Garlic Butter Crab Biscuits
March 5th, 2024Dungeness Crab Stuffed Biscuits for a Seafood Brunch
These are the flakiest, most tender biscuits you will ever make — and they’re loaded with sweet Dungeness crab meat as an over-the-top surprise. It’s a decadent, comforting dish to indulge in for a special seafood brunch. The Dungeness crab and garlic butter worked into the dough are a perfect match. Both flavors really shine through, creating a brunch dish that has irresistible appeal.
If you’ve never made biscuits before, don’t be intimidated. The trick to making great these crab stuffed biscuits is in folding and stacking the biscuit dough onto itself as you’re making it. This creates layers of butter that heat up and steam in the oven, resulting in a tall, deliciously buttery biscuit.
Garlic Butter Crab Biscuits
By Wild Alaskan Company
Prep time
65 minutes
Cook Time
30 minutes
Total time
115 minutes
Yield
8 biscuits
Ingredients
- 1 (32 oz.) pack Snap and Eat Dungeness Crab, picked, or 2 (6 oz.) packs Dungeness Crab Meat
- 2 ¾ cups (330 g.) all-purpose flour, plus more for dusting
- 1 ½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon baking powder
- 2 teaspoons garlic powder
- 2 teaspoons granulated sugar
- 10 tablespoons cold unsalted butter, divided
- ¼ cup parsley, finely chopped
- 1- 1¼ cups buttermilk, chilled
- 2 cloves garlic, finely grated
- Flaky salt, for serving
Instructions
1. Whisk flour, salt, pepper, baking powder, garlic powder and sugar in a large bowl. Cut 8 tablespoons butter into ½” cubes. Add cubed butter and parsley to the flour mixture and toss to combine with your hands.
2. Using your hands, two forks or a pastry cutter, work the butter into the flour until the largest pieces of flour are somewhere between the size of a pea and a dime.
3. Using a fork, gently mix in 1 cup of the buttermilk and crab meat until a shaggy cohesive dough is formed. If the dough is too dry and not coming together, add up to another ¼ cup buttermilk, 1 tablespoon at a time.
4. Transfer dough onto a lightly floured surface and pat into a 1” thick rectangle. Using a sharp knife or bench scraper, cut the dough into thirds and stack them on top of each other. Flatten the dough to 1” thickness again and repeat the cutting and stacking one more time.
5. Flatten the dough a final time into a 1” thick rectangle and using a sharp knife or a bench scraper, cut the dough into 8 pieces. Transfer the dough to a sheet tray and chill in the fridge for 20 minutes. Meanwhile, place a rack in the middle of oven and preheat to 400F.
6. Melt the remaining butter and grated garlic in a small pan over medium heat until bubbling and fragrant, 2 minutes.
7. Brush tops of biscuits with garlic butter, sprinkle with flaky salt and bake until golden brown and flaky, 25 to 30 minutes.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
