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These decadent Crab Stuffed Cheddar Bay Biscuits transform a beloved Red Lobster copycat mix into an impressive seafood appetizer that always wows my dinner guests. The savory biscuits envelop sweet lump crab meat in a rich, flavorful filling that pairs perfectly with a brush of tangy lemon butter.
When I first created these for a beach house weekend with friends, they disappeared faster than any other appetizer I brought. Now they're requested at every gathering, and I've perfected the technique to get that perfect ratio of flaky biscuit to creamy crab filling.
Ingredients
- Package of Cheddar Bay Biscuit Mix: Creates that signature Red Lobster flavor foundation without requiring multiple ingredients
- Garlic powder: Enhances the savory notes and complements the seafood beautifully
- Italian Seasoning: Adds an aromatic herb profile that elevates the entire dish
- One pound lump crab meat: Should be fully cooked and carefully checked for shell fragments
- Paprika: Provides a subtle smoky warmth that balances the richness
- Onion powder: Gives depth without overpowering the delicate crab flavor
- Mayonnaise: Acts as the binding agent while adding creaminess to the filling
- Mustard: Cuts through the richness with a gentle tang
- Crushed Ritz crackers: Contribute buttery texture and help absorb excess moisture
- Grated parmesan cheese: Adds salty umami notes that enhance the crab
Step-by-Step Instructions
- Prepare the Biscuit Base:
- Follow the package directions exactly for the Cheddar Bay Biscuit mix. For the fluffiest results, avoid overmixing as this can make the biscuits tough. Set aside while you prepare the filling. Preheat your oven to 375°F and thoroughly spray two muffin tins with nonstick spray to prevent sticking.
- Create the Crab Filling:
- In a medium bowl, gently combine the lump crab meat with paprika, onion powder, mustard, mayonnaise and crushed crackers. Fold the ingredients together with a light touch to keep the crab pieces intact. The mixture should hold together when pressed but still remain somewhat loose. Add additional mayonnaise a tablespoon at a time if the mixture seems too dry.
- Form the Stuffed Biscuits:
- Lightly dust your hands with flour to prevent sticking. Scoop approximately 2 tablespoons of biscuit dough into your palm and gently flatten and shape it into a small bowl or nest. The dough should be about ¼ inch thick. Take a generous tablespoon of crab filling and place it in the center of your biscuit dough cup.
- Complete the Assembly:
- Take another portion of biscuit dough approximately the same size as the bottom piece and gently stretch it over the crab filling. Carefully seal the edges by pinching them together, ensuring the filling is completely enclosed. Shape into a rough ball, being careful not to compress too much as this could make the biscuits dense.
- Bake to Golden Perfection:
- Place each assembled biscuit into the prepared muffin tin cups. This helps them maintain their shape during baking. Bake for 12 to 15 minutes until the tops are golden brown and the biscuits feel set. The internal temperature should reach 165°F for food safety. After removing from the oven, immediately brush with a mixture of melted butter and fresh lemon juice for a bright finish that complements the rich flavors.
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The lemon butter finish is actually my favorite part of this recipe. I discovered it by accident when I had some leftover seafood boil butter and decided to brush it on these biscuits. The bright citrus cuts through the richness perfectly, making these irresistible. My son actually calls these my famous "crabby biscuits" and requests them for his birthday every year.
Make Ahead Tips
These stuffed biscuits can be assembled up to 24 hours in advance and refrigerated unbaked. Simply store them covered in the refrigerator and add 2-3 minutes to the baking time when you're ready to serve. For longer storage, freeze the assembled unbaked biscuits on a sheet pan until solid, then transfer to a freezer bag. They can be baked directly from frozen at 375°F for about 18-20 minutes.
Perfect Pairings
These crab stuffed biscuits make an outstanding appetizer but can easily become the star of a meal when paired with the right sides. Serve alongside a crisp green salad with a light vinaigrette to balance the richness. For a casual gathering, these pair beautifully with coleslaw and corn on the cob in summer or a hearty soup in winter. If serving as a main course, plan on 2-3 biscuits per person.
Ingredient Substitutions
Not a fan of crab or need a more budget friendly option? Substitute imitation crab meat, chopped cooked shrimp, or even diced rotisserie chicken. The filling works beautifully with many proteins. Dairy free guests can use a plant based butter alternative and dairy free biscuit mix. For those avoiding shellfish entirely, a mixture of sautéed mushrooms, spinach and cheese creates a delicious vegetarian stuffed biscuit with similar texture.
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Frequently Asked Questions
- → How can I ensure the crab filling is flavorful?
Mix the lump crab meat with mayonnaise, mustard, paprika, onion powder, and crushed crackers for a well-balanced flavor. Adjust seasonings as needed.
- → Can I use fresh crab instead of lump crab meat?
Yes, fresh crab can be used as long as it is cooked and properly picked clean of shells before adding to the mixture.
- → What is the best way to shape the biscuits?
Dust your hands with flour, form a cup shape with the biscuit dough, add a scoop of crab filling, and then cover with additional dough before baking.
- → What can I serve alongside these stuffed biscuits?
Pair them with a fresh green salad, roasted vegetables, or a tangy dipping sauce like garlic aioli or lemon butter sauce.
- → Can I prepare these biscuits ahead of time?
Yes, you can assemble the biscuits and refrigerate them for up to a day before baking. Simply bake as instructed when ready to serve.