Cheddar Crab Biscuits with Lemon Butter
Flaky, cheesy, and stuffed with rich crab filling, these Cheddar Crab Biscuits with Lemon Butter taste like something you’d order at a seafood restaurant — but they’re surprisingly easy to make at home.
Think classic cheddar-garlic biscuits, but leveled up: tender dough, sharp cheddar folded in, a creamy crab center seasoned with Old Bay and Dijon, and then everything brushed with warm lemon-garlic butter as soon as it comes out of the oven. The result is golden, savory, slightly zesty, and absolutely perfect for holidays, parties, or whenever you want an appetizer that impresses without being fussy.
They’re best served warm, right out of the oven, when the biscuits are fluffy and the crab filling is creamy. Make them once and they’ll quickly become your go-to seafood showpiece.
Ingredients for Cheddar Crab Biscuits with Lemon Butter
- All-purpose flour – Forms the base for a tender, bakery-style biscuit.
- Baking powder – Gives the biscuits their lift and flakiness.
- Sugar – Just a touch to balance the savory ingredients.
- Garlic powder and paprika – Infuse the dough with flavor before it’s even baked.
- Salt – Essential for seasoning the biscuit dough.
- Cold unsalted butter – Cut in to create flaky layers.
- Sharp cheddar cheese – Melts into the dough for that cheesy, Red-Lobster-style vibe.
- Milk or buttermilk – Brings the dough together and keeps it tender.
- Lump crab meat – Drained and picked over for shells; the star of the filling.
- Mayonnaise and cream cheese – Make the crab center creamy and rich.
- Dijon mustard and lemon juice – Add brightness and contrast to the seafood.
- Green onion – Gives a fresh, mild onion note in the filling.
- Old Bay seasoning – Classic seafood seasoning that ties it all together.
- Butter, lemon juice, garlic powder, parsley – For the zesty finishing glaze.
Step-by-Step Cheddar Crab Biscuits
STEP 1 – Make the Biscuit Dough
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment. In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, salt, and paprika. Cut in the cold, cubed butter using a pastry cutter or two forks until the mixture looks like coarse crumbs with small pea-sized bits of butter throughout. Stir in the shredded cheddar. Pour in the milk or buttermilk and gently mix just until the dough comes together. Don’t overwork it — a slightly shaggy dough makes a more tender biscuit.
STEP 2 – Mix the Crab Filling
In a separate bowl, combine the lump crab meat with mayonnaise, softened cream cheese, Dijon mustard, lemon juice, chopped green onion, Old Bay seasoning, and black pepper. Stir until everything is evenly coated and creamy. The filling should hold together but still be scoopable. Taste and adjust seasoning if needed.
STEP 3 – Assemble the Biscuits
Scoop about two tablespoons of biscuit dough into your hand and flatten it slightly. Place about one tablespoon of the crab filling in the center. Fold the dough up and around the filling, pinching the seams to seal so the filling doesn’t leak during baking. Place each biscuit seam-side down on the prepared baking sheet. Repeat with the remaining dough and crab mixture, spacing the biscuits a couple of inches apart.
STEP 4 – Bake Until Golden
Transfer the baking sheet to the oven and bake for 18–20 minutes, or until the biscuits are puffed and golden brown on top. The bottoms should be lightly crisp and the cheese melted through the dough.
STEP 5 – Brush with Lemon Butter
While the biscuits are baking, whisk together the melted butter, lemon juice, garlic powder, and chopped parsley. As soon as the biscuits come out of the oven, brush them generously with the lemon butter. This step adds shine, flavor, and that irresistible restaurant-style finish. Serve warm.
Can I Use Canned Crab Instead of Lump Crab?
Yes, you can use canned crab if that’s what you have, just make sure it’s well drained and picked over for any bits of shell. Lump crab gives the best texture and that “special occasion” feel, but claw meat or canned crab still makes a delicious filling, especially when seasoned with Old Bay and lemon.
Can I Make Them Ahead of Time?
You can prepare the crab filling and biscuit dough ahead, store them separately in the refrigerator, and assemble just before baking. Baked biscuits are best fresh, but you can reheat them in a 350°F (175°C) oven for 5–7 minutes to restore their texture. If freezing, freeze after baking and cool completely, then reheat from frozen until warmed through.
What Should I Serve with These Biscuits?
These biscuits make a fantastic appetizer on their own, but they also pair well with cocktail sauce, remoulade, or even a simple lemon aioli for dipping. On a seafood spread, serve them alongside shrimp cocktail, crab legs, or a chowder. They’re also great as a side for salad or creamy pasta dishes.
Can I Make Them Spicier?
Definitely. Add a pinch of cayenne or a few dashes of hot sauce to the crab filling, or swap the paprika in the dough for smoked paprika. You can also add more Old Bay or a little crushed red pepper to the lemon butter for extra kick.
Helpful Tips
- Keep the butter cold in the biscuit dough — cold fat = flaky biscuits.
- Don’t overfill or the crab mixture may ooze out while baking.
- Brush while hot so the lemon butter soaks in and coats the tops evenly.
Serving Ideas for Cheddar Crab Biscuits with Lemon Butter
Serve these warm on a platter with lemon wedges and extra melted butter for brushing. They’re perfect for holiday parties, New Year’s Eve, Mother’s Day brunch, or any seafood-themed dinner. You can even make them smaller for bite-sized canapé-style biscuits.
Storage & Reheating
Store leftover biscuits in an airtight container in the refrigerator for up to three days. Reheat in a 350°F (175°C) oven or air fryer for a few minutes until warmed through and slightly crisp on the outside. Avoid microwaving if you can — it softens the biscuit texture. These also freeze well; thaw and reheat as needed for an easy, impressive appetizer anytime.
Cheddar Crab Biscuits with Lemon Butter
Ingredients
Biscuit Dough
- 1 teaspoon granulated sugar
- ½ teaspoon ground paprika
- 1 tablespoon baking powder
- 1 cup finely grated sharp cheddar cheese
- ½ teaspoon fine sea salt
- 1 teaspoon garlic powder
- ¾ cup whole milk or cultured buttermilk
- 2 cups plain flour all-purpose
- ½ cup 1 stick unsalted butter, cold and cut into cubes
Crab Mixture Filling
- 3 tablespoons real mayonnaise
- 1 tablespoon chopped green onions
- 2 tablespoons softened cream cheese
- 1 teaspoon prepared Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 8 ounces lump crab meat drained and inspected for shells
- 1 teaspoon seafood seasoning such as Old Bay
- ¼ teaspoon freshly ground black pepper
Lemon Butter Glaze
- 1 tablespoon lemon juice fresh
- ½ teaspoon garlic powder
- 3 tablespoons unsalted butter melted
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed baking tray with parchment paper and set aside.
Prepare the Biscuit Base:
- In a mixing bowl, combine the flour, baking powder, sugar, garlic powder, salt, and paprika. Whisk together until thoroughly blended.
- Add in the cubed cold butter, then cut it into the flour mixture using a fork or pastry cutter until it resembles coarse crumbs.
- Fold in the grated cheddar cheese.
- Pour in the milk and stir just until a dough forms, being careful not to overwork the mixture.
Mix the Crab Filling:
- In a separate medium bowl, combine the lump crab meat, mayonnaise, cream cheese, Dijon mustard, lemon juice, green onion, seafood seasoning, and black pepper. Stir gently until the filling is evenly mixed.
Assemble the Biscuits:
- Scoop roughly 2 tablespoons of biscuit dough and lightly flatten it in your palm.
- Place about 1 tablespoon of the crab mixture in the center of the dough.
- Carefully enclose the filling by folding the dough around it, pinching the seams to seal completely. Position each filled biscuit seam-side down on the prepared baking sheet.
- Continue this process with the remaining dough and crab filling.
Bake:
- Transfer the tray to the preheated oven and bake for 18 to 20 minutes, or until the tops are golden brown and the biscuits are fully cooked through.
Prepare the Lemon Butter:
- While the biscuits are baking, whisk together the melted butter, lemon juice, garlic powder, and chopped parsley in a small bowl.
Finish and Serve:
- Once the biscuits come out of the oven, immediately brush the tops generously with the lemon butter glaze. Serve warm for the best texture and flavor.