Crab Stuffed Cheddar Bay Biscuits with Lemon
Recipes Appetizers Bread Holidays Quick and Easy Seafood
Description
If you want to impress guests or family, serve these mouthwatering, cheesy, savory biscuits with lemon butter at your next gathering. They make a fantastic appetizer or pair them with your favorite soup or salad.
Ingredients
6 oz. can lump crab meat, well drained
1 c. shredded Cheddar cheese
2 c. biscuit mix
2/3 c. milk
4 T. butter, melted
2 cloves garlic, minced
1 T. freshly chopped parsley
1 t. Old Bay seasoning
salt and pepper, to taste
zest of 1 lemon
freshly squeezed juice of 1/2 lemon
Directions
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Preheat oven to 425 degrees F. Lightly grease a baking sheet.
In a bowl, combine the biscuit mix, cheese, Old Bay seasoning, salt, and pepper; stir. Add the milk to the mixture; stir until a soft dough forms.
In another bowl, mix together the crab meat, garlic, parsley, lemon zest and lemon juice.
Flatten a small portion of the biscuit dough in your hands. Place a spoonful of the crab mixture in the center; fold the dough over, pinching the edges to seal. Repeat with the remaining dough and crab mixture.
Place the stuffed biscuits onto the prepared baking sheet; brush tops with melted butter.
Bake 12-15 minutes or until the biscuits are golden brown and cooked through.
While the biscuits are baking, make the lemon butter. Melt the remaining butter in a small saucepan; add a squeeze of lemon juice; stir until combined.
When done, remove the baking sheet from the oven.
Serve biscuits warm, garnished with fresh parsley and/or a sprinkle of Old Bay seasoning, if desired and with the lemon butter for dipping.
6 servings.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
Tips:
To reheat, place biscuits on a baking sheet; warm them in a preheated oven at 350 degrees F. for about 5-7 minutes or until heated through. Or, microwave them on a microwave-safe plate for 30-60 seconds until warm.
Avoid storing the biscuits with the lemon butter dipping sauce or they could become soggy. Store the lemon butter separately in a sealed container in the refrigerator; reheat gently before serving.