How to Make Crab Stuffed Cheddar Bay Biscuits

Perfect Biscuit Technique

Maintain cold ingredients and minimal handling for maximum flakiness.

Delicate Crab Handling

Preserve lumps of crab meat for optimal texture and presentation.

Balanced Filling Creation

Harmonize creamy and savory elements with seafood sweetness.

Strategic Assembly Method

Properly stuff and finish biscuits for ideal filling-to-bread ratio.

Baking Tips

Keep all ingredients for the biscuit dough as cold as possible for the flakiest texture.

Use good quality lump crab meat for the best flavor and texture in the filling.

The biscuits can be made a day ahead, but stuff and reheat them just before serving.

For a spicier version, add more cayenne pepper or a dash of hot sauce to the crab filling.

Ensure you drain the crab meat well to prevent a soggy filling.

For extra flavor, add 1-2 tablespoons of minced fresh herbs like dill or parsley to the crab mixture.

Crab Stuffed Cheddar Bay Biscuits

Name: Crab Stuffed Cheddar Bay Biscuits
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 stuffed biscuits
Cuisine: American, Seafood
Ingredients: For the biscuits:; 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon sugar; 1 teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon cayenne pepper; 1 cup sharp cheddar cheese, shredded; 1 cup cold butter, cubed; ¾ cup cold buttermilk; For the crab filling:; 8 oz lump crab meat, picked over for shells; 4 oz cream cheese, softened; 2 tablespoons mayonnaise; 2 green onions, finely chopped; 1 stalk celery, finely diced; 1 tablespoon fresh lemon juice; 1 teaspoon Old Bay seasoning; ½ teaspoon Worcestershire sauce; ¼ teaspoon garlic powder; Pinch of cayenne pepper (optional); Salt and black pepper to taste; For the garlic butter topping:; 4 tablespoons butter, melted; ½ teaspoon garlic powder; ¼ teaspoon dried parsley; ¼ teaspoon salt

These Crab Stuffed Cheddar Bay Biscuits elevate the beloved cheesy garlic biscuits to a gourmet appetizer or main course. Each flaky, tender biscuit is split and filled with a luxurious mixture of lump crab meat, cream cheese, and savory seasonings, then baked until golden and aromatic. The buttery, herb-infused exterior gives way to reveal the creamy, seafood-rich center, creating an impressive dish that's perfect for special occasions, dinner parties, or an indulgent weekend treat. These stuffed biscuits bring together the comfort of homemade bread with the elegance of seafood in one irresistible package.

Prep Time

25 Minutes

Cook Time

20 Minutes

Total Time

45 Minutes

Chef

JUE

Ingredients

Custard Cream

For the biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon sugar

1 teaspoon garlic powder

½ teaspoon salt

¼ teaspoon cayenne pepper

1 cup sharp cheddar cheese, shredded

1 cup cold butter, cubed

¾ cup cold buttermilk

For the crab filling:

8 oz lump crab meat, picked over for shells

4 oz cream cheese, softened

2 tablespoons mayonnaise

2 green onions, finely chopped

1 stalk celery, finely diced

1 tablespoon fresh lemon juice

1 teaspoon Old Bay seasoning

½ teaspoon Worcestershire sauce

¼ teaspoon garlic powder

Pinch of cayenne pepper (optional)

Salt and black pepper to taste

For the garlic butter topping:

4 tablespoons butter, melted

½ teaspoon garlic powder

¼ teaspoon dried parsley

¼ teaspoon salt

Instructions

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, sugar, garlic powder, salt, and cayenne pepper.

Add the cold cubed butter to the flour mixture. Using a pastry cutter or two knives, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Stir in the shredded cheddar cheese until evenly distributed.

Pour in the cold buttermilk and stir just until the dough comes together. Do not overmix.

Turn the dough out onto a lightly floured surface and gently pat into a rectangle about 1-inch thick.

Using a 3-inch biscuit cutter, cut out 8 biscuits, re-rolling scraps as needed.

Place the biscuits on the prepared baking sheet about 2 inches apart.

Bake for 12-14 minutes until the tops are golden brown.

While the biscuits are baking, prepare the crab filling. In a medium bowl, mix together cream cheese, mayonnaise, green onions, celery, lemon juice, Old Bay seasoning, Worcestershire sauce, garlic powder, and cayenne pepper (if using).

Gently fold in the crab meat, being careful not to break up the lumps too much. Season with salt and black pepper to taste.

In a small bowl, combine the melted butter, garlic powder, dried parsley, and salt for the topping.

When the biscuits are done, remove from oven and let cool slightly, about 5 minutes.

Using a serrated knife, carefully slice each biscuit horizontally, creating a top and bottom.

Spoon about 2 tablespoons of the crab mixture onto the bottom half of each biscuit, then place the top half back on.

Return the stuffed biscuits to the baking sheet and brush the tops generously with the garlic butter mixture.

Place back in the oven for 5-6 minutes, until the filling is heated through and the tops are shiny.

Serve immediately while warm.

Crab Stuffed Cheddar Bay Biscuits

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Crab Stuffed Cheddar Bay Biscuits

Crab Stuffed Cheddar Bay Biscuits

Ingredients

Instructions