Jumbo Crab Swim Biscuits & Gravy
Jumbo Crab Swim Biscuits & Gravy
Ingredients
For the Cheddar Bay-Style Swim Biscuits
- 2 cups all-purpose flour
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons fresh chives, chopped
- 1 cup sharp cheddar cheese, shredded
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 cloves garlic, minced
For the Jumbo Lump Crab Gravy
- 1/4 cup unsalted butter
- 1 shallot, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups seafood stock
- 1/2 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon dried tarragon
- 1 teaspoon dried parsley
- 1 pound jumbo lump crab meat, picked over for shells
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 400
- 2
Prepare the garlic butter for the biscuits: In a small bowl, combine the 1/2 cup melted unsalted butter with 2 cloves of minced garlic. Set aside.
⏱️ 2 min
- 3
In a large mixing bowl, whisk together the all-purpose flour, onion powder, garlic powder, granulated sugar, salt, and baking powder.
⏱️ 3 min
- 4
Add the chopped fresh chives and shredded sharp cheddar cheese to the dry ingredients. Stir to combine.
⏱️ 2 min
- 5
Pour the buttermilk into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the mixture until everything is just combined and a soft, shaggy dough forms. Be careful not to overmix.
⏱️ 3 min
- 6
Pour about 1/4 cup of the prepared garlic butter into the bottom of the greased baking dish, spreading it evenly.
⏱️ 1 min
- 7
Transfer the biscuit dough into the baking dish, on top of the garlic butter. Using a spatula, gently spread the dough out evenly in the dish. It doesn't have to be perfect.
⏱️ 2 min
- 8
Using a knife or the edge of your spatula, gently score the dough into 6-8 individual servings (e.g., 2 rows of 3 or 4 squares). Do not cut all the way through.
⏱️ 1 min
- 9
Bake the biscuits for 18-22 minutes, or until golden brown on top and cooked through. A toothpick inserted into the center should come out clean.
⏱️ 20 min•🌡️ 400
- 10
While the biscuits are baking, begin preparing the crab gravy. In a large skillet or Dutch oven, melt 1/4 cup unsalted butter over medium heat.
⏱️ 2 min
- 11
Add the diced shallot, diced red bell pepper, green bell pepper, and 3 cloves of minced garlic to the pan. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
⏱️ 7 min
- 12
Sprinkle 1/4 cup all-purpose flour over the sautéed vegetables. Stir continuously for 1-2 minutes to cook out the raw flour taste, creating a roux.
⏱️ 2 min
- 13
Gradually pour in the seafood stock, whisking constantly to prevent lumps. Continue to whisk until the mixture thickens to a smooth gravy consistency.
⏱️ 5 min
- 14
Stir in the heavy cream, salt, black pepper, dried tarragon, and dried parsley. Bring the gravy to a gentle simmer and cook for 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min
- 15
Remove the gravy from the heat. Gently fold in the jumbo lump crab meat. Stir just enough to combine without breaking up the crab too much. Taste and adjust seasoning if necessary.
⏱️ 2 min
- 16
Once the biscuits are baked, remove them from the oven. Immediately brush the hot biscuits with the remaining garlic butter.
⏱️ 1 min
- 17
To serve, place a piece of the warm Cheddar Bay-style swim biscuit onto a plate. Spoon a generous amount of the jumbo lump crab gravy over the biscuit. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Jumbo Crab Swim Biscuits & Gravy
For the Cheddar Bay-Style Swim Biscuits
- 2 cups all-purpose flour
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons fresh chives, chopped
- 1 cup sharp cheddar cheese, shredded
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 cloves garlic, minced
For the Jumbo Lump Crab Gravy
- 1/4 cup unsalted butter
- 1 shallot, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups seafood stock
- 1/2 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon dried tarragon
- 1 teaspoon dried parsley
- 1 pound jumbo lump crab meat, picked over for shells
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 400 - 2
Prepare the garlic butter for the biscuits: In a small bowl, combine the 1/2 cup melted unsalted butter with 2 cloves of minced garlic. Set aside.
⏱️ 2 min - 3
In a large mixing bowl, whisk together the all-purpose flour, onion powder, garlic powder, granulated sugar, salt, and baking powder.
⏱️ 3 min - 4
Add the chopped fresh chives and shredded sharp cheddar cheese to the dry ingredients. Stir to combine.
⏱️ 2 min - 5
Pour the buttermilk into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the mixture until everything is just combined and a soft, shaggy dough forms. Be careful not to overmix.
⏱️ 3 min - 6
Pour about 1/4 cup of the prepared garlic butter into the bottom of the greased baking dish, spreading it evenly.
⏱️ 1 min - 7
Transfer the biscuit dough into the baking dish, on top of the garlic butter. Using a spatula, gently spread the dough out evenly in the dish. It doesn't have to be perfect.
⏱️ 2 min - 8
Using a knife or the edge of your spatula, gently score the dough into 6-8 individual servings (e.g., 2 rows of 3 or 4 squares). Do not cut all the way through.
⏱️ 1 min - 9
Bake the biscuits for 18-22 minutes, or until golden brown on top and cooked through. A toothpick inserted into the center should come out clean.
⏱️ 20 min•🌡️ 400 - 10
While the biscuits are baking, begin preparing the crab gravy. In a large skillet or Dutch oven, melt 1/4 cup unsalted butter over medium heat.
⏱️ 2 min - 11
Add the diced shallot, diced red bell pepper, green bell pepper, and 3 cloves of minced garlic to the pan. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
⏱️ 7 min - 12
Sprinkle 1/4 cup all-purpose flour over the sautéed vegetables. Stir continuously for 1-2 minutes to cook out the raw flour taste, creating a roux.
⏱️ 2 min - 13
Gradually pour in the seafood stock, whisking constantly to prevent lumps. Continue to whisk until the mixture thickens to a smooth gravy consistency.
⏱️ 5 min - 14
Stir in the heavy cream, salt, black pepper, dried tarragon, and dried parsley. Bring the gravy to a gentle simmer and cook for 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min - 15
Remove the gravy from the heat. Gently fold in the jumbo lump crab meat. Stir just enough to combine without breaking up the crab too much. Taste and adjust seasoning if necessary.
⏱️ 2 min - 16
Once the biscuits are baked, remove them from the oven. Immediately brush the hot biscuits with the remaining garlic butter.
⏱️ 1 min - 17
To serve, place a piece of the warm Cheddar Bay-style swim biscuit onto a plate. Spoon a generous amount of the jumbo lump crab gravy over the biscuit. Serve immediately and enjoy!
⏱️ 1 min