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Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

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Fluffy Cheddar Bay biscuits filled with a savory crab mixture and brushed with lemon-infused butter, offering a delightful seafood twist on a classic favorite.

Ingredients

  • 1 package Cheddar Bay Biscuit Mix
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 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
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon lemon juice

Instructions

  1. Preheat the oven to 375°F (190°C) and grease two muffin tins with nonstick spray.
  2. Prepare the Cheddar Bay Biscuit Mix according to the package instructions. Add garlic powder and Italian seasoning to the dough and mix well. Set aside.
  3. In a medium bowl, mix together the lump crab meat, paprika, onion powder, mayonnaise, mustard, crushed Ritz crackers, and grated Parmesan cheese. Add more mayonnaise if needed for a creamy consistency.
  4. Lightly flour your hands. Flatten a portion of biscuit dough into a small disc, place a spoonful of crab filling in the center, then fold and seal the dough around the filling to form a ball.
  5. Place each filled dough ball into the prepared muffin tin. Repeat with the remaining dough and filling.
  6. Bake in the preheated oven for 12 to 15 minutes, or until golden brown and cooked through.
  7. While baking, mix melted butter and lemon juice in a small bowl.
  8. Once the biscuits are done, brush the tops with the lemon butter mixture immediately after removing from the oven.
  9. Let the biscuits cool slightly before serving.

Notes

  • If the crab filling is too dry, add a little more mayonnaise until it reaches the desired consistency.
  • Use fresh lump crab meat for the best flavor and texture.
  • These biscuits are best served warm but can be reheated in the oven.
  • You can prepare the crab filling a few hours ahead and store it in the fridge.

Nutrition

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