Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

Crab Stuffed Cheddar Bay Biscuits with Lemon Butter bring together a golden cheddar biscuit, a creamy lump crab center, and a light lemon butter finish. The outside has those craggy, browned edges you want from a biscuit, while the filling stays tucked inside.

This version starts with Cheddar Bay biscuit mix and uses a muffin tin to support the dough as it bakes. The shaping takes a little attention, but the steps below show where to leave room for filling and how to close each biscuit without stretching the dough too thin.

Why these stuffed biscuits work

The biscuit mix handles the base dough, so you can focus on the filling. Mayonnaise, mustard, crushed buttery crackers, and Parmesan bring the crab together into a mixture that can be spooned into the dough. A muffin well helps the sides hold their shape, and brushing the baked tops adds a little lemon flavor to each bite.

Use a gentle touch when folding the filling. Keeping some larger pieces of crab gives the center more texture than stirring everything into a smooth paste.

Ingredient notes

• Cheddar Bay biscuit mix: Start with one 11.4-ounce bag and use the water and shredded cheddar amounts printed on that package. Package sizes vary, so keep its dough directions handy.
• Garlic powder and Italian seasoning: These go into the biscuit dough. Garlic powder mixes in evenly, and the dried herbs add a little extra savory flavor.
• Lump crab: Use cooked crab meat, drain it well, and check gently for pieces of shell before mixing. Wet crab can loosen the filling.
• Mayonnaise and mustard: Start with ½ cup mayonnaise and 1 tablespoon mustard. Add more mayonnaise only a spoonful at a time if the filling needs help holding together.
• Ritz crackers and Parmesan: Crush the crackers finely and use grated Parmesan so both distribute through the filling. The Parmesan belongs in the crab mixture.
• Lemon butter: Mix ¼ cup melted butter with 1 teaspoon lemon juice for brushing. This recipe uses that topping; leave the package’s separate finishing packet aside.

The crab mixture is generous for one bag of biscuit mix. Plan on about 10 stuffed biscuits as an estimate, depending on how you divide the dough. If you want to use all the filling, prepare another batch of dough as needed. Give each biscuit enough dough to close completely instead of making the first batch overfull.

How to make crab stuffed Cheddar Bay biscuits

1. Mix the biscuit dough

Heat the oven to 375°F and lightly grease a standard muffin tin. Make the biscuit dough with the water and shredded cheddar called for on your package, then stir in the garlic powder and Italian seasoning just until combined. The dough should be soft and scoopable. Avoid adding extra water simply to make it smooth.

2. Fold together the crab filling

Stir the mayonnaise, mustard, paprika, and onion powder together. Add the crushed crackers and Parmesan, then gently fold in the drained crab. The mixture should hold a small mound on a spoon. If it seems dry and crumbly, add a little more mayonnaise; if it is already creamy, leave it as it is.

3. Form a dough cup

Divide the dough into roughly equal portions, reserving part of each portion for a lid. Put the larger piece into a greased muffin well and use the back of a lightly floured spoon to press it across the bottom and up the sides. Keep the bottom covered and leave a hollow center for the crab.

4. Add a modest scoop of filling

Spoon about 1 to 2 tablespoons of crab filling into each dough cup, adjusting to its size. Keep the filling below the dough rim. It is easier to seal a small, tidy mound than a large scoop that touches every edge.

5. Cover and seal

Flatten the reserved dough into a small lid, place it over the crab, and gently press its edges into the rim of the dough cup. Patch any gaps with a little dough. The top can look rustic, but the filling should be enclosed. Repeat with the remaining portions.

6. Bake until the dough is done

Bake on the middle rack and begin checking at 12 to 15 minutes. Filled biscuits can need longer, often around 20 minutes or more, depending on their size and your pan. Look for golden tops and set sides. Open one biscuit to check that the dough around the filling is baked through and has no wet, gummy layer; return the batch to the oven if needed.

7. Brush with lemon butter

Stir the melted butter and lemon juice together, then brush a thin layer over the warm biscuit tops. Let the biscuits settle in the pan for a few minutes before loosening the edges and lifting them out. Serve warm, with extra lemon wedges if you like.

Tips for a tender biscuit and a neat center

• Keep the dough soft. Use a light dusting of flour on the spoon for shaping, rather than mixing extra flour into the entire bowl.
• Reserve the lids first. Setting aside a small piece from each portion keeps you from running out of dough after filling the cups.
• Leave room at the rim. Filling on the sealing edge makes the lid harder to attach.
• Check the inside. A browned top alone does not tell you whether the dough beside the crab is finished.
• Go lightly with the butter. A thin coat gives the tops flavor while keeping their texture.

What to serve with them

Serve these biscuits as a substantial appetizer, or pair them with a simple salad or roasted vegetables for a light meal. They are already rich with cheese and crab, so a crisp cucumber salad or a lemon-dressed vegetable side is a good match. The split biscuit below shows the center you are aiming for: distinct crab filling surrounded by baked cheddar dough.

Frequently asked questions

Can I use canned crab meat?

Yes, use cooked canned crab and drain it thoroughly. Lump crab gives larger pieces; smaller flakes will make a more even filling. Fold either one gently so the crab keeps some texture.

Do I need a muffin tin?

A standard muffin tin is helpful for this dough because it supports the stuffed biscuits while they rise. This method and the photos use greased muffin wells. Shaping them as free-standing biscuits can change how much they spread and how long they need to bake.

Why do I have extra crab filling?

The filling amount is generous, and the quantity each biscuit holds depends on its size. Use a modest scoop so the dough seals easily. Prepare an additional batch of biscuit dough if you want to turn the remaining filling into more biscuits; the yield listed in the card is an estimate for the first bag.

Crab Stuffed Cheddar Bay Biscuits with Lemon Butter recipe

More recipes to try

For another seafood option, try this Crab Seafood Salad, a creamy cold salad made with imitation crab. For another party appetizer, these Bacon Wrapped Smokies with Brown Sugar and Butter make a sweet and savory addition to the table.