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Crab Stuffed Biscuits with Lemon Butter

A delightful blend of flaky biscuits filled with rich crab meat and a zesty lemon butter sauce, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 biscuits
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Biscuits
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cup cold unsalted butter, cubed Ensure it's cold for flaky texture.
  • 0.75 cup milk (or a dairy-free alternative)
For the Filling
  • 1 cup lump crab meat (fresh or thawed)
  • 0.5 cup cream cheese, softened Use plant-based cream cheese for Halal.
  • 1 tablespoon lemon juice
  • 1 teaspoon Old Bay seasoning Or your favorite seafood spice.
  • Fresh parsley, chopped (for garnish)
For the Lemon Butter
  • 0.25 cup unsalted butter, melted
  • 1 tablespoon lemon juice
  • 1 unit Zest of 1 lemon

Method
 

Preparation
  1. In a mixing bowl, combine the flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
  2. Stir in the milk until just combined.
Make the Filling
  1. In another bowl, gently fold together the crab meat, cream cheese, lemon juice, and Old Bay seasoning until mixed.
Form the Biscuits
  1. Preheat your oven to 425°F (220°C). Roll the biscuit dough out on a floured surface to about ½ inch thick.
  2. Cut out circles (about 3 inches in diameter) using a biscuit cutter or cup.
Stuff the Biscuits
  1. Place a spoonful of the crab filling on half of the circles. Top with another circle and seal the edges by pressing down with a fork.
Bake the Biscuits
  1. Arrange the stuffed biscuits on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden brown.
Prepare Lemon Butter
  1. In a small bowl, mix the melted butter, lemon juice, and zest. Drizzle generously over the warm biscuits before serving.

Notes

Store leftovers in an airtight container for up to 3 days or freeze for a month. Reheat at 350°F (175°C) until warmed throughout.