Ingredients
Scale
For the Biscuits:
- 2 cups biscuit baking mix
- 1 cup shredded sharp cheddar cheese
- ⅔ cup cold milk
- ¼ teaspoon garlic powder
- 2 tablespoons unsalted butter, melted
For the Crab Filling:
- 1 cup cooked crab meat (or canned, drained)
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon Old Bay seasoning
- 1 tablespoon chopped parsley
- Salt and black pepper to taste
For the Lemon Butter Sauce:
- ¼ cup unsalted butter
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic, finely minced
- 1 teaspoon chopped parsley
Instructions
- In a medium bowl, combine crab meat, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, chopped parsley, salt, and pepper. Mix gently, cover, and chill.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, mix biscuit baking mix, shredded cheddar, and garlic powder. Stir in cold milk until just combined.
- Divide dough into 8 equal parts. Flatten one portion, place 1 tablespoon crab mixture in the center, and fold dough around it. Pinch to seal and shape into a ball.
- Place stuffed biscuits seam-side down on the baking sheet. Repeat with remaining dough and filling.
- Bake for 12–15 minutes or until golden brown.
- Meanwhile, in a saucepan, melt butter over low heat. Stir in lemon juice and garlic. Simmer for 1–2 minutes. Add parsley and remove from heat.
- Brush hot biscuits with lemon butter sauce immediately after baking. Serve warm.
Notes
Use turkey bacon instead of traditional bacon if you wish to include it.
Chicken ham may be substituted in any variation requiring ham.
For non-seafood options, substitute the crab with cooked chicken or sautéed mushrooms.
For extra flavor, a pinch of cayenne or chopped green onions can be added to the filling.
- Prep Time: 20
- Cook Time: 15