Crab Stuffed Cheddar Bay Biscuits are buttery, cheesy, and filled with a creamy, savory crab mixture. Topped with a light lemon butter drizzle, they’re the perfect party appetizer, brunch snack, or luxurious side dish. Here’s everything you need to know—from ingredients and preparation to FAQs.
Ingredients Breakdown
For the Cheddar Bay Biscuit Dough:
1 package Cheddar Bay Biscuit Mix
(Usually includes dry biscuit mix and a garlic herb seasoning packet)
1 tsp garlic powder
Enhances the existing flavor of the biscuit mix.
1 tsp Italian seasoning
Adds a herby depth to the dough.
For the Crab Filling:
1 lb lump crab meat (fully cooked)
The star of the recipe; rich, sweet, and flaky.
1/4 tsp paprika
For color and a hint of smoky warmth.
1/2 tsp onion powder
Adds subtle savory flavor.
1/2 cup to 2/3 cup mayonnaise
Acts as a binder and adds creaminess. Adjust to your desired consistency.
1 tbsp mustard
Adds a tangy bite to balance the richness.
1/2 sleeve Ritz crackers, crushed
Offers texture and buttery flavor.
1 cup grated Parmesan cheese
Salty and nutty, complements the crab perfectly.
For the Lemon Butter Drizzle:
2 tbsp butter (melted)
Richness to carry the lemon flavor.
1 tsp lemon juice (fresh)
Brightens and balances the richness of the dish.
Step-by-Step Instructions
Prepare the Biscuit Dough:
Mix the biscuit dough according to the Cheddar Bay Biscuit mix instructions.
Stir in garlic powder and Italian seasoning.
Set aside while you prepare the filling.
Preheat the Oven:
Set your oven to 375°F (190°C).
Spray two muffin tins with nonstick spray or grease them lightly.
Make the Crab Filling:
In a large bowl, combine:
Cooked lump crab meat
Paprika, onion powder
Mayonnaise, mustard
Crushed Ritz crackers
Parmesan cheese
Mix until combined. Add more mayo if the mixture is dry — it should be moist but not runny.
Assemble the Biscuits:
Dust your hands with a little flour to prevent sticking.
Scoop about 1 tbsp of biscuit dough into each muffin cup and press it down to form a base.
Add 1 heaping tbsp of crab filling on top.
Top with another small piece of biscuit dough, sealing the crab in the center.
Optional: brush the tops with a little melted butter for extra browning.
Bake:
Bake in the preheated oven for 15–18 minutes, or until the tops are golden brown and cooked through.
Drizzle with Lemon Butter:
In a small bowl, mix melted butter with lemon juice.
As soon as the biscuits come out of the oven, drizzle or brush with the lemon butter sauce.
FAQ (Frequently Asked Questions)
Can I use canned crab instead of lump crab?
Yes, but lump crab meat offers better texture and flavor. If using canned, drain it well and ensure it’s good quality.
Can I make these ahead of time?
Yes! Assemble the biscuits and refrigerate them (unbaked) for up to 24 hours. Bake just before serving for best results.
Can I freeze them?
Absolutely. Bake them, let cool, then freeze. Reheat in a 350°F (175°C) oven for 10–15 minutes.
What dipping sauce goes well?
They’re rich enough on their own, but pair well with:
Garlic aioli
Spicy remoulade
Extra lemon butter
What if I don’t have Cheddar Bay Biscuit mix?
You can substitute with homemade biscuit dough or store-bought biscuit dough. Add shredded cheddar, garlic powder, and parsley to mimic the mix.
Tips for Success
Don’t overmix the biscuit dough – keep it light and fluffy.
Use fresh lemon juice for the butter drizzle for the best flavor.
Check doneness by inserting a toothpick — it should come out clean from the biscuit (not the crab center).
Serving Suggestions
Serve warm and fresh out of the oven with:
A crisp green salad
Grilled asparagus
Cold glass of white wine or sparkling lemonade
Final Thoughts
These Crab Stuffed Cheddar Bay Biscuits bring a coastal twist to classic comfort food. They’re cheesy, flavorful, and indulgent, yet easy enough for weeknight dinner or impressive enough for entertaining. Whether for game day, a holiday spread, or a brunch treat, they’ll leave guests reaching for seconds.