Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Recipe

If you’re looking to wow your friends and family with a comforting show-stopper, Crab Stuffed Cheddar Bay Biscuits with Lemon Butter are about to become your secret weapon. Picture this: tender cheddar bay biscuit dough, bursting with a rich, creamy crab filling, and finished with a shine of zesty lemon butter. These biscuits deliver everything you love in seafood appetizers combined with the flaky, cheesy goodness of everyone’s favorite quick bread. Whether you’re bringing them to brunch, serving alongside soup, or simply treating yourself, this irresistible mashup is bound to disappear fast!

Ingredients You’ll Need

Crab Stuffed Cheddar Bay Biscuits with Lemon Butter come together with a handful of kitchen staples. Each ingredient brings its own purpose to the table: creaminess, a hit of spice, satisfying crunch, or that signature cheesy biscuit flavor. Here’s what you’ll need and why you’ll love working with them:

• Cheddar Bay Biscuit Mix: The base of these biscuits brings cheesy, garlicky flavor and fluffy texture—no need to make dough from scratch!
• Garlic (1 tsp): Adds depth, warmth, and that classic irresistible bakery aroma.
• Italian Seasoning (1 tsp): Infuses the biscuits with herby complexity that pairs perfectly with seafood.
• Lump Crab Meat (1 pound, fully cooked): For a sweet, tender, and meaty bite—make sure it’s picked over for shells.
• Paprika (1/4 tsp): Brings a smoky note and lovely color to the crab filling.
• Onion Powder (1/2 tsp): Subtle savory flavor enhancer that compliments the crab without overpowering it.
• Mayonnaise (1/2+ cup): Gives moisture and creaminess to the filling; add extra if needed for texture.
• Mustard (1 tbsp): Offers zing to balance the richness of the biscuit and crab.
• Ritz Crackers (1/2 sleeve, crushed): A crunchy binder for the crab mixture and a hint of buttery nostalgia.
• Grated Parmesan (1 cup): Salty, nutty cheese pull that deepens both biscuit and crab flavors.
• Lemon Juice (1 tsp, for butter finish): Fresh brightness that ties everything together.
• Butter (for brushing): Melted and mixed with lemon juice—the final luxurious touch.
• Nonstick Spray: A must for easy biscuit removal and perfect, golden edges.
• Flour (for dusting hands): Prevents sticking as you form and fill each biscuit.

How to Make Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

Step 1: Prepare the Biscuit Dough

Start by making the Cheddar Bay biscuit mix according to the package instructions. Give the dough a quick rest off to the side while you prep the filling. The mix bakes up with cheesy, fluffy layers, so handle the dough gently for the best texture.

Step 2: Mix Up the Savory Crab Filling

In a medium bowl, gently toss together the lump crab meat, paprika, onion powder, mustard, mayonnaise, and crushed Ritz crackers. Stir in the parmesan for even more richness. The mixture should be thick and cohesive; if it’s a bit dry, add a touch more mayo until it holds together. This filling is what makes Crab Stuffed Cheddar Bay Biscuits with Lemon Butter so exceptional!

Step 3: Shape and Fill the Biscuits

Next, dust your hands lightly with flour (this is key!) and scoop a portion of biscuit dough into your palm. Use your fingers to flatten and form a small dough “bowl.” Take a generous scoop of the crab mixture and nestle it inside the dough cup, making sure there’s a satisfying mound of filling for each biscuit.

Step 4: Seal and Top Off Each Biscuit

Take a small piece of the remaining biscuit dough and gently drape it over the filling, pinching the edges closed to enclose the crab completely. Aim for a good seal so all the crabby goodness stays tucked inside while baking. Keep going until you run out of dough and filling—this is a recipe that’s easy to scale up for a crowd, by the way!

Step 5: Bake to Golden Perfection

Arrange your filled biscuits into a nonstick-sprayed muffin tin, giving each one room to puff up. Bake at 375°F for 12 to 15 minutes, or until the tops are beautifully golden and your kitchen smells absolutely incredible. The muffin tin trick ensures each Crab Stuffed Cheddar Bay Biscuits with Lemon Butter has a perfect shape and crispy edge.

Step 6: Brush with Lemon Butter

Right as the biscuits come out of the oven, melt a couple tablespoons of butter and stir in the fresh lemon juice. Brush this lemon butter over the tops while they’re hot so it sinks into all the nooks. The tangy, aromatic finish totally elevates these biscuits to unforgettable status.

How to Serve Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

Garnishes

Give your biscuits a restaurant-worthy flourish! Sprinkle with chopped parsley, chives, or a pinch more paprika for color. A little extra parmesan on top adds cheesy drama, and lemon wedges on the side invite everyone to add even more citrus brightness.

Side Dishes

Crab Stuffed Cheddar Bay Biscuits with Lemon Butter are packed with flavor but play well with many sidekicks. Try serving them with a simple green salad tossed in lemon vinaigrette, a buttery corn soup, or a citrusy slaw. Their richness pairs beautifully with light, crunchy, or zesty sides.

Creative Ways to Present

Don’t be afraid to get creative! Try cutting each biscuit in half for mini crab sliders, or pile them into a bread basket at brunch. They’re fantastic as elegant appetizers on a board with pickled veggies or alongside shrimp cocktail if you’re building a seafood spread.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Crab Stuffed Cheddar Bay Biscuits with Lemon Butter (unlikely, but lucky you!), let them cool completely before transferring to an airtight container. They’ll stay fresh in the fridge for up to 3 days, making tomorrow’s lunch feel like a treat.

Freezing

For longer storage, freeze your biscuits after baking and cooling. Wrap each individually in foil or plastic wrap, then store in a freezer-safe bag. They’ll keep for up to a month, and you can reheat straight from the freezer for a quick, gourmet snack.

Reheating

To reheat, place the biscuits (unwrapped) on a baking sheet and warm in a 350°F oven for about 10 minutes, or until heated through. For extra moisture and flavor, brush with a bit more lemon butter before serving. Microwaving works in a pinch but the oven keeps the outsides crisp.

FAQs

Can I use imitation crab instead of lump crab meat?

Yes, you can swap in imitation crab if you prefer or if real crab isn’t available. The overall flavor and texture will be slightly different, but the recipe still turns out deliciously satisfying.

Do I have to use Cheddar Bay biscuit mix?

The Cheddar Bay biscuit mix is what gives these biscuits their signature taste and fluffy texture, but if you can’t find it, you can substitute your favorite drop biscuit mix and add a generous handful of shredded cheddar plus a little garlic powder and dried parsley.

Can I make Crab Stuffed Cheddar Bay Biscuits with Lemon Butter in advance?

Absolutely! You can assemble the biscuits and store them covered in the fridge overnight, then bake fresh when you’re ready to wow your guests. They’re best eaten warm, so bake just before serving if possible.

What’s the easiest way to crush the Ritz crackers?

The simplest method is to place the crackers in a zip-top bag and use a rolling pin to gently crush them into fine crumbs. It’s quick and keeps the mess contained.

How do I know when the biscuits are done baking?

The biscuits are ready when they’re golden brown on top and you can smell the irresistible cheesy, garlicky aroma. If you’re unsure, gently lift one—they should be set underneath, and the tops should spring back lightly when touched.

Final Thoughts

Whether you’re a seafood lover or a biscuit devotee, making Crab Stuffed Cheddar Bay Biscuits with Lemon Butter is pure kitchen joy. The combination feels both cozy and a little bit fancy—just the kind of treat to make any meal more memorable. Don’t wait for a special occasion to enjoy this recipe; it’s guaranteed to turn any day into something to celebrate. Treat yourself and your favorite people to these golden, savory biscuits—you’ll be hooked!

Print