Crab Stuffed Cheddar Biscuits: A Delicious & Easy Recipe

Crab Stuffed Cheddar Biscuits: Prepare to be amazed! Imagine biting into a warm, flaky, cheddar biscuit, only to discover a succulent, creamy crab filling nestled inside. It’s a delightful explosion of flavors and textures that will leave you craving more. These aren’t your average biscuits; they’re a savory indulgence perfect for brunch, appetizers, or even a light dinner.

While the exact origins of stuffing biscuits with seafood are a bit murky, the combination of crab and cheddar speaks to a love of coastal flavors and comforting Southern baking. Cheddar biscuits themselves have become a staple in American cuisine, often associated with warmth, hospitality, and home-style cooking. Adding crab elevates this classic to something truly special.

People adore these crab stuffed cheddar biscuits for several reasons. The contrast between the sharp cheddar and the sweet crab is simply irresistible. The soft, buttery biscuit provides the perfect canvas for the rich, creamy filling. Plus, they’re surprisingly easy to make! Whether you’re a seasoned baker or a kitchen novice, you can whip up a batch of these delectable treats in no time. The combination of convenience and gourmet flavor makes them a guaranteed crowd-pleaser. Get ready to impress your friends and family with this unforgettable recipe!

Ingredients:

• For the Biscuits:
• 2 cups all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 3/4 cup grated sharp cheddar cheese
• 1 cup buttermilk, cold
• For the Crab Stuffing:
• 1 pound lump crab meat, picked over for shells
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh parsley
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon black pepper
• Pinch of cayenne pepper (optional)
• For Brushing (Optional):
• 2 tablespoons melted butter
• 1 tablespoon chopped fresh parsley

Preparing the Crab Stuffing:

Okay, let’s start with the star of the show – the crab stuffing! This is where all the flavor magic happens. Trust me, you’ll want to take your time and make sure everything is perfectly combined.

1. Gently Combine the Ingredients: In a medium-sized bowl, add the lump crab meat, mayonnaise, Dijon mustard, and lemon juice. Be super gentle when mixing! You want to keep those beautiful lumps of crab intact. Overmixing will result in shredded crab, and we don’t want that.
2. Add the Veggies and Seasonings: Now, toss in the finely chopped celery, red onion, and fresh parsley. These add a lovely freshness and a bit of crunch to balance the richness of the crab. Next, sprinkle in the Old Bay seasoning, black pepper, and a pinch of cayenne pepper if you like a little kick.
3. Mix Until Just Combined: Again, gently fold all the ingredients together until they are just combined. You want everything to be evenly distributed, but avoid overmixing. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld together and the stuffing to firm up a bit, making it easier to work with later.

Making the Cheddar Biscuits:

Now, let’s move on to the biscuits! These cheddar biscuits are going to be the perfect vessel for our delicious crab stuffing. The key here is to keep everything cold – cold butter, cold buttermilk – it all helps create those flaky layers we all crave.

1. Preheat and Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. This will prevent the biscuits from sticking and make cleanup a breeze.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures that the baking powder and baking soda are evenly distributed, which is crucial for a good rise.
3. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. The butter should be in small pieces, about the size of peas. This is what creates those flaky layers in the biscuits. If you’re using your fingertips, work quickly to prevent the butter from melting.
4. Add the Cheese: Stir in the grated sharp cheddar cheese. Make sure it’s evenly distributed throughout the flour mixture. The cheddar adds a wonderful flavor and a beautiful golden color to the biscuits.
5. Add the Buttermilk: Pour in the cold buttermilk and stir until just combined. Do not overmix! The dough should be slightly shaggy and sticky. Overmixing will develop the gluten in the flour, resulting in tough biscuits.
6. Turn Out and Knead (Gently!): Lightly flour a clean surface. Turn the dough out onto the floured surface and gently pat it into a rectangle about 1 inch thick.
7. Fold and Cut: Fold the dough in thirds, like a letter. This creates layers and helps the biscuits rise. Gently pat the dough back into a 1-inch thick rectangle. Use a 2-inch biscuit cutter (or a sharp knife) to cut out the biscuits. Try to cut straight down without twisting the cutter, as twisting can seal the edges and prevent them from rising properly.
8. Gather and Repeat: Gather the scraps of dough, gently press them together, and cut out more biscuits. Keep in mind that these “second-generation” biscuits might not be as tender as the first ones, but they’ll still be delicious!

Assembling and Baking:

Alright, we’re in the home stretch! Now comes the fun part – stuffing those biscuits with that amazing crab mixture and baking them to golden perfection.

1. Prepare the Biscuits for Stuffing: Place half of the biscuit rounds onto the prepared baking sheet. Use your thumb or a small spoon to create a well in the center of each biscuit. This will hold the crab stuffing.
2. Stuff the Biscuits: Spoon a generous amount of the chilled crab stuffing into the well of each biscuit. Don’t be shy! You want a good amount of crab in each biscuit.
3. Top with the Remaining Biscuits: Place the remaining biscuit rounds on top of the crab-stuffed biscuits, gently pressing the edges to seal. You can also brush the edges with a little buttermilk or egg wash to help them stick together.
4. Brush with Butter (Optional): If desired, brush the tops of the biscuits with melted butter and sprinkle with chopped fresh parsley. This adds a beautiful shine and extra flavor.
5. Bake: Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown and the crab stuffing is heated through. Keep an eye on them, as baking times can vary depending on your oven.
6. Cool Slightly and Serve: Let the biscuits cool on the baking sheet for a few minutes before transferring them to a wire rack to cool slightly. Serve warm and enjoy! These are best enjoyed fresh out of the oven.

Tips for Success:

• Keep Everything Cold: I can’t stress this enough! Cold butter and cold buttermilk are essential for flaky biscuits.
• Don’t Overmix: Overmixing the dough will result in tough biscuits. Mix until just combined.
• Handle the Dough Gently: Be gentle when patting and folding the dough. Avoid overworking it.
• Use High-Quality Crab Meat: The quality of the crab meat will greatly impact the flavor of the stuffing. Use the best lump crab meat you can find.
• Adjust Seasonings to Taste: Feel free to adjust the seasonings in the crab stuffing to your liking. Add more Old Bay, cayenne pepper, or lemon juice as needed.

Variations:

• Spice it Up: Add a pinch of red pepper flakes to the biscuit dough for a little heat.
• Add Herbs: Mix some chopped fresh chives or dill into the crab stuffing for extra flavor.
• Use Different Cheese: Experiment with different types of cheese in the biscuits, such as Gruyere or Monterey Jack.
• Make it Gluten-Free: Use a gluten-free flour blend to make these biscuits gluten-free.

Conclusion:

Well, there you have it! I truly believe these Crab Stuffed Cheddar Biscuits are about to become a staple in your kitchen. They’re incredibly easy to make, bursting with flavor, and offer that perfect combination of savory, cheesy, and oh-so-satisfying. From the flaky, buttery biscuit to the rich, decadent crab filling, every bite is an absolute delight.

But why are these biscuits a must-try? It’s simple: they’re versatile! Need a show-stopping appetizer for your next party? These biscuits are guaranteed to impress. Looking for a unique side dish to complement your seafood dinner? Look no further. Or maybe you just want a comforting and delicious snack to enjoy on a cozy afternoon? These Crab Stuffed Cheddar Biscuits fit the bill perfectly.

Beyond their versatility, the flavor profile is simply irresistible. The sharp cheddar cheese in the biscuit dough provides a wonderful tang that balances beautifully with the sweetness of the crab. And the herbs and spices in the filling add a layer of complexity that elevates the entire dish. Trust me, your taste buds will thank you!

Serving Suggestions and Variations:

Now, let’s talk about some serving suggestions and variations to really make this recipe your own.

* Serving Suggestions: These biscuits are fantastic served warm, straight from the oven. I love to serve them with a side of melted butter or a creamy dipping sauce, like a lemon aioli or a spicy remoulade. They also pair perfectly with a crisp green salad or a bowl of hearty seafood chowder. For a more substantial meal, try serving them alongside grilled shrimp or a pan-seared piece of fish.

* Variations: Don’t be afraid to experiment with the filling! If you’re not a fan of crab, you can easily substitute it with cooked shrimp, lobster, or even imitation crab meat. For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the filling. You can also customize the herbs and spices to your liking. Try adding some fresh dill, parsley, or chives for a brighter flavor. If you’re feeling adventurous, you could even add some chopped bacon or sun-dried tomatoes to the filling for an extra layer of flavor and texture.

* Cheese Swaps: While cheddar is my go-to for these biscuits, feel free to experiment with other cheeses. Gruyere, Monterey Jack, or even a sharp provolone would all work beautifully. Just be sure to choose a cheese that melts well and complements the flavor of the crab.

* Make-Ahead Tip: You can prepare the biscuit dough and the crab filling ahead of time and store them separately in the refrigerator. When you’re ready to bake, simply assemble the biscuits and pop them in the oven. This is a great way to save time when you’re entertaining or just want a quick and easy meal.

I’m so excited for you to try this recipe and experience the deliciousness of these Crab Stuffed Cheddar Biscuits for yourself. I know you’re going to love them as much as I do!

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake up a batch of these irresistible biscuits. And don’t forget to share your creations with me! I’d love to see your photos and hear about your experiences. Tag me on social media and let me know what you think. Happy baking! I can’t wait to hear about your Crab Stuffed Cheddar Biscuits success!

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