Can I use canned crab meat for this recipe?

Yes! Just make sure it's lump crab meat and drain it well. Check for any leftover shell bits before mixing.

Can I make the biscuits ahead of time?

You can prep and stuff the biscuits ahead, then refrigerate them for up to 24 hours before baking.

What can I use instead of buttermilk?

Mix regular milk with a splash of lemon juice or vinegar—let it sit for 5 minutes, and you’re good to go!

How do I prevent the biscuits from falling apart?

Make sure to pinch the edges well when sealing the crab filling inside and don’t over-handle the dough.

Can I double the recipe for a party?

Totally! Just double all the ingredients and use two baking sheets. Rotate them halfway through baking.

Is the lemon butter sauce spicy?

Nope! It’s bright, buttery, and tangy—not spicy. But you can add red pepper flakes if you want some heat.

Are these good served cold?

They’re best warm, but they’re still tasty at room temp—especially as finger food at a brunch or potluck.

Crab Stuffed Cheddar Bay Biscuit with a Lemon Butter Sauce

Ingredients

Scale

For the Biscuits:

2 cups all-purpose flour

1 tbsp baking powder

½ tsp garlic powder

½ tsp Old Bay seasoning (optional)

½ tsp salt

½ cup cold unsalted butter, cubed

1 cup shredded sharp cheddar cheese

¾ cup buttermilk

For the Crab Filling:

1 cup lump crab meat (drained and picked over)

2 tbsp mayonnaise

1 tbsp Dijon mustard

1 tsp lemon juice

1 tsp chopped fresh parsley

Salt and pepper to taste

For the Lemon Butter Sauce:

¼ cup unsalted butter

1 tbsp lemon juice

½ tsp lemon zest

1 clove garlic, minced

Pinch of salt

Instructions

Step 1: Preheat and Prep

Preheat oven to 400°F (200°C). Line a baking sheet with parchment or grease lightly.

Step 2: Make the Biscuit Dough

In a large bowl, whisk together flour, baking powder, garlic powder, Old Bay, and salt.
Cut in cold butter until crumbly.
Stir in cheddar cheese.
Add buttermilk and mix until just combined—don’t overwork the dough.

Step 3: Make the Crab Filling

In a small bowl, gently combine crab meat, mayo, Dijon mustard, lemon juice, parsley, salt, and pepper. Keep the crab in chunks for the best texture.

Step 4: Assemble the Biscuits

Scoop ~2 tbsp dough into your hand and flatten slightly.
Add ~1 tbsp crab filling in the center.
Top with another scoop of dough and pinch to seal, shaping into a biscuit ball.
Place on the baking sheet.

Step 5: Bake

Bake for 18–20 minutes or until golden and fully cooked.

Step 6: Make the Lemon Butter Sauce

While baking, melt butter in a saucepan.
Add lemon juice, zest, garlic, and a pinch of salt. Simmer for 2–3 minutes and remove from heat.

Step 7: Serve

Drizzle warm lemon butter sauce over the biscuits just before serving. Garnish with parsley or lemon wedges if you’d like!

Notes

No Buttermilk? Use milk + lemon juice (¾ cup milk + 1 tbsp lemon juice).
Want a kick? Add cayenne or hot sauce to the crab mix.
Mix up the cheese: Monterey Jack or Gruyère are great too.
Freezable: Assemble and freeze before baking. Add extra bake time if cooking from frozen.

Author: Clara
Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: American Coastal Fusion

Nutrition

Serving Size: 1 biscuit (approx.)
Calories: 310
Sugar: 1g
Sodium: 380mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 10g
Cholesterol: 65mg

Keywords: crab stuffed cheddar bay biscuit, seafood biscuit recipe, lemon butter sauce, cheesy crab appetizer, easy baked crab biscuits