Crab-Stuffed Cheddar Bay Biscuits

Crab-stuffed Cheddar Bay biscuits with lemon butter are my trusty showstopper for holidays and gatherings when I want comfort food to feel extra special. These pillowy biscuits are packed with a creamy crab and Parmesan filling then brushed with a tangy lemon glaze for a bright finish.

I first brought these to a family crawfish boil. Every generation devoured them and my cousin begged for the recipe so now they are my must-bring for any potluck.

Gather Your Ingredients

• Cheddar Bay Biscuit Mix: gives a buttery herby dough that bakes up tender buy the freshest box possible for the fluffiest biscuits
• Italian seasoning: deepens the biscuit flavor with classic herbs like basil and oregano
• Garlic: use fresh minced if you can for the biggest garlicky punch
• Lump crab meat: the star of the show look for flaky sweet crab at the seafood counter or quality pasteurized from the fridge section
• Mayonnaise: creates a creamy binder in the crab filling use full-fat for richness
• Dijon mustard: adds a tangy pop that cuts through the richness
• Paprika: for a subtle smoky warmth choose sweet paprika for color or smoked for more bite
• Onion powder: helps round out the crab salad flavor
• Ritz crackers: bring a salty buttery crunch and help bind the stuffing
• Grated Parmesan cheese: melts into the filling adding nutty sharp flavor freshly grated is best
• Salt and pepper: keeps the filling savory and balanced taste before stuffing so it is perfect
• Melted butter and lemon juice: whisked together tops the whole batch with citrusy gloss and a hit of acid

How to Make It

Prep the Oven and Pan:

Set your oven to 375 degrees Fahrenheit and coat a muffin tin with baking spray so the biscuits will release easily

Mix Biscuit Dough:

Follow the boxed mix directions then gently fold in the Italian seasoning and garlic for extra flavor

Make Crab Filling:

In a large bowl gently stir together crab mayonnaise Dijon paprika onion powder crushed crackers Parmesan salt and pepper until just combined avoid breaking up the crab lumps too much

Shape Dough Cups:

Lightly flour your hands and pinch off a ball of biscuit dough flatten it in your palm creating a small cup shape ready to hold filling

Fill and Seal Biscuits:

Spoon a generous portion of crab filling into the dough cup then cover with another dab of dough pinch the edges to seal the filling inside

Assemble and Bake:

Place each stuffed dough ball seam side down in your muffin tin repeat until all cups are filled bake for 12 to 15 minutes or until golden brown and firm to the touch

Make Lemon Butter Glaze:

As biscuits bake whisk together melted butter and lemon juice so it is ready to brush on hot biscuits for maximum shine and flavor

Finish and Serve:

Remove biscuits from oven and immediately brush tops with lemon butter let them cool for a minute before serving warm for the best texture

The tang of lemon butter takes these over the top. I always look forward to brushing it on because the aroma fills my kitchen and reminds me of family brunches at the beach when lemons and crab were at their freshest. Parmesan is my secret favorite here because that hit of sharp saltiness really sets off the sweetness of the crab every time.

Flavor Boosters

Stuffed biscuit concept works with other fillings like shrimp or cooked chicken. Try adding extra chopped herbs or a pinch of Old Bay to the filling for classic seafood warmth.

Serving Suggestions

These shine as a holiday appetizer sitting next to shrimp cocktail or as a decadent brunch side. Serve with arugula salad or simple soup for an easy lunch and add extra chopped herbs or grated Parmesan for flair.

Creative Twists

Swap in fresh parsley or chives in the filling for spring flavor. Use Meyer lemons in the glaze if they are in season. Substitute chilled or canned crab and try a cheese biscuit mix if Cheddar Bay is not available.

These biscuits always vanish fast at gatherings so consider baking a double batch. Let the lemon butter soak in while the biscuits are warm for an irresistible finish.

Common Questions About This Recipe

→ Can I use canned crab instead of fresh?

Yes, canned crab can be used, but fresh lump crab provides the best texture and flavor in these biscuits.

→ What can I substitute for Ritz crackers?

Panko breadcrumbs or crushed saltines work well as substitutes for Ritz crackers in the filling mixture.

→ How do I keep the crab filling from falling out during baking?

Seal the biscuit edges firmly around the filling and use a muffin tin to help hold the shape as they bake.

→ Is it possible to prepare the biscuits in advance?

You can assemble and refrigerate them ahead of time, then bake just before serving for best results.

→ What pairs well with crab-stuffed biscuits?

They pair well with a crisp salad, creamy soup, or as part of a seafood platter for added variety.

→ How should leftovers be stored?

Store cooled biscuits in an airtight container in the refrigerator for up to three days.