Crab Stuffed Cheddar Bay Biscuits
With its delicious blend of savory crab filling, warm and cheesy Cheddar Bay biscuits, and refreshing lemon butter glaze, this recipe is sure to become the star of the show! Whether you’re hosting a special brunch, family dinner or simply craving a unique treat, these crab stuffed cheddar bay biscuits are guaranteed to impress!
Ingredients
Crab Filling
Lemon Butter Glaze
Instructions
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Step 1
Make the Cheddar Bay biscuit mix according to the package directions, adding water, cheese, garlic powder, and Italian seasoning. Set it aside to rest while you prepare the crab filling.
Preheat oven to 375° and spray muffin tins with nonstick spray (I used a 12 count muffin tin)
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Step 2
In a mixing bowl, combine the lump crab meat with paprika, onion powder, mustard, mayonnaise, and crushed Ritz crackers. Stir well to ensure all ingredients are thoroughly incorporated. Adjust the consistency with additional mayonnaise if needed and you can add in a little honey for some sweetness if you'd like.
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Step 3
Place a little of the biscuit mix and press into each muffin cup, forming a little dough cup.
Place a small scoop of the crab mixture into each biscuit dough cup and then cover each cup with more of the biscuit dough as best you can to make an enclosed dough cup.
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Step 4
Bake for 12 to 15 minutes, or until the biscuits are golden brown and cooked through.
While the biscuits are baking, prepare the lemon butter glaze by mixing melted butter with the seasoning packet from the boxed biscuit mix and lemon juice. Once the biscuits are done, brush them generously with the lemon butter glaze for an extra burst of flavor.
Allow the biscuits to cool slightly before serving. Garnish with fresh herbs if desired, and serve warm.
Note
I found this recipe from Cookiespedia be sure to check out their page for lots of creative variations to customize this dish even more. I did end up with MUCH more crab filling that I needed for the biscuits so I added a little panko coating to them and fried up crab cakes later in the week with it - but I really think you can get by with 8 ounces of crab meat for this recipe.
