The first time I bit into a warm, freshly baked crab stuffed Cheddar Bay biscuit, I swear I heard angels sing. Picture this: a golden, cheesy biscuit with a fluffy inside, oozing with rich crab filling, and finished with a drizzle of tangy lemon butter sauce. It’s the kind of appetizer that disappears the second it hits the table—no exaggeration! I started making these biscuits for family gatherings because, honestly, store-bought appetizers just didn’t cut it. Now, this crab stuffed Cheddar Bay biscuits recipe is my not-so-secret weapon for parties, brunches, and, well, Tuesday nights when I crave something special.
I first discovered the magic of Cheddar Bay biscuits at a seafood restaurant, but I always thought, “What if I took it up a notch?” After some kitchen experimenting (and a few messy fails), stuffing them with crab and topping them with lemon butter sauce became my signature move. As someone who’s obsessed with both seafood and cheesy bread, this recipe hits all the right notes—comfort, flavor, and that wow factor. Plus, I love that these are easy enough to pull together without fancy ingredients or gadgets. Whether you’re a seafood lover, biscuit fan, or just need a crowd-pleasing appetizer, this crab stuffed Cheddar Bay biscuits recipe is about to become your new favorite. I’ve tested it for potlucks, holidays, and even solo movie nights—every time, it’s a hit!
Trust me: if you love bold flavors, gooey cheese, and that salty-sweet taste of real crab, you need to make these. Let’s get baking—your kitchen is about to smell amazing!
Why You’ll Love This Crab Stuffed Cheddar Bay Biscuits Recipe
- Quick & Easy: You can whip up these crab stuffed Cheddar Bay biscuits in under 45 minutes, making them a lifesaver for impromptu get-togethers or when you want something special without spending hours in the kitchen.
- Simple Ingredients: No need for a trip to a specialty store—everything you need can be found at your local grocery. Most of these are pantry staples, plus some fresh crab (or even canned in a pinch—no judgment).
- Perfect for Entertaining: These biscuits are the ultimate party starter. I bring them to potlucks, serve them for brunch, and they shine as a holiday appetizer. They look fancy but are secretly so easy.
- Crowd-Pleaser: I’ve watched grown adults argue over the last biscuit—kids and picky eaters love them, too. The cheesy biscuit and savory crab combo is absolutely irresistible.
- Unbelievably Delicious: The contrast of the fluffy cheddar biscuit, creamy crab filling, and punchy lemon butter sauce is pure comfort food bliss. There’s a reason these never last more than a few minutes in my house.
What really sets this recipe apart is the little tricks I’ve picked up after baking dozens of batches. First, blending sharp cheddar with a touch of garlic powder gives the biscuits that classic “Cheddar Bay” flavor. The crab filling isn’t just stirred in—it’s tucked right into the center, giving you a burst of seafood goodness in every bite. And don’t even get me started on the lemon butter sauce; it’s bright, buttery, and ties everything together perfectly.
This isn’t just another biscuit recipe. It’s a celebration of comfort food that’s been given a serious upgrade. Whether you’re serving these for a special occasion or just because you want to treat yourself, you’ll find that these crab stuffed Cheddar Bay biscuits are the kind of dish that makes the room go quiet (except for happy munching noises). So grab your apron, and let’s make some magic!
What Ingredients You Will Need
This crab stuffed Cheddar Bay biscuits recipe is all about bold flavor and simple, wholesome ingredients. You won’t need anything fancy—just a few pantry staples and some quality crab. Here’s exactly what you’ll need:
- For the Biscuit Dough:
- 2 cups (240g) all-purpose flour
- 1 tablespoon baking powder (fresh is best for fluffiness)
- ½ teaspoon baking soda
- 1 teaspoon garlic powder (for that signature Cheddar Bay kick)
- ½ teaspoon Old Bay seasoning (optional, but really amps up the seafood vibe)
- 1 teaspoon granulated sugar
- ¾ teaspoon kosher salt
- 1/2 cup (115g) cold unsalted butter, cut into cubes (I prefer Kerrygold for extra richness)
- 1 cup (115g) shredded sharp cheddar cheese (hand-shredded melts best—pre-shredded can be a bit dry)
- ¾ cup (180ml) buttermilk, cold (whole milk + 1 tablespoon lemon juice works in a pinch)
- For the Crab Filling:
- 8 oz (225g) lump crab meat (look for refrigerated or fresh—not imitation, if you can swing it)
- 3 tablespoons mayonnaise (Duke’s is my go-to, but any good mayo will do)
- 1 tablespoon fresh lemon juice (brightens up the crab)
- 1 teaspoon Dijon mustard (adds a nice tang)
- 2 tablespoons finely chopped scallions or chives
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Optional: pinch of cayenne or a dash of hot sauce for extra kick
- For the Lemon Butter Sauce:
- 4 tablespoons (56g) unsalted butter
- 2 teaspoons fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley (for garnish)
- Pinch of kosher salt
Ingredient Tips:
- If you need to go gluten-free, swap the all-purpose flour for a 1:1 gluten-free blend. Just check the texture—it should be a bit sticky, but not wet.
- Canned crab works, but fresh or refrigerated lump crab really shines here. If using canned, drain well and pat dry to avoid soggy biscuits.
- No buttermilk? Mix ¾ cup milk with a tablespoon of lemon juice or vinegar, let it sit 5 minutes, and you’re good.
- Feel free to use pre-shredded cheese in a pinch, but hand-shredded from a block gives a meltier, richer end result.
Equipment Needed
- Mixing Bowls: At least two—one for the biscuit dough, one for the crab filling. I use glass so I can see if everything’s fully mixed.
- Pastry Cutter or Fork: For cutting butter into the flour. If you don’t have a pastry cutter, two knives or even your fingers work. Just move quickly so the butter stays cold.
- Baking Sheet: A standard rimmed baking sheet lined with parchment paper keeps cleanup easy and prevents sticking.
- Measuring Cups & Spoons: Accurate measurements make for fluffy biscuits. I love my old-school metal set—no-fuss and easy to clean.
- Ice Cream Scoop or Spoon: For portioning out the dough and filling. An ice cream scoop gives perfectly even biscuits, but a big spoon works fine too.
- Zester or Grater: For fresh lemon zest in the filling and sauce. Microplane is my favorite, but any small grater will do.
- Small Saucepan: For melting butter and making the lemon butter sauce. Nonstick is easiest for cleanup.
- Wire Rack: For cooling the biscuits—helps keep the bottoms from getting soggy.
If you don’t have a pastry cutter, don’t stress—just use your fingertips to rub the butter into the flour until it resembles coarse crumbs (like little peas). And if you bake a lot, I highly recommend investing in a Microplane grater for zesting citrus—it makes a huge difference. Budget-friendly options work just as well as fancy brands, as long as they’re sturdy and easy to clean!
How to Make Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce
-
Preheat and Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Tip: Let your butter and buttermilk chill in the fridge until you’re ready—they make fluffier biscuits! -
Make the Crab Filling: In a medium bowl, gently combine 8 oz (225g) lump crab meat, 3 tablespoons mayo, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 2 tablespoons scallions, 1 tablespoon parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Add a pinch of cayenne or hot sauce if you like it spicy. Mix just until combined—don’t break up the crab too much! Set aside in the fridge while you prep the dough. -
Mix Dry Ingredients: In a large bowl, whisk together 2 cups (240g) flour, 1 tablespoon baking powder, ½ teaspoon baking soda, 1 teaspoon garlic powder, ½ teaspoon Old Bay, 1 teaspoon sugar, and ¾ teaspoon salt.
Make sure there are no lumps for even mixing. -
Cut in Butter: Add 1/2 cup (115g) cold cubed butter. Cut it in using a pastry cutter, fork, or your fingers until the mixture looks like coarse crumbs (pea-sized pieces are perfect).
Work quickly so the butter stays cold! -
Add Cheese: Stir in 1 cup (115g) shredded sharp cheddar cheese until evenly distributed.
The dough should be crumbly and cheesy. -
Add Buttermilk: Pour in ¾ cup (180ml) cold buttermilk. Gently fold until just combined—don’t overmix.
The dough should be sticky but not wet. If too dry, add a splash more buttermilk. -
Shape Biscuits: Using an ice cream scoop or big spoon, scoop about 2 tablespoons of dough and flatten slightly in your palm. Place 1 heaping teaspoon of crab filling in the center, then top with another small scoop of dough. Pinch edges to seal and shape into a rough ball. Place on prepared baking sheet.
It’s okay if they look rustic—these are meant to be homey! - Repeat: Continue until all dough and filling is used, spacing biscuits about 2 inches (5 cm) apart. You should get about 10-12 biscuits.
-
Bake: Bake in the center of the oven for 15-18 minutes, until golden brown on top and bottom.
If the tops brown too quickly, loosely tent with foil for the last few minutes. - Prepare Lemon Butter Sauce: While biscuits bake, melt 4 tablespoons (56g) butter in a small saucepan over low heat. Add 2 teaspoons lemon zest, 2 tablespoons lemon juice, 1 teaspoon garlic powder, and a pinch of salt. Stir until fragrant (about 1-2 minutes). Remove from heat.
- Brush and Garnish: When biscuits are out of the oven, immediately brush tops with lemon butter sauce. Sprinkle with 1 tablespoon chopped fresh parsley for color.
-
Cool and Serve: Let biscuits cool on a wire rack for 5 minutes (if you can wait). Serve warm with extra lemon butter sauce on the side.
If any filling sneaks out during baking, just tuck it back in with a spoon—nobody will ever know!
Cooking Tips & Techniques
- Keep Everything Cold: Cold butter and buttermilk are your ticket to flaky, tender biscuits. I even chill my mixing bowl if the kitchen is warm. Warm ingredients lead to dense, heavy biscuits—trust me, I’ve learned the hard way!
- Don’t Overmix: Stir the dough just until it comes together. Overmixing develops gluten, making the biscuits tough. The dough should look a little shaggy and sticky—that’s perfect.
- Seal the Edges Well: Pinch the dough around the crab filling so it’s tucked inside. If you leave big gaps, the filling might ooze out. If that happens, no worries—it’ll still taste amazing, but you’ll have some bonus crispy bits!
- Use Fresh Crab if Possible: Fresh or refrigerated lump crab has the sweetest flavor and best texture. If using canned, drain and pat dry to keep the dough from getting soggy.
- Multitasking: While the biscuits bake, whip up the lemon butter sauce. That way, everything’s hot and ready at the same time.
- Consistency Tips: If the dough feels too dry, add a splash of buttermilk. Too wet? Sprinkle in a bit more flour. Weather and flour brands can make a difference, so don’t stress if you need to adjust.
- Personal Fail: Once, I tried using pre-shredded cheese and the biscuits turned out dry and less cheesy. Hand-shredded is worth the extra minute!
Ultimately, don’t be afraid to get your hands messy—biscuit dough loves a gentle touch. And if your first batch isn’t picture-perfect, it’ll still taste incredible. That’s the best part about homemade, right?
Variations & Adaptations
- Gluten-Free Option: Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. Make sure your baking powder and other add-ins are gluten-free, too.
- Spicy Kick: Add 1-2 teaspoons finely diced jalapeño or a pinch of cayenne pepper to the crab filling. A splash of hot sauce in the lemon butter is fantastic if you like heat.
- Herb Lovers: Swap parsley for dill or tarragon in the filling and sauce for a fresh, summery twist. I’ve tried this with fresh basil in the summer and it’s incredibly fragrant.
- Dairy-Free: Use plant-based butter and nondairy milk with a splash of vinegar instead of buttermilk. Vegan cheddar shreds melt nicely in a pinch.
- Mini Biscuits: Make smaller, bite-sized biscuits for party platters—just reduce baking time to 10-12 minutes and use a teaspoon-sized scoop.
- Crab Alternatives: If crab isn’t your thing (or budget), try chopped cooked shrimp or even canned tuna—just be sure to drain well.
One of my favorite personal tweaks is to sprinkle a tiny bit of smoked paprika on top before baking for a subtle smoky note. The possibilities are endless—don’t be afraid to riff based on what you love!
Serving & Storage Suggestions
These crab stuffed Cheddar Bay biscuits are best served warm, fresh from the oven. That buttery, cheesy aroma is irresistible! Arrange them on a platter and drizzle with extra lemon butter sauce for a glossy finish. They’re fantastic as an appetizer, brunch treat, or even as a side with seafood chowder or salad. A chilled glass of white wine or sparkling lemonade pairs beautifully.
If you have leftovers (rare, but it happens!), store them in an airtight container in the fridge for up to 2 days. For freezer storage, wrap biscuits individually in foil and freeze up to 1 month. To reheat, pop in a 350°F (175°C) oven for 8-10 minutes, or microwave for 30 seconds—just until warmed through. The lemon butter sauce can be reheated gently on the stovetop or in the microwave.
I find the flavors get even better after a few hours, as the crab and lemon meld into the biscuit. If serving for a party, you can make the biscuits a few hours ahead and reheat just before serving—nobody will ever know!
Nutritional Information & Benefits
Each crab stuffed Cheddar Bay biscuit (when making 12 biscuits) has approximately:
- Calories: 220
- Protein: 8g
- Fat: 12g
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 1g
Crab is a fantastic source of lean protein, omega-3s, and vitamins like B12 and zinc. The addition of fresh herbs adds antioxidants, and using real cheese provides calcium. For those watching carbs, you can use a low-carb flour blend and still get great results. Allergens to note: this recipe contains dairy, eggs, wheat, and shellfish. From a wellness perspective, I love that these biscuits satisfy cravings for comfort food while sneaking in some nourishing seafood.
Conclusion
So, why should you try these crab stuffed Cheddar Bay biscuits with lemon butter sauce? Because they’re everything you want in a homemade appetizer—simple, flavorful, and guaranteed to wow a crowd. Whether you’re making them for a cozy family dinner, a holiday party, or just because you deserve a treat, these biscuits bring bakery-level comfort right to your kitchen.
Don’t be afraid to make them your own—swap in your favorite herbs, adjust the spice, or even experiment with different seafood. Every batch is a little different, and that’s the fun of home cooking! This recipe has become a staple in my house for good reason, and I hope it becomes one in yours, too.
If you make these biscuits, let me know how they turn out! Drop a comment, share your twist, or tag me on social—I love seeing your creations. Now, go on and bake up some cheesy, crabby, lemony goodness. You’ve got this!
Frequently Asked Questions
Can I use canned crab for this recipe?
Absolutely! Just drain it well and pat dry with paper towels. Fresh or refrigerated crab has the best flavor, but canned works in a pinch.
Can I make these crab stuffed Cheddar Bay biscuits ahead of time?
Yes—assemble and refrigerate the unbaked biscuits for up to 6 hours. Bake just before serving for best texture, or bake ahead and reheat in the oven until warm.
What can I substitute if I don’t have buttermilk?
Mix regular milk with a tablespoon of lemon juice or white vinegar, let it sit 5 minutes, and use in place of buttermilk.
How do I keep the biscuits from getting soggy?
Make sure the crab filling is not watery—drain and pat dry if needed. Cool biscuits on a wire rack so the bottoms stay crisp.
Can I freeze leftover biscuits?
Yes! Wrap individually and freeze for up to 1 month. Reheat in the oven for best texture; they’ll taste almost as good as fresh.
Pin This Recipe!
Crab Stuffed Cheddar Bay Biscuits with Lemon Butter
- Total Time: 38 minutes
- Yield: 10-12 biscuits 1x
Description
These homemade Cheddar Bay biscuits are stuffed with a creamy crab filling and finished with a tangy lemon butter sauce. Perfect as an easy, crowd-pleasing appetizer for parties, brunch, or any special occasion.
Ingredients
- 2 cups (240g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon garlic powder
- 1/2 teaspoon Old Bay seasoning (optional)
- 1 teaspoon granulated sugar
- 3/4 teaspoon kosher salt
- 1/2 cup (115g) cold unsalted butter, cut into cubes
- 1 cup (115g) shredded sharp cheddar cheese
- 3/4 cup (180ml) buttermilk, cold (or whole milk + 1 tablespoon lemon juice)
- 8 oz (225g) lump crab meat
- 3 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons finely chopped scallions or chives
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Pinch of cayenne or dash of hot sauce (optional)
- 4 tablespoons (56g) unsalted butter
- 2 teaspoons fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley (for garnish)
- Pinch of kosher salt
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a medium bowl, gently combine crab meat, mayonnaise, lemon juice, Dijon mustard, scallions, parsley, salt, pepper, and cayenne or hot sauce if using. Mix just until combined and set aside in the fridge.
- In a large bowl, whisk together flour, baking powder, baking soda, garlic powder, Old Bay, sugar, and salt.
- Add cold cubed butter and cut it into the flour mixture using a pastry cutter, fork, or your fingers until the mixture resembles coarse crumbs.
- Stir in shredded cheddar cheese until evenly distributed.
- Pour in cold buttermilk and gently fold until just combined. The dough should be sticky but not wet.
- Scoop about 2 tablespoons of dough, flatten slightly, and place 1 heaping teaspoon of crab filling in the center. Top with another small scoop of dough, pinch edges to seal, and shape into a ball. Place on prepared baking sheet.
- Repeat with remaining dough and filling, spacing biscuits about 2 inches apart. Makes 10-12 biscuits.
- Bake for 15-18 minutes, until golden brown on top and bottom. Tent with foil if tops brown too quickly.
- While biscuits bake, melt butter in a small saucepan over low heat. Add lemon zest, lemon juice, garlic powder, and salt. Stir until fragrant (1-2 minutes), then remove from heat.
- When biscuits are done, immediately brush tops with lemon butter sauce and sprinkle with chopped parsley.
- Let biscuits cool on a wire rack for 5 minutes. Serve warm with extra lemon butter sauce on the side.
Notes
Keep butter and buttermilk cold for flaky biscuits. Don’t overmix the dough. Seal edges well to keep filling inside. Fresh or refrigerated crab is best, but canned works if well-drained. For gluten-free, use a 1:1 gluten-free flour blend. Biscuits are best served warm but can be reheated. Store leftovers in the fridge for up to 2 days or freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 1
- Sodium: 400
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 18
- Fiber: 1
- Protein: 8
Keywords: crab stuffed biscuits, cheddar bay biscuits, appetizer, seafood, lemon butter, party food, brunch, easy recipe, homemade biscuits, cheesy biscuits
