Crab Stuffed Cheddar Biscuits

I first discovered the magic of cheddar bay biscuits at a seafood restaurant years ago, but I always thought the crab should be inside the biscuit, not on the side. So I created this recipe to combine my two favorite things into one incredible bite. The biscuits are incredibly tender thanks to the buttermilk, while the sharp cheddar adds that signature tang and gorgeous golden color. The crab filling is kept simple – just sweet lump crab meat seasoned lightly so its natural flavor shines through. What really makes this dish special is the lemon butter sauce that gets brushed on top and pools around the biscuits. It's infused with garlic and fresh parsley, creating layers of flavor in every forkful. The cheese on top caramelizes into this crispy, almost lacy crust that contrasts perfectly with the fluffy interior. When you break one open, steam rises and you see the generous crab filling nestled inside. It's comfort food that feels fancy enough for special occasions.

Why I love this recipe

I love this recipe because it takes familiar comfort food and transforms it into something truly special without being complicated. The technique is straightforward – even intermediate bakers can nail these – but the results look and taste restaurant-worthy. There's something incredibly satisfying about biting through that crispy cheese crust into the pillowy soft biscuit and hitting that sweet crab meat. The lemon butter sauce ties everything together with brightness that cuts through the richness. I also appreciate how versatile these are: serve them as an elegant appetizer, a brunch centerpiece, or even a light dinner with a salad. They're impressive enough for guests but easy enough for a weekend treat. Plus, the smell of these baking is absolutely intoxicating – garlic, butter, cheese, and crab all mingling together. Every time I make them, I'm reminded why coastal cuisine is so beloved.

What You Need From Your Kitchen

• Lump Crab Meat: Pick through to remove any shells, then gently fold into butter mixture to maintain chunks
• Sharp Cheddar Cheese: Shred fresh from a block and divide - half for dough, half for topping
• Buttermilk: Keep cold and add to dry ingredients just before mixing
• Butter: Melt for filling and sauce, keep portions separate
• All-Purpose Flour: Measure accurately and whisk with baking powder before adding cheese
• Fresh Garlic: Mince finely and divide between filling and lemon butter sauce

Let's Make These Together

Mix the biscuit base

Start by whisking your dry ingredients together in a large bowl, making sure the baking powder is evenly distributed throughout the flour. This ensures your biscuits rise evenly. Fold in the shredded cheddar cheese, coating each piece with flour which helps prevent clumping. When you add the buttermilk, use a gentle folding motion with a spatula rather than vigorous stirring – you want to see some small lumps in the dough, which means you haven't overworked it and your biscuits will be tender.

Prepare the crab filling

Gently pick through your lump crab meat to check for any small shell fragments, then place it in a bowl. Drizzle with melted butter and add your seasonings, using a light touch to combine everything. You want to maintain those beautiful chunks of crab meat rather than creating a paste. The Old Bay seasoning brings that classic coastal flavor while the lemon juice adds brightness that cuts through the richness.

Stuff and shape biscuits

Turn your dough out onto a floured surface and pat it gently into a rectangle – don't use a rolling pin, as that can compress the dough too much. Cut into six portions and work with one at a time. Flatten each piece slightly in your palm, creating a small well for the filling. Add a generous spoonful of the crab mixture, then carefully bring the edges up and around, pinching to seal. Place seam-side down on your baking sheet so the filling stays secure during baking.

Create the cheese crust

Brush each biscuit generously with melted butter – this helps the cheese stick and adds flavor. Pile on that shredded cheddar, being generous with it. This cheese will melt, bubble, and caramelize in the oven, creating that irresistible golden crust with crispy edges. Don't be shy with the cheese; it's what makes these biscuits truly special.

Bake and finish with sauce

While your biscuits bake, prepare the lemon butter sauce by combining melted butter with garlic, fresh lemon juice, and chopped parsley. When the biscuits come out golden and gorgeous, brush them immediately with this sauce while they're hot – the butter will soak in slightly, creating incredible flavor. Serve with extra sauce on the side because trust me, you'll want to drizzle more on each bite.

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Switch Things Up

I made these for a Saturday brunch and couldn't stop sneaking bites while they were cooling. The smell of garlic butter and melted cheddar filled my kitchen, and I knew I had created something special. What surprised me most was how well the crab meat stayed nestled inside the biscuit – no messy filling spilling out. I experimented with adding a pinch of cayenne to the butter sauce for my second batch, and wow, that little kick elevated everything. Now I make a double batch because my family devours them so quickly. The leftovers (if there are any) reheat beautifully in the oven. Pro tip: brush extra lemon butter on top right when they come out of the oven for maximum shine and flavor.

Perfect Pairings

These stuffed biscuits pair beautifully with a crisp Caesar salad or simple arugula with lemon vinaigrette to balance the richness. For a full coastal feast, serve alongside creamy coleslaw and corn on the cob. A chilled Chardonnay or Sauvignon Blanc complements the crab and butter sauce perfectly. If you're going for a heartier meal, add roasted asparagus or garlic green beans on the side. For brunch, pair with scrambled eggs and fresh fruit for a complete spread.

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Frequently Asked Questions

→ Can I use imitation crab meat instead?

While you can use imitation crab in a pinch, I strongly recommend using real lump crab meat for this recipe. The sweet, delicate flavor and meaty texture of real crab makes a significant difference in the final dish. Lump crab meat holds together better when stuffed inside the biscuits and provides that authentic coastal restaurant experience.

→ Can I make these ahead of time?

You can prepare the components ahead but should assemble and bake just before serving for best results. The crab filling can be made up to 24 hours in advance and refrigerated. The biscuit dough can be mixed and shaped up to 2 hours ahead, covered, and kept in the refrigerator until ready to bake. Once baked, these are best enjoyed within 2 hours while still warm.

→ How do I store and reheat leftovers?

Store leftover biscuits in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a 350°F oven for 8-10 minutes until heated through and the cheese crust becomes crispy again. Avoid microwaving as this will make them soggy. You can also freeze unbaked stuffed biscuits for up to 1 month and bake from frozen, adding 5 extra minutes to the baking time.

→ What can I substitute for buttermilk?

If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes until it curdles slightly, then use as directed. You can also use plain yogurt thinned with a little milk to achieve a pourable consistency. These substitutes will still give you tender, fluffy biscuits.

→ Can I add other ingredients to the filling?

Absolutely! While the crab filling is delicious as written, you can customize it with additions like finely diced red bell pepper, green onions, or a pinch of cayenne pepper for heat. Some people like adding a small amount of cream cheese to the filling for extra richness. Just be careful not to overstuff the biscuits or they may burst open during baking.

→ Why is my cheese crust not getting crispy?

Make sure you're using freshly shredded cheese rather than pre-shredded, which contains anti-caking agents that prevent proper melting and crisping. Also ensure your oven is fully preheated to 425°F before baking. Brushing the biscuits with butter before adding the cheese helps it adhere and crisp up. If needed, you can broil them for the last 1-2 minutes to get extra crispiness, watching carefully so they don't burn.

Conclusion

These Crab Stuffed Cheddar Bay Biscuits are the ultimate coastal comfort food that brings restaurant-quality flavor right to your home kitchen. The combination of fluffy, cheesy biscuits with sweet crab meat and tangy lemon butter sauce creates a dish that's both elegant and satisfying. Whether you're serving these as an impressive appetizer or a show-stopping main course, they're guaranteed to disappear fast. The golden crust and tender interior make every bite unforgettable.