Description
Delight in these Crab Stuffed Cheddar Biscuits, a savory and cheesy treat filled with lump crab meat and cream cheese, enhanced with fresh herbs and spices. Perfect as an appetizer or a flavorful snack, these biscuits combine a tender, flaky cheddar biscuit dough with a rich crab filling, baked to golden 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 Crab Filling: In a medium bowl, combine lump crab meat, softened cream cheese, chopped fresh parsley, paprika, garlic powder, salt, and black pepper. Mix thoroughly until well blended. Set aside to allow flavors to meld.
- Mix Dry Ingredients for Dough: In a large bowl, whisk together all-purpose flour, baking powder, salt, garlic powder, and onion powder until evenly combined.
- Cut in Butter: Grate cold unsalted butter into the flour mixture. Using your fingers or a pastry cutter, blend the mixture until it resembles coarse crumbs with small pea-sized pieces of butter.
- Add Cheese and Herbs: Stir in shredded cheddar cheese and chopped fresh parsley to the butter-flour mixture until evenly distributed.
- Incorporate Buttermilk: Pour in the buttermilk and gently mix just until the dough comes together. Avoid overmixing to keep biscuits tender.
- Assemble Biscuits: Scoop a portion of dough and flatten it in your hand. Place about 1 tablespoon of the prepared crab filling in the center, then fold the dough around the filling and seal into a ball, ensuring the filling is completely enclosed.
- Repeat for Remaining Dough: Continue the process with the remaining dough and filling, forming individual stuffed biscuits.
- Prepare for Baking: Arrange the stuffed biscuits on a parchment-lined baking sheet. Brush the tops with melted butter, then sprinkle with additional shredded cheddar cheese and chopped parsley for garnish.
- Bake: Bake the biscuits in a preheated oven at 400°F (200°C) for 18 to 22 minutes, or until the biscuits are golden brown and the cheese is bubbly.
- Cool and Serve: Remove the biscuits from the oven and let them cool slightly on the baking sheet. Serve warm for the best flavor and texture.
Notes
- Use fresh lump crab meat for the best texture and flavor.
- Keep the butter cold to ensure flaky biscuits.
- Do not overmix the dough to maintain biscuit tenderness.
- You can substitute buttermilk with milk mixed with a tablespoon of lemon juice if unavailable.
- These biscuits are best enjoyed fresh but can be reheated gently in the oven.
