There’s something magical about gathering with family at the beach, the salty air in your hair and the sound of waves crashing nearby. My fondest memories come from those summers spent by the coast, with the days fading into the glow of a beachside bonfire. We’d haul in fresh crab from the local fish market, and before we knew it, my mom and aunts would be cooking up a storm. Their crab dishes were always the highlight, full of flavor and that unmistakable fresh ocean taste.
One particular summer, I watched as my aunt whipped up these incredible crab-stuffed biscuits that instantly became a family favorite. What made them so irresistible was the balance of the soft, buttery biscuit dough against the savory, creamy crab filling. Every bite was a perfect reminder of our time by the water.
These Crab-Stuffed Cheddar Bay Biscuits are my tribute to those coastal days, bringing the taste of the sea right to your table, no matter where you are. The classic Cheddar Bay biscuit mix adds a sharp, cheesy flavor, while the crab filling is rich, creamy, and packed with umami goodness, thanks to the Parmesan and Dijon mustard. It’s a simple recipe, but it carries the heart of those beachside meals—full of comfort, nostalgia, and flavor that just can’t be beat.
Whether you’re making these for a weekend gathering, a special family occasion, or just because you’re craving a taste of something different, these biscuits will take you on a mini escape to the coast with each bite. They’re ideal for impressing guests or simply savoring as a decadent snack on a relaxing day. I promise, they’ll be devoured as soon as they hit the table.
Making Crab-Stuffed Cheddar Bay Biscuits
Ingredients
- 1 package Cheddar Bay Biscuit Mix
- 1 teaspoon garlic powder
- 1 teaspoon Italian herbs
- For the Crab Mixture:
- 1 pound cooked lump crab meat
- 1/4 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 cup mayonnaise (add more if needed)
- 1 tablespoon Dijon mustard
- 1/2 sleeve crushed Ritz crackers
- 1 cup shredded Parmesan cheese
Directions
- Begin by preparing the Cheddar Bay Biscuit Mix as per the package directions. Set the dough aside for later use.
- Preheat your oven to 375°F. Lightly grease two muffin trays with non-stick cooking spray.
- In a separate bowl, combine the crab meat, paprika, onion powder, Dijon mustard, mayonnaise, and crushed Ritz crackers. If the mixture feels too dry, add a bit more mayonnaise until it’s well-moistened.
- On a lightly floured surface, scoop small portions of the biscuit dough and flatten them slightly. Place a spoonful of the crab mixture in the center of each dough piece.
- Cover the crab filling with another piece of dough, gently sealing the edges to form a filled biscuit. Repeat until you’ve used all the dough and filling.
- Place the stuffed biscuits into the prepared muffin trays. Bake them in the preheated oven for 12-15 minutes, or until golden brown.
- Once done, brush the biscuits with a mixture of melted butter and 1 teaspoon of lemon juice for an extra flavor kick.
Storing Suggestion
Store any leftover biscuits in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F for about 5 minutes until warm and crispy again.
Cooking Tips
If you want to add more flavor, try mixing some shredded cheddar cheese into the biscuit dough before filling it with the crab mixture. You can also substitute fresh herbs for the Italian herbs to enhance freshness.
Serving Suggestions
These crab-stuffed biscuits are perfect served warm as an appetizer or side dish. Pair them with a lemon aioli or a spicy dipping sauce for added flavor. They also go well with a light salad or seafood chowder.
Ingredient Substitutions
If you don’t have Ritz crackers, you can use any other type of buttery cracker, such as saltines or club crackers. You can also substitute Greek yogurt for mayonnaise to make the dish lighter.
Seasonal Variations
For a summer twist, add some fresh corn kernels or diced bell peppers to the crab mixture. In the fall, you can incorporate finely chopped roasted butternut squash for a slightly sweet flavor.
Allergen Information
This recipe contains shellfish (crab), dairy (cheese and butter), and gluten (crackers and biscuit mix). To make this recipe gluten-free, use gluten-free biscuit mix and crackers. For dairy-free options, replace the cheese with a dairy-free alternative.
FAQ:
How do I prevent the crab filling from being too dry?
If your crab mixture feels dry, simply add a bit more mayonnaise to ensure it stays moist and holds together well.
Can I use imitation crab meat?
Yes, you can substitute imitation crab meat for the real thing, though the flavor will be slightly different. Make sure to check for any extra seasoning or sodium in the imitation version.
Can I make these biscuits in advance?
Yes, you can assemble the biscuits a few hours ahead of time and refrigerate them until you’re ready to bake. Just make sure to bake them within 24 hours for best results.
Can I freeze these biscuits?
Yes, you can freeze the unbaked biscuits. Arrange them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake them directly from frozen, adding a few extra minutes to the baking time.
What can I serve these biscuits with?
These biscuits pair well with a light side salad, seafood chowder, or a refreshing lemon dipping sauce.
How do I know when the biscuits are fully baked?
The biscuits are ready when they are golden brown on top and firm to the touch. You can also insert a toothpick to check if the center is cooked through.
Crab Stuffed Cheddar Bay Biscuits
Ingredients
- 1 package Cheddar Bay Biscuit Mix
- 1 teaspoon garlic powder
- 1 teaspoon Italian herbs
- Crab Mixture:
- 1 pound cooked lump crab meat
- 1/4 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 cup plus a bit more mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 sleeve crushed Ritz crackers
- 1 cup shredded Parmesan cheese
Instructions
- First, prepare the Cheddar Bay Biscuit Mix according to the instructions on the package and set it aside.
- Preheat your oven to 375°F and lightly coat two muffin tins with non-stick spray.
- Next, in a bowl, mix together the crab meat, paprika, onion powder, Dijon mustard, mayonnaise, and crushed Ritz crackers until well combined. If the mixture seems too dry, add a little extra mayonnaise.
- Then, scoop some biscuit dough onto a floured surface and shape it into a small cup. Place a spoonful of the crab mixture into the center of each dough cup.
- Top each crab-filled biscuit cup with a bit more biscuit dough, sealing the filling inside. Repeat until all the dough is used.
- Finally, arrange the filled biscuits in the muffin trays and bake for 12 to 15 minutes, or until the biscuits are golden brown. Brush the warm biscuits with a blend of melted butter and 1 teaspoon of lemon juice.
- Enjoy your delicious crab-stuffed biscuits!
