp cheddar cheese, garlic powder, and a bit of paprika. The secret to achieving that signature tender crumb lies in using cold butter—cut into the flour to create pockets of steam as the biscuits bake. This results in a flaky texture that pairs well with the creamy crab filling.
To make them easier to assemble, the dough can be divided into portions, slightly flattened, filled with crab mixture, and pinched shut—forming round stuffed biscuits ready for the oven. Alternatively, you can shape them like mini hand pies or balls depending on your presentation preference.
Lemon Butter: The Finishing Touch
While the biscuits bake to golden perfection, a quick lemon butter sauce can be prepared to brush over the tops or serve alongside. Made from melted butter, lemon juice, parsley, and a hint of garlic, this sauce cuts through the richness of the crab and cheese, bringing balance and brightness to the dish. A dash of cayenne or red pepper flakes can also be added for a bit of heat.
Brushing the lemon butter over the hot biscuits as soon as they come out of the oven infuses them with aroma and flavor, while a sprinkle of fresh herbs or extra cheese on top gives a touch of elegance.
Ingredients
For the Crab Filling:
8 oz lump crab meat (picked over for shells)
2 tbsp mayonnaise
1 tsp Dijon mustard
1/2 tsp Old Bay seasoning
2 tbsp finely chopped green onions or chives
1 tsp lemon zest
Salt and black pepper to taste
For the Biscuits:
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp garlic powder
1/4 tsp smoked paprika
1/2 tsp salt
6 tbsp cold unsalted butter, cubed
1 cup buttermilk
1 1/2 cups shredded sharp cheddar cheese
For the Lemon Butter:
4 tbsp unsalted butter
1 tbsp lemon juice
1/2 tsp garlic powder
1 tbsp chopped fresh parsley
Optional: pinch of cayenne
Instructions
- Prepare the Filling
In a medium bowl, gently mix crab meat with mayonnaise, mustard, Old Bay seasoning, green onions, lemon zest, salt, and pepper. Be careful not to break up the crab too much. Set aside. - Make the Biscuit Dough
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, garlic powder, paprika, and salt.
Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in cheddar cheese.
Add the buttermilk and stir just until a dough forms—don’t overmix. - Assemble the Biscuits
Divide the dough into 10 equal portions. Flatten each piece slightly in your hand, place about a tablespoon of crab filling in the center, and gently fold the dough around it, pinching to seal. Shape into a ball and place seam side down on the baking sheet.
Repeat with remaining dough and filling. - Bake
Bake for 15–18 minutes or until the biscuits are golden brown on top and cooked through. - Make the Lemon Butter
While the biscuits are baking, melt the butter in a small saucepan. Stir in lemon juice, garlic powder, parsley, and cayenne if using. - Finish and Serve
As soon as the biscuits come out of the oven, brush them generously with the lemon butter. Serve warm with extra lemon wedges if desired.
Serving Suggestions
Crab Stuffed Cheddar Bay Biscuits are incredibly versatile. Serve them as:
An appetizer at parties or seafood-themed dinners
A brunch item alongside scrambled eggs and salad
A main course with a side of coleslaw or roasted vegetables
A seafood-style slider with a touch of aioli or remoulade
Pair with a crisp white wine like Sauvignon Blanc or a citrusy wheat beer for a well-rounded meal.
Variations and Tips
Add a spicy kick: Mix a dash of hot sauce into the crab filling or biscuit dough.
Try different cheese: Pepper jack or Gruyère can add complexity.
Make ahead: The biscuits can be assembled and refrigerated up to 8 hours before baking.
Use a mix of seafood: Combine crab with a bit of cooked shrimp or scallops for a medley effect.
Gluten-free version: Substitute with a reliable gluten-free baking mix and check labels on baking powder and seasonings.
A Dish Worth Repeating
Crab Stuffed Cheddar Bay Biscuits with Lemon Butter strike the perfect balance between indulgence and elegance. Each bite bursts with flavor—the creaminess of the crab, the sharpness of the cheddar, the tang of the lemon butter—all encased in a warm, flaky biscuit. Whether served as a decadent appetizer or a satisfying main, they’re sure to impress seafood lovers and comfort food fans alike