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Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

These Crab Stuffed Cheddar Bay Biscuits with Lemon Butter are a decadent twist on the classic Red Lobster favorite. Buttery, cheesy biscuits are generously filled with sweet, seasoned crab meat and finished with a bright, zesty lemon butter glaze. Perfect as an appetizer, snack, or special occasion treat, this recipe combines rich flavors and impressive presentation with simple steps you can easily master at home.
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Prep Time 20 minutes
Total Time 45 minutes
Course Appetizer, Brunch, Snack
Cuisine American, Comfort Food, Seafood, Southern-Inspired
Servings 12 biscuits (serves 6–8 as appetizer)
Calories 250 kcal

Equipment

  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Cookie scoop or spoon
  • Pastry brush
  • Oven
  • Cooling rack

Ingredients
  

Biscuit Dough:

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp garlic powder
  • ½ tsp salt
  • 1 tsp dried parsley
  • 1 cup shredded sharp cheddar cheese
  • ¾ cup buttermilk (or whole milk + 1 tbsp vinegar)
  • 6 tbsp unsalted butter, cold and cubed

Crab Filling:

  • 1 cup fresh or lump crab meat, picked over for shells
  • 3 oz cream cheese, softened
  • 2 green onions, finely chopped
  • 1 tsp Old Bay seasoning
  • 1 tsp lemon zest
  • Salt and pepper, to taste

Lemon Butter Glaze:

  • 4 tbsp unsalted butter
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 clove garlic, minced (optional)
  • 1 tsp fresh parsley, chopped (optional)

Instructions
 

  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Make biscuit dough: In a large bowl, whisk together flour, baking powder, garlic powder, salt, parsley, and cheddar. Cut in cold butter until mixture resembles coarse crumbs. Stir in buttermilk until just combined.
  • Prepare crab filling: In a separate bowl, combine crab meat, cream cheese, green onions, Old Bay, lemon zest, salt, and pepper. Mix gently.
  • Assemble biscuits: Using a cookie scoop or spoon, portion half the biscuit dough onto the baking sheet. Place a spoonful of crab filling on each, then top with remaining biscuit dough, gently sealing edges around the filling.
  • Bake for 15–18 minutes or until golden brown and cooked through.
  • Make lemon butter glaze: While biscuits bake, melt butter in a small saucepan. Stir in lemon juice, zest, garlic, and parsley. Remove from heat.
  • Brush warm biscuits generously with lemon butter glaze as soon as they come out of the oven.
  • Serve warm and enjoy!

Notes

  • For best texture, use fresh crab meat and avoid canned unless well drained.
  • Substitute buttermilk with milk plus vinegar if needed.
  • If you prefer a milder flavor, reduce Old Bay seasoning.
  • To make dairy-free, swap butter for vegan butter and use dairy-free cream cheese alternatives.
  • Leftover biscuits can be reheated in the oven and brushed again with lemon butter for freshness.
  • Freeze unbaked stuffed biscuits on a tray, then transfer to a bag; bake from frozen adding 5 extra minutes.
Keyword baked biscuits, cheddar bay biscuits, crab recipes, Crab stuffed biscuits, lemon butter glaze, party snacks, Red Lobster copycat, seafood appetizers