Looking for a show-stopping appetizer or indulgent snack? These Crab Stuffed Cheddar Bay Biscuits combine the irresistible flavors of Red Lobster’s classic biscuits with a creamy, flavorful crab filling, topped off with a tangy lemon butter glaze. They’re perfect for parties, brunches, or anytime you want to impress your guests.
Ingredients
Cheddar Bay Biscuit
1 package Cheddar Bay Biscuit Mix
1 tsp garlic powder
1 tsp Italian seasoning
Crab Filling
1 pound lump crab meat, fully cooked
1/4 tsp paprika
1/2 tsp onion powder
1/2+ cup mayonnaise (adjust for consistency)
1 tbsp mustard
1/2 sleeve Ritz crackers, crushed
1 cup grated Parmesan cheese
Lemon Butter Sauce
1 tsp lemon juice
2 tbsp melted butter
Instructions
- Prepare Biscuit Mix
Follow the package instructions for the Cheddar Bay Biscuit mix. Add garlic powder and Italian seasoning for an extra burst of flavor, then set aside.
- Preheat Oven
Preheat your oven to 375°F (190°C). Spray two muffin tins with nonstick spray to prevent sticking.
- Make Crab Filling
In a large mixing bowl, combine the lump crab meat, paprika, onion powder, mustard, mayonnaise, crushed Ritz crackers, and Parmesan cheese. Stir until everything is evenly mixed. Adjust with more mayonnaise if the mixture feels too dry.
- Form Biscuits
Scoop some biscuit dough into your hand, dusted with flour, and flatten it into a cup shape.
Place a generous scoop of the crab filling into the center.
Cover the filling with a small portion of biscuit dough, ensuring the crab mixture is sealed inside.
- Assemble and Bake
Place each stuffed biscuit into the prepared muffin tins. Bake for 12 to 15 minutes, or until the biscuits turn golden brown.
- Prepare Lemon Butter Sauce
In a small bowl, whisk together the melted butter and lemon juice.
- Finish and Serve
Once the biscuits are baked, brush them generously with the lemon butter sauce. Serve warm and enjoy!
Tips and Variations
- Add a Kick
Mix a dash of cayenne pepper or hot sauce into the crab filling for some heat.
- Switch Up the Cheese
Try swapping Parmesan for sharp cheddar or Gruyère for a different flavor profile.
- Make It Mini
Use a mini muffin tin for bite-sized versions—perfect for party platters.
- Experiment with Herbs
Add fresh chopped parsley or chives to the biscuit dough or crab filling for added freshness.
- Serve with Sauce
Pair with a side of garlic aioli, tartar sauce, or even a creamy remoulade for dipping.
How to Store
- Refrigeration
Store leftover biscuits in an airtight container in the refrigerator for up to 3 days.
- Freezing
Freeze baked biscuits in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating
Warm in the oven at 350°F (175°C) for 10 minutes or microwave for 30 seconds until heated through.
FAQs
- Can I use imitation crab meat?
Yes, you can substitute imitation crab meat, but the flavor won’t be as rich as using lump crab meat. - Can I make these ahead of time?
Absolutely! Assemble the stuffed biscuits and store them in the refrigerator for up to 24 hours before baking. - Can I use homemade biscuit dough instead of a mix?
Of course! Any savory biscuit dough recipe will work as a base for this dish. - What can I use if I don’t have Ritz crackers?
Panko breadcrumbs or crushed saltine crackers make excellent substitutes. - Can I make these gluten-free?
Use a gluten-free biscuit mix and gluten-free crackers to adapt the recipe.
These Crab Stuffed Cheddar Bay Biscuits are a true crowd-pleaser with their buttery, cheesy exterior and creamy, savory crab filling. Pair them with a crisp salad or enjoy them as-is for a delicious treat!