Crab Stuffed Cheddar Bay Biscuits with Lemon Butter
Golden cheddar biscuits baked in a muffin tin with a creamy lump crab center, then brushed with lemon butter. Includes photos for mixing, shaping, filling, sealing, and baking.
Equipment
- Standard muffin tin Lightly greased; an additional tin if making extra dough
- Mixing bowls
- Pastry brush
Ingredients
For the biscuits
- 1 package Cheddar Bay biscuit mix 11.4-ounce bag; prepare additional dough if needed to use all the generous crab filling
- water Use the amount directed on your biscuit mix package
- shredded cheddar cheese Use the amount directed on your biscuit mix package
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- all-purpose flour A little for dusting the shaping spoon
- nonstick cooking spray For the muffin tin
For the crab filling
- 1 pound cooked lump crab meat Drained and checked for shell pieces
- ½ cup mayonnaise Plus a little more only if needed
- 1 tbsp mustard
- ¼ tsp paprika
- ½ tsp onion powder
- ½ sleeve Ritz crackers Finely crushed
- 1 cup grated Parmesan cheese
For the lemon butter
- ¼ cup butter Melted; 4 tablespoons
- 1 tsp lemon juice
Instructions
- Preheat the oven to 375°F and lightly grease a standard muffin tin. Prepare the biscuit dough with the water and shredded cheddar amounts directed on your package. Stir in the garlic powder and Italian seasoning just until combined.
- Combine the mayonnaise, mustard, paprika, and onion powder in a bowl. Stir in the crushed crackers and Parmesan, then gently fold in the drained cooked crab. Add a small spoonful of extra mayonnaise only if needed for the filling to hold together.
- Divide the dough into about 10 equal portions, depending on the package size. Reserve a small piece of each portion for a lid. Press the larger piece into a greased muffin well with the back of a lightly floured spoon, covering the bottom and sides and leaving a hollow center.
- Add about 1 to 2 tablespoons of crab filling to each dough cup, adjusting to its size. Keep the filling below the dough rim so there is room to seal the lid. The filling is generous; prepare additional biscuit dough as needed if you want to use it all.
- Flatten the reserved dough into lids, place them over the filling, and gently press the edges into the dough rims. Patch any gaps so the filling is fully enclosed. Repeat with the remaining portions.
- Bake on the middle rack at 375°F, beginning to check after 12 to 15 minutes. Filled biscuits often need around 20 minutes or longer, depending on size and pan. Bake until the tops are golden, the sides are set, and the dough beside the filling is fully baked. Open one to check for a wet, gummy dough layer and continue baking if necessary.
- Combine ¼ cup melted butter with 1 teaspoon lemon juice. Brush a thin layer over the warm biscuit tops. This lemon butter replaces the mix package’s separate finishing topping.
- Let the biscuits settle in the pan for about 5 minutes, then gently loosen the edges and lift them out. Serve warm.
Notes
Yield and timing: The yield of about 10 biscuits, 20-minute preparation, 20-minute bake, and 5-minute rest are estimates. Package size, dough portions, muffin wells, and oven performance affect the result. Begin checking at 12–15 minutes; larger stuffed biscuits may need 20–25 minutes or longer. Check the dough around the filling rather than relying on the browned tops alone.
Generous filling: The original crab filling quantities are retained. One 11.4-ounce bag of mix may leave extra filling. Add only what each dough cup can fully enclose; prepare another batch of dough if you want to use all the filling.
Ingredient clarifications: The original unspecified garlic is written as garlic powder. The mayonnaise is ½ cup, with a little extra only if needed. The listed Parmesan is folded into the filling. The topping uses an added ¼-cup butter measurement and the original 1 teaspoon lemon juice. Use the water and cheddar amounts from your mix package; leave its finishing packet aside for this lemon butter version.