Crab Stuffed Cheddar Bay Biscuit With A Lemon Butter Sauce

I still remember the first time I made these Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce. I was hosting a weekend brunch, and I wanted something bold yet comforting—something that would impress my guests but also feel familiar and indulgent. These biscuits hit every note. They’re tender, golden, packed with the savory flavors of cheddar and garlic, and filled with a creamy crab mixture that’s rich but balanced with herbs and lemon. Paired with the zesty lemon butter sauce, each bite is layered with flavor. It’s the kind of dish that makes people pause mid-bite just to appreciate it.

You will love this recipe because it’s the perfect combination of indulgent and elegant. Whether you’re preparing it as an appetizer for a dinner party, a hearty brunch item, or even a satisfying snack, it always delivers. It’s warm, cheesy, rich with seafood flavor, and finished with a buttery citrus sauce that elevates the entire dish. Each component complements the other, and yet none are difficult to prepare.

This recipe is incredibly versatile. You can serve these biscuits as a starter at a formal dinner, enjoy them as part of a brunch spread, or even make them into mini versions for a party platter. You can adjust the spice level, change up the cheese, or make them into sandwich-sized portions. They’re also a great way to use up leftover crab or seafood.

Another reason to love this dish is that it’s quite affordable when you plan ahead. Crab can be a luxury ingredient, but using canned or pre-cooked crab meat keeps costs down without compromising flavor. The rest of the ingredients—baking mix, butter, cheese, herbs—are common pantry staples. And the result is something that tastes gourmet.

Ingredients for the Recipe:

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, well-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

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

This recipe may sound fancy, but the steps are surprisingly simple. Each stage of the process is straightforward, making it quick and easy to prepare—especially if you prep your ingredients in advance. The buttery biscuits, savory crab filling, and bright lemon butter sauce come together beautifully in less than an hour.

Step-by-Step Instructions for Preparation:

1. Prepare the Crab Filling

Start by mixing the crab filling so the flavors have time to meld while you make the biscuit dough. In a medium-sized bowl, combine the cooked crab meat, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, chopped parsley, a pinch of salt, and a dash of black pepper. Use a fork to mix gently without breaking up the crab too much. Once combined, cover and refrigerate until ready to use.

2. Make the Biscuit Dough

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, stir together the biscuit baking mix, shredded cheddar cheese, and garlic powder. Pour in the cold milk and gently stir until the dough comes together. Do not overmix—just stir until the dry ingredients are moistened. The dough should be slightly sticky but manageable.

3. Form the Biscuits and Add Filling

Using floured hands, divide the dough into 8 equal portions. Take one portion and flatten it slightly in your hand. Spoon about 1 tablespoon of the crab mixture into the center. Gently fold the dough around the filling and seal the edges, shaping it into a ball. Place the filled dough ball seam-side down on the baking sheet. Repeat with the remaining dough and filling.

4. Bake the Biscuits

Once all biscuits are formed, bake them in the preheated oven for 12–15 minutes, or until golden brown on top. As they bake, prepare the lemon butter sauce.

5. Make the Lemon Butter Sauce

In a small saucepan, melt the butter over low heat. Stir in the lemon juice and minced garlic. Let it simmer for about 1–2 minutes, just until the garlic softens and becomes fragrant. Stir in chopped parsley and remove from heat.

6. Brush with Lemon Butter Sauce

As soon as the biscuits come out of the oven, brush them generously with the lemon butter sauce while they’re still hot. This will help the sauce soak in and boost the flavor and aroma. Serve warm.

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These crab-stuffed biscuits are incredibly customizable. If you don’t have crab, you can substitute it with cooked shrimp, chopped imitation crab, or even tuna. Add a bit of chopped jalapeño or hot sauce to the filling if you prefer some heat. You can also swap cheddar for Monterey Jack, pepper jack, or gruyère cheese for a different taste profile.

Because this recipe uses baking mix, it saves time and removes the need for multiple dry ingredients. The rich crab filling makes it feel indulgent, while the bright lemon butter balances everything out.

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Why This Recipe is Popular:

It’s no surprise that this dish has become a favorite for many people. It’s savory, cheesy, and filled with seafood flavor—perfect for any occasion. Guests love the surprise of the warm crab center when they bite into the biscuit. The balance of buttery richness with fresh lemon and herbs is irresistible.

These biscuits can be made ahead and reheated, making them ideal for parties and family gatherings. You can also prepare the filling and dough separately a few hours in advance and assemble just before baking.

What really sets this recipe apart is the contrast of flavors and textures: the soft, warm biscuit with crispy edges, the creamy crab filling, and the sharp tang of lemon butter all in one bite. It’s the kind of dish people ask for the recipe after tasting.

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FAQs 
Crab Stuffed Cheddar Bay Biscuit With A Lemon Butter Sauce

Can I use canned crab meat instead of fresh?
Yes, canned crab meat works perfectly for this recipe. Just make sure to drain it well and remove any excess moisture to avoid a soggy filling.

Can I make the biscuits ahead of time?
Absolutely. You can prepare the crab filling and biscuit dough a few hours ahead, keep them refrigerated, and assemble just before baking. You can also bake the biscuits and reheat them in the oven at 300°F (150°C) for 8–10 minutes before serving.

What can I use instead of biscuit baking mix?
If you don’t have a baking mix, you can make your own by combining 2 cups of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of salt, and 6 tablespoons of cold butter cut in.

Can I freeze these biscuits?
Yes, these biscuits freeze well. Let them cool completely, then store in an airtight container or freezer bag. Reheat from frozen at 350°F (175°C) for 12–15 minutes.

Is there a non-seafood option?
If you prefer, substitute the crab with cooked chicken, turkey, or sautéed mushrooms for a meatless version. The lemon butter sauce complements each variation nicely.