These Crab Stuffed Cheddar Bay Biscuits with Lemon Butter are a perfect treat for a special family gathering or a casual weekend brunch. I remember the first time I tried a variation of this recipe. It was during a beach vacation with my family in Maryland, where fresh crab was plentiful and everyone was eager to try new seafood dishes. We ended up making these biscuits as a creative twist on the classic crab cakes, and they were an instant hit!
What I love about this recipe is its versatility. You can easily tweak the filling to suit your taste. For instance, adding a bit of finely chopped jalapeño gives it a nice kick, or mixing in some shredded cheese can make it extra cheesy and gooey. Another fun variation is to sprinkle some Old Bay seasoning into the biscuit dough for an additional layer of flavor that complements the crab perfectly.
The combination of the savory crab filling with the fluffy Cheddar Bay biscuit dough is pure magic. Topping it off with a brush of lemon butter gives it a delightful citrusy finish that’s both refreshing and rich. Whether you’re serving these as appetizers or enjoying them as a main dish, they’re sure to impress your guests. Plus, they’re so easy to make that you’ll find yourself reaching for this recipe time and time again.
How to Make Crab Stuffed Cheddar Bay Biscuits
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Ingredients:
- 1 tsp garlic
- 1 package Cheddar Bay Biscuit Mix
- 1 tsp Italian Seasoning
- 1 pound lump crab meat, fully cooked
- ½ tsp onion powder
- ¼ tsp paprika
- 1 tbsp mustard
- ½ + cup mayonnaise
- 1 cup grated parmesan
- ½ sleeve Ritz crackers, crushed
Directions:
- Prepare the Biscuit Mix: Make the biscuit mix following the package directions and set aside.
- Preheat and Prep: Preheat the oven to 375°F and spray two muffin tins with nonstick spray.
- Make the Crab Filling: In a bowl, mix the crab meat, paprika, onion powder, mustard, mayonnaise, and crushed crackers. Stir well, adding more mayonnaise if needed.
- Form the Biscuits: Scoop some biscuit mix into your floured hand and form a cup shape. Place a scoop of the crab mixture into the biscuit cup.
- Seal and Bake: Cover the filled biscuit cup with a bit more biscuit dough. Repeat until all dough is used. Place each biscuit into a muffin tray and bake for 12 to 15 minutes.
- Finish with Lemon Butter: Brush with a mix of melted butter and 1 tsp of lemon juice. Enjoy!
FAQs:
Can I use fresh crab meat instead of lump crab meat for this recipe?
Yes, you can use fresh crab meat instead of lump crab meat. However, ensure it is fully cooked and well-drained to avoid adding excess moisture to the mixture.
What can I use as a substitute for Ritz crackers?
If you don’t have Ritz crackers, you can use any other buttery crackers or even plain breadcrumbs as a substitute. They will provide a similar texture and flavor.
How can I tell if the biscuits are fully cooked?
To ensure the biscuits are fully cooked, check that the tops are golden brown and a toothpick inserted into the center comes out clean. Additionally, the biscuits should feel firm to the touch.
Can I make the crab filling ahead of time?
Yes, you can prepare the crab filling ahead of time and store it in the refrigerator for up to 24 hours. This can save time when you are ready to assemble and bake the biscuits.
Is it possible to freeze the stuffed biscuits for later use?
Absolutely, you can freeze the stuffed biscuits. Once they are completely cooled, place them in an airtight container or a freezer bag. They can be reheated in the oven when you’re ready to enjoy them.
What other dipping sauces would pair well with these biscuits?
Besides lemon butter, you can serve these biscuits with a variety of dipping sauces such as tartar sauce, garlic aioli, or even a spicy remoulade. These options can complement the crab filling wonderfully.
Crab Stuffed Cheddar Bay Biscuits with Lemon Butter
Ingredients
- 1 tsp garlic
- 1 package Cheddar Bay Biscuit Mix
- 1 tsp Italian Seasoning
- 1 pound lump crab meat fully cooked
- ½ tsp onion powder
- ¼ tsp paprika
- 1 tbsp mustard
- ½ + cup mayonnaise
- 1 cup grated parmesan
- ½ sleeve Ritz crackers crushed
Instructions
- Make the biscuit mix following the package directions and set aside.
- Preheat the oven to 375°F and spray two muffin tins with nonstick spray.
- In a bowl, mix the crab meat, paprika, onion powder, mustard, mayonnaise, and crushed crackers. Stir well, adding more mayonnaise if needed.
- Scoop some biscuit mix into your floured hand and form a cup shape. Place a scoop of the crab mixture into the biscuit cup.
- Cover the filled biscuit cup with a bit more biscuit dough. Repeat until all dough is used.
- Place each biscuit into a muffin tray and bake for 12 to 15 minutes. Brush with a mix of melted butter and 1 tsp of lemon juice.
- Enjoy!
