Save Pin
These luxurious Crab Filled Cheddar Bay Biscuits turn a popular Red Lobster mix clone into a standout seafood starter that never fails to impress my company. The fluffy biscuits wrap around tender lump crab meat with a creamy, tasty filling that works brilliantly with a quick swipe of zingy lemon butter.
I first made these at a beach getaway with pals, and they vanished quicker than anything else I brought. Now everyone asks for them whenever we get together, and I've nailed down just how to get that ideal balance of airy biscuit to smooth crab mix.
Ingredients
- Package of Cheddar Bay Biscuit Mix: Gives you that classic Red Lobster taste base without needing loads of stuff
- Garlic powder: Boosts the savory flavor and goes great with the seafood
- Italian Seasoning: Brings a fragrant herb taste that lifts the whole dish
- One pound lump crab meat: Make sure it's fully cooked and double-check for bits of shell
- Paprika: Adds a light smoky hint that cuts through the richness
- Onion powder: Creates fullness without taking over the gentle crab taste
- Mayonnaise: Works as the glue while making the filling nice and smooth
- Mustard: Breaks up the richness with a bit of zip
- Crushed Ritz crackers: Add a buttery feel and soak up extra wetness
- Grated parmesan cheese: Brings salty, rich notes that make the crab shine
Step-by-Step Instructions
- Prepare the Biscuit Base:
- Just do what the box says for making Cheddar Bay Biscuits. Don't mix too much or they'll turn out tough. Put it aside while making the filling. Heat your oven to 375°F and spray two muffin pans really well so nothing sticks.
- Create the Crab Filling:
- In a bowl, softly mix the lump crab with paprika, onion powder, mustard, mayo and broken-up crackers. Fold everything together gently so the crab chunks stay whole. The mix should stick when you press it but still be a bit loose. Add more mayo one spoon at a time if it seems too dry.
- Form the Stuffed Biscuits:
- Put some flour on your hands so the dough won't stick. Take about 2 spoons of biscuit mix, flatten it out in your hand into a little cup shape. The dough should be around ¼ inch thick. Grab a big spoonful of crab mix and drop it right in the middle of your dough cup.
- Complete the Assembly:
- Get another bit of dough about the same size as the bottom and carefully stretch it over the crab stuff. Pinch the edges together to make sure the filling stays inside. Shape it into a rough ball, but don't press too hard or your biscuits will end up dense.
- Bake to Golden Perfection:
- Put each stuffed biscuit into the muffin pan cups. This helps them keep their shape while baking. Cook for 12 to 15 minutes until they're golden on top and feel done. Make sure they hit 165°F inside for safety. When they come out, brush them right away with melted butter mixed with fresh lemon juice for a bright touch that balances the rich flavors.
Save Pin
That lemon butter finish might be what I love most about these. I found it by chance when I had some extra seafood dipping butter and dabbed it on the biscuits. The bright lemon really cuts through the richness, making them totally addictive. My kid actually calls them my special "crabby biscuits" and wants them every birthday.
Make Ahead Tips
You can put these stuffed biscuits together up to a day early and keep them uncooked in the fridge. Just cover them well and add a few minutes to cooking time when you're ready to serve. If you want to store them longer, freeze the assembled raw biscuits on a tray until hard, then put them in a freezer bag. You can cook them straight from frozen at 375°F for around 18-20 minutes.
Perfect Pairings
These crab filled biscuits work great 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 get-togethers, they taste wonderful with slaw and corn in summer or a thick soup in winter. If they're the main dish, figure on 2-3 biscuits for each person.
Ingredient Substitutions
Don't like crab or need something cheaper? Try fake crab, chopped cooked shrimp, or even chunks of rotisserie chicken. The filling works great with lots of different proteins. Folks who can't do dairy can use plant butter and dairy-free biscuit mix. If someone can't eat shellfish at all, a mix of cooked mushrooms, spinach and cheese makes a tasty veggie stuffed biscuit with similar texture.
Save Pin
Common Questions
- → How can I ensure the crab filling is flavorful?
Combine the lump crab with mayo, mustard, paprika, onion powder, and broken crackers for the best taste. Add more spices if you want it stronger.
- → Can I use fresh crab instead of lump crab meat?
Sure, fresh crab works too as long as it's been cooked and you've gotten rid of all the shells before mixing it in.
- → What is the best way to shape the biscuits?
Put some flour on your hands, make a little bowl with the biscuit dough, drop in some crab mix, then 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 sauce.
- → Can I prepare these biscuits ahead of time?
For sure, you can put them together and keep them in the fridge for up to a day. Just bake them when you're ready to eat.