Crab Stuffed Cheddar Bay Biscuits

These crab stuffed cheddar bay biscuits bring together tender cheesy biscuit dough and decadent seasoned crab filling for a baked treat that always wows at gatherings. Warm lemon butter poured over the top takes each bite over the top. They are a huge hit at our family parties so I make extra for everyone to take home.

I first made these for a holiday game night and now every get-together someone asks if I brought “the crab biscuits” again. The buttery golden edges are irresistible.

Ingredients

• Cheddar Bay Biscuit Mix: brings easy restaurant flavor without fuss
• Garlic powder: gives extra savory warmth buy fresh for best aroma
• Italian seasoning: adds herby notes making the biscuit more complex check the date for freshness
• Lump crab meat: is the star a splurge ingredient so choose refrigerated or fresh if possible
• Paprika: gives subtle smokiness and lovely color
• Onion powder: amplifies the crab’s sweetness
• Mayonnaise: keeps the filling creamy full-fat versions yield best flavor
• Prepared mustard: gives a tangy kick use yellow or Dijon based on preference
• Ritz crackers: add buttery crunch to the filling look for fresh sealed sleeves
• Grated parmesan cheese: loads in umami flavor and melts beautifully
• Unsalted butter: for the lemon butter glaze choose high quality for pure taste
• Freshly squeezed lemon juice: brightens every bite use a juicy lemon for the best result

Step-by-Step Instructions

Prepare the Biscuit Dough:

Make the biscuit dough by following the instructions on your biscuit mix packaging. Stir in garlic powder and Italian seasoning to the dough until fully blended so the added flavors are distributed evenly and every bite is seasoned

Get the Equipment Ready:

Heat your oven to 190 degrees Celsius. Use nonstick spray to lightly coat two standard muffin tins preventing biscuits from sticking and making for easy removal

Mix the Crab Filling:

In a mixing bowl combine lump crab meat paprika onion powder mayonnaise mustard crushed Ritz crackers and grated parmesan. Use a spatula to gently mix everything it should just come together and stay moist. Add a touch more mayo if the filling looks dry

Shape the Dough and Add Filling:

Sprinkle a little flour over your hands and grab a golf ball sized piece of biscuit dough. Shape it into a flat disc with a shallow centre this is where the crab mix will go

Fill and Seal:

Spoon a generous portion of crab mixture into the middle of each shaped dough. Cover with another thin piece of dough gently press the edges together and pinch until sealed to keep all the filling in

Arrange in Tin:

Set your filled biscuits seam side down into the greased muffin tin. This helps them hold their shape while baking and prevents spillage

Bake:

Put the tins into the hot oven and bake for 12 to 15 minutes. Watch for a deep golden color and check for firm to the touch tops. The scent will let you know they are close

Glaze with Lemon Butter:

Right after pulling from the oven brush each biscuit top generously with melted butter and lemon juice. Work while they are hot so the glaze soaks in adding moisture and citrus flavor

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I always use real lump crab meat for these because it makes every bite juicy and sweet. One time my niece helped shape the dough and she proudly declared these biscuits “even better than restaurant ones.”

Storage Tips

These biscuits keep well in an airtight container in the fridge for up to three days. Reheat in a low oven wrapped in foil to recapture fresh baked warmth and softness. For longer storage freeze unglazed biscuits and glaze just before serving.

Ingredient Substitutions

If you cannot find lump crab meat well drained canned crab works just be gentle when mixing to avoid shredding. You can swap Ritz crackers for buttery panko or even finely crushed saltines. Add a pinch of cayenne if you like a little heat.

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Serving Suggestions

Serve these as a warm appetizer at parties with a wedge of lemon on the side. They also pair beautifully with a bright green salad or as a decadent addition to a brunch spread. We love setting them out with a little bowl of extra lemon butter for dipping.

Cultural and Historical Context

Cheddar bay biscuits became famous because of their role at American seafood restaurants and stuffing them with crab is a home cook’s twist on classic seafood flavors. These biscuits blend Southern biscuit tradition with coastal ingredients making them a showstopper for any event.

Frequently Asked Questions

→ Can I use fresh crab instead of canned?

Yes, fresh lump crab works well and gives a sweeter, delicate flavor. Be sure to check for any shells before mixing.

→ What type of biscuit mix is recommended?

Cheddar Bay Biscuit mix adds rich cheddar flavor, but any tender, flaky biscuit mix can be substituted if needed.

→ How do I prevent the filling from leaking out?

Seal edges carefully when wrapping the biscuit dough around the filling, and press gently to ensure the crab mixture stays enclosed during baking.

→ Is the lemon butter glaze essential?

While optional, the lemon butter glaze brings a fresh brightness and adds a finishing touch to the biscuits.

→ Can these be made ahead of time?

Yes, you can shape the filled biscuits ahead and refrigerate. Bake fresh before serving for the best texture and flavor.

→ Are there alternative seasonings I can use?

You may customize with Cajun spices, dill, or a touch of hot sauce for added depth and heat if desired.