Description
These indulgent Crab-Stuffed Cheddar Biscuits are soft, cheesy, and packed with lump crab, then finished with a bright garlic lemon butter. Perfect for brunch, a seafood-themed dinner, or as a show-stopping appetizer!
Ingredients
For the Biscuit Dough
- Southern-style biscuit flour – for tender, flaky biscuits
- Buttermilk – adds moisture and slight tang
- Shredded cheese – cheddar works best
- Garlic powder – for subtle savory flavor
- Butter or shortening – cut into flour for a flaky texture
For the Crab Filling
- Lump crab meat – reserve a small portion for topping
- Cajun seasoning – for a mild, smoky heat
- Garlic powder & onion powder – enhances savory notes
- Mayonnaise & mustard – binds and adds creaminess
- Crushed crackers – helps hold the crab cake together
Optional
- Springform pan – helpful if making extra-large biscuits
Instructions
- Prepare the Crab Cakes
- In a mixing bowl, combine mayonnaise, mustard, Cajun seasoning, garlic powder, and onion powder to form a smooth paste. Gently fold in the lump crab and crushed crackers until evenly combined.
- Shape the mixture into small balls (gloves are handy here), and lightly sear them in a pan for about 2 minutes per side, just until they develop a light golden crust. These will become the core of your stuffed biscuits.
- Make the Biscuit Dough
- Cut the butter or shortening into the flour until it resembles coarse crumbs. Add buttermilk, shredded cheese, and garlic powder, and mix until it forms a soft, pliable dough. This will be used to encase the crab cakes.
- Assemble the Stuffed Biscuits
- Take a portion of the dough and shape it into a shallow cup in your palm. Place one crab cake inside, sprinkle a little reserved lump crab on top, and then fold the dough over to fully encase the filling. Make sure all seams are sealed.
- If using a springform pan, place the biscuit inside to help maintain its shape; otherwise, a baking sheet works perfectly fine. Larger biscuits may benefit from the pan for stability.
- Bake or Air Fry
- Air fryer method: Cook at 360°F for approximately 13 minutes until golden brown.
- Oven method: Bake at 375°F until the biscuits are puffed and lightly golden on top.
- Finish with Garlic Lemon Butter
- While the biscuits are hot, melt some butter and mix in fresh garlic and lemon juice. Drizzle over the baked biscuits for a zesty, savory finish that elevates every bite.
Notes
Tips & Tricks
- Extra crab? Sprinkle some on top before baking for a decadent touch.
- Pan choice: A springform pan is optional but useful for oversized biscuits.
- Make ahead: You can prepare the crab cakes in advance and refrigerate until ready to assemble.
- Air fryer vs. oven: Both methods work; air fryer gives a slightly crispier exterior.