Description
Crab Stuffed Cheddar Bay Biscuits combine the classic, cheesy biscuit with a savory lump crab filling for an irresistible appetizer that’s perfect for parties or a special treat. These golden-baked bites are infused with garlic and cheddar, and topped with melted butter and fresh parsley for a delicious nod to the famous seafood-inspired flavor.
Ingredients
Scale
Biscuit Dough
- 2 cups all-purpose baking mix (like Bisquick)
- 1 cup shredded sharp cheddar cheese
- 2/3 cup whole milk
- 1/2 teaspoon garlic powder
- 1/4 cup unsalted butter (melted)
- 1 tablespoon fresh parsley (chopped)
Crab Filling
- 8 ounces lump crab meat (picked over for shells)
- 4 ounces cream cheese (softened)
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon Old Bay seasoning
- 1 green onion (finely chopped)
- Salt and pepper to taste
Instructions
- Preheat the Oven: Set your oven to 400°F (204°C) to prepare for baking the biscuits evenly and ensure they develop a golden crust.
- Make Biscuit Dough: In a large bowl, combine the baking mix, shredded sharp cheddar cheese, whole milk, and garlic powder. Stir until a soft dough forms that’s easy to handle but not too sticky.
- Prepare Crab Filling: In a separate bowl, mix lump crab meat, softened cream cheese, mayonnaise, lemon juice, Old Bay seasoning, finely chopped green onion, salt, and pepper. Blend gently to combine while keeping the crab lumps intact for texture.
- Form Stuffed Biscuits: Divide the biscuit dough into 10 equal portions. Flatten each portion slightly in your hand, spoon about 1 tablespoon of crab filling into the center, then carefully pinch and seal the dough all around to encase the filling in a ball shape.
- Arrange on Baking Sheet: Place each sealed dough ball seam-side down on a baking sheet lined with parchment paper or a silicone mat for easy removal.
- Bake Biscuits: Bake in the preheated oven for 12 to 15 minutes or until the biscuits turn golden brown and cooked through.
- Finish with Butter and Parsley: As soon as the biscuits come out of the oven, brush their tops with melted unsalted butter and sprinkle with fresh chopped parsley for extra flavor and an appealing presentation.
- Serve Warm: Enjoy these delicious crab stuffed cheddar bay biscuits immediately as a flavorful appetizer or party snack.
Notes
- Use real lump crab meat for the best authentic flavor; imitation crab works but won’t be as rich.
- These stuffed biscuits can be made ahead and stored, then reheated in the oven before serving.
- Be sure to seal the dough around the crab filling well to prevent leakage during baking.
- If you prefer a spicier kick, add a pinch of cayenne or extra Old Bay seasoning to the crab mixture.
