Crab Stuffed Cheddar Bay Biscuit With A Lemon Butter Sauce Recipe

If you love the rich, buttery flavors of Southern biscuits paired with the sweet, succulent taste of crab, then this Crab Stuffed Cheddar Bay Biscuit With A Lemon Butter Sauce is about to become your new favorite indulgence. Imagine biting into a warm, fluffy biscuit packed with a seasoned crab cake center and bursts of cheddar cheese, all finished with a zesty lemon butter sauce that adds just the right touch of brightness. This dish is perfect for impressing guests or treating yourself to a decadent comfort food experience that feels special and satisfying with every bite.

Ingredients You’ll Need

These ingredients might look simple, but each one plays a crucial role in building the perfect balance of flavors, textures, and colors in your Crab Stuffed Cheddar Bay Biscuit With A Lemon Butter Sauce. From the creamy buttermilk that keeps the biscuit tender to the lump crab that delivers the ocean-fresh flavor, everything works together to create magic.

• Southern Biscuit Flour: Provides the ideal texture for a tender and flaky biscuit crust.
• Buttermilk: Adds moisture and a subtle tang to brighten the biscuit dough.
• Cheese (Cheddar): Melts beautifully inside the biscuit, giving it that classic sharp, savory kick.
• Garlic Powder: Adds a gentle warmth and depth to both dough and crab components.
• Butter Shortening: Helps create flaky layers and keeps the biscuit light and airy.
• Lump Crab Meat: The star of the filling, offering sweet, delicate seafood flavor.
• Cajun Seasoning: Infuses the crab cake mixture with a touch of spice and complexity.
• Onion Powder: Enhances the savory profile without overpowering the crab.
• Mayonnaise: Binds the crab cake ingredients and keeps them moist.
• Mustard: Adds a subtle tang that balances the richness of the crab cake.
• Crushed Crackers: Provide a bit of structure and crunch inside the crab cake filling.
• Garlic Lemon Butter Sauce Ingredients: Fresh garlic, butter, and lemon juice to drizzle on top for a zesty finish.

How to Make Crab Stuffed Cheddar Bay Biscuit With A Lemon Butter Sauce

Step 1: Prepare the Biscuit Dough

Start by combining your Southern biscuit flour with garlic powder and cubed butter shortening, cutting the butter into the flour until it’s crumbly. This key step creates those flaky layers everyone loves in a good biscuit. Then, mix in the buttermilk and shredded cheddar cheese, folding everything gently to form a dough that’s slightly sticky but manageable.

Step 2: Make the Crab Cake Filling

In a bowl, whisk together mayonnaise, mustard, Cajun seasoning, garlic powder, and onion powder until you have a smooth paste. Gently fold in the lump crab meat along with crushed crackers to give the filling structure while keeping it tender. Wearing gloves during this step is a good idea to handle the mixture without it sticking to your hands.

Step 3: Cook the Crab Cake Center

Form the crab mixture into small balls and cook in a hot pan for about 2 minutes per side. I prefer rolling mine around to brown all sides evenly, creating a golden crust without overcooking the tender crab inside. This quick sear locks in flavors and helps the filling hold together inside the biscuit.

Step 4: Assemble the Crab Stuffed Cheddar Bay Biscuit With A Lemon Butter Sauce

Take a portion of biscuit dough and press it into your palm to form a little bowl shape. Layer in some reserved lump crab meat, then place the cooked crab cake on top, followed by more crab meat. Cover this delicious center with biscuit dough, sealing all the edges tightly so the filling stays put during baking. If you want, use a 4-inch spring form pan to help the biscuit keep its shape, especially if you’re making a larger portion. Otherwise, placing them directly on a baking sheet works fine too.

Step 5: Bake and Finish with Lemon Butter Sauce

Bake in a preheated air fryer at 360 degrees Fahrenheit for about 13 minutes, or until the biscuit is golden and cooked through. While it bakes, melt butter with minced garlic and fresh lemon juice to create your tangy garlic lemon butter sauce. Drizzle this sauce generously over the hot biscuits right when they come out for an irresistible aroma and flavor that ties the whole dish together.

How to Serve Crab Stuffed Cheddar Bay Biscuit With A Lemon Butter Sauce

Garnishes

Finish your Crab Stuffed Cheddar Bay Biscuit With A Lemon Butter Sauce with a sprinkle of fresh chopped parsley or chives to add a pop of color and fresh herbal notes. A light dusting of smoked paprika can also bring a beautiful warmth and depth to the presentation.

Side Dishes

This dish pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette, which balances the richness of the biscuits. Roasted asparagus or a simple coleslaw infused with tangy apple cider vinegar can add refreshing textures and flavors to round out your meal.

Creative Ways to Present

If you’re serving guests, place these beauties on small plates and drizzle extra lemon butter sauce around them for an elegant touch. For a casual gathering, stacking them on a rustic wooden board with lemon wedges nearby encourages sharing and conversation.

Make Ahead and Storage

Storing Leftovers

Store leftover Crab Stuffed Cheddar Bay Biscuit With A Lemon Butter Sauce in an airtight container in the refrigerator for up to 3 days. The biscuits will remain soft, and the flavors will meld nicely over time.

Freezing

If you want to save some for later, wrap the unbaked assembled biscuits tightly in plastic wrap and freeze them. When ready to enjoy, bake straight from the freezer, adding a few extra minutes to your baking time.

Reheating

Reheat leftovers gently in a 350-degree oven covered with foil to prevent drying out. A quick zap in the microwave works too if you’re in a hurry, but be careful not to overheat and toughen the biscuit.

FAQs

Can I use fresh crab meat instead of lump crab?

Absolutely! Fresh crab meat works beautifully in this recipe and can enhance the natural sweetness and texture, just make sure it’s well-drained to avoid soggy dough.

Is the spring form pan necessary for baking?

Not at all. The spring form pan is a helpful tool to maintain shape if you are making larger biscuits, but you can bake these directly on a baking sheet with excellent results.

Can I make these biscuits without an air fryer?

Yes, you can bake them in a conventional oven at 375 degrees for about 15-18 minutes or until golden and cooked through.

What’s the best cheese to use for this biscuit?

Cheddar cheese is a classic choice for its sharpness, but you can experiment with pepper jack for some heat or gouda for a creamier melt.

How do I store leftover lemon butter sauce?

Keep leftover garlic lemon butter in an airtight container in the fridge for up to 3 days and gently reheat before drizzling again.

Final Thoughts

I cannot recommend enough giving this Crab Stuffed Cheddar Bay Biscuit With A Lemon Butter Sauce a try. It’s a brilliant combination of Southern comfort food and luxurious seafood, perfect for any occasion when you want to wow your family or guests with bold flavors and satisfying textures. Once you experience that first buttery, zesty bite, you’ll wonder how you ever lived without it.

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