{"id":113,"date":"2025-08-15T21:25:04","date_gmt":"2025-08-15T21:25:04","guid":{"rendered":"https:\/\/recipes.ukbiddingdirectory.com\/?p=113"},"modified":"2025-08-15T21:25:04","modified_gmt":"2025-08-15T21:25:04","slug":"cheddar-crab-biscuits-with-lemon-butter","status":"publish","type":"post","link":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/2025\/08\/15\/cheddar-crab-biscuits-with-lemon-butter\/","title":{"rendered":"\u00a0Cheddar Crab Biscuits with Lemon Butter"},"content":{"rendered":"

 <\/p>\n

\u00a0Cheddar Crab Biscuits with Lemon Butter<\/h2>\n

 <\/p>\n

Buttery, Cheesy, Flaky Biscuits with Juicy Crab and Zesty Lemon \u2013 The Ultimate Savory Treat<\/h3>\n

If you\u2019ve ever dreamed of combining a cheesy biscuit, a warm crab dip, and a zesty lemon drizzle into one bite-sized masterpiece \u2014 these Cheddar Crab Biscuits with Lemon Butter<\/strong> are exactly what you\u2019ve been waiting for.<\/p>\n

Loaded with real crab meat<\/strong>, melty cheddar<\/strong>, and kissed with a bright lemon-butter glaze, these biscuits are the perfect appetizer, brunch side, or elevated snack. Whether you\u2019re planning a cozy seafood dinner, hosting guests, or just craving something a little special, this recipe delivers big flavor in an easy-to-make, drop-style biscuit form.<\/p>\n

\u00a0Prep Time: 15 minutes<\/h3>\n

Cook Time: 12\u201315 minutes
\nServings: 12 biscuits
\nStorage: Keeps for 3\u20134 days in fridge or 1 month frozen<\/p>\n

\u00a0Ingredients<\/h3>\n

For the Biscuits:<\/h4>\n
    \n
  • 2 cups all-purpose flour<\/strong><\/li>\n
  • 1 tablespoon baking powder<\/strong><\/li>\n
  • \u00bd teaspoon salt<\/strong><\/li>\n
  • \u00bc teaspoon garlic powder<\/strong><\/li>\n
  • \u00bc teaspoon onion powder<\/strong><\/li>\n
  • \u00bc cup cold unsalted butter<\/strong>, cubed<\/li>\n
  • 1 cup shredded cheddar cheese<\/strong><\/li>\n
  • \u00bd cup milk<\/strong> (whole milk preferred)<\/li>\n
  • 1 cup cooked crab meat<\/strong> (fresh, canned, or imitation)<\/li>\n
  • \u00bc cup chopped green onions<\/strong><\/li>\n
  • \u00bc cup mayonnaise<\/strong><\/li>\n
  • \u00bc teaspoon paprika<\/strong><\/li>\n<\/ul>\n

    For the Lemon Butter Sauce:<\/h4>\n
      \n
    • \u00bc cup melted butter<\/strong><\/li>\n
    • \u00bc cup fresh lemon juice<\/strong><\/li>\n
    • 1 tablespoon chopped parsley<\/strong> (for garnish)<\/li>\n<\/ul>\n

      Ingredient Tip:<\/strong> Use lump crab meat<\/strong> for the best texture and flavor. Be sure to pick through for shells if using fresh or canned crab.<\/p><\/blockquote>\n

      \u00a0Instructions<\/h3>\n

      1. Preheat and Prep<\/strong><\/h4>\n

      Preheat your oven to 425\u00b0F (220\u00b0C)<\/strong> and line a baking sheet<\/strong> with parchment paper.
      \nThis high heat ensures the biscuits rise quickly and get that golden-brown finish.<\/p>\n

      2. Mix Dry Ingredients<\/strong><\/h4>\n

      In a large bowl, whisk together the:<\/p>\n

        \n
      • Flour<\/strong><\/li>\n
      • Baking powder<\/strong><\/li>\n
      • Salt<\/strong><\/li>\n
      • Garlic powder<\/strong><\/li>\n
      • Onion powder<\/strong><\/li>\n<\/ul>\n

        This flavorful base sets the stage for biscuits that are anything but boring.<\/p>\n

        3. Cut in the Butter<\/strong><\/h4>\n

        Add the cold, cubed butter<\/strong> into the flour mixture.
        \nUsing a pastry cutter, fork, or your fingertips, work the butter into the flour until it resembles coarse crumbs with pea-sized pieces.<\/p>\n

        Why cold butter matters:<\/strong> Cold butter = steam pockets = flaky biscuits!<\/p><\/blockquote>\n

        4. Add the Mix-ins<\/strong><\/h4>\n

        Stir in the shredded cheddar cheese<\/strong> until evenly distributed.<\/p>\n

        In a small bowl, mix the crab meat<\/strong>, green onions<\/strong>, mayonnaise<\/strong>, and paprika<\/strong>.
        \nGently fold this mixture into the flour and cheese mix.<\/p>\n

        Gradually pour in the milk<\/strong>, stirring until just combined. Do not overmix<\/strong> \u2014 the dough should be thick and slightly sticky.<\/p>\n

        5. Drop and Bake<\/strong><\/h4>\n

        Using a spoon or ice cream scoop, drop heaping mounds of dough onto your prepared baking sheet, leaving a little space between each.<\/p>\n

        Bake in the preheated oven for 12\u201315 minutes<\/strong>, or until the tops are golden brown and the biscuits are cooked through.<\/p>\n

        6. Make the Lemon Butter<\/strong><\/h4>\n

        While the biscuits are baking, whisk together the:<\/p>\n

          \n
        • Melted butter<\/strong><\/li>\n
        • Fresh lemon juice<\/strong><\/li>\n<\/ul>\n

          As soon as the biscuits come out of the oven, brush them generously with the lemon butter and sprinkle with chopped parsley<\/strong>.<\/p>\n

          Flavor note:<\/strong> The lemon adds just the right amount of acidity to cut through the richness of the cheese and crab.<\/p><\/blockquote>\n

          \u00a0Storage & Reheating<\/h3>\n
            \n
          • Refrigerate:<\/strong> Store in an airtight container for up to 3\u20134 days<\/strong>.<\/li>\n
          • Freeze:<\/strong> Let biscuits cool completely, then freeze in a zip-top bag for up to 1 month<\/strong>. Reheat in the oven at 350\u00b0F (175\u00b0C) for 8\u201310 minutes.<\/li>\n<\/ul>\n

            \u00a0How to Serve Cheddar Crab Biscuits<\/h3>\n

            These savory biscuits are incredibly versatile. Serve them:<\/p>\n

              \n
            • As an appetizer with dipping sauce<\/li>\n
            • Alongside seafood chowder or tomato soup<\/li>\n
            • With a brunch spread \u2014 they pair beautifully with eggs and salad<\/li>\n
            • As a fancy game day snack with lemon aioli<\/li>\n<\/ul>\n

              You can also slice them open and make mini crab sliders with lettuce and remoulade sauce for a party-ready twist.<\/p>\n

              \u00a0Variations & Tips<\/h3>\n
                \n
              • Spicy?<\/strong> Add a pinch of cayenne or diced jalape\u00f1os to the dough.<\/li>\n
              • No crab?<\/strong> Use shrimp, chopped smoked salmon, or even cooked bacon for a different flavor profile.<\/li>\n
              • Cheese swaps:<\/strong> Try Monterey Jack, Gruy\u00e8re, or pepper jack for a unique spin.<\/li>\n
              • Add herbs:<\/strong> Mix chopped chives or dill into the dough for a fresh herby touch.<\/li>\n<\/ul>\n

                \u00a0Why You\u2019ll Love These Biscuits<\/h3>\n
                  \n
                • Buttery, tender, and flaky<\/li>\n
                • Packed with cheesy crabby flavor<\/li>\n
                • Super easy drop-style \u2014 no rolling or cutting!<\/li>\n
                • Bright, tangy lemon butter balances the richness<\/li>\n
                • A show-stopping appetizer or side dish<\/li>\n<\/ul>\n

                  \u00a0Final Thoughts<\/h3>\n

                  These Cheddar Crab Biscuits with Lemon Butter<\/strong> are the kind of treat that make jaws drop when you bring them to the table. They combine the indulgent richness of a seafood appetizer with the satisfying heartiness of a classic biscuit \u2014 and that lemony, herby glaze<\/strong> takes them over the top.<\/p>\n

                  Whether you\u2019re planning a coastal-themed dinner, brunching with friends, or simply in the mood to bake something special, these biscuits are a flavorful win. Easy enough for weeknights, elegant enough for entertaining \u2014 and guaranteed to impress.<\/p>\n

                   <\/p>\n","protected":false},"excerpt":{"rendered":"

                    \u00a0Cheddar Crab Biscuits with Lemon Butter   Buttery, Cheesy, Flaky Biscuits with Juicy Crab and Zesty Lemon \u2013 The…<\/p>\n","protected":false},"author":2,"featured_media":114,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-113","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/113","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/comments?post=113"}],"version-history":[{"count":1,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/113\/revisions"}],"predecessor-version":[{"id":115,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/113\/revisions\/115"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media\/114"}],"wp:attachment":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media?parent=113"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/categories?post=113"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/tags?post=113"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}