Crab Stuffed Biscuits Delight

This hearty crab stuffed Cheddar Bay biscuit recipe transforms ordinary biscuits into a luxurious seafood treat that brings restaurant quality flavor to your home table. The combination of flaky, cheesy biscuits with the delicate sweetness of lump crab meat creates an irresistible appetizer or main dish that always impresses guests.

I first made these for a coastal-themed dinner party when I wanted something beyond the typical crab cakes. Now they've become my signature dish whenever we have friends over who love seafood. The way the biscuits puff up around the crab filling creates the perfect bite every time.

Ingredients

• Cheddar Bay Biscuit Mix: Provides the perfect savory base and saves significant preparation time
• Lump crab meat: Offers sweet delicate flavor and impressive texture for a special touch
• Ritz crackers: Add buttery richness and help bind the filling without making it heavy
• Parmesan cheese: Brings nutty depth that complements the crab beautifully
• Mayonnaise: Creates moisture and richness while helping all filling ingredients combine smoothly
• Mustard: Adds subtle tanginess that balances the richness of the other ingredients
• Italian seasoning and garlic powder: Enhance the biscuit mix with aromatic depth
• Lemon juice: In the butter sauce brightens the entire dish with necessary acidity

Step-by-Step Instructions

Prepare Biscuit Mix:

Follow package directions precisely for the Cheddar Bay Biscuit mix but add the extra garlic powder and Italian seasoning to elevate the flavor profile. The dough should be slightly tacky but workable. If it feels too sticky, dust your hands with additional flour as you handle it.

Preheat Oven:

Heat your oven to exactly 375°F for the perfect baking environment. This temperature allows the biscuits to rise properly while cooking the filling thoroughly. Use nonstick spray generously on the muffin tins to ensure easy removal after baking.

Make Crab Filling:

Gently fold all filling ingredients together without breaking up the precious lump crab meat too much. You want visible chunks of crab in each bite. The mixture should hold together when scooped but remain moist. Add mayonnaise one tablespoon at a time if the mixture seems dry.

Form Biscuits:

Dust your hands with flour before working with the biscuit dough. Create a well in each portion of dough about 1/4 inch thick. Place approximately 1 tablespoon of crab filling in the center then carefully fold and seal the dough around it. Work quickly as the dough becomes more difficult to manage as it warms.

Place in Muffin Tins:

Position each stuffed biscuit seam side down in the muffin cups. This prevents them from opening during baking and keeps the filling securely inside. Leave a small amount of space at the top of each cup to allow for expansion.

Bake:

Watch the biscuits carefully after the 12 minute mark. They should be golden brown with slightly darker edges. Rotate the pans halfway through baking if your oven has hot spots to ensure even browning.

Prepare Lemon Butter Sauce:

Melt the butter slowly to prevent burning. Add the lemon juice while the butter is still warm and whisk thoroughly to emulsify. This creates a smooth sauce that coats the biscuits beautifully.

Finish and Serve:

Brush the lemon butter mixture generously over the hot biscuits immediately after removing them from the oven. This allows the sauce to penetrate into the biscuits for maximum flavor.

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The lump crab meat is absolutely the star ingredient here. I learned from my grandfather who was a Maryland fisherman that good quality crab needs minimal seasoning to shine. The first time I made these for my family reunion, my uncle who rarely compliments anything declared them better than his favorite seafood restaurant's appetizers.

Make-Ahead Options

The crab filling can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. This actually allows the flavors to meld beautifully. You can also form the stuffed biscuits and refrigerate them in the muffin tins covered with plastic wrap for up to 3 hours before baking. Just add an extra 2 minutes to the baking time if cooking directly from refrigerated.

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Creative Variations

While this recipe is perfect as written, you can customize it in several delicious ways. Substitute shrimp for crab if desired just be sure to chop it finely. Add a tablespoon of minced fresh herbs like parsley or dill to the filling for a fresh burst of flavor. For a spicier version, incorporate a teaspoon of Old Bay seasoning or a dash of cayenne pepper to the crab mixture. You can even transform these into a brunch dish by adding a small scrambled egg portion to the filling.

Serving Suggestions

These crab stuffed biscuits make an impressive appetizer when made in mini muffin tins for two-bite portions. For a dinner presentation, serve two large biscuits alongside a bright citrus salad with segments of orange and grapefruit. They also pair wonderfully with a light tomato soup or corn chowder for a heartier meal. Consider serving them at brunch alongside scrambled eggs and fresh fruit for an unexpected treat.

Storage and Reheating

Store any leftover biscuits in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a 300°F oven for 10 minutes until warmed through. Avoid microwave reheating as it tends to make the biscuits tough. If you want to freeze them, do so before baking. Freeze the formed stuffed biscuits on a baking sheet then transfer to a freezer bag. Bake from frozen adding 5-7 minutes to the baking time.

Frequently Asked Questions

→ What makes the filling flavorful?

The crab filling is enriched with lump crab meat, mayonnaise, Parmesan cheese, seasonings like paprika and onion powder, and crushed Ritz crackers for texture.

→ Can I make this ahead of time?

Yes! Prepare the stuffed biscuit mixture and fill muffin tins in advance, then refrigerate. Bake fresh before serving for best results.

→ What can I serve alongside these biscuits?

Pair with a light salad, roasted vegetables, or a tangy coleslaw to complement the rich flavors of the biscuits and sauce.

→ How do I ensure the biscuits stay moist?

Be sure not to overbake and keep the crab filling moist with enough mayonnaise. Brushing the biscuits with lemon butter adds extra moisture and flavor.

→ What type of crab meat works best?

Opt for high-quality lump crab meat for its rich flavor and tender texture. Ensure it is fully cooked before mixing.