These Crab Stuffed Cheddar Bay Biscuits with Lemon Butter are the perfect combination of indulgent seafood filling, savory cheesy biscuit, and a bright, buttery finish. I love making these when I want to impress guests or just treat myself to something rich and comforting. Think of it like a fancy appetizer disguised as your favorite Red Lobster-style biscuit—except with a crabby twist.

Why You’ll Love This Recipe

I love this recipe because it’s a crowd-pleaser that looks fancy but is surprisingly easy to pull off. The biscuits are packed with cheddar, garlic, and herbs, while the inside hides a creamy, flavorful crab mixture. The lemon butter adds a fresh, zesty note that cuts through the richness and ties everything together beautifully. Whether I serve them as a starter or a side, they always steal the show.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Biscuits:

2 cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
1 tsp garlic powder
½ tsp salt
1 cup shredded sharp cheddar cheese
½ cup cold unsalted butter, cubed
¾ cup buttermilk (plus more if needed)

For the Crab Filling:

1 cup lump crab meat (picked over for shells)
2 oz cream cheese, softened
1 tbsp mayonnaise
1 tsp Dijon mustard
1 tbsp chopped fresh parsley
½ tsp Old Bay seasoning
Salt and pepper, to taste
Juice of half a lemon

For the Lemon Butter Topping:

¼ cup unsalted butter, melted
1 tbsp lemon juice
1 tsp chopped parsley
Pinch of garlic powder

Directions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Make the crab filling:
In a bowl, I mix together the cream cheese, mayo, Dijon, parsley, Old Bay, lemon juice, salt, and pepper until smooth. I fold in the crab gently so it stays in nice chunks. I refrigerate the filling while I prep the dough.
Make the biscuit dough:
In a large bowl, I whisk together flour, baking powder, baking soda, garlic powder, and salt. I cut in the cold butter using a pastry cutter (or my fingers) until the mixture resembles coarse crumbs. I stir in the cheddar cheese, then add the buttermilk and mix until just combined.
Assemble the biscuits:
I scoop a tablespoon of dough and flatten it slightly. I place a heaping teaspoon of crab mixture in the center, then top with another small scoop of dough. I seal the edges gently to enclose the filling and shape into a rough ball. I repeat with the remaining dough and filling.
Bake:
I place the stuffed biscuits on the prepared baking sheet and bake for 12–15 minutes, or until golden and cooked through.
Brush with lemon butter:
While the biscuits are still warm, I mix together the melted butter, lemon juice, garlic powder, and parsley. I brush the tops generously with the lemon butter and let them rest for 5 minutes before serving.

Servings and timing

Servings: Makes about 10–12 stuffed biscuits
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

Variations

Spicy version: I add a pinch of cayenne or chopped jalapeños to the crab filling.
Cheese swap: I use a combo of cheddar and Monterey Jack for extra melt.
Mini version: I make smaller biscuit bites for party-style finger food.
No crab? I’ve tried it with chopped cooked shrimp or even canned tuna in a pinch.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I bake them at 350°F for 8–10 minutes or use an air fryer to bring back the crisp edges. I avoid microwaving—they get soft.

FAQs

Can I use canned crab?

Yes, I use good-quality canned lump crab meat. I just make sure to drain it well and pick through for shells.

Can I freeze them?

Yes, I freeze them after baking. Once cooled, I wrap them individually and store in a freezer bag for up to 1 month. I reheat straight from frozen in the oven.

Can I make them ahead of time?

I assemble them and refrigerate unbaked biscuits for a few hours. When ready, I bake and brush with fresh lemon butter.

What goes well with these?

I usually serve them with salad, soup, or alongside grilled fish or steak for a surf-and-turf feel.

Can I make them gluten-free?

Yes, I substitute a good 1:1 gluten-free flour blend and adjust the buttermilk slightly if the dough feels too dry.

Conclusion

These Crab Stuffed Cheddar Bay Biscuits with Lemon Butter take the comfort of cheesy biscuits and elevate it with rich, creamy crab and a bright lemony finish. They’re easy to make, always impressive, and completely irresistible. Whether I serve them as an appetizer, a side, or even a main dish, they never fail to wow.