Of course! This is a spectacular fusion of two beloved classics. Imagine a warm, fluffy, cheesy Red Lobster-style biscuit, stuffed with a luxurious crab filling, and finished with a zesty lemon butter glaze. It’s the ultimate appetizer or special side dish.
Crab Stuffed Cheddar Bay Biscuits with Lemon Butter
These are impressive, decadent, and worth every minute. The recipe makes about 12-14 stuffed biscuits.
Ingredients
For the Crab Filling:
· 8 oz lump crab meat, well-drained and picked over for shells
· 4 oz (1/2 block) cream cheese, softened to room temperature
· 1/4 cup mayonnaise
· 1/4 cup freshly grated Parmesan cheese
· 2 tablespoons finely chopped fresh chives or green onion
· 1 tablespoon fresh lemon juice
· 1 teaspoon Old Bay seasoning
· 1/4 teaspoon garlic powder
· Salt and freshly ground black pepper, to taste
· Optional: A dash of hot sauce (like Tabasco)
For the Cheddar Bay Biscuits:
· 2 cups all-purpose flour
· 1 tablespoon baking powder
· 2 teaspoons granulated sugar
· 1 teaspoon garlic powder
· 1/2 teaspoon smoked paprika (for color)
· 1/2 teaspoon salt
· 1/4 teaspoon cayenne pepper (optional, for a slight kick)
· 1/2 cup (1 stick) cold unsalted butter, grated on a box grater
· 1 cup cold buttermilk
· 1 1/2 cups freshly grated sharp cheddar cheese
· 2 tablespoons fresh parsley, finely chopped
For the Lemon Butter Glaze:
· 4 tablespoons (1/2 stick) unsalted butter, melted
· 1 tablespoon fresh lemon juice
· 1/2 teaspoon garlic powder
· 1/4 teaspoon dried parsley (or 1 tsp fresh)
· A pinch of salt
Instructions
Part 1: Make the Crab Filling
- In a medium bowl, combine the softened cream cheese, mayonnaise, Parmesan, chives, lemon juice, Old Bay, and garlic powder. Mix until smooth and well-combined.
- Gently fold in the lump crab meat, being careful not to break up the lumps too much. Season with salt, pepper, and optional hot sauce to taste.
- Cover the bowl and refrigerate for at least 30 minutes. This is crucial as it firms up the filling, making it much easier to handle and stuff.
Part 2: Make & Assemble the Biscuits
- Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, smoked paprika, salt, and cayenne.
- Add Butter: Add the grated cold butter to the flour mixture. Use a fork or your fingers to gently toss until the butter pieces are coated in flour and distributed throughout. The mixture should look like coarse crumbs.
- Add Wet Ingredients: Create a well in the center of the flour mixture. Pour in the cold buttermilk and add the grated cheddar cheese and fresh parsley. Use a wooden spoon or spatula to stir just until combined. Do not overmix! The dough will be shaggy and a bit sticky.
- Portion and Stuff:
· Using a large cookie scoop (about 3 tablespoons) or two spoons, drop a scoop of dough onto the prepared baking sheet.
· Make a deep indentation in the center of the dough ball with your thumb or the back of a spoon.
· Scoop about 1 heaping tablespoon of the chilled crab filling and place it into the indentation.
· Take another scoop of dough and place it on top of the filling. Gently press and seal the edges around the filling, forming a ball that completely encloses the crab mixture. It’s okay if a little peeks out! - Repeat with the remaining dough and filling, spacing the biscuits about 2 inches apart on the baking sheet.
Part 3: Bake & Glaze
- Bake for 16-20 minutes, or until the biscuits are golden brown on top and cooked through.
- While the biscuits bake, prepare the lemon butter glaze. In a small bowl, stir together the melted butter, fresh lemon juice, garlic powder, dried parsley, and salt.
- As soon as the biscuits come out of the oven, brush them generously with the warm lemon butter glaze.
- Let them cool on the baking sheet for 5 minutes before serving. They are best enjoyed warm!
Tips for Success:
· Keep it Cold: The key to fluffy, tall biscuits is using cold butter and cold buttermilk. The grated butter method is a foolproof way to get a perfect, flaky texture.
· Don’t Overmix: Overmixing the biscuit dough develops gluten, leading to tough biscuits. Mix until just combined.
· Handle with Care: Be gentle when folding in the crab and when sealing the biscuits. You want to maintain those beautiful crab lumps.
· Make Ahead: You can prepare the crab filling up to a day in advance. The biscuit dough can also be made, portioned, and stuffed, then kept covered in the fridge for a few hours before baking. You may need to add 1-2 minutes to the baking time.
· Imitation Crab: In a pinch, you can use high-quality imitation crab (surimi) flake-style, but real lump crab is highly recommended for the best flavor and texture.
Enjoy these incredible bites of cheesy, crab-stuffed heaven! They’re sure to be the star of any meal.