
This elevated twist on classic cheddar bay biscuits brings the rich flavors of crab cakes into your favorite buttery, cheesy biscuit. The combination creates an impressive appetizer or side dish that looks far more complicated than it actually is.
I first created these for a beach weekend with friends in Maine last summer. Everyone kept hovering around the kitchen waiting for them to come out of the oven the aroma was absolutely irresistible. Now they've become our go-to appetizer for special gatherings.
Ingredients
- Cheddar Bay Biscuit Mix the ready made mix gives you that perfect Red Lobster taste without any guesswork
- Garlic powder and Italian seasoning these enhance the savory notes in the biscuit dough
- Lump crab meat splurge on quality here the sweetness of real crab makes all the difference
- Paprika adds a subtle warmth and beautiful color to the filling
- Onion powder provides savory depth without raw onion chunks
- Mayonnaise binds the crab filling while adding richness
- Prepared mustard brings a tangy counterpoint to the sweet crab
- Ritz crackers their buttery nature complements the crab perfectly
- Parmesan cheese adds salty umami that enhances the crab flavor
- Butter and lemon juice creates that signature glossy finish with bright citrus notes
How To Make Crab Stuffed Cheddar Bay Biscuits
- Prepare the biscuit dough
- Follow package directions for the Cheddar Bay mix then fold in the garlic powder and Italian seasoning until completely incorporated. The dough should be slightly tacky but not sticky enough to coat your fingers excessively.
- Create the crab filling
- Gently fold together the crab meat with seasonings mayo mustard crushed crackers and parmesan. Use a folding motion rather than stirring to keep the crab pieces intact. The mixture should hold together when pressed but remain fairly loose not dense or pasty.
- Form the stuffed biscuits
- With lightly floured hands scoop about 2 tablespoons of dough and press it into a disc shape in your palm. Create a small indentation in the center then add a generous tablespoon of crab filling. Top with another portion of dough and seal the edges by gently pinching.
- Bake to golden perfection
- Position each stuffed biscuit in the prepared muffin tin which helps maintain their shape during baking. Bake until the exterior turns a rich golden brown and the biscuits feel firm to the touch indicating both filling and dough are thoroughly cooked.
- Finish with lemon butter
- Brush the warm biscuits immediately with the lemon butter mixture which will soak partially into the hot biscuits creating an aromatic glossy finish that enhances both appearance and flavor.
The sweet lump crab meat is truly the star of this recipe. My family particularly loves these during holiday gatherings we make a double batch because they disappear so quickly. My daughter who typically avoids seafood makes an exception for these biscuits which speaks volumes about how approachable and delicious they are.
Make Ahead Options
These stuffed biscuits work beautifully for entertaining because you can prepare them entirely in advance. Assemble the stuffed biscuits in the muffin tins cover with plastic wrap and refrigerate for up to 24 hours. When guests arrive simply pop them in the preheated oven and they'll be ready in 15 minutes. The aroma will fill your home and build anticipation.

Serving Suggestions
Serve these biscuits while still warm for the best experience. They pair wonderfully with a simple green salad dressed with lemon vinaigrette to cut through the richness. For a more substantial meal serve alongside a seafood chowder or grilled fish. At brunches I like to offer them with a dollop of additional lemon aioli on the side for dipping though they're perfectly delicious on their own.
Storage and Reheating
Leftover biscuits will keep in an airtight container in the refrigerator for up to 3 days. To reheat place them in a 300°F oven for about 10 minutes until warmed through. Avoid microwaving if possible as it can make the biscuits tough. For longer storage freeze the unbaked stuffed biscuits on a baking sheet then transfer to a freezer bag once solid. Bake from frozen adding 5 minutes to the cooking time.

Recipe FAQs
- → Can I use imitation crab meat instead of lump crab?
Yes, imitation crab meat can be substituted if you're looking for a more budget-friendly option. The texture will be different, but the flavor will still be enjoyable. Just chop the imitation crab into small pieces before mixing with the other filling ingredients.
- → How can I make these if I can't find Cheddar Bay Biscuit Mix?
You can substitute with any buttermilk biscuit mix and add 1/2 cup of shredded cheddar cheese, 1/2 teaspoon garlic powder, and 1/4 teaspoon dried parsley to approximate the Cheddar Bay flavor profile.
- → Can I prepare these biscuits in advance?
You can prepare the crab filling up to 24 hours in advance and store it covered in the refrigerator. The assembled unbaked biscuits can also be refrigerated for a few hours before baking. For best results, apply the lemon butter only after baking.
- → What can I serve with these stuffed biscuits?
These biscuits work well as a starter with a side of marinara or remoulade sauce for dipping. They also make an excellent complement to soups, chowders, or green salads. For a full meal, serve alongside a simple grilled fish or steak.
- → Are these biscuits freezer-friendly?
Yes, after baking, allow them to cool completely, then freeze in an airtight container for up to 2 months. Reheat in a 350°F oven for about 10 minutes until warmed through. You may want to add fresh lemon butter after reheating for the best flavor.
- → What type of crab meat is best for this recipe?
Lump crab meat provides the best texture and flavor, but you can also use backfin crab meat. Avoid using claw meat as it has a stronger flavor that might overpower the other ingredients. Always check the crab meat for any shell fragments before using.