Description
Crab Stuffed Cheddar Biscuits are a savory delight featuring tender biscuits stuffed with a creamy crab meat filling seasoned with herbs and spices. These golden, cheesy biscuits are perfect as an appetizer or a comforting snack, combining the rich flavors of lump crab meat, sharp cheddar cheese, and aromatic parsley baked to perfection.
Ingredients
Scale
Crab Filling
- 1 cup lump crab meat
- 4 oz cream cheese, softened
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Biscuit Dough
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup unsalted butter, cold and grated
- 1 cup cheddar cheese, shredded
- 1 tablespoon fresh parsley, chopped
- 3/4 cup buttermilk
Topping
- 2 tablespoons melted butter (for brushing)
- 1/4 cup cheddar cheese, shredded (for topping)
- 1 tablespoon fresh parsley, chopped (for topping)
Instructions
- Prepare the crab filling: In a bowl, combine lump crab meat, softened cream cheese, chopped fresh parsley, paprika, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated, then set aside to allow the flavors to meld.
- Mix dry ingredients for the dough: In a large mixing bowl, whisk together all-purpose flour, baking powder, salt, garlic powder, and onion powder evenly to ensure consistent distribution of leavening and seasoning.
- Incorporate butter into flour mixture: Grate the cold unsalted butter directly into the flour mixture. Using your fingers or a pastry cutter, blend the butter into the flour until the texture resembles coarse crumbs, which helps create flaky biscuits.
- Add cheese and parsley: Stir in the shredded cheddar cheese and chopped fresh parsley into the crumbly mixture, distributing them evenly throughout the dough mixture.
- Add buttermilk and form dough: Pour in the buttermilk gradually and mix just until the dough comes together. Avoid overmixing to keep the biscuits tender.
- Stuff the biscuits: Scoop a portion of dough and flatten it with your hands. Place approximately one tablespoon of the prepared crab filling into the center. Carefully wrap the dough around the filling and seal it into a ball, ensuring the filling is fully enclosed.
- Repeat and arrange biscuits: Continue stuffing and shaping the remaining dough into balls with crab filling. Arrange the stuffed biscuits spaced evenly on a baking sheet lined with parchment paper for easy cleanup and to prevent sticking.
- Add topping: Brush the tops of each biscuit generously with melted butter. Then, sprinkle the remaining shredded cheddar cheese and chopped fresh parsley on top for an attractive finish and added flavor.
- Bake the biscuits: Preheat your oven to 400°F (200°C). Bake the biscuits for 18 to 22 minutes, or until they are golden brown on top and the cheese is bubbling, indicating they are cooked through.
- Cool and serve: Remove the biscuits from the oven and allow them to cool slightly on a wire rack. Serve warm for the best taste and texture, enjoying the melty crab and cheese filling inside.
Notes
- Ensure the butter is very cold before grating to create a flaky biscuit texture.
- Do not overmix the biscuit dough to keep them tender and light.
- You can substitute lump crab meat with canned crab, but fresh or lump crab offers better texture and flavor.
- Serve these biscuits warm to enjoy the melty cheese and savory crab filling at its best.
- These biscuits freeze well; freeze unbaked and bake directly from frozen, adding a few extra minutes to bake time.
