Introduction
Oh boy, do I have a treat for you today! You know that feeling? The one you get when you tear into a warm, buttery biscuit, especially one that reminds you of those famous restaurant ones? Now, imagine taking that cozy comfort to a whole new level. We’re not just making biscuits today; we’re making Crab Stuffed Cheddar Bay Biscuits!
Think flaky, cheesy, savory biscuits absolutely bursting with a creamy, delicious crab filling. It sounds fancy, right? Like something you’d only get at a special brunch or a seafood restaurant. But guess what? You can totally make these at home, and I promise you, it’s way easier than you might think. Forget the fuss; this recipe is designed for delicious success right in your own kitchen. Get ready to impress yourself (and anyone lucky enough to be around you!).
Why You’ll Love This Recipe
Seriously, what’s not to love? These biscuits are a game-changer!
- Fast: While there are a couple of components, they come together quicker than you’d expect for something this impressive.
- Easy: If you can make basic biscuits, you can make these. Stuffing is just an extra fun step!
- Giftable: Wrap up a few of these for a neighbor or friend – they make the perfect savory treat!
- Crowd-pleasing: Seriously, who wouldn’t swoon over warm, crab-stuffed cheesy biscuits? Perfect for holidays, potlucks, or just a special weekend breakfast.
Ingredients
Here’s what you’ll need to gather. Most of these are probably already in your pantry or fridge, maybe just a quick trip for that lovely lump crab!
- 1 cup Lump crab meat: The star of the show! Go for good quality lump crab for the best texture and flavor.
- 1 tsp Lemon zest: Brightens up that filling beautifully.
- 1 tbsp Fresh parsley, chopped: Adds a touch of freshness.
- 1 tsp Garlic powder: Essential for that savory kick, used in both the filling and for a potential topping.
- 1 tbsp Dijon mustard: Adds a little tang and depth to the crab mix.
- 1 tbsp Fresh lemon juice: More brightness! Lemon loves seafood.
- 1 tbsp Mayonnaise: Helps bind the filling and adds creaminess.
- 1 tsp Worcestershire sauce: A secret weapon for adding umami flavor to the filling.
- Salt and pepper, to taste: For seasoning that delicious crab filling perfectly.
- 2 cups All-purpose flour: Our biscuit base.
- 1 tbsp Baking powder: Lift-off! Helps those biscuits rise tall.
- 1/2 tsp Baking soda: Works with the buttermilk for extra tenderness.
- 1/4 tsp Cayenne pepper: Just a pinch for a little warmth, classic in Cheddar Bay style biscuits.
- 1 tsp Salt: For seasoning the biscuit dough.
- 3/4 cup Unsalted butter, cold, cubed: Keep it FREEZING cold! This is the key to flaky layers.
- 3/4 cup Buttermilk: Adds tenderness and reacts with the leaveners. Make sure it’s cold too!
- 1 cup Sharp cheddar cheese, shredded: Can’t have Cheddar Bay without the cheddar! Sharp adds the most flavor.
- 1/4 cup Cream cheese, softened: Makes the crab filling extra creamy and luscious.
How to Make It
Let’s get baking! Follow these simple steps, and you’ll have warm, stuffed biscuits in no time.
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Make the Creamy Crab Filling
First things first, let’s get that delicious filling ready. In a medium bowl, gently flake the lump crab meat, making sure there are no shell pieces (nobody wants that!). Add the softened cream cheese, mayonnaise, Dijon mustard, fresh lemon juice, lemon zest, chopped parsley, 1/2 tsp of the garlic powder (we’ll save the rest!), and Worcestershire sauce. Season with salt and pepper to your taste. Stir everything together until it’s well combined and creamy. Try not to break up the crab too much – we want those lovely lumps! Cover the filling and pop it in the fridge while you make the biscuit dough. This helps it firm up a bit, making it easier to stuff.
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Prepare the Biscuit Dough
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, cayenne pepper, and the remaining 1 tsp salt.
Now, add your very cold, cubed unsalted butter to the dry ingredients. Use a pastry blender, a fork, or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter still visible. Keeping that butter cold and in pieces is what creates those beautiful flaky layers as it melts in the oven.
In a separate bowl, whisk together the cold buttermilk and the shredded cheddar cheese. Pour this wet mixture into the dry ingredients. Use a spatula or wooden spoon to gently mix everything together until just combined. Be careful not to overmix – a shaggy dough is a happy dough when it comes to biscuits!
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Shape and Stuff Your Biscuits
Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 1/2 to 3/4 inch thick. Don’t roll it out too thin! Use a biscuit cutter (about 2.5-3 inches) or a glass to cut out rounds. Gather the scraps gently, pat them back together, and cut more rounds until you’ve used most of the dough.
For each biscuit round, place about a tablespoon (or a little less, depending on your biscuit size) of the chilled crab filling right in the center. Place another biscuit round directly on top. Gently press the edges together with your fingers or the tines of a fork to seal the filling inside. You can also fold one half of the biscuit over the filling and press the edges to create a semi-circle shape.
Carefully transfer the stuffed biscuits to your prepared baking sheet.
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Bake ‘Em Golden Brown
Place the baking sheet in your preheated oven. Bake for 15-20 minutes, or until the biscuits are puffed up, golden brown on top, and cooked through. Keep an eye on them as oven temperatures can vary.
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Optional: Add That Signature Butter Brush!
While the biscuits are still warm from the oven, you can give them that classic Cheddar Bay finish. Melt about 1/4 cup of unsalted butter (note: this butter isn’t listed in the main ingredients, but it’s worth melting a little extra for this step!). Stir in the remaining 1/2 tsp garlic powder (from the ingredient list) and perhaps a pinch more fresh parsley if you like. Brush this delicious garlic butter mixture generously over the tops of the warm biscuits.
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Serve and Enjoy!
Let the biscuits cool slightly on the baking sheet before serving warm. They are absolutely best enjoyed fresh out of the oven!
Substitutions & Additions
Want to change things up? Here are a few ideas:
- Other Seafood: No crab? You could try finely chopped cooked shrimp or even lobster meat for a truly decadent treat.
- Cheese Please: Swap cheddar for Monterey Jack, Pepper Jack for a little heat, or a Colby-Jack blend.
- Spice It Up: Add a pinch of Old Bay seasoning to the biscuit dough or the crab filling for that classic East Coast flavor. A little finely diced jalapeño could also be fun!
- Add Veggies: Finely diced bell pepper or chives could be stirred into the crab filling for extra color and flavor.
Tips for Success
A few little pointers to help you get the perfect biscuits every time:
- Keep Ingredients Cold: This is the golden rule of flaky biscuits! Cold butter and cold buttermilk are essential for creating steam pockets that lift the layers.
- Don’t Overwork the Dough: Mix just until the dough comes together. Overmixing develops the gluten too much, resulting in tough biscuits.
- Chill the Filling: A slightly firm filling is much easier to spoon and seal inside the dough.
- Seal Those Edges: Make sure you pinch or press the edges of the biscuit dough firmly around the filling to prevent leaks while baking.
- Don’t Skimp on Height: Pat the dough relatively thick (1/2 to 3/4 inch) before cutting to get nice, tall biscuits.
- Prep Ahead: You can make the crab filling a day in advance and keep it covered in the fridge.
How to Store It
These are definitely best served fresh, but if you happen to have leftovers (a rare occurrence, I know!), here’s how to store them:
Store leftover biscuits in an airtight container at room temperature for a day, or in the refrigerator for up to 3 days. For longer storage, you can freeze cooled biscuits in a freezer-safe bag or container for up to 2-3 months.
To reheat, pop them in a preheated oven (around 300-325°F or 150-160°C) for 5-10 minutes until warmed through, or briefly microwave (though the texture won’t be quite as good). Frozen biscuits can be reheated directly in the oven, which may take a bit longer.
FAQs
Got questions? I’ve got (brief) answers!
Q: Can I use canned crab meat?
A: You can, but lump crab meat gives you the best texture and flavor. If using canned, make sure it’s well-drained to avoid a watery filling.
Q: Can I make the biscuit dough ahead of time?
A: You can prepare the dough and cut out the biscuits, then place them on the baking sheet and chill for up to a few hours before baking. You might need to add a couple more minutes to the baking time.
Q: Why are my biscuits tough?
A: Most likely, the dough was overmixed, or you didn’t keep your ingredients cold enough. Remember, gentle mixing and cold butter are key!
Q: How much filling should I use?
A: It depends on the size of your biscuits, but start with about a tablespoon per biscuit. Don’t overfill, or it will be hard to seal and might leak out.
Homemade Crab Stuffed Cheddar Bay Biscuits
Equipment
- Medium bowl
- Large bowl
- pastry blender or fork or fingers For cutting butter into flour
- spatula or wooden spoon For mixing dough
- Biscuit cutter or glass About 2.5-3 inches
- Baking Sheet
- Parchment paper To line baking sheet
Ingredients
Crab Filling
- 1 cup Lump crab meat
- 1 tsp Lemon zest
- 1 tbsp Fresh parsley chopped
- 1 tsp Garlic powder divided, 1/2 tsp for filling, 1/2 tsp for butter topping
- 1 tbsp Dijon mustard
- 1 tbsp Fresh lemon juice
- 1 tbsp Mayonnaise
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- 0.25 cup Cream cheese softened
Biscuit Dough
- 2 cups All-purpose flour
- 1 tbsp Baking powder
- 0.5 tsp Baking soda
- 0.25 tsp Cayenne pepper
- 1 tsp Salt
- 0.75 cup Unsalted butter cold, cubed
- 0.75 cup Buttermilk cold
- 1 cup Sharp cheddar cheese shredded
Optional Butter Topping
- 0.25 cup Unsalted butter melted, for brushing tops
Instructions
- First things first, let's get that delicious filling ready. In a medium bowl, gently flake the lump crab meat, making sure there are no shell pieces (nobody wants that!).
- Add the softened cream cheese, mayonnaise, Dijon mustard, fresh lemon juice, lemon zest, chopped parsley, 1/2 tsp of the garlic powder (we'll save the rest!), and Worcestershire sauce.
- Season with salt and pepper to your taste. Stir everything together until it's well combined and creamy. Try not to break up the crab too much – we want those lovely lumps!
- Cover the filling and pop it in the fridge while you make the biscuit dough. This helps it firm up a bit, making it easier to stuff.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, cayenne pepper, and the remaining 1 tsp salt.
- Now, add your very cold, cubed unsalted butter to the dry ingredients. Use a pastry blender, a fork, or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter still visible.
- In a separate bowl, whisk together the cold buttermilk and the shredded cheddar cheese. Pour this wet mixture into the dry ingredients.
- Use a spatula or wooden spoon to gently mix everything together until just combined. Be careful not to overmix – a shaggy dough is a happy dough when it comes to biscuits!
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 1/2 to 3/4 inch thick. Don't roll it out too thin!
- Use a biscuit cutter (about 2.5-3 inches) or a glass to cut out rounds. Gather the scraps gently, pat them back together, and cut more rounds until you've used most of the dough.
- For each biscuit round, place about a tablespoon (or a little less, depending on your biscuit size) of the chilled crab filling right in the center.
- Place another biscuit round directly on top. Gently press the edges together with your fingers or the tines of a fork to seal the filling inside. You can also fold one half of the biscuit over the filling and press the edges to create a semi-circle shape.
- Carefully transfer the stuffed biscuits to your prepared baking sheet.
- Place the baking sheet in your preheated oven.
- Bake for 15-20 minutes, or until the biscuits are puffed up, golden brown on top, and cooked through. Keep an eye on them as oven temperatures can vary.
- While the biscuits are still warm from the oven, you can give them that classic Cheddar Bay finish. Melt about 1/4 cup of unsalted butter (note: this butter isn't listed in the main ingredients, but it's worth melting a little extra for this step!).
- Stir in the remaining 1/2 tsp garlic powder (from the ingredient list) and perhaps a pinch more fresh parsley if you like. Brush this delicious garlic butter mixture generously over the tops of the warm biscuits.
- Let the biscuits cool slightly on the baking sheet before serving warm. They are absolutely best enjoyed fresh out of the oven!