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Golden baked Crab Biscuits stuffed with lump crab, inspired by Red Lobster Biscuit Crab Cakes, served as Crab Party Food and perfect for Seafood Breakfast Ideas, Seafood Charcuterie, or any spread featuring Recipes Using Crab and other delicious Yummy Seafood Recipes.

Yummy Seafood Recipes | Crab Stuffed Cheddar Bay Biscuits

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  • Author: admin
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.