Cheddar Biscuits with Crab Filling

This crab-stuffed Cheddar Bay biscuit recipe transforms basic biscuit mix into an impressive seafood appetizer that's perfect for entertaining or special family dinners. The creamy crab filling nestled inside flaky, cheesy biscuits creates an irresistible flavor combination that will have everyone reaching for seconds.

I first made these for a beach house gathering last summer, and they've become my signature appetizer. Even friends who claim not to like seafood end up devouring these and asking for the recipe.

Ingredients

• Cheddar Bay Biscuit Mix: Adds the perfect cheese and herb base without extra work
• Lump crab meat: Provides sweet flavor and delicate texture; look for refrigerated, not canned, for best results
• Ritz crackers: Create a buttery binding element that complements the crab perfectly
• Parmesan cheese: Adds a salty umami element that balances the sweetness of the crab
• Mayonnaise and mustard: Create a creamy binding that holds the filling together
• Garlic powder and Italian seasoning: Enhance the biscuit mix with aromatic depth
• Paprika and onion powder: Provide warmth and subtle flavor to the crab mixture
• Melted butter and lemon juice: Finish the biscuits with brightness and richness

Step-by-Step Instructions

Prepare the Biscuit Mix:

Follow package directions for the Cheddar Bay Biscuit mix, incorporating the garlic powder and Italian seasoning into the dry ingredients before adding wet ingredients. The mixture should come together as a slightly sticky dough that holds its shape when formed. Let it rest for 5 minutes before handling.

Preheat and Prep:

Set your oven to 375°F (190°C) and thoroughly spray your muffin tins with nonstick spray. Make sure to get the sides well, as these biscuits can stick easily due to the cheese content.

Create the Crab Filling:

Carefully fold together the crab meat, spices, mayonnaise, mustard, and crushed crackers in a large bowl. Use a gentle touch to keep the crab pieces intact. The mixture should hold together when pressed but still remain somewhat loose. If it seems dry, add mayonnaise one tablespoon at a time.

Form the Stuffed Biscuits:

Lightly flour your hands and scoop about 2 tablespoons of biscuit dough. Press it flat in your palm, then shape it into a small cup. Place a heaping tablespoon of crab filling in the center. Take another portion of dough and flatten it for the top. Press the edges together to completely seal the filling inside.

Bake to Golden Perfection:

Carefully transfer each stuffed biscuit to the muffin tin. Bake for 12 to 15 minutes, watching closely at the end. The biscuits should be golden brown on top with slightly darker edges, indicating they're cooked through.

Finish with Lemon Butter:

While the biscuits bake, mix the melted butter with lemon juice. As soon as the biscuits come out of the oven, brush this mixture generously over the tops. The hot biscuits will absorb the flavor perfectly.

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The lump crab meat is truly the star of this recipe. I discovered the difference quality makes when I splurged on fresh crab from our local fishmonger instead of using canned. The sweet, delicate flavor completely transformed the dish, and now I consider it a worthwhile investment for special occasions.

Storing and Reheating

These stuffed biscuits maintain their quality remarkably well when stored properly. Place any leftovers in an airtight container and refrigerate for up to 3 days. To reheat, place them in a 300°F oven for about 10 minutes rather than using a microwave, which can make them soggy. The biscuits can also be frozen after baking. Wrap them individually in plastic wrap, then store in a freezer bag for up to one month. Thaw in the refrigerator overnight before reheating.

Flavor Variations

The basic recipe creates a wonderful foundation that can be customized in numerous ways. Consider adding diced jalapeños to the crab mixture for a spicy kick, or fold in some chopped fresh herbs like dill or chives. You can substitute shrimp for the crab, chopping it finely first and cooking it until just opaque. For a different flavor profile, try adding a teaspoon of Old Bay seasoning to either the biscuit mix or the crab filling for a classic Chesapeake Bay flavor.

Perfect Pairings

These crab stuffed biscuits make an excellent starter but can also be served as part of a complete meal. Pair them with a light salad dressed with vinaigrette for a lunch option, or serve alongside a seafood bisque for a heartier meal. For entertaining, I like to offer these alongside other finger foods like stuffed mushrooms and a vegetable crudité platter. Beverage pairings that work particularly well include sparkling wine, crisp white wines like Sauvignon Blanc, or a light pilsner beer.

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These crowd-pleasing biscuits are the perfect way to elevate any gathering in under 30 minutes!

Frequently Asked Questions

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

Yes, imitation crab meat can be substituted, though it will change the texture and flavor. If using imitation crab, chop it finely and reduce the mayonnaise slightly as imitation crab typically contains more moisture.

→ How do I prevent the biscuits from sticking to the muffin tin?

Be sure to spray the muffin tin thoroughly with nonstick cooking spray. For extra insurance, you can also line the cups with parchment paper rounds or use silicone muffin cups.

→ Can I make these ahead of time?

You can prepare the crab filling mixture up to 24 hours in advance and refrigerate it. The biscuits are best when freshly baked, but you can reheat leftovers in a 300°F oven for 5-7 minutes to restore some freshness.

→ What can I serve with these stuffed biscuits?

These biscuits work beautifully alongside seafood soups, chowders, or salads. They also make an excellent appetizer for parties or a side dish for seafood entrées like grilled fish or shrimp scampi.

→ Can I freeze these stuffed biscuits?

Yes, you can freeze them both before or after baking. To freeze before baking, assemble the biscuits and freeze solid before transferring to freezer bags. When ready to bake, add 5-7 minutes to the baking time. For baked biscuits, cool completely before freezing and reheat in a 350°F oven for 10-15 minutes.

→ What substitutes can I use for Ritz crackers in the filling?

If you don't have Ritz crackers, you can substitute panko breadcrumbs, crushed saltine crackers, or even crushed butter crackers. The purpose is to add texture and help bind the filling.