If you love the comforting, cheesy goodness of classic cheddar bay biscuits but crave a special twist, you are going to adore this Crab Stuffed Cheddar Bay Biscuits Recipe. This recipe takes those fluffy, buttery biscuits to a whole new level by stuffing them with a flavorful blend of lump crab meat, creamy mayonnaise, Dijon mustard, and savory Old Bay seasoning. Every bite bursts with the perfect balance of sea-kissed sweetness and cheesy warmth, making these biscuits a show-stopping appetizer or snack that’s incredibly easy to make at home. Trust me, once you try this Crab Stuffed Cheddar Bay Biscuits Recipe, it’ll quickly become a beloved favorite for gatherings or cozy nights in.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this recipe. Each one plays a vital role in creating those light, cheesy biscuits with a moist, flavorful crab filling that’s simply irresistible.
- 2 cups all-purpose flour: The base that gives the biscuits their tender structure and light crumb.
- 1 tablespoon baking powder: Essential for helping the biscuits rise and achieve that fluffy texture.
- ½ teaspoon baking soda: Adds a little extra lift and tenderness when combined with buttermilk.
- 1 teaspoon garlic powder: Brings a subtle savory depth that complements the crab perfectly.
- ½ teaspoon salt: Balances the flavors and enhances the overall taste.
- 1 cup shredded sharp cheddar cheese: Melts beautifully into the biscuit dough, giving a rich and tangy bite.
- ¾ cup buttermilk: Adds moisture and a slight tang, helping the biscuits stay tender.
- ¼ cup unsalted butter (melted): Infuses the dough with buttery richness and helps with texture.
- 8 ounces lump crab meat (drained and picked over): The star ingredient that makes this recipe special with its sweet, succulent flavor.
- 2 tablespoons mayonnaise: Keeps the crab mixture creamy and cohesive without overpowering it.
- 1 tablespoon Dijon mustard: Adds a gentle zing that complements the seafood beautifully.
- 1 tablespoon chopped fresh parsley: Freshens the crab filling and adds a pop of color.
- 1 teaspoon Old Bay seasoning: Provides that classic seafood spice punch that ties everything together.
- 1 clove garlic (minced): Gives the crab mixture an aromatic lift that enhances all the flavors.
- 2 tablespoons unsalted butter (melted, for brushing): Brushed on warm biscuits for extra shine and buttery flavor.
- 1 teaspoon chopped parsley (for garnish): Adds a fresh, vibrant finishing touch.
How to Make Crab Stuffed Cheddar Bay Biscuits Recipe
Step 1: Preheat and Prepare Baking Sheet
Start by preheating your oven to 425°F. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. Having this ready early sets you up for a smooth baking process.
Step 2: Mix Dry Ingredients and Cheese
In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, and salt until fully combined. Stir in the sharp cheddar cheese, making sure every bit is coated with the dry mix to avoid clumping. This ensures cheesy goodness in every biscuit.
Step 3: Combine Wet and Dry Ingredients
Add the buttermilk and melted butter into the dry mixture and stir gently until just combined. It’s important not to overmix here to keep the biscuits tender and fluffy, so stop as soon as you see the dough holding together.
Step 4: Prepare the Crab Filling
In a separate bowl, gently mix the lump crab meat with mayonnaise, Dijon mustard, fresh parsley, Old Bay seasoning, and the minced garlic. Be careful to combine without breaking up the crab too much; those big chunks are what make this recipe truly stand out.
Step 5: Assemble the Biscuits
Using a cookie scoop or spoon, portion out half of the biscuit dough onto the prepared baking sheet. Flatten each dough mound slightly. Then, spoon a heaping tablespoon of the crab mixture into the center of each. Top each with the remaining biscuit dough and gently press the edges to seal the crab inside. This little sealing step ensures that your filling stays beautifully tucked within that fluffy biscuit shell.
Step 6: Bake and Finish
Bake the biscuits for 12 to 15 minutes, or until they turn golden brown on top. As soon as they come out of the oven, brush them with the remaining melted butter and sprinkle with chopped parsley for a glossy, flavorful finish. Serve them warm to enjoy the complete melty, buttery, crab-filled experience.
How to Serve Crab Stuffed Cheddar Bay Biscuits Recipe
Garnishes
Fresh herbs like parsley or chives sprinkled on top add a burst of color and freshness that pairs beautifully with the rich flavors. For a touch of elegance, a light squeeze of lemon juice just before serving enhances the seafood notes perfectly.
Side Dishes
These biscuits shine as a standout appetizer, but they also complement light salads, creamy coleslaw, or a bowl of chilled seafood chowder. Pairing them with crisp, refreshing sides balances their richness and makes for a well-rounded meal.
Creative Ways to Present
Get playful by arranging these biscuits on a rustic wooden board with small bowls of aioli or spicy remoulade for dipping. They’re also fantastic sliced in half and used as mini sandwich buns with a handful of fresh greens for a bite-sized delight at parties.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Crab Stuffed Cheddar Bay Biscuits in an airtight container at room temperature for up to two days. If you want to keep them fresh longer, refrigeration is better, but be aware they may lose some softness.
Freezing
You can freeze these biscuits before baking by assembling them and placing the unbaked biscuits on a lined tray in the freezer. Once frozen solid, transfer to a freezer-safe bag and freeze for up to three months. Bake straight from frozen, adding a few extra minutes to the baking time.
Reheating
To reheat, warm the biscuits in a 300°F oven for 5 to 7 minutes until heated through and crisp on the outside. This method keeps them tender yet refreshed, bringing back that just-baked magic.
FAQs
Can I use canned crab meat for this recipe?
Yes, canned crab meat can work in a pinch, but fresh lump crab really elevates the flavor and texture, making your Crab Stuffed Cheddar Bay Biscuits Recipe stand out even more.
What’s the best way to seal the biscuits so the crab doesn’t leak out?
Gently press the edges of the top and bottom biscuit dough layers together with your fingertips to create a light seal. Avoid stretching the dough too much to prevent cracks as they bake.
Can I make these biscuits spicy?
Definitely! Adding a pinch of cayenne pepper or a dash of hot sauce to the crab mixture gives the biscuits a nice kick without overpowering their delicate flavors.
What’s a good substitute for buttermilk?
If you don’t have buttermilk on hand, mix ¾ cup milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. This homemade substitute works great for the tender crumb you want.
Can I prepare the crab filling ahead of time?
You sure can. Mix the crab filling and store it covered in the fridge for up to 24 hours. This makes assembling the biscuits super quick when you’re ready to bake.
Final Thoughts
There is something so incredibly satisfying about biting into warm, cheesy biscuits with a luscious crab filling inside, and this Crab Stuffed Cheddar Bay Biscuits Recipe delivers all that and more. It’s a fantastic way to impress your guests or simply treat yourself to something special without too much fuss. Give it a try—you’ll be amazed at just how easy and delicious these biscuits can be!
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Crab Stuffed Cheddar Bay Biscuits Recipe
- Total Time: 35 minutes
- Yield: 8 biscuits 1x
- Diet: Pescatarian
Description
Delicious Crab Stuffed Cheddar Bay Biscuits combine the classic, buttery cheddar biscuits inspired by Red Lobster with a rich and flavorful crab filling. This appetizer features sharp cheddar cheese-infused biscuit dough surrounding a seasoned lump crab mixture, offering a perfect balance of savory seafood and tender, fluffy baked dough.
Ingredients
Biscuit Dough
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 cup shredded sharp cheddar cheese
- ¾ cup buttermilk
- ¼ cup unsalted butter, melted
Crab Filling
- 8 ounces lump crab meat, drained and picked over
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Old Bay seasoning
- 1 clove garlic, minced
Topping and Garnish
- 2 tablespoons unsalted butter, melted (for brushing)
- 1 teaspoon chopped fresh parsley (for garnish)
Instructions
- Preheat oven and prepare baking sheet: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup and preventing sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, garlic powder, and salt to ensure an even distribution of leavening agents and seasoning.
- Add cheddar cheese: Stir in the shredded sharp cheddar cheese to infuse the biscuit dough with cheesy flavor and texture.
- Combine wet ingredients and form dough: Pour in the buttermilk and melted butter to the dry ingredients, mixing gently until just combined. Avoid overmixing to keep biscuits tender.
- Prepare crab filling: In a separate bowl, combine the lump crab meat, mayonnaise, Dijon mustard, chopped parsley, Old Bay seasoning, and minced garlic. Mix gently to preserve the lumps of crab and meld the flavors well.
- Assemble the biscuits: Using a cookie scoop or spoon, drop half of the biscuit dough portions onto the prepared baking sheet. Flatten each portion slightly with your hand or spoon, then place a generous tablespoon of the crab filling on top of each.
- Top with remaining dough: Place the remaining biscuit dough portions over the crab filling and gently press the edges to seal the crab inside without overcrowding the biscuits.
- Bake: Bake in the preheated oven for 12 to 15 minutes or until the biscuits turn golden brown and cooked through.
- Butter brush and garnish: Immediately after removing from the oven, brush the hot biscuits with the melted butter and sprinkle with chopped parsley to enhance flavor and appearance.
- Serve warm: Serve these Crab Stuffed Cheddar Bay Biscuits warm for the best flavor and texture experience.
Notes
- You can substitute canned crab for fresh lump crab, though fresh crab provides a better flavor and texture.
- For a slight spicy kick, add a pinch of cayenne pepper to the crab filling mixture.
- These biscuits are best served warm but can be reheated in a 300°F oven for 5 to 7 minutes without losing their texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
