Savory Cheddar Bay Biscuits with Crab Filling

These mouthwatering Crab Stuffed Cheddar Bay Biscuits turn a popular Red Lobster knockoff mix into a showstopping seafood starter that never fails to impress my visitors. The tasty biscuits wrap around succulent lump crab meat in a luscious, aromatic filling that goes hand in hand with a splash of zingy lemon butter.

The first time I whipped these up for a weekend at the shore with pals, they vanished quicker than anything else I'd brought. Now everyone asks for them whenever we meet up, and I've nailed down the method to get just the right balance between flaky biscuit exterior and creamy crab inside.

What You'll Need

• Box of Cheddar Bay Biscuit Mix: Gives you that classic Red Lobster taste without messing with lots of separate ingredients
• Garlic powder: Boosts the savory kick and works really well with the seafood
• Italian Seasoning: Brings a fragrant herby touch that makes the whole dish better
• One pound lump crab meat: Make sure it's fully cooked and you've picked out any bits of shell
• Paprika: Adds a gentle smoky heat that cuts through the richness
• Onion powder: Creates deeper flavor without taking over the mild crab taste
• Mayonnaise: Holds everything together while making the filling nice and smooth
• Mustard: Brings a bit of zing that balances out the richness
• Crushed Ritz crackers: Add a buttery crunch and soak up extra moisture
• Grated parmesan cheese: Throws in some salty goodness that makes the crab taste even better

Simple Directions

Get Your Biscuit Mix Ready:

Just follow what the Cheddar Bay Biscuit box says. Don't stir too much or they'll come out tough instead of fluffy. Put it aside while you work on the filling. Heat your oven to 375°F and spray two muffin pans really well so nothing sticks later.

Mix Up Your Crab Stuffing:

In a bowl, carefully mix the lump crab meat with paprika, onion powder, mustard, mayo and smashed crackers. Stir everything together gently so you don't break up the crab pieces too much. The mix should stick together when you press it but still feel a bit loose. If it seems too dry, add mayo one spoonful at a time.

Shape Your Biscuits:

Dust your hands with a little flour so the dough won't stick. Grab about 2 tablespoons of biscuit dough, flatten it in your palm, and shape it like a small cup. Make it roughly ¼ inch thick. Then take a big spoonful of crab filling and put it right in the middle of your dough cup.

Put It All Together:

Take another scoop of dough about the same size as the bottom piece and stretch it over your crab filling. Pinch the edges together to seal everything inside. Shape it into a rough ball, but don't squeeze too hard or your biscuits might end up dense.

Bake Until They Look Amazing:

Put each stuffed biscuit into your greased muffin tin cups. This helps them keep their shape while cooking. Cook for 12 to 15 minutes until they turn golden brown on top and feel set when touched. They should reach 165°F inside to be safe. Right after they come out of the oven, brush them with melted butter mixed with fresh lemon juice for a bright taste that works magic with the rich flavors.

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That lemon butter finish turns out to be my top highlight of this recipe. I found it by chance when I had leftover seafood boil butter and decided to try it on these biscuits. The fresh citrusy tang really cuts through all that richness, making them impossible to resist. My kid actually calls these my signature "crabby biscuits" and wants them every birthday.

Prep Them Early

You can put these stuffed biscuits together up to a day ahead and keep them uncooked in the fridge. Just cover them well and add a couple extra minutes to the cooking time when you're ready to serve. If you want to save them longer, freeze the shaped uncooked biscuits on a tray until they're solid, then pop them into a freezer bag. You can cook them straight from frozen at 375°F for about 18-20 minutes.

Great Food Combos

These crab stuffed biscuits work amazingly as starters but can easily become the main attraction when served with the right sides. Try them with a fresh green salad with light dressing to balance out the richness. For casual hangouts, they go great with coleslaw and corn on the cob during summer or a thick, warm soup in winter. If you're serving them as the main dish, figure on 2-3 biscuits for each person.

Switch It Up

Don't like crab or need something cheaper? You can swap in fake crab, chopped cooked shrimp, or even chunks of rotisserie chicken. The filling works great with lots of different proteins. Guests who can't have dairy can use plant butter and dairy-free biscuit mix instead. If someone can't eat shellfish at all, try a mix of cooked mushrooms, spinach and cheese for a tasty vegetarian stuffed biscuit that feels similar.

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Common Questions

→ How can I ensure the crab filling is flavorful?

Combine your crab meat with mayo, mustard, paprika, onion powder, and crumbled crackers for a tasty mix. Add more spices if you want stronger flavor.

→ Can I use fresh crab instead of lump crab meat?

Absolutely, just make sure your fresh crab is fully cooked and you've gotten rid of all shell bits before you mix it in.

→ What is the best way to shape the biscuits?

Put some flour on your hands first, then make a little bowl shape with the dough, drop in some crab mix, and cover it with more dough before you pop them in the oven.

→ What can I serve alongside these stuffed biscuits?

They go great with a simple green salad, some cooked veggies, or a tasty dip like garlic mayo or extra lemon butter on the side.

→ Can I prepare these biscuits ahead of time?

You can definitely put them together and keep them in the fridge for up to 24 hours before cooking. Just bake them according to the directions when you're ready to eat.