About This Recipe
This recipe combines two beloved elements: the iconic, flaky Cheddar Bay biscuit and a rich, savory crab stuffing. The biscuits are split, filled with a creamy crab mixture, and baked until golden. They are served with a simple, bright lemon butter for drizzling or dipping. It is a dish suited for a special appetizer or a side to complement a seafood-centric meal.
Why You’ll Love This Recipe
The recipe offers a satisfying contrast of textures and flavors. The biscuits are cheesy, tender, and buttery, while the crab filling provides a delicate, savory richness. The accompanying lemon butter adds a necessary citrus note that cuts through the richness. The process utilizes straightforward baking techniques, resulting in an impressive final product.
Ingredients
For the Cheddar Bay Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup cold whole milk
- 1/4 cup sour cream
For the Crab Stuffing:
- 8 ounces lump crab meat, picked over for shells
- 4 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup shredded sharp cheddar cheese
- 1 tablespoon chopped fresh chives
- 1 teaspoon Old Bay seasoning
- 1 teaspoon lemon juice
- 1/4 teaspoon black pepper
For the Lemon Butter:
- 1/2 cup unsalted butter, melted
- 1 tablespoon fresh lemon juice
- 1 teaspoon chopped fresh parsley
- 1/4 teaspoon garlic powder
- Pinch of salt
Step by Step Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Make the Biscuit Dough: In a large bowl, whisk together the flour, baking powder, garlic powder, salt, and cayenne pepper. Using a pastry cutter or your fingers, cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese.
- Combine Wet Ingredients: In a separate small bowl, mix the cold milk and sour cream. Pour this mixture into the flour-butter mixture. Stir with a fork until just combined and a soft, shaggy dough forms. Do not overmix.
- Form and Bake Biscuits: Drop the dough onto the prepared baking sheet in 8 equal-sized mounds. Bake for 15-18 minutes, or until the biscuits are golden brown on top. Transfer to a wire rack and allow to cool completely. Reduce oven temperature to 350°F (175°C).
- Prepare the Crab Stuffing: While the biscuits cool, combine all the crab stuffing ingredients in a medium bowl. Gently fold together until well mixed, being careful not to break up the crab meat too much.
- Stuff the Biscuits: Once the biscuits are completely cool, use a serrated knife to carefully slice each one in half horizontally. Generously spoon the crab stuffing onto the bottom half of each biscuit, then replace the top.
- Bake Again: Place the stuffed biscuits back on the baking sheet. Bake at 350°F (175°C) for 10-12 minutes, or until the filling is hot and set.
- Make the Lemon Butter: While the stuffed biscuits bake, combine all the lemon butter ingredients in a small bowl and whisk until smooth.
- Serve: Serve the warm Crab Stuffed Cheddar Bay Biscuits immediately with the lemon butter for drizzling or dipping on the side.
FAQ
Can I use imitation crab meat?
Yes, imitation crab (surimi) can be used as a substitute, though the flavor and texture will differ from fresh or pasteurized lump crab meat.
Can I make the biscuits ahead of time?
The plain biscuits can be baked a day in advance and stored in an airtight container at room temperature. Stuff and reheat them just before serving.
What can I substitute for Old Bay seasoning?
A combination of paprika, celery salt, black pepper, and a pinch of dry mustard can approximate the flavor profile.
You Must Know
Ensure your butter for the biscuit dough is cold. This is critical for creating steam pockets during baking, which results in a flaky, tender texture. Overmixing the biscuit dough will lead to tough biscuits; mix only until the ingredients are just incorporated. Handle the crab meat gently to preserve desirable lumps in the stuffing.
Storage Tips
Fully assembled and baked Crab Stuffed Cheddar Bay Biscuits are best enjoyed immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven until warmed through to help maintain texture. The lemon butter can be stored, covered, in the refrigerator for up to one week; gently reheat before serving.