Craving those amazing cheddar biscuits from your favorite seafood spot but don’t feel like going out? I’ve got you covered with these incredible crab-stuffed cheddar bay biscuits!
You know how I am – always looking for ways to make recipes easier without sacrificing any of that amazing flavor. And while we’re using a biscuit mix as our base (hey, no shame in shortcuts!), we’re loading these up with real lump crab meat and all the perfect seasonings. Trust me, one bite and you’ll be so glad you made these at home!
Anyone who loves crab cakes needs to try these stuffed biscuits ASAP. The cheddar-filled dough wrapped around seasoned crab meat creates pure comfort food magic. Fair warning though – you might want to double the recipe because these disappear FAST in my house. Between the cheesy biscuits and that sweet crab filling, people just can’t help themselves!
What You’ll Need
I’ve kept the ingredients simple but delicious:
For those amazing biscuits:
- 1 package Cheddar Bay Biscuit Mix (life is short, let’s make it easy!)
- 1 tsp garlic (because there’s no such thing as too much garlic)
- 1 tsp Italian seasoning
For that incredible crab filling:
- 1 pound lump crab meat (fresh is amazing, but don’t stress if you need to use frozen)
- ¼ tsp paprika for that perfect color and flavor
- ½ tsp onion powder
- ½ cup mayo, plus extra if needed (we want these nice and moist!)
- 1 tbsp mustard
- ½ sleeve Ritz crackers, crushed into crumbs
- 1 cup grated parmesan (the real stuff, please!)
Let’s Get Cooking!
First things first – let’s get that oven heating to 375°. While it’s warming up, mix your biscuit mix according to the package. I love using two muffin tins for these – just give them a good spray with nonstick spray and you’re ready to roll!
Next up is my favorite part – the crab mixture! This is where the magic happens. Toss your crab meat into a bowl and mix in all those yummy seasonings. Don’t be shy with the mayo – if it seems a little dry, add more until it’s just right. The crushed crackers help hold everything together, kind of like in a crab cake.
Here’s where the fun really starts! Take your floured hands (trust me, you’ll want the flour to prevent sticking) and grab a nice scoop of that biscuit mix. Make a little well in the middle – kind of like you’re making a tiny bowl. This is where our crab mixture is going to nestle in.
Scoop some of that delicious crab filling right into the center of your biscuit dough cup. Then, grab a bit more dough and gently cover the top, sealing in all that goodness. Don’t worry if they’re not perfect – these are meant to be rustic and homemade!
Pop each stuffed biscuit into your prepared muffin tins. Once they’re all nestled in there, they’ll need about 12-15 minutes in the oven. You’re looking for that perfect golden brown color – you’ll know they’re done when your kitchen smells absolutely amazing!
But wait, we’re not done yet! Here’s my favorite finishing touch: mix some melted butter with a teaspoon of lemon juice and brush it all over those hot biscuits. That little hint of lemon really makes the crab flavor shine!
Quick Tips From My Kitchen to Yours:
- Fresh crab is amazing, but don’t stress if you need to use frozen or canned lump crab
- The biscuit dough might feel sticky – keep those hands floured!
- If your crab mix feels dry, add a touch more mayo
- These freeze beautifully for up to 2 months (if they last that long!)
- Store any leftovers in a ziplock bag in the fridge for up to 2 days
Makes 18 delicious stuffed biscuits that’ll have everyone thinking you spent hours in the kitchen. And hey, no need to tell them how easy they really were – that’ll be our little secret!
Crab & Cheese-Stuffed Biscuits with Citrus Butter
A homestyle take on seafood restaurant biscuits, filled with seasoned crab and finished with bright citrus butter.
Preparation Time: 10 minutes
Baking Time: 15 minutes
Total Time: 25 minutes
Makes: 18 stuffed biscuits
Base Ingredients:
- 1 package cheese biscuit mix
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
Seafood Filling:
- 1 pound cooked lump crab meat
- ½ cup premium mayonnaise, plus extra if needed
- 1 cup freshly grated aged hard cheese
- ½ package buttery round crackers, finely crushed
- 1 tablespoon prepared yellow mustard
- ½ teaspoon onion powder
- ¼ teaspoon sweet paprika
Finishing Butter:
- 2 tablespoons melted unsalted butter
- 1 teaspoon fresh citrus juice
Method:
- Heat oven to 375°F. Prepare muffin pans with cooking spray.
- Mix biscuit base according to package instructions, incorporating garlic and herbs.
- Blend all filling ingredients until well combined, adjusting mayonnaise for ideal texture.
- Working with floured hands, form biscuit dough into small cups. Fill each with prepared crab mixture and seal with additional dough.
- Place formed biscuits in prepared pans.
- Bake 12-15 minutes until golden.
- Combine melted butter with citrus juice; brush over warm biscuits.
Storage & Notes:
- Best served warm
- Refrigerate up to 48 hours in sealed container
- May be frozen up to 2 months
- Allow to thaw overnight before reheating
Tips for Success:
- Keep hands well-floured while handling dough
- Don’t overmix the crab filling
- Brush with butter mixture immediately after baking
