Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe

Get ready to wow your taste buds with Crab Stuffed Cheddar Bay Biscuits with Lemon Butter! Imagine warm, flaky biscuits oozing with a creamy, savory crab filling, all finished with a zesty lemon butter glaze. This dish takes everything you love about classic Cheddar Bay biscuits and amps it up with luscious seafood and a punch of fresh flavor. It’s decadent yet approachable: perfect for a party snack, impressive brunch, or anytime you want something truly special. Trust me, one bite will have you hooked!

Ingredients You’ll Need

These ingredients are simple yet each one has a starring role in building the flavors, textures, and colors that make Crab Stuffed Cheddar Bay Biscuits with Lemon Butter absolutely unforgettable. Here’s what you’ll need and why every item matters:

• Cheddar Bay Biscuit Mix: The backbone of the recipe, bringing those classic garlicky, cheesy biscuit flavors everyone loves.
• Garlic: A little goes a long way to infuse the biscuits with savory depth.
• Italian Seasoning: Adds a fragrant herbal note and rounds out the biscuit dough beautifully.
• Lump Crab Meat, fully cooked (1 pound): This is the star! Look for high-quality crab for the best texture and flavor.
• Paprika: Gives the filling a gentle smokiness and a touch of color.
• Onion Powder: Enhances the filling with subtle, savory undertones.
• Mayonnaise (½ cup plus extra as needed): Binds the crab mixture together, creating a creamy, rich texture.
• Mustard (1 tbsp): Balances the richness and brings a little tang to the party.
• Ritz Crackers, crushed (½ sleeve): These add a buttery, crunchy bite to the filling.
• Grated Parmesan (1 cup): Lends salty, nutty goodness that melts perfectly into each bite.
• Melted Butter: The base for that irresistible lemon butter glaze.
• Lemon Juice (1 tsp): Adds a refreshing brightness that cuts through the richness.
• Nonstick Spray: Ensures your biscuits pop right out of the tin without sticking!
• Fresh Herbs (optional): For a fresh and colorful final flourish.
• Flour (for dusting): Helps with shaping and prevents sticking while you work with the dough.

How to Make Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

Step 1: Prepare the Biscuit Mix

Start by making the Cheddar Bay biscuit mix according to the package directions. The cheesy, garlicky dough will be your vessel for all that luscious crab filling. After mixing, give the dough a short rest while you move on—it helps everything hydrate and become fluffy.

Step 2: Preheat and Prep

Preheat your oven to 375°F (190°C). Grab two muffin tins and coat them generously with nonstick spray. This not only prevents any unfortunate sticking but helps achieve those perfectly crisp biscuit edges we all crave.

Step 3: Make the Crab Filling

In a big mixing bowl, gently combine the cooked lump crab meat, paprika, onion powder, mayonnaise, mustard, crushed Ritz crackers, and parmesan. Stir until it’s creamy and gorgeously unified—but don’t overmix, so you keep some nice chunks of crab. If your filling feels too dry, add a spoonful more mayo for extra creaminess.

Step 4: Form the Biscuit Cups

Lightly dust your hands with flour so the biscuit dough doesn’t cling, then scoop some dough and form a cup right in your palm. Place a mound of that crab filling right in the center—don’t be stingy!

Step 5: Encase with Biscuit Dough

Take another bit of biscuit dough and press it over the filling, gently pinching the edges together to seal. You want each biscuit to completely envelop the crab, like a decadent, handheld treasure trove. Keep going until you’ve used up all the dough and filling.

Step 6: Bake

Arrange your stuffed biscuit beauties in the prepared muffin tins. Slide them into the preheated oven and bake for 12–15 minutes, or until golden brown and puffed. Your kitchen will smell like heaven!

Step 7: Add the Lemon Butter Glaze

While the biscuits are baking, whisk together melted butter and lemon juice. As soon as the biscuits emerge, brush them generously with the lemon butter glaze. This tiny step transforms the flavor, adding an irresistible tangy sheen.

Step 8: Serve and Enjoy

Let the Crab Stuffed Cheddar Bay Biscuits with Lemon Butter cool in the pan just briefly before serving. They’re best enjoyed warm with the filling still creamy inside. Finish with a sprinkle of fresh herbs, and you’ve got a dish worthy of any special occasion.

How to Serve Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

Garnishes

For a beautiful (and tasty) finishing touch, top each biscuit with finely chopped fresh parsley, chives, or even a pinch of smoked paprika. The vibrant green brightens up every plate, while a little sprinkle of extra parmesan takes things to the next level.

Side Dishes

These biscuits are rich and decadent, so pair them with lighter sides for a balanced meal. A crisp green salad with a lemony vinaigrette, some steamed asparagus, or a simple tomato salad are fantastic choices to complement the flavors of the Crab Stuffed Cheddar Bay Biscuits with Lemon Butter.

Creative Ways to Present

Try arranging the biscuits in a bread basket lined with a colorful napkin for a brunch spread, or serve them as an appetizer on a pretty platter with extra lemon wedges. They also make an elegant starter for a seafood dinner—pop a biscuit on each guest’s plate with a small ramekin of extra lemon butter for dipping!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let your Crab Stuffed Cheddar Bay Biscuits with Lemon Butter cool completely before storing them in an airtight container in the fridge. They’ll stay fresh and flavorful for up to 2 days—perfect for quick snacking or an easy seafood breakfast!

Freezing

To freeze, let the baked biscuits cool thoroughly, then wrap them individually in plastic wrap and stash them in a freezer-safe bag. They’ll keep their flavor and texture for up to a month. When you’re craving a treat, just pop out what you need!

Reheating

For best results, reheat biscuits in a 350°F oven for about 8–10 minutes, or until warmed through. To keep that outer crust crisp, avoid microwaving if possible—though a quick zap will work in a pinch. Add a fresh brush of lemon butter after reheating for maximum deliciousness.

FAQs

What type of crab works best?

Lump crab meat is the gold standard, offering big, tender pieces and sweet flavor. However, claw meat or even a quality canned crab will work if you’re in a pinch, just drain well and check for shells.

Can I use homemade biscuit dough?

Absolutely! If you have a favorite biscuit recipe, go for it. Just make sure it’s sturdy enough to hold the filling without breaking apart. The classic Cheddar Bay biscuit mix is just a major time-saver with a ton of flavor.

Is there a way to make this recipe gluten free?

Yes! Use a gluten-free biscuit mix and substitute gluten-free crackers for the Ritz. Just double-check that your other seasonings and ingredients are gluten free, and you’re good to go!

Can I prepare the biscuits in advance?

You can assemble the biscuit cups and filling a few hours ahead—just cover and refrigerate until you’re ready to bake. Bake right before serving so they stay fluffy and irresistible.

What other seafood could I use instead of crab?

If crab’s not your thing, try cooked shrimp (chopped small) or even a blend of seafood like lobster and scallops. The concept is super flexible for whatever delicacy you’re craving at the moment!

Final Thoughts

There’s just something magical about Crab Stuffed Cheddar Bay Biscuits with Lemon Butter; every bite is warm, comforting, and loaded with flavor. Whether you’re treating yourself or sharing with friends, I can’t recommend this recipe enough. Give it a try—the hardest part is not eating them all yourself!

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