CRAB STUFFED CHEDDAR BAY BISCUIT WITH A LEMON BUTTER SAUCE.

Ingredients

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

Mix mayonnaise mustard Cajun seasoning garlic powder and onion powder to make a paste

Fold in lump crab and crushed crackers

Cook the crab cake for about 2 minutes each side. (I formed mines in a ball so I flipped mines around until all sides were slightly cooked and browned).

Gloves recommend

Take your biscuit dough and place it in your hand. Form it so it kinda looks like a bowl add some lump crab, the crab cake and more crab on top of that. Finish the top off with more biscuit dough and make sure all sides are covered with the biscuit dough. Place it in your spring form pan and bake.

Spring form pan is optional. You can place your dough directly on a baking sheet and bake it, however I made this biscuit bigger than your average biscuit, so I needed to use the spring form pan to help hold the shape. This is totally optional.

I baked mines in my air fryer at 360 degrees for about 13 minutes

Top with Garlic Lemon Butter