crab stuffed cheddar bay biscuit with a lemon butter

crab stuffed cheddar bay biscuit with a lemon butter

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

Derictions:

Blend mayonnaise mustard Cajun preparing garlic powder and onion powder to make a glue

Crease in knot crab and squashed saltines

Cook the crab cake for around 2 minutes each side. (I shaped mines in a ball, so I flipped mines around until all sides were marginally cooked and seared).

Gloves suggest

Take your bread roll mixture and spot it in your grasp. Structure it, so it somewhat resembles a bowl add some knot crab, the crab cake and more crab in addition. Polish the top off with more roll batter and ensure all sides are covered with the roll mixture. Place it in your spring structure skillet and heat.

Spring structure skillet is discretionary. You can put your batter straightforwardly on a baking sheet and heat it, but I made this roll greater than your normal bread roll, so I expected to utilize the spring structure skillet to assist with holding the shape. This is absolutely discretionary.

I heated mines in my air fryer at 360 degrees for around 13 minutes

Top with Garlic Lemon Butter

Enjoy !

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