Why You’ll Love Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe
These Crab Stuffed Cheddar Bay Biscuits are everything you love about cheesy, garlicky biscuits—only better. The rich crab filling adds a luxurious texture and taste, while the tangy lemon butter topping provides just the right brightness to balance the savory flavors. They’re easy to make, fun to serve, and sure to impress anyone who takes a bite. Whether you serve them as a party appetizer, side dish, or light main, they’ll be gone in minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Biscuits:
1 package Cheddar Bay Biscuit Mix
1 teaspoon garlic powder
1 teaspoon Italian seasoning
For the Crab Filling:
1 pound lump crab meat, fully cooked
¼ teaspoon paprika
½ teaspoon onion powder
½ cup mayonnaise (plus more if needed)
1 tablespoon mustard
½ sleeve Ritz crackers, crushed
1 cup grated Parmesan cheese
For the Lemon Butter:
4 tablespoons unsalted butter, melted
1 teaspoon lemon juice
Directions
Prepare the Biscuit Dough:
Preheat the oven to 375°F (190°C) and grease two muffin tins with nonstick spray.
Prepare the Cheddar Bay Biscuit Mix according to package instructions. Mix in garlic powder and Italian seasoning until well combined. Set aside.
Make the Crab Filling:
In a medium bowl, combine the lump crab meat, paprika, onion powder, mayonnaise, mustard, crushed Ritz crackers, and grated Parmesan cheese. Stir until thoroughly mixed. If the mixture is too dry, add a bit more mayonnaise.
Assemble the Stuffed Biscuits:
Lightly flour your hands. Flatten a portion of the biscuit dough into a disc.
Spoon some crab filling into the center and fold the dough over, sealing the edges to form a ball.
Place each stuffed dough ball into a muffin tin cavity. Repeat with remaining dough and filling.
Bake:
Bake for 12 to 15 minutes, or until the tops are golden brown and the biscuits are fully cooked through.
Prepare the Lemon Butter:
In a small bowl, stir together melted butter and lemon juice.
Finish:
Brush the tops of the freshly baked biscuits with lemon butter.
Let cool slightly before serving.
Servings and timing
Servings: Makes about 12 biscuits
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Calories: Approximately 250 kcal per biscuit
Variations
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Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños to the crab mixture for extra heat.
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Different Cheeses: Swap Parmesan with sharp cheddar or Gruyère for a twist on the flavor.
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Mini Versions: Use mini muffin tins for bite-sized appetizers perfect for parties.
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Herb Swap: Try fresh dill or parsley instead of Italian seasoning for a different herbal note.
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Garlic Butter Glaze: Substitute lemon butter with garlic butter for a rich, savory topping.
Storage/Reheating
Store leftover biscuits in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a 300°F (150°C) oven for about 10 minutes or until warmed through.
Avoid microwaving, as it can make the biscuits soggy and the crab filling rubbery.
For freezing, wrap each biscuit individually in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator before reheating in the oven.
FAQs
How do I keep the crab filling from becoming too dry?
Make sure to use enough mayonnaise to achieve a creamy consistency, and don’t overbake the biscuits to avoid drying out the filling.
Can I use imitation crab instead of real crab meat?
Yes, you can substitute imitation crab, although the flavor and texture will be different. Use the same measurements.
Can these biscuits be made ahead of time?
Yes, you can assemble the stuffed biscuits ahead and refrigerate them unbaked for up to 24 hours. Bake just before serving.
What’s the best type of crab to use?
Lump crab meat is preferred for its flavor and texture, but claw meat or a crab blend can also work.
Can I use homemade biscuit dough instead of the mix?
Absolutely. A homemade biscuit dough with cheddar and garlic will work just as well.
How can I make them gluten-free?
Use a gluten-free biscuit mix and substitute gluten-free crackers for the Ritz crackers in the filling.
Are these good for brunch?
Yes, they make a fantastic addition to a brunch spread, especially when paired with eggs or a light salad.
What should I serve these with?
They pair well with chowder, salad, or as part of a seafood platter. They’re also great on their own as a snack.
Can I make these in a baking sheet instead of muffin tins?
Yes, but muffin tins help maintain their shape. If using a baking sheet, space them apart and ensure they’re sealed well.
How do I know when they’re done baking?
The tops will turn golden brown and feel firm to the touch. A toothpick inserted into the biscuit (not the filling) should come out clean.
Conclusion
Crab Stuffed Cheddar Bay Biscuits with Lemon Butter offer a mouthwatering combination of rich seafood flavor, cheesy biscuit goodness, and a bright citrus finish. Perfect for any occasion, from casual gatherings to elegant appetizers, these stuffed biscuits are sure to be a crowd-pleaser. Easy to make and even easier to enjoy, this recipe is a keeper for any seafood lover.
