Crab stuffed Cheddar Bay Biscuit with a Lemon butter sauce.

 

INGREDIENTS:

Crab stuffed Cheddar Bay Biscuit with a Lemon butter sauce.

Cheddar Bay Stuffed Biscuit

Biscuit Southern Biscuit Flour Buttermilk

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

PREPARATION:

Blend mayonnaise mustard Cajun preparing garlic powder and onion powder to make a glueCrease in knot crab and squashed wafersCook the crab cake for around 2 minutes each side. (I framed mines in a ball so I flipped mines around until all sides were marginally cooked and seared).Gloves suggestTake your roll batter and spot it in your grasp. Structure it so it somewhat seems to be a bowl add some irregularity crab, the crab cake and more crab additionally. Polish the top off with additional bread roll mixture and ensure all sides are covered with the roll batter. Place it in your spring structure container and prepare.Spring structure dish is discretionary. You can put your mixture straightforwardly on a baking sheet and heat it, but I made this roll greater than your typical bread roll, so I expected to utilize the spring structure container to assist with holding the shape. This is absolutely discretionary.I heated mines in my air fryer at 360 degrees for around 13 minutesTop with Garlic Lemon Butter

Enjoy !