Cheddar Biscuits Crab Filling

Turn classic biscuit mix into a crowd-pleaser that's bursting with cheesy, seafood goodness. These crab-filled Cheddar Bay biscuits are easy to put together and always disappear fast whether you're hosting friends or having a special dinner at home. Creamy, buttery crab tucked inside warm, cheesy biscuits—everyone will want another!

The first time I made these was at a beach rental with family, and now they're a favorite everyone requests. Even guests who usually skip seafood end up fighting for the last one—it's that kind of dish!

Irresistible Ingredients

• Lump crab meat: Brings that fresh, light seafood taste with big hunks for the best bite; try to grab it from the fridge section, not the canned stuff
• Melted butter and lemon juice: A quick finish for richness and a pop of fresh, zesty flavor
• Mayonnaise and mustard: These make the crab mixture creamy and help it all stick together
• Cheddar Bay Biscuit Mix: Starts your dough with cheesy, herby goodness—no extra work needed
• Parmesan cheese: Adds a punch of salty, nutty flavor that pairs with the crab
• Ritz crackers: Crushed up for a buttery crunch that helps hold the filling
• Paprika and onion powder: Warm, mellow spices to add subtle layers of flavor to the filling
• Garlic powder and Italian seasoning: Deepen the biscuit flavor and make everything super aromatic

Easy-to-Follow Steps

Finish With Lemon Butter:

Stir lemon juice into your melted butter. As soon as the hot biscuits are out, brush that tasty mix over the top—the steam soaks the flavor right in.

Bake to Golden Goodness:

Drop your filled biscuit bundles into the muffin tin and bake for 12–15 minutes. When the tops turn golden and the edges get a deeper color, you're done.

Form the Biscuits:

Dust your hands with flour and scoop up about 2 tablespoons of dough. Flatten it, shape into a small cup, and spoon in a good heap of crab filling. Flatten another bit of dough for the top and pinch the edges to close up.

Make the Crab Mix:

Blend crab, mayo, mustard, spices, and crushed crackers gently—no rough mixing! You want big crab pieces, not mush. Add a spoonful more mayo if it feels too dry.

Preheat and Prep:

Crank your oven to 375°F (190°C). Spray your muffin tray all over—sides too—since the cheesy dough can stick.

Start the Biscuit Dough:

Mix up the Cheddar Bay Biscuit ingredients with the garlic powder and Italian seasoning tossed in. You'll get a sticky dough that holds shape. Let it chill out for 5 minutes before you get your hands into it.

Using real lump crab makes all the difference here. After trying out some from the fish counter instead of canned, I’ll never go back. The flavor and texture made these feel special, which is perfect for celebrating something—or just because!

Keep Fresh & Heat Up

Leftovers hold up nicely. Just toss them in a sealed container in the fridge and they'll be good for three days. Warm them in a 300°F oven, about 10 minutes, so they stay crisp. No microwaving or they'll turn mushy. Want to freeze? Let them cool, wrap each in plastic, and stash in a freezer bag for a month. Thaw them overnight in the fridge, then heat as usual.

Tasty Twists

This is the basic version, but you can totally make it your own. Toss in diced jalapeños to spice things up, or stir some fresh dill or chives into the filling for brightness. Got shrimp instead of crab? Just chop it up and cook till it's almost done, then use like crab. Or, sprinkle in some Old Bay for a Maryland kick—it works in the dough or the filling.

Awesome Pairings

These are a hit as snacks but also work with a meal. Serve them with a green salad dressed in vinaigrette for lunch. Want something heartier? Ladle up a seafood soup to go with them. They're also great on a party tray with veggie sticks or mushrooms. When it comes to drinks, pour a crisp white wine, bubbly, or a light beer for a perfect match.

These flavor-packed biscuits always wow a crowd—and you can have them on the table in half an hour!

Recipe Q&A

→ Is it okay to swap in imitation crab meat instead of using lump crab?

You sure can! It’ll taste and feel a little different, though. Chop the imitation crab up nice and small and cut back on the mayo since it’s got more water in it.

→ How can I keep biscuits from sticking to my muffin tin?

Give your muffin tin a good spray with nonstick oil. If you want to be extra safe, drop in parchment circles or use silicone liners to make them pop out easy.

→ Is it possible to prep these in advance?

Make the crab filling up to a day ahead and keep it in the fridge. Biscuits are best fresh out of the oven, but you can warm up leftovers for a few minutes at 300°F and they'll perk right up.

→ What goes well with these crab-stuffed biscuits?

They’re awesome with seafood soup, chowder, or a crisp salad. Try them as starters at parties or next to plates of grilled fish or shrimp—so good together.

→ Am I able to freeze them before or after baking?

Absolutely! Put together your biscuits, freeze them until hard, and stash in a bag. Bake from frozen, just add a few extra minutes. Baked leftovers? Cool first, freeze, then warm them up at 350°F for about 10 to 15 minutes.

→ Got a swap for Ritz crackers in the filling?

No Ritz? Use panko crumbs, smashed saltines, or whatever buttery crackers you’ve got. This just helps hold the crab mix together and keep it nice and tender.