Description
These Crab Stuffed Cheddar Bay Biscuits combine fluffy, flavorful biscuits with a savory crab filling for a delightful appetizer or snack. The biscuits are loaded with sharp cheddar cheese and seasoned with garlic and onion powders, then stuffed with a creamy mixture of lump crab meat, green onions, mayonnaise, and Old Bay seasoning. Perfectly golden baked, these biscuits are sure to impress your guests with their rich, buttery taste and satisfying texture.
Ingredients
Scale
Biscuit Dough
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 1/2 cup buttermilk
Crab Filling
- 1 cup lump crab meat
- 1/4 cup green onions, chopped
- 1/4 cup mayonnaise
- 1 teaspoon Old Bay seasoning
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for baking the biscuits.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, baking powder, salt, garlic powder, and onion powder to evenly distribute the seasonings.
- Cut in butter: Add the cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture becomes crumbly and resembles coarse crumbs.
- Add cheese: Stir in the shredded sharp cheddar cheese, ensuring it is well mixed throughout the biscuit dough.
- Combine with buttermilk: Pour in the buttermilk and gently mix until the dough just comes together.
- Prepare crab filling: In a separate bowl, combine the lump crab meat, chopped green onions, mayonnaise, and Old Bay seasoning. Mix well to create a flavorful filling.
- Form biscuits: Drop spoonfuls of biscuit dough onto a baking sheet, spacing them evenly.
- Stuff the biscuits: Make an indentation in the center of each biscuit and fill it generously with the crab mixture.
- Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the biscuits are golden brown and cooked through.
Notes
- Ensure the butter is very cold for flaky biscuit texture.
- Use fresh lump crab meat for the best flavor.
- You can substitute buttermilk with milk and a teaspoon of lemon juice or vinegar if needed.
- Serve warm for the best taste experience.
- Optionally, brush tops with melted butter after baking for extra richness.
