The Anti-Inflammatory Crab Stuffed Cheddar Bay Biscuits with Lemon Butter have a soft and flaky texture. We prepare these stuffed biscuits with whole wheat pastry flour, lump crab meat, sharp cheddar cheese, Greek yogurt, extra virgin olive oil, garlic, fresh parsley, lemon juice, lemon zest, turmeric, ginger, and a light lemon butter glaze. Each stuffed biscuit contains approximately 24 g net carbs and 340 calories. We bake these stuffed biscuits in just 45 minutes. The Anti-Inflammatory Crab Stuffed Cheddar Bay Biscuits with Lemon Butter are perfect for brunches, family dinners, holiday gatherings, seafood lovers, and comforting homemade meals. Store these stuffed biscuits in the refrigerator for approx. three days. You can serve these stuffed biscuits with Mediterranean Chickpea Salad, Roasted Red Pepper Soup, Garlic Roasted Asparagus, Lemon Herb Quinoa, or Greek Yogurt Herb Dip.
STATS:
- Total Time: 45 minutes
- Course: Appetizer, Main Course, Brunch
- Calories: About 340 kcal
- Cook Time: 20 minutes
- Diet: Anti-Inflammatory
- Cuisine: American
- Overall yields: 8 stuffed biscuits
- Portion Size: 1 stuffed biscuit
- Cooking Method: Oven
- Prep Time: 25 minutes
- Difficulty: Moderate
TOOLS:
- Bowls
- Whisk
- Rubber spatula
- Tray
- Baking paper
- Pastry brush
- Small saucepan
- Spoon
- Cooling rack
INGREDIENTS:
BISCUIT DOUGH:
- 2 cups pastry flour (whole wheat)
- 1 tbsp baking powder
- ½ tsp black pepper
- ½ tsp turmeric powder
- ½ tsp garlic powder
- ¼ tsp ginger
- ½ cup cheddar cheese
- 3 tbsp butter
- 2 tbsp olive oil
- ¾ cup Greek yogurt
- ½ tsp sea salt
- ¼ cup milk
CRAB FILLING:
- 8 oz lump crab meat
- Two garlic cloves
- Dijon mustard, one tsp.
- One tsp. lemon zest
- 1 tbsp parsley
- 1 tsp lemon juice
- ½ tsp paprika
- ¼ tsp turmeric
- ¼ tsp black pepper
- 1 tbsp olive oil
LEMON BUTTER TOPPING:
- 2 tbsp melted butter
- 1 tbsp olive oil
- One tbsp. lemon juice
- Garlic powder, one-fourth tsp.
- One tsp. lemon zest
- 1 tsp parsley
INGREDIENT NOTES & THEIR SUBSTITUTIONS:
LUMP CRAB MEAT:
- We use lump crab meat because it provides a sweet flavor and tender texture.
WHOLE WHEAT PASTRY FLOUR:
- Use whole wheat pastry flour for soft, tender biscuits.
SHARP CHEDDAR CHEESE:
- We use sharp cheddar cheese for its rich, savory flavor. You can substitute it with Monterey Jack, white cheddar, or reduced-fat cheddar.
GREEK YOGURT:
- Use Greek yogurt to keep the biscuits moist and add protein.
TURMERIC:
- Warm flavor and natural anti-inflammatory properties can be added by using turmeric. You can replace it with freshly grated turmeric.
FRESH PARSLEY:
- Use fresh parsley to add brightness and freshness. Utilize fresh dill, cilantro, or chives as another choice.
MILK:
- Use milk to help create a soft biscuit dough. You can replace it with any unsweetened dairy-free milk.
INSTRUCTIONS:
- Warm the oven to 400°Fahrenheit and coat a tray with baking paper.
- Stir the black pepper, flour, salt, baking powder, ginger, turmeric, and garlic powder in a dish.
- We cut in the cold butter till the mixture becomes coarse crumbs.
- Mix in the cheddar cheese.
- Include the olive oil, Greek yogurt, and milk.
- Carefully whisk till a soft dough is prepared.
- Blend the olive oil, crab meat, black pepper, lemon juice, garlic, turmeric, parsley, paprika, Dijon mustard, and lemon zest in a different dish.
- Make eight uniform-size portions from the dough.
- We flatten all the pieces into a circle and put almost two tbsp. of crab filling in the middle.
- Cover the dough around the filling and close the corners.
- Put the biscuits on a tray.
- Bake till brown & golden, for almost eighteen minutes.
- Whisk the garlic powder, melted butter, lemon juice, parsley, olive oil, & lemon zest.
- Coat the hot biscuits with the mixture of lemon butter.
- Allow them to cool for almost five minutes and then serve these biscuits.
TIPS:
- Utilize fresh lemon zest, as it will provide a perfect flavor.
- Coat with lemon butter when the biscuits are hot.
- Bake till slightly golden for a perfect texture.
SERVING SUGGESTIONS:
FRESH SALADS:
- Mediterranean Chickpea Salad
- Cucumber Avocado Salad
- Arugula Parmesan Salad
- Spinach Strawberry Salad
- Lemon Herb Garden Salad
SOUPS:
- Roasted Red Pepper Soup
- Creamy Cauliflower Soup
- Carrot Ginger Soup
- Tomato Basil Soup
- Lemon Chicken Vegetable Soup
VEGETABLE SIDE DISHES:
- Garlic Roasted Asparagus
- Steamed Broccolini
- Grilled Zucchini Ribbons
GRAIN & RICE DISHES:
- Lemon Herb Quinoa
- Garlic Couscous
HEALTHY SAUCES & DIPS:
- Greek Yogurt Herb Dip
- Avocado Lime Crema
- Tzatziki Sauce
- Roasted Garlic Hummus
- Lemon Dill Yogurt Sauce
STORAGE INFORMATION:
FRIDGE:
- Put these biscuits in a closed box and stock them for more than one to three days.
FREEZER:
- Cover all the biscuits separately for approx. 45 to 60 days.
FAQs:
Will we prepare these biscuits earlier?
- It is possible to prepare these biscuits in advance, refrigerate them for nearly twenty-four hours, and then bake them.
May we utilize canned crab meat?
- Yes, you can use the canned crab meat, although strain it out first.
Could we utilize a different cheese?
- Yes, you can include white cheddar, Gruyère, Monterey Jack, or mozzarella.
NUTRITIONAL FACTS:
Calories: 340 kcal
Sodium: 510 mg
Total Carbs: 27 g
Fat: 17 g
Net Carbs: 24 g
Fiber: 3 g
Sugar: 2 g
Protein: 21 g
Portion Size: 1 stuffed crab cheddar bay biscuit
