Crab Stuffed Cheddar Bay Biscuits

I am country girl born and raised in North Carolina but Maryland is where I have lived for the past 10 years. In this recipe, I brought North Carolina and Maryland together and created a cheddar bay biscuit stuffed with a crab cake. Crabs are a huge deal here in Maryland along with Maryland's favorite seasoning, Old Bay. This blend of flavors is truly unique and Marylanders like to put it on everything: crab meat, chicken, corn-on-the-cob, popcorn, french fries, any grilled veggie, chips, and even ice cream. I absolutely recommend you try some for yourself. Of course, in the South we LOVE BUTTERMILK BISCUITS! I grew up eating biscuits every weekend with breakfast. My mom made the best biscuits and she would often serve them with her peach preserves or some molasses. There is honestly nothing better than a biscuit with some peach preserves with breakfast. With this dish, I needed to make the biscuit savory so it is a play on Red Lobsters Cheddar Bay Biscuits. I really just combined two recipes that are already here on my blog which is my copycat cheddar baby biscuits recipe and my crab cake recipe. The two mixed together is simply amazing! If you love a savory biscuit, the you would love this. Tag me on my IG page @spilling_the_sweet_tea page if you try it.

Ingredients Needed for the Crab Cake

1 egg

2 Tablespoons of Mayo

1 teaspoon of Dijon mustard

1/2 teaspoon of Worcestershire sauce

1/4 teaspoon of Old Bay Hot Sauce or tabasco sauce

1/8 teaspoon of lemon juice

2 teaspoon of Old Bay seasoning

1/4 teaspoon of kosher salt

Fresh Cracker Black Pepper to taste

1/2 cup of Crushed Ritz Crackers

1 tablespoon of finely chopped parsley

1 pound of fresh jumbo lump crabmeat

Salt to taste

Pepper to taste

Ingredients for the Cheddar Bay Biscuits

2 cups all-purpose flour

1 tablespoon sugar

1 tablespoon baking powder

2 teaspoons garlic powder

1/2 teaspoon of salt

1 cup buttermilk or whole milk

1/2 cup unsalted butter, melted

1 1/2 cups shredded sharp cheddar cheese

FOR THE TOPPING

3 tablespoons butter, melted

1 tablespoon dried parsley flakes

1/2 teaspoon garlic powder

1. In a medium bowl, combine the egg, mayonnaise, mustard, Worcestershire, Old Bay Hot Sauce, lemon juice, Old Bay seasoning, salt and pepper. Mix so that all the ingredients are well-incorporated.

2. Add the cracker crumbs and parsley and mix well. Gently fold in crabmeat until just combined (try not to break up lumps of crabmeat). Set aside.

3. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.

4. In a large bowl, combine flour, sugar, baking powder, garlic powder, and salt.

5. Add melted butter and whole milk to the dry ingredients and stir with a rubber spatula just until moist. Fold in cheese gently.

6. Using a 1/2-cup measuring cup, scoop the batter in the palm of your hand. Flatten the dough a bit and then place 2 tablespoons of the crab cake mixture into the center. Fold the dough towards the center to close so the crab in enclosed in the dough.

7. Place the biscuit on baking sheet and bake for 12 to 14 minutes, or until golden brown.

8. For the topping, whisk together melted butter, dried parsley and garlic powder in a small bowl. Once the biscuits are fresh out the oven, brush the tops of the biscuits with the butter mixture.

9. Serve warm and enjoy!