Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

 

Here’s a decadent and savory recipe for Crab-Stuffed Cheddar Bay Biscuits with Lemon Butter, inspired by Red Lobster’s famous biscuits—with a seafood twist!

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🦀 Crab-Stuffed Cheddar Bay Biscuits with Lemon Butter

🧀 Biscuit Dough:

• 2 cups Bisquick baking mix (or use your own biscuit base)
• 1 cup shredded sharp cheddar cheese
• 2/3 cup cold whole milk
• 1/4 tsp garlic powder

🦀 Crab Filling:

• 1 cup lump crab meat (drained, picked through for shells)
• 2 tbsp cream cheese, softened
• 1 tbsp mayonnaise
• 1 tbsp sour cream
• 1 tsp lemon juice
• 1/2 tsp Old Bay seasoning
• 1/4 tsp garlic powder
• 1 tbsp finely chopped green onions (optional)
• Salt and pepper, to taste

🍋 Lemon Garlic Butter Topping:

• 1/4 cup (half stick) unsalted butter, melted
• 1/2 tsp garlic powder
• 1 tsp fresh parsley, minced (or 1/2 tsp dried)
• Zest of 1 lemon
• 1 tsp lemon juice

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🔧 Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or spray with non-stick cooking spray.

2. Make the Crab Filling:

   • In a bowl, combine crab meat, cream cheese, mayo, sour cream, lemon juice, Old Bay, garlic powder, and green onions.
   • Stir gently to combine. Taste and adjust seasoning. Chill until ready to use.

3. Make the Biscuit Dough:

   • In another bowl, stir together Bisquick, shredded cheddar, garlic powder, and milk until just combined. Don’t overmix.

4. Assemble Biscuits:

   • Scoop about 2 tablespoons of dough, flatten slightly in your hand.
   • Place 1 heaping teaspoon of crab filling in the center.
   • Add another small dollop of dough on top and pinch/seal the edges so the crab mixture is tucked inside.
   • Place on baking sheet. Repeat with remaining dough and filling.

5. Bake:

   • Bake for 13–16 minutes, or until golden brown.

6. Make Lemon Butter Topping:

   • Combine melted butter, garlic powder, parsley, lemon zest, and lemon juice.

7. Brush & Serve:

   • As soon as the biscuits come out of the oven, brush generously with lemon butter. Serve warm!

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💡 Tips:

• Use high-quality lump crab meat for best flavor.
• Want to get fancy? Add a pinch of cayenne or hot sauce to the crab mix for a little heat.
• Leftovers reheat beautifully in a toaster oven or air fryer.

Let me know if you’d like a dipping sauce suggestion to go with it—like a spicy aioli or lemon remoulade!