If you’re craving a seafood twist on a classic comfort food, you are in for a treat! These Crab Stuffed Cheddar Bay Biscuits are the ultimate indulgence—fluffy, cheesy biscuits stuffed with savory crab cakes and topped with a zesty garlic lemon butter sauce. They’re perfect for brunch, a seafood-themed party, or even a cozy weeknight dinner. And yes, they’re every bit as decadent as they sound.
Think Red Lobster Biscuit Crab Cakes vibes but homemade, customizable, and way more fun to eat. Who says you can’t have luxury and comfort in a single bite?
What Makes This Recipe Irresistible
Let’s break it down: you’ve got a buttery, garlicky biscuit with a lump crab cake center, plus extra crab sprinkled on top for good measure. Then, finish it off with a drizzle of garlic lemon butter. The combination of textures—crispy on the outside, soft inside, creamy crab center—is seriously next-level.
If you love Crab Party Food, this recipe will be a hit. These biscuits are eye-catching, indulgent, and easy enough to make in batches for guests. And bonus—they’re versatile enough for Seafood Breakfast Ideas too.
Ingredients You’ll Need
For the Biscuit
- Southern Biscuit Flour – gives you that tender, flaky texture.
- Buttermilk – adds tang and moisture.
- Cheese – sharp cheddar works beautifully.
- Garlic Powder – for a subtle savory kick.
- Butter or shortening – cut into the flour for flakiness.
For the Crab Cake
- Lump Crab Meat – reserve a little for stuffing and topping.
- Cajun Seasoning – adds a mild heat and depth.
- Garlic & Onion Powder – enhances that savory profile.
- Mayonnaise & Mustard – creates a binding, creamy paste.
- Crushed Crackers – helps the crab cake hold its shape.
Optional
- Springform pan – useful if your biscuits are larger than usual.
- Air fryer or oven – either works depending on your setup.
Step-By-Step Instructions
1. Make the Crab Cake
Mix mayonnaise, mustard, Cajun seasoning, garlic powder, and onion powder in a small bowl until smooth. Fold in the lump crab meat and crushed crackers.
Form the mixture into small balls (FYI, gloves are recommended—this stuff is sticky!). Sear them for about 2 minutes per side until lightly browned. These little golden nuggets will be the heart of your Crab Biscuits.
2. Prepare the Biscuit Dough
Cut your butter or shortening into the flour. Add buttermilk, cheese, and garlic powder and mix until it forms a soft dough. You want it pliable enough to wrap around the crab cake without tearing.
3. Assemble the Biscuits
Take a portion of dough and form it into a shallow bowl. Place a crab cake in the center, sprinkle with a bit more lump crab, and cover it completely with the remaining dough. Make sure all sides are sealed.
If your biscuits are larger than usual, you can use a springform pan to help hold their shape, but a baking sheet works fine too.
4. Bake or Air Fry
- Air fryer: 360°F for about 13 minutes.
- Oven: Preheat to 375°F and bake until golden brown.
5. Finish with Garlic Lemon Butter
While the biscuits are baking, melt butter and mix with garlic and fresh lemon juice. Drizzle over the hot biscuits for that irresistible tangy, buttery finish.
Pro Tips for the Best Outcome
- Don’t skimp on crab meat. The more, the merrier!
- Seal the biscuit dough completely around the crab cake to prevent leakage.
- Optional pan choice: A springform pan is helpful for larger biscuits but not mandatory.
- Air fryer or oven: Either works. Air fryer gives a slightly crispier exterior.
Variations to Try
- Cheesy Jalapeño: Add diced jalapeños to the biscuit dough for a spicy kick.
- Mini Appetizer Version: Make smaller, bite-sized crab biscuits for a seafood charcuterie board.
- Herb-Infused Butter: Mix fresh herbs like thyme or parsley into the garlic lemon butter for extra flavor.
How to Serve
- Serve warm as a seafood breakfast idea or brunch item.
- Pair with a light salad or seafood charcuterie for entertaining.
- Perfect as stuffed foods on your dinner table to impress guests.
Storage Tips
- Refrigerator: Store in an airtight container for up to 2 days. Reheat gently in the oven.
- Freezer: Wrap individually in foil and freeze for up to a month. Reheat at 350°F until warmed through.
FAQs
Can I make these without cheddar?
Yes! You can use any cheese that melts well, like gouda or Monterey Jack.
What if I don’t have lump crab?
You can use canned crab, though the texture will be less luxurious.
Can I make these ahead for a party?
Absolutely! Assemble and refrigerate, then bake just before serving. Perfect for Crab Party Food prep.
Are these keto-friendly?
You can make a lower-carb version by using almond flour instead of biscuit flour.
These Yummy Seafood Recipes aren’t just about flavor—they’re a showstopper. Recipes Using Crab don’t get more indulgent or fun than this. The combination of cheesy biscuits, savory crab cakes, and buttery lemon sauce will make anyone swoon. Whether it’s a cozy dinner or a spread for Seafood Meals with friends, these Crab Biscuits deliver serious wow factor.
Ready to wow your guests or treat yourself? These Seafood Lasagna Roll Ups-style indulgences are your ticket to gourmet stuffed foods heaven. Don’t forget that drizzle of garlic lemon butter—it’s the secret to making these biscuits unforgettable.
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Yummy Seafood Recipes | Crab Stuffed Cheddar Bay Biscuits
- Category: Appetizer
Description
These indulgent Crab-Stuffed Cheddar Biscuits are soft, cheesy, and packed with lump crab, then finished with a bright garlic lemon butter. Perfect for brunch, a seafood-themed dinner, or as a show-stopping appetizer!
Ingredients
For the Biscuit Dough
- Southern-style biscuit flour – for tender, flaky biscuits
- Buttermilk – adds moisture and slight tang
- Shredded cheese – cheddar works best
- Garlic powder – for subtle savory flavor
- Butter or shortening – cut into flour for a flaky texture
For the Crab Filling
- Lump crab meat – reserve a small portion for topping
- Cajun seasoning – for a mild, smoky heat
- Garlic powder & onion powder – enhances savory notes
- Mayonnaise & mustard – binds and adds creaminess
- Crushed crackers – helps hold the crab cake together
Optional
- Springform pan – helpful if making extra-large biscuits
Instructions
- Prepare the Crab Cakes
- In a mixing bowl, combine mayonnaise, mustard, Cajun seasoning, garlic powder, and onion powder to form a smooth paste. Gently fold in the lump crab and crushed crackers until evenly combined.
- Shape the mixture into small balls (gloves are handy here), and lightly sear them in a pan for about 2 minutes per side, just until they develop a light golden crust. These will become the core of your stuffed biscuits.
- Make the Biscuit Dough
- Cut the butter or shortening into the flour until it resembles coarse crumbs. Add buttermilk, shredded cheese, and garlic powder, and mix until it forms a soft, pliable dough. This will be used to encase the crab cakes.
- Assemble the Stuffed Biscuits
- Take a portion of the dough and shape it into a shallow cup in your palm. Place one crab cake inside, sprinkle a little reserved lump crab on top, and then fold the dough over to fully encase the filling. Make sure all seams are sealed.
- If using a springform pan, place the biscuit inside to help maintain its shape; otherwise, a baking sheet works perfectly fine. Larger biscuits may benefit from the pan for stability.
- Bake or Air Fry
- Air fryer method: Cook at 360°F for approximately 13 minutes until golden brown.
- Oven method: Bake at 375°F until the biscuits are puffed and lightly golden on top.
- Finish with Garlic Lemon Butter
- While the biscuits are hot, melt some butter and mix in fresh garlic and lemon juice. Drizzle over the baked biscuits for a zesty, savory finish that elevates every bite.
Notes
Tips & Tricks
- Extra crab? Sprinkle some on top before baking for a decadent touch.
- Pan choice: A springform pan is optional but useful for oversized biscuits.
- Make ahead: You can prepare the crab cakes in advance and refrigerate until ready to assemble.
- Air fryer vs. oven: Both methods work; air fryer gives a slightly crispier exterior.
