Crab Stuffed Cheddar Bay Biscuits: A Delicious Twist on a Classic Recipe

Crab Stuffed Cheddar Bay Biscuits are a delightful twist on the classic biscuit that will elevate your dining experience to new heights. Imagine biting into a warm, flaky biscuit, only to discover a savory crab filling that dances on your palate. This recipe is not just a treat for the taste buds; it carries a rich history rooted in Southern cuisine, where seafood and comfort food often intertwine. People adore these biscuits for their perfect balance of flavors and textures—the buttery, cheesy exterior complements the tender, succulent crab meat inside.

Whether served as an appetizer at a gathering or as a comforting side dish to your favorite meal, Crab Stuffed Cheddar Bay Biscuits are sure to impress. The convenience of making these biscuits at home means you can enjoy this restaurant-quality dish anytime you crave it. Join me as we dive into this delicious recipe that combines the best of both worlds: the beloved cheddar bay biscuit and the luxurious taste of crab.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for a little kick)
• 1/2 cup unsalted butter, cold and cubed
• 1 cup shredded sharp cheddar cheese
• 3/4 cup buttermilk
• 1 cup lump crab meat, picked over for shells
• 1/4 cup cream cheese, softened
• 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
• 1 tablespoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon Old Bay seasoning (optional)
• 1/4 cup melted butter (for brushing on top)
• 1/2 teaspoon garlic powder (for topping)
• 1/4 teaspoon dried parsley (for topping)

Preparing the Biscuit Dough

1. In a large mixing bowl, combine the flour, baking powder, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Whisk these dry ingredients together until they are well mixed.
2. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. You want to see small pea-sized pieces of butter throughout the mixture, as this will help create flaky biscuits.
3. Next, fold in the shredded cheddar cheese, ensuring it is evenly distributed throughout the flour mixture.
4. Pour in the buttermilk and gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine. The dough should be slightly sticky.

Preparing the Crab Filling

1. In a separate bowl, combine the lump crab meat, softened cream cheese, chopped parsley, lemon juice, Worcestershire sauce, and Old Bay seasoning (if using). Gently fold the ingredients together, being careful not to break up the crab meat too much. You want to keep those lovely lumps intact!
2. Once the filling is well mixed, set it aside while you prepare the biscuits for baking.

Assembling the Biscuits

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Turn the biscuit dough out onto a lightly floured surface. Gently pat it into a rectangle about 1-inch thick. Using a biscuit cutter or a sharp knife, cut out rounds or squares of dough. You should get about 12 biscuits, depending on the size of your cutter.
3. Take half of the biscuit rounds and place them on the prepared baking sheet, leaving some space between each one.
4. Using a spoon, place a generous tablespoon of the crab filling in the center of each biscuit round on the baking sheet.
5. Take the remaining biscuit rounds and place them on top of the filled rounds, gently pressing down to seal the edges. If you want, you can use a fork to crimp the edges for a decorative touch.
6. Brush the tops of the biscuits with melted butter, and sprinkle a little garlic powder and dried parsley on top for added flavor and a beautiful finish.

Baking the Biscuits

1. Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the biscuits are golden brown and cooked through. Keep an eye on them, as oven temperatures can vary.
2. Once baked, remove the biscuits from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This will help them set and maintain their shape.

Serving Suggestions

1. These crab stuffed cheddar bay biscuits are best served warm. You can enjoy them as an appetizer, a side dish

   Conclusion:

   In conclusion, these Crab Stuffed Cheddar Bay Biscuits are an absolute must-try for anyone looking to elevate their appetizer game or simply indulge in a delicious treat. The combination of flaky, buttery biscuits with the rich, savory crab filling creates a flavor explosion that is sure to impress your family and friends. Whether you’re hosting a dinner party, enjoying a cozy night in, or just craving something special, these biscuits will not disappoint. For serving suggestions, consider pairing these delightful biscuits with a zesty lemon aioli or a tangy cocktail sauce for an extra kick. You can also experiment with variations by adding different herbs or spices to the crab mixture, or even swapping out the crab for shrimp or lobster for a luxurious twist. The possibilities are endless! I encourage you to give this recipe a try and share your experience with me. I would love to hear how your Crab Stuffed Cheddar Bay Biscuits turn out and any creative twists you might add. So roll up your sleeves, gather your ingredients, and get ready to enjoy a dish that is not only delicious but also a true crowd-pleaser. Happy cooking! Print

   Crab Stuffed Cheddar Bay Biscuits: A Delicious Twist on a Classic Recipe

   

   Print Recipe

   Enjoy these Crab Stuffed Cheddar Bay Biscuits, featuring a flaky, buttery exterior filled with a savory crab mixture and sharp cheddar cheese. Perfect for appetizers or side dishes, they are sure to impress at any gathering!

   • Author: Dottie
   • Prep Time: 20 minutes
   • Cook Time: 20 minutes
   • Total Time: 40 minutes
   • Yield: 12 biscuits 1x

   Ingredients

   Scale 1x2x3x

   • 2 cups all-purpose flour
   • 1 tablespoon baking powder
   • 1 teaspoon garlic powder
   • 1 teaspoon onion powder
   • 1/2 teaspoon salt
   • 1/4 teaspoon black pepper
   • 1/4 teaspoon cayenne pepper (optional)
   • 1/2 cup unsalted butter, cold and cubed
   • 1 cup shredded sharp cheddar cheese
   • 3/4 cup buttermilk
   • 1 cup lump crab meat, picked over for shells
   • 1/4 cup cream cheese, softened
   • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
   • 1 tablespoon lemon juice
   • 1/2 teaspoon Worcestershire sauce
   • 1/4 teaspoon Old Bay seasoning (optional)
   • 1/4 cup melted butter (for brushing on top)
   • 1/2 teaspoon garlic powder (for topping)
   • 1/4 teaspoon dried parsley (for topping)

   Instructions

   1. In a large mixing bowl, combine the flour, baking powder, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Whisk these dry ingredients together until well mixed.
   2. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs, with small pea-sized pieces of butter throughout.
   3. Fold in the shredded cheddar cheese, ensuring it is evenly distributed throughout the flour mixture.
   4. Pour in the buttermilk and gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine. The dough should be slightly sticky.
   5. In a separate bowl, combine the lump crab meat, softened cream cheese, chopped parsley, lemon juice, Worcestershire sauce, and Old Bay seasoning (if using). Gently fold the ingredients together, being careful not to break up the crab meat too much.
   6. Set the filling aside while you prepare the biscuits for baking.
   7. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
   8. Turn the biscuit dough out onto a lightly floured surface. Gently pat it into a rectangle about 1-inch thick. Cut out rounds or squares of dough using a biscuit cutter or sharp knife (about 12 biscuits).
   9. Place half of the biscuit rounds on the prepared baking sheet, leaving space between each one.
   10. Spoon a generous tablespoon of the crab filling into the center of each biscuit round on the baking sheet.
   11. Place the remaining biscuit rounds on top of the filled rounds, gently pressing down to seal the edges. Use a fork to crimp the edges for a decorative touch, if desired.
   12. Brush the tops of the biscuits with melted butter, and sprinkle a little garlic powder and dried parsley on top.
   13. Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown and cooked through. Keep an eye on them, as oven temperatures can vary.
   14. Once baked, let the biscuits cool on the baking sheet for a few minutes before transferring them to a wire rack.

   Notes

   • These biscuits are best served warm.
   • They can be enjoyed as an appetizer, side dish, or even a light meal.
   • Feel free to adjust the spices according to your taste preferences.