Get ready to experience pure comfort food bliss with these Crab Stuffed Cheddar Bay Biscuits. Each biscuit is golden, buttery, and packed with sharp cheddar, but the real magic happens when you bite into the savory crab filling hiding inside. Imagine the beloved flavors of classic cheddar bay biscuits, now upgraded with a creamy crab center that turns every warm, flaky bite into an occasion. Whether you’re serving these at your next dinner party or treating yourself to a cozy appetizer, Crab Stuffed Cheddar Bay Biscuits are guaranteed to impress and disappear fast!
Ingredients You’ll Need
One of the best things about Crab Stuffed Cheddar Bay Biscuits is how simple yet essential each ingredient is. Every element adds its own special touch — from the sharp cheddar that gives a tangy punch, to the crab that brings a taste of the sea, to the tender crumb that holds it all together. Gather these kitchen staples and let’s make some biscuit magic!
- All-purpose flour: The classic base for tender, fluffy biscuits.
- Baking powder: Ensures a lofty, light rise for that perfect biscuit texture.
- Baking soda: Works with the buttermilk for extra lift and softness.
- Garlic powder: Adds savory depth and that signature cheddar bay flavor.
- Salt: Brings out all the other flavors in both biscuit and filling.
- Cold unsalted butter, cubed: The secret to flaky, melt-in-your-mouth layers.
- Shredded sharp cheddar cheese: For bold, cheesy goodness in every bite.
- Buttermilk (plus more if needed): Keeps the dough moist and tender with a subtle tang.
- Fresh parsley, chopped: Brings a pop of color and freshness to the mix.
- Lump crab meat: The star of the show; use fresh or well-drained canned crab for best results.
- Cream cheese, softened: Makes the crab filling creamy and rich.
- Mayonnaise: Adds moisture and helps bind the filling together.
- Lemon juice: Brightens up the crab and balances the richness.
- Old Bay seasoning: Classic for any seafood dish, it gives a warm, spicy kick.
- Green onion, finely chopped: Adds a mild bite and lovely green flecks in the filling.
- Salt and pepper to taste: Adjust the seasoning to your liking.
How to Make Crab Stuffed Cheddar Bay Biscuits
Step 1: Preheat and Prep
Start by preheating your oven to a toasty 425°F and line a baking sheet with parchment paper. This step is simple, but it’s key to getting your Crab Stuffed Cheddar Bay Biscuits perfectly golden and easy to remove once baked. Having everything ready to go will set you up for biscuit success!
Step 2: Mix the Biscuit Dough
In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, and salt. Next, cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture looks like coarse, buttery crumbs. This is where the magic happens for those irresistible layers! Stir in the shredded cheddar and parsley, then pour in the buttermilk, mixing gently just until the dough comes together. Don’t overmix — a light touch keeps your biscuits tender.
Step 3: Make the Crab Filling
In a separate bowl, gently mix the lump crab meat with softened cream cheese, mayonnaise, lemon juice, Old Bay seasoning, chopped green onion, and a pinch of salt and pepper. Fold everything together carefully so you don’t break up those lovely crab chunks. The filling should be creamy, flavorful, and just the right texture for stuffing.
Step 4: Assemble the Biscuits
Scoop about 2 tablespoons of biscuit dough and flatten it slightly in your palm. Spoon a generous tablespoon of the crab mixture into the center, then top with another small piece of dough. Seal the edges gently to enclose the filling, making sure the crab stays tucked inside. Place each stuffed biscuit onto your prepared baking sheet, giving them a little space to puff up as they bake.
Step 5: Bake to Golden Perfection
Bake the Crab Stuffed Cheddar Bay Biscuits for 13 to 15 minutes, until they’re beautifully golden brown and the aroma is absolutely irresistible. Let them cool for just a few minutes before serving — they’re at their best warm, with the cheese melty and the crab filling creamy.
How to Serve Crab Stuffed Cheddar Bay Biscuits
Garnishes
A sprinkle of extra chopped fresh parsley over the top will add a burst of color and freshness. If you really want to take things up a notch, brush the warm biscuits with melted garlic butter right out of the oven for an extra layer of flavor. A dusting of Old Bay across the tops also lets everyone know there’s something special inside!
Side Dishes
Crab Stuffed Cheddar Bay Biscuits pair beautifully with crisp salads, creamy chowders, or a simple vegetable medley. Try them alongside a fresh Caesar salad for a light meal, or serve with tomato bisque or clam chowder to really lean into those coastal vibes. They’re also fantastic as part of a brunch spread or as a decadent appetizer for any gathering.
Creative Ways to Present
For parties, arrange the biscuits on a platter with lemon wedges and a small bowl of herby aioli for dipping. You can also bake them in mini muffin tins for bite-sized treats, perfect for cocktail hour or holiday parties. If you’re hosting a seafood feast, stack the biscuits high on a rustic wooden board surrounded by shrimp, smoked salmon, and pickled veggies for a truly impressive display.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Crab Stuffed Cheddar Bay Biscuits, store them in an airtight container in the refrigerator. They’ll stay fresh for up to three days, and the flavors actually deepen as they sit, making them even more delicious the next day.
Freezing
To freeze, let the biscuits cool completely, then wrap them individually or layer between pieces of parchment paper in a freezer-safe container. They’ll keep beautifully for up to two months. When you’re ready to enjoy, simply thaw overnight in the fridge or reheat straight from frozen.
Reheating
For the best texture, reheat Crab Stuffed Cheddar Bay Biscuits in a 350°F oven for about 8 to 10 minutes, until warmed through. This keeps the outside crisp and the filling creamy. You can also microwave them for a quicker fix, but the oven yields the best results.
FAQs
Can I use imitation crab instead of real crab?
Absolutely! While lump crab meat gives the richest flavor, imitation crab works in a pinch and still delivers a satisfying seafood taste. Just chop it finely and proceed as directed.
What’s the best way to keep the biscuits from getting soggy?
Make sure to drain your crab meat thoroughly and pat it dry before mixing the filling. This prevents excess moisture from seeping into the biscuits, ensuring a crisp, fluffy texture every time.
Can I make the dough or filling ahead of time?
Yes! You can prepare the biscuit dough and the crab filling separately up to a day in advance. Store them covered in the fridge, then assemble and bake when you’re ready for fresh, hot Crab Stuffed Cheddar Bay Biscuits.
What if I don’t have buttermilk?
No worries! Make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup of milk. Let it sit for five minutes, and you’ll have an easy buttermilk alternative.
Can I add other herbs or spices to the filling?
Absolutely! Feel free to experiment with dill, chives, or even a pinch of smoked paprika to put your own spin on the crab filling. These biscuits are wonderfully versatile.
Final Thoughts
I can’t wait for you to try these Crab Stuffed Cheddar Bay Biscuits and see just how quickly they become a new favorite in your kitchen. Every bite is a little celebration of comfort and coastal flavor. Give them a bake and let the compliments roll in!
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Crab Stuffed Cheddar Bay Biscuits Recipe
- Total Time: 35 minutes
- Yield: 12 biscuits 1x
- Diet: Non-Vegetarian
Description
These Crab Stuffed Cheddar Bay Biscuits are a delightful blend of fluffy cheddar biscuits stuffed with a creamy, flavorful lump crab filling. Perfect as a savory appetizer or party snack, they combine the classic sharp cheddar and garlic notes with a zesty, buttery crab center for an irresistible seafood treat.
Ingredients
Biscuit Dough
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup buttermilk (plus more if needed)
- 1 tablespoon fresh parsley, chopped
Crab Filling
- 8 ounces lump crab meat
- 2 tablespoons 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
- Prepare Oven and Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Make Biscuit Dough: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, garlic powder, and salt. Cut in the cold, cubed butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the shredded sharp cheddar cheese and chopped parsley. Add the buttermilk and gently mix just until the dough comes together—avoid overmixing to keep the biscuits tender.
- Prepare Crab Filling: In a separate bowl, combine lump crab meat, softened cream cheese, mayonnaise, lemon juice, Old Bay seasoning, finely chopped green onion, and a pinch of salt and pepper. Mix gently until all ingredients are well incorporated without breaking up the crab too much.
- Assemble Stuffed Biscuits: Scoop about 2 tablespoons of biscuit dough and flatten it slightly in your palm. Place 1 tablespoon of the crab filling in the center, then top with another small piece of dough. Carefully seal the edges to fully enclose the filling, shaping it into a biscuit form. Place each stuffed biscuit on the prepared baking sheet with some space between them.
- Bake: Bake in the preheated oven for 13–15 minutes, or until the biscuits are golden brown on top. Remove from the oven and let them cool slightly before serving to allow the filling to set and for safe handling.
Notes
- Use fresh or well-drained canned lump crab meat to prevent soggy filling.
- For extra flavor, brush the tops with melted garlic butter immediately after baking.
- If the dough feels too dry, add a tablespoon of buttermilk at a time until it comes together.
- Handle the crab filling gently to keep lumps intact and avoid mushy texture.
- Serve warm for the best taste and texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 230
- Sugar: 1g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 45mg
