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Crab Stuffed Cheddar Bay Biscuits with Lemon Butter: A Delicious Twist on a Classic
If you’ve ever tasted the famous Cheddar Bay Biscuits from Red Lobster, you know how addictive they can be. Fluffy, cheesy, buttery—each bite is a little piece of comfort. But what if you could take this classic recipe to a whole new level? Enter Crab Stuffed Cheddar Bay Biscuits with Lemon Butter—a show-stopping appetizer or main dish that combines the rich, savory flavors of crab and cheese, all wrapped up in a soft, buttery biscuit. Topped with a zesty lemon butter sauce, this dish will have your guests begging for the recipe.
These Crab Stuffed Cheddar Bay Biscuits are perfect for a special dinner, a holiday gathering, or even as a standout appetizer at your next party. Whether you’re a seafood lover or just looking for a delicious new way to elevate your biscuit game, this recipe is sure to impress.
Why You’ll Love Crab Stuffed Cheddar Bay Biscuits:
- Ultimate Comfort Food: The combination of fluffy, cheesy biscuits with the rich, sweet flavor of crab is nothing short of heavenly. It’s a match made in comfort food heaven!
- Impressive and Unique: Stuffing the biscuits with crab adds a unique twist to the classic Cheddar Bay Biscuit. This makes them not only a flavorful treat but also an eye-catching centerpiece for any meal.
- Simple and Delicious Lemon Butter: The lemon butter drizzle adds a refreshing, tangy kick that perfectly balances the richness of the biscuits and crab. It’s the finishing touch that ties everything together.
- Versatile: Whether served as a hearty appetizer or a side dish to a main course, these crab-stuffed biscuits can be enjoyed in a variety of ways.
Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe
Ingredients:
For the Cheddar Bay Biscuits:
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano (optional)
- 1/2 teaspoon onion powder
- 1/2 cup cold unsalted butter, cubed
- 1 1/2 cups shredded sharp cheddar cheese
- 3/4 cup whole milk (or buttermilk for extra richness)
- 2 tablespoons chopped fresh parsley (optional)
For the Crab Filling:
- 1/2 lb lump crab meat (fresh or canned, drained and checked for shells)
- 1/4 cup cream cheese, softened
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon chopped fresh parsley
- Salt and pepper, to taste
For the Lemon Butter Sauce:
- 1/4 cup unsalted butter
- 1 tablespoon lemon juice (freshly squeezed)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional)
- A pinch of salt
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