Crab Stuffed Cheddar Bay Biscuits

Crab Stuffed Cheddar Bay Biscuits with Lemon Butter are about as decadent and crowd-pleasing as it gets, blending the cozy nostalgia of classic biscuits with the elegance of crab. This recipe dresses up your go-to biscuit mix into golden handheld bites stuffed with creamy crab filling and finished with the brightest lemon butter. Perfect for special brunches, holidays, or as a starter that never fails to impress

When I served these at a recent family gathering nobody could believe they started with a boxed mix They disappeared within minutes and the lemon butter makes them totally irresistible

• Cheddar Bay Biscuit Mix: choose a good brand for the cheesiest fluffiest results follow package tips for milk or water amounts
• Garlic: delivers that signature savory warmth grate fresh cloves for the fullest flavor
• Italian Seasoning: brightens the dough with a hint of herbs check for fresh smelling blends
• Lump Crab Meat: use quality fully cooked crab any shells removed if possible buy refrigerated from a seafood counter for best texture
• Paprika: brings mild smoky flavor and a golden tint opt for smoked paprika for extra depth
• Onion Powder: layers in umami and sweetness use a fresh jar for maximum impact
• Mayonnaise: holds the crab stuffing together and adds creaminess use full fat for richest taste
• Mustard: sharpens flavors and cuts richness Dijon works wonderfully
• Ritz Crackers: crushed for buttery crunch in the filling select fresh crackers for best texture
• Grated Parmesan cheese: melts into the mixture for nutty saltiness and savory bite fresh block is ideal for grating

Step-by-Step Instructions

Prepare the Biscuit Base:

Follow the Cheddar Bay Biscuit mix instructions exactly combine with the package recommended liquid mix until just combined do not overwork so your biscuits stay tender set aside

Mix the Crab Filling:

In a large mixing bowl gently fold together cooked lump crab meat paprika onion powder mayonnaise mustard crushed Ritz crackers and grated parmesan Mix until evenly combined and creamy do not break up the crab lumps

Shape the Biscuits:

Dust clean hands with flour Scoop a heaping spoonful of biscuit dough and gently flatten into your palm to form a deep well or cup

Fill and Seal:

Spoon a mound of crab filling into the center of the biscuit dough well Top with a smaller piece of biscuit dough and gently pinch edges together to seal the filling completely inside Repeat with remaining dough and crab mix

Arrange and Bake:

Spray muffin tins generously with nonstick spray Place each stuffed biscuit seam side down into each muffin cup Fill all wells do not overload Bake in preheated oven at 375 degrees for twelve to fifteen minutes biscuits should be golden and puffed

Finish with Lemon Butter:

As soon as biscuits come out melt butter and stir in a little fresh lemon juice Brush this over each biscuit for shine and zesty finish Serve warm for gooey cheese pulls

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I always look forward to opening a can of lump crab meat for this recipe The sweet briny aroma brings back memories of summer seafood feasts with my grandparents These biscuits feel just as special whenever I serve them

Storage Tips

Leftover biscuits store beautifully in an airtight container in the refrigerator for up to three days Reheat gently in a low oven or wrapped in foil so the biscuits stay soft If you need to freeze shape the stuffed biscuits and freeze before baking then bake from frozen adding a few extra minutes

Ingredient Swaps and Variations

If lump crab is out of reach try a blend of canned and imitation crab though the flavor will be milder You can add a touch of Old Bay for an extra classic taste For the biscuits any flavorful cheese biscuit mix works or make your favorite drop biscuit dough from scratch For a bit more heat toss in a pinch of cayenne to the crab filling

Serving Suggestions

Serve these biscuits piping hot as an appetizer for a holiday meal or with a fresh salad for a light but luxurious lunch I love pairing them with a crisp white wine or sparkling lemonade They are also a wonderful addition to brunch spreads next to eggs and fruit

Culture and History

Crab stuffed breads have their roots in classic American seafood houses and coastal kitchens Pairing cheese biscuits with fresh crab celebrates the best of surf and comfort food I grew up thinking biscuits were only for dinner but these have turned into the star of every special meal at my house

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Frequently Asked Questions

→ How do you keep the biscuits from falling apart when stuffing them?

Dust hands with flour and form a cup shape with the biscuit dough before adding the crab filling. Gently seal the dough over the filling to ensure each biscuit holds together during baking.

→ Is fresh or canned crab best for these biscuits?

Lump crab meat is recommended for its sweet flavor and appealing texture, but both fresh and quality canned crab can be used based on preference and availability.

→ What pairs well with crab stuffed cheddar bay biscuits?

Serve alongside a crisp green salad, sautéed vegetables, or as part of a seafood platter. Citrus-based sauces or a simple lemon wedge can enhance the flavors further.

→ How do you store leftover biscuits?

Allow biscuits to cool, then store them in an airtight container in the refrigerator for up to two days. Reheat gently before serving to retain texture.

→ Can you prepare the biscuits ahead of time?

Yes, biscuits can be assembled a few hours ahead and refrigerated unbaked. Bake just before serving for the best texture and flavor.