If you’ve ever wished your favorite Red Lobster biscuits came stuffed with sweet, buttery crab, this is your dream come true. These Crab Stuffed Cheddar Bay Biscuits are flaky on the outside, cheesy and rich on the inside, and filled with a creamy, savory crab mixture that’s out of this world.
Topped with lemon-garlic butter and served warm, they’re the kind of appetizer that disappears fast — so maybe go ahead and make a double batch.
Step-by-Step Instructions
Step 1: Preheat and prep
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. You’ll want everything ready to go since the biscuit dough comes together quickly.
Step 2: Make the biscuit dough
In a large mixing bowl, whisk together the flour, baking powder, sugar, garlic powder, salt, and paprika.
Add the cold, cubed butter, and use a pastry cutter or your fingertips to cut it into the flour until the mixture looks crumbly, with pea-sized bits of butter throughout.
Stir in the shredded cheddar cheese. Pour in the milk (or buttermilk) and mix gently just until the dough comes together, don’t overmix, or your biscuits may turn dense instead of fluffy.
Step 3: Prepare the crab filling
In a separate bowl, stir together the crab meat, mayonnaise, cream cheese, Dijon mustard, lemon juice, green onion, Old Bay seasoning, and black pepper. Mix until it’s creamy and well combined. It should smell amazing already bright, buttery, and full of seafood flavor.
Step 4: Assemble the biscuits
Scoop about 2 tablespoons of dough and gently flatten it in your hand. Add 1 tablespoon of crab filling in the center, then fold the dough over it and pinch the edges to sea
Place the biscuit seam-side down on your baking sheet. Repeat until all the dough and filling are used. You should get around 12 biscuits.
Step 5: Bake to golden perfection
Bake in the preheated oven for 18–20 minutes, or until the tops are golden brown and your kitchen smells heavenly.
Step 6: Make the lemon butter topping
While the biscuits bake, whisk together melted butter, lemon juice, garlic powder, and chopped parsley in a small bowl.
The moment your biscuits come out of the oven, brush them generously with the lemon butter. It melts right into the flaky layers and adds the perfect bright, buttery finish.
Serve them warm, they’re best eaten fresh, though no one will complain about leftovers.
Notes & Tips
- Use buttermilk for extra flavor: It adds a subtle tang and helps keep the biscuits tender.
- Keep ingredients cold: Cold butter is key for flaky biscuits. If your kitchen is warm, pop the dough in the fridge for a few minutes before baking.
- Customize the filling: Try swapping in shrimp or lobster, or even mix in a little shredded mozzarella for extra gooeyness.
- Add a touch of heat: A pinch of cayenne or crushed red pepper flakes in the crab filling gives these a fun kick.
- Make ahead: You can prepare the crab filling and biscuit dough separately and store them in the fridge up to a day in advance. Assemble and bake when ready.
Frequently Asked Questions
1. Can I use canned crab meat?
Yes! Just make sure to drain it really well and pick through it for any shells. Fresh or lump crab has the best texture, but canned works perfectly fine for convenience.
2. Can I freeze these biscuits?
Absolutely. Freeze them after baking, then reheat in the oven at 350°F for about 10 minutes. They’ll taste freshly baked!
3. How can I make them spicier?
Add a dash of hot sauce or cayenne pepper to the crab filling, or sprinkle a bit of smoked paprika on top before baking.
4. What should I serve with these biscuits?
They pair beautifully with soups, salads, or seafood dinners. Try serving them alongside clam chowder, shrimp bisque, or a crisp Caesar salad.
5. Can I make mini versions for appetizers?
Definitely! Just use smaller scoops of dough and filling — about half size — and reduce the baking time to around 12 minutes. They’re perfect for parties.
