Crab Stuffed Cheddar Bay Biscuits

Crab Stuffed Cheddar Bay Biscuits with Lemon Butter are my ultimate party trick whenever I want to wow a crowd or surprise my family with something a little special. Pillowy biscuits cradle a rich crab filling and the zing of fresh lemon butter, making every bite feel like coastal comfort food with a bakery twist. These are decadent without being fussy and they instantly disappear whenever I pull out a pan.

I was hooked on this recipe after bringing a batch to our annual summer crab boil. Now everyone expects me to show up with a tray every Fourth of July and honestly I love how simple they are to pull together.

Ingredients

• Cheddar Bay Biscuit Mix: The magic shortcut for soft cheesy biscuits Look for fresh box mixes with a strong cheese aroma
• Garlic powder: Adds savory depth and keeps the biscuit flavorful in each layer Reach for brands that smell strongly when you open the bottle
• Italian seasoning: Brings herbal lift Choose a blend where rosemary and oregano shine
• Lump crab meat: The star Creamy and sweet Buy from trusted seafood counters and check for shell bits
• Paprika: Offers hint of warmth Use either smoked or sweet based on preference
• Onion powder: Gives the filling savory backbone Freshness counts so replace old shaker bottles
• Mayonnaise: Binds and gives moisture Reach for full fat or high quality brands
• Prepared mustard: Adds gentle acidity and brightness Dijon or classic yellow both work
• Ritz crackers: Delivers crunch and mild buttery flavor Make sure to crush just before using for best texture
• Grated parmesan cheese: Adds salty richness Grate your own from a wedge if possible
• Unsalted butter: Used in the lemon glaze for richness Always use fresh so it melts smoothly
• Freshly squeezed lemon juice: Brightens the glaze Opt for juicy unwaxed lemons

Instructions

Prepare the Biscuit Dough:

Mix the Cheddar Bay Biscuit Mix as directed on the package Take time to fully incorporate the garlic powder and Italian seasoning for even flavor distribution Let the mixture rest while you prep the filling

Make the Crab Filling:

In a new bowl gently fold together the lump crab meat paprika onion powder mayonnaise prepared mustard crushed Ritz crackers and parmesan cheese Handle gently to avoid breaking up the crab Add more mayonnaise if it feels too stiff but keep the mixture thick

Shape and Fill Biscuits:

Flour your hands and scoop enough biscuit dough to fill your palm Gently flatten and make a shallow cup Press a generous spoonful of crab filling into the center staying clear of the edges

Seal the Biscuits:

Take a second piece of dough and flatten it over the filling Pinch edges to seal and make sure the crab mixture is fully encased Repeat until you run out of dough and filling

Bake in Muffin Tins:

Lightly spray muffin tins and arrange the filled biscuits so they do not touch Bake in a preheated oven at 190 degrees Celsius for 12 to 15 minutes The biscuits should be golden brown and firm to the touch

Finish with Lemon Butter:

When biscuits come out of the oven immediately brush their tops with melted butter whisked with lemon juice This adds a fresh hit and gorgeous shine Serve warm if possible

Crab meat is my favorite part of this recipe Each time I scoop it into the biscuit dough I remember cracking shells with cousins at long picnic tables in summer. There is something instantly festive about sharing a dish that feels a little bit fancy but is secretly easy to make.

Storage Tips

Keep leftover biscuits in an airtight container in the fridge for up to two days Reheat gently in a warm oven to revive their soft texture. For longer storage freeze individually and reheat from frozen for last minute snacks

Ingredient Substitutions

If you cannot find Cheddar Bay Biscuit Mix use your favorite cheese biscuit recipe with a healthy dose of garlic powder and herbs. Substitute imitation crab if needed and swap Ritz with buttery pretzel crumbs for a twist.

Serving Suggestions

These biscuits shine on a brunch buffet with fresh fruit and egg dishes. Serve with a crisp salad for light lunch or pair with chowder for a super comforting meal. I have even spooned warm Old Bay butter over the top for an extra hit of seafood flavor.

Cultural and Historical Context

Crab stuffed breads have long roots in American boardwalk and Southern cuisine By tucking seafood into a rich biscuit it marries two beloved traditions and turns a classic snack into a celebration dish. The lemon butter glaze nods to the tradition of serving seafood with plenty of good melted butter.

Seasonal Adaptations

Swap in seasonal fresh herbs like chives or tarragon for the Italian seasoning in spring Try adding a little diced roasted red pepper for color and sweetness in summer For winter double up on the parmesan for a richer finish

Success Stories

After trying these once at book club my neighbor begged for the recipe and made a double batch for her holiday open house. She said guests grabbed them so quickly she barely snagged one for herself.

Freezer Meal Conversion

Shape and stuff the biscuits then freeze unbaked on a tray Once solid wrap well and bake straight from frozen just add an extra three to five minutes to the total bake time

These biscuits bring that special occasion feeling to any table but are easy enough for a weeknight treat. Make them once and they will be the star of your next celebration.

Recipe FAQs

→ Can I use imitation crab meat?

For best results, use real lump crab meat, but imitation can be substituted if preferred.

→ How do I prevent biscuits from becoming soggy?

Ensure the crab mixture is not too wet and bake until biscuits are fully golden and set.

→ What if I don't have Cheddar Bay biscuit mix?

A homemade biscuit dough with cheddar and seasonings can be used as an alternative.

→ Can these be made ahead of time?

They can be assembled ahead and baked before serving for the freshest taste and texture.

→ Is it necessary to use a muffin tin?

A muffin tin helps hold the filling, but free-form biscuits on a baking tray work as well.