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Mix melted butter with lemon juice, lemon zest, and chopped parsley.
Brush the hot biscuits with lemon butter as soon as they come out of the oven.
Serving and storage tips:
Serve warm with extra lemon wedges on the side.
Best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days.
Reheat in the oven at 175°C (350°F) until warmed through.
Variations:
Substitute crab with cooked shrimp or salmon.
Add diced jalapeños or green onions for extra flavor.
Make smaller versions for bite-sized party appetizers.
FAQ:
Can I use canned crab meat?
Yes, but lump crab meat offers the best texture. Drain it well before using.
What’s a good dipping sauce?
Garlic aioli, tartar sauce, or a spicy remoulade pair wonderfully with these biscuits.
Can I make them ahead of time?
You can prepare and fill the dough, then refrigerate for a few hours before baking. Brush with butter after baking for the freshest flavor.
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