✅ Ingredients
Biscuit Dough
2 cups all-purpose flour
1 tbsp baking powder
1 tsp garlic powder
1 tsp sugar
1 tsp salt
1/2 cup cold unsalted butter, cubed
1 cup shredded sharp cheddar cheese
3 tbsp chopped parsley (plus more for topping)
3/4 cup cold buttermilk
Crab Filling
1 cup lump crab meat (drained, shells removed)
2 tbsp mayonnaise or softened cream cheese
1 tsp lemon juice
1 tsp Dijon mustard
1 tbsp finely chopped chives or green onion
Salt & pepper to taste
Lemon Butter Topping
3 tbsp melted butter
1–2 tsp fresh lemon zest
1 tsp garlic powder
Pinch of paprika (optional)
Step 1: Mix the Filling
- Combine crab, mayo/cream cheese, lemon juice, mustard, chives, and seasoning in a small bowl.
- Keep chilled while working on biscuits (crab likes the cold).
Step 2: Biscuit Dough Magic
- Preheat oven to 425°F (220°C).
- In a bowl, whisk flour, baking powder, garlic powder, sugar, and salt.
- Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
- Fold in cheddar cheese and parsley.
- Pour in buttermilk and stir until just combined (a shaggy dough is perfect).
Step 3: Stuff & Shape
- Turn dough onto lightly floured surface. Pat into a rectangle about ¾ inch thick.
- Cut into 8 rounds or squares.
- Place a spoonful of crab filling in the center of each.
- Fold dough gently over filling and pinch/seal the edges so the crab stays cozy inside.
Step 4: Bake
- Arrange on a parchment-lined baking sheet.
- Bake 12–15 minutes, until gloriously golden.
Step 5: Brush With Lemon Butter
- Stir melted butter, lemon zest, garlic powder, paprika.
- Brush warm biscuits generously.
- Sprinkle parsley like confetti.
✨ Serving Suggestions
Pair with a creamy chowder
Serve as fancy party appetizers
Brunch MVP with bubbly drinks
Midnight snack for champions
💡 Tips & Twists
Replace crab with shrimp or lobster if you feel extra luxurious.
Add a little cayenne or Old Bay for a kick.
Freeze unbaked stuffed biscuits for quick future indulgence.