Introduction
Crab Stuffed Cheddar Bay Biscuits with Lemon Butter are a delicious twist on the classic Cheddar Bay Biscuits, combining flaky, cheesy biscuits with a rich and savory crab filling.
The addition of a zesty lemon butter glaze elevates these biscuits to a whole new level, making them perfect for special occasions, appetizers, or a gourmet side dish. With a blend of spices, Parmesan, and tender crab meat, every bite is packed with flavor.
Ingredients
- 1 package Cheddar Bay Biscuit Mix
- 1 tsp garlic
- 1 tsp Italian Seasoning
- 1 pound lump crab meat (fully cooked)
- ¼ tsp paprika
- ½ tsp onion powder
- ½ + cup mayonnaise
- 1 tbsp mustard
- ½ sleeve Ritz crackers, crushed
- 1 cup grated Parmesan
- Melted butter + 1 tsp lemon juice (for brushing)
Instructions
Prepare the biscuit mix according to the package directions and set it aside. Preheat the oven to 375°F and spray two muffin tins with nonstick spray.
In a bowl, combine the crab meat, paprika, onion powder, mustard, mayonnaise, and crushed crackers. Mix well, adding more mayonnaise if needed for binding.
Dust your hands with flour, then scoop some biscuit dough and form a cup shape. Place a scoop of crab mixture inside, then cover with more biscuit dough.
Seal gently and place each stuffed biscuit into the muffin tin. Bake for 12–15 minutes until golden. Brush with a mixture of melted butter and lemon juice before serving.
Variations
For a spicier version, add a dash of cayenne pepper or hot sauce to the crab mixture. If you prefer a different seafood, cooked shrimp or lobster can be substituted for the crab. For a lighter option, Greek yogurt can replace some of the mayonnaise.
If you don’t have Cheddar Bay Biscuit mix, homemade buttermilk biscuit dough with added cheddar cheese and garlic powder works well.
For extra flavor, mix shredded cheddar into the biscuit dough. Vegetarians can skip the crab and use a mix of sautéed mushrooms, spinach, and cream cheese instead.
For a different texture, try using panko breadcrumbs instead of Ritz crackers. A sprinkle of Old Bay seasoning in the crab mix enhances the seafood flavor. If you love herbs, fresh parsley or chives can be mixed into the filling or sprinkled on top after baking.
Tips
To prevent the biscuits from sticking, ensure the muffin tins are well-greased or use silicone liners. If the crab mixture is too wet, add more crushed crackers to help bind it. For even baking, rotate the muffin tins halfway through the cooking time.
For the best flavor, use high-quality lump crab meat and freshly grated Parmesan. If the biscuit dough is too sticky, chill it for 10–15 minutes before shaping. To save time, prepare the crab filling ahead and refrigerate until ready to use.
For a golden finish, broil the biscuits for the last minute of baking. If the biscuits brown too quickly, cover them loosely with foil.
Let them cool slightly before removing from the tin to maintain their shape.
How to Store
Store leftover biscuits in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 5–7 minutes to restore crispness. Avoid microwaving, as it can make them soggy.
For longer storage, freeze unbaked stuffed biscuits on a tray until firm, then transfer to a freezer bag.
Bake from frozen, adding a few extra minutes to the cooking time. The crab filling can also be frozen separately for up to a month.
To keep the biscuits fresh at room temperature, place them in a paper towel-lined container for up to 2 days.
Refresh in a toaster oven for best results. The lemon butter glaze should be applied fresh before serving for optimal flavor.
Conclusion
These Crab Stuffed Cheddar Bay Biscuits with Lemon Butter are a delightful fusion of flavors and textures, perfect for impressing guests or treating yourself. The combination of tender crab, savory spices, and cheesy biscuits is irresistible.
Whether served as an appetizer, side dish, or snack, these biscuits are sure to be a hit. Customize them with your favorite variations and enjoy a restaurant-quality treat at home. Happy baking!