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These fancy crab stuffed cheese biscuits take the popular Red Lobster favorite to new heights with a seafood twist. The soft, cheese-packed biscuits hold a rich crab mixture, and a drizzle of lemon butter on top brings the whole thing together for that restaurant feel without leaving home.
I whipped these up for my husband when his birthday plans fell through and we couldn't snag a table at our go-to seafood spot. They were such a success that now we make them for all our celebrations, and they always remind us of that memorable evening.
Ingredients
- All-purpose flour: Forms the soft base that makes these biscuits so good
- Baking powder and baking soda: Give your biscuits the height and softness you want
- Garlic powder: Adds that can't-miss flavor in every bite
- Sharp cheddar cheese: Brings a bold taste and that awesome stretchy texture
- Buttermilk: Makes the dough incredibly soft
- Lump crab meat: The key player that makes this dish special - go fresh when you can
- Green onions: Offer a mild kick that works well with the sweet crab
- Dijon mustard: Gives a bit of zip to cut through the richness
- Fresh lemon juice and zest: Brighten the butter topping and wake up all the flavors
Simple Cooking Steps
- Get Your Oven Ready:
- Heat it to 425°F and put parchment on your baking tray to stop sticking and make cleanup easy. The hot temp helps get that nice rise and golden color you want.
- Mix Your Dry Stuff:
- Stir all your dry ingredients together really well, then add the cheese. Always grate your own cheese instead of buying pre-shredded - it melts way better and spreads flavor throughout the dough.
- Blend The Wet Parts:
- Put buttermilk, melted butter, and egg in another bowl and mix until smooth. The cool buttermilk will create tiny butter pockets when it hits the warm butter, making your biscuits extra flaky.
- Make Your Dough:
- Pour your wet mix into your dry mix and fold gently. Stop as soon as everything comes together. Don't overmix or you'll end up with tough biscuits. It's okay if it looks a bit rough.
- Fix The Crab Mix:
- Lightly mix your crab meat with green onions and seasonings. Be gentle so you don't break up those nice crab chunks. You want it to stick together but not get mushy.
- Put Them Together:
- Shape your dough into circles and make a little dent in each one for the crab. When you fold the dough over, be gentle but make sure to seal it completely so nothing leaks while baking.
- Add The Final Touch:
- Brush plenty of lemon butter on top right after they come out of the oven. The hot biscuits will soak it up for maximum flavor.
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The chunky crab meat really makes this dish special. I found this out years back when making these for my mom, who always says she hates seafood. One bite and she immediately wanted to know how to make them herself, showing that good ingredients prepared with care can win over even the toughest critics.
Prep Ahead Ideas
You can get these biscuits all ready up to the point of baking and keep them in the fridge for a day before cooking them. Just wrap the shaped biscuits in plastic while they're still on the baking sheet, then cook them straight from the fridge, adding a couple extra minutes to the baking time. This works great when you're hosting and don't want to do everything at the last minute.
Great Side Dishes
These biscuits taste amazing with a simple green salad topped with lemon dressing to make a full meal. The crisp, fresh greens balance out the rich, hearty biscuits perfectly. For a bigger dinner, try serving them with roasted asparagus or a light seafood soup. You can also make them smaller for awesome party appetizers.
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Swap Ideas
If crab is too expensive, try mixing fake crab with a bit of canned crab to save money while keeping good flavor. For folks who can't do dairy, plant-based butter and cheese work pretty well, though they will taste a bit different. Don't have buttermilk? You can make your own by adding a tablespoon of lemon juice to regular milk and waiting 5 minutes before using it.
FAQs About the Recipe
- → Which type of crab should I buy for these biscuits?
Go for lump crab meat since it's got the sweetest flavor and stays nice and chunky in your biscuits.
- → Is store-bought shredded cheese okay to use?
You'll get way better results from cheese you grate yourself, but the bagged stuff will work if you're in a hurry.
- → What's the trick to keeping these biscuits from drying out?
Don't mix your dough too much and pull them out of the oven while they're just turning golden to keep them nice and moist.
- → Got any substitutes if I don't have buttermilk?
Just mix regular milk with a splash of lemon juice or vinegar and let it sit for five minutes before using it.
- → How long can I keep these biscuits after baking?
They'll stay good in a sealed container on your counter for a couple days, or pop them in the fridge if you want them to last longer.