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How to make a CRAB STUFFED CHEDDAR BAY BISCUIT WITH A LEMON BUTTER SAUCE RECIPE?

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Cheddar Bay Stuffed Biscuit

Biscuit

Southern Biscuit Flour

Butter

milk

Cheese

Garlic Powder

Butter shortening

Cut butter shortening into flour

4-inch spring form pan (optional)

Add buttermilk cheese and garlic powder and mix.

Crab Cake

Lump Crab (reserve some for stuffing)

Cajun seasoning

Garlic powder

Onion powder

Mayonnaise

Mustard

Crushed crackers

Instructions:

mustard, mayonnaise To prepare a paste with Cajun seasoning, combine garlic powder and onion powder.

Combine lump crab and crushed crackers in a mixing bowl.

Cook for 2 minutes on each side of the crab cake. (Because I made my into a ball, I had to rotate it until all sides were slightly cooked and browned.)

Gloves are advised.

Place your biscuit dough in your palm of your hand. Form it into the shape of a bowl, then top it with lump crab, crab cake, and more crab. Finish the top with extra biscuit dough, making sure it’s completely covered on all sides. Bake it in your springform pan.

The use of a spring form pan is optional. You can bake the dough straight on a baking sheet, but because I made my biscuit larger than typical, I needed to use the spring form pan to keep it in shape. This is all up to you.

Mine took around 13 minutes to bake in my air fryer at 360 degrees.

Garlic Lemon Butter on top

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