Name: Crab Stuffed Cheddar Bay Biscuits (Easy Recipe Hack!)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 package Cheddar Bay Biscuit Mix (prepare per box, then season); 1 tsp garlic powder; 1 tsp Italian seasoning; 450 g sweet lump crab meat, fully cooked (drained and picked over for shells); 0.25 tsp paprika; 0.5 tsp onion powder; 125 ml mayonnaise (plus extra if needed for moisture); 1 Tbsp prepared yellow mustard; 70 g buttery Ritz crackers, crushed (about half a sleeve); 100 g grated Parmesan cheese; 30 g unsalted butter, melted; 1 tsp freshly squeezed lemon juice

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What could possibly be more delicious than a basket of warm, cheesy, garlicky Cheddar Bay Biscuits, fresh from the oven? For years, this iconic, melt-in-your-mouth treat has been a beloved staple. But what if I told you there’s a way to take that perfection and elevate it to a whole new level of indulgence? Prepare yourself for the ultimate recipe hack.

Contents

What You’ll Need: Ingredients
Timing
Step-by-Step Instructions

Step 1: Preheat Oven and Prepare Muffin Tins
Step 2: Mix the Enhanced Biscuit Dough
Step 3: Create the Creamy Crab Filling
Step 4: Stuff and Shape the Biscuits
Step 5: Bake to Golden Perfection
Step 6: Glaze and Serve Immediately

Nutritional Information
Healthier Alternatives
Serving Suggestions
Common Mistakes to Avoid
Storing and Reheating Tips
Conclusion
FAQs

Q1. Can I use a different kind of crab meat?
Q2. Do I have to use the Cheddar Bay Biscuit Mix?
Q3. Can I prepare the crab filling ahead of time?

Crab Stuffed Cheddar Bay Biscuits (Easy Recipe Hack!)

Description
Ingredients

For the Biscuit Dough
For the Creamy Crab Filling
For the Lemon Butter Glaze

Instructions
Notes
Nutrition
Did you make this recipe?

We’re about to combine two legendary comfort foods into one mind-blowing bite: Crab Stuffed Cheddar Bay Biscuits. By taking the famously easy and delicious biscuit mix, we’re creating a savory pocket and filling it with a rich, creamy, and decadent lump crab mixture. Baked to golden perfection in a muffin tin and brushed with a tangy lemon butter, this is the gourmet appetizer or side dish that will absolutely stun your guests—and they’ll never guess how easy it was to make.

What You’ll Need: Ingredients

This recipe uses a clever shortcut with a boxed biscuit mix and combines it with a simple yet luxurious crab filling.

Component	Ingredient	Amount/Quantity
For the Biscuit Dough	Cheddar Bay Biscuit Mix	1 package
	Garlic powder	1 teaspoon
	Italian seasoning	1 teaspoon
For the Creamy Crab Filling	Sweet lump crab meat, fully cooked	450 grams
	Paprika	0.25 teaspoon
	Onion powder	0.5 teaspoon
	Mayonnaise	125 millilitres (plus extra)
	Prepared yellow mustard	1 tablespoon
	Buttery Ritz crackers, crushed	70 grams (~half a sleeve)
	Grated Parmesan cheese	100 grams
For the Lemon Butter Glaze	Unsalted butter, melted	30 grams
	Freshly squeezed lemon juice	1 teaspoon

Timing

This spectacular appetizer comes together in about half an hour, making it perfect for last-minute guests or a quick, indulgent treat.

Preparation Time: 15 minutes
Bake Time: 12-15 minutes
Total Time: Approximately 30 minutes

Step-by-Step Instructions

Follow these simple steps to create incredible crab-stuffed biscuits that are guaranteed to disappear in minutes.

Step 1: Preheat Oven and Prepare Muffin Tins

First, get your oven ready for baking. Preheat your oven to 190°C (375°F). This recipe is best made in muffin tins, as they help the stuffed biscuits hold their shape perfectly. Lightly coat two standard-sized muffin tins with nonstick cooking spray.

Step 2: Mix the Enhanced Biscuit Dough

Prepare the Cheddar Bay Biscuit Mix according to the directions on the package. Once the dough has just come together, stir in the extra garlic powder and Italian seasoning until they are just integrated. Be careful not to overmix the dough, as this can lead to tough biscuits. Set the prepared dough aside.

Step 3: Create the Creamy Crab Filling

In a medium mixing bowl, gently fold together the lump crab meat, paprika, onion powder, mayonnaise, prepared mustard, crushed Ritz crackers, and grated Parmesan cheese.

Pro Tip: Be very gentle when mixing! The goal is to keep those beautiful chunks of lump crab meat intact for the best texture. Stir only until the ingredients are just combined. If the mixture seems a little dry, add an extra tablespoon of mayonnaise to achieve a moist, scoopable consistency.

Step 4: Stuff and Shape the Biscuits

Lightly dust your hands with a bit of flour to prevent sticking. Scoop a portion of the biscuit dough (about 2-3 tablespoons) into your palm and flatten it into a disc. Gently press the center to shape it into a shallow cup. Place a generous spoonful of the crab mixture into the center of the dough cup. Take another, smaller piece of dough, flatten it, and place it over the top to fully encase the crab filling. Gently pinch the edges together to seal the biscuit completely.

Step 5: Bake to Golden Perfection

Position each of the filled biscuits into a slot in your prepared muffin tins. Transfer the tins to the preheated oven and bake for 12 to 15 minutes. You’ll know they’re ready when the tops are a beautiful golden brown and the biscuits feel firm to the touch.

Step 6: Glaze and Serve Immediately

While the biscuits are still hot from the oven, quickly prepare your glaze. In a small bowl, whisk together the melted butter and the freshly squeezed lemon juice. As soon as you take the biscuits out of the oven, immediately brush this lemon-butter mixture generously over the tops. The warm biscuits will soak up all that delicious flavour. Serve immediately while warm.

Nutritional Information

This is an indulgent appetizer or side dish. Here is an estimated nutritional breakdown per stuffed biscuit, assuming the recipe makes 16 biscuits.

Calories: ~280 kcal
Protein: 12 g
Carbohydrates: 20 g
Fat: 17 g (Saturated Fat: 7 g)

Healthier Alternatives

While this is a decadent treat, here are a few simple swaps for a slightly lighter version:

Lighter Filling: You can substitute the mayonnaise with a light mayonnaise or an equal amount of plain Greek yogurt to reduce fat and add a bit of extra protein.
Cracker Swap: Use whole-wheat crackers in place of the Ritz crackers for a small boost of fiber.
Air Fryer Method: For a version with a slightly crispier exterior, you could try baking these in silicone muffin cups in an air fryer at around 180°C (350°F) for 10-12 minutes.

Serving Suggestions

These crab-stuffed biscuits are incredibly versatile and guaranteed to be the star of any meal.

The Ultimate Appetizer: Arrange these warm biscuits on a platter for your next party or holiday gathering. They are the perfect, elegant, two-bite appetizer that will have everyone raving.
Brunch Superstar: Add a touch of luxury to your next brunch spread. These savory biscuits are a fantastic accompaniment to eggs Benedict or a simple fruit salad.
Surf and Turf Side: Serve these alongside a grilled steak for an incredible surf-and-turf experience. They are also a wonderful side dish for a simple seafood dinner of grilled fish or shrimp.

Common Mistakes to Avoid

Follow these simple tips to ensure your stuffed biscuits are light, fluffy, and perfectly filled.

Overmixing the Biscuit Dough: The key to a tender, fluffy biscuit is a light hand. Overworking the dough will develop the gluten and result in a tough, dense texture.
- Solution: Follow the package directions and mix the dough only until it has just come together. A slightly shaggy dough is a good thing!
A Pulverized Crab Filling: You’re using beautiful lump crab meat for a reason—for those delicious, sweet chunks of crab.
- Solution: Be very gentle when combining the filling ingredients. Use a spatula to fold everything together, rather than vigorously stirring, to keep the crab meat in large pieces.
Biscuits Spreading Out: If you bake these on a flat baking sheet, the weight of the filling can cause the biscuit dough to spread, and the filling may leak out.
- Solution: Use a muffin tin! The structure of the muffin cup is the secret to helping the biscuits bake up tall and perfectly contain the delicious crab filling.

Storing and Reheating Tips

These Crab Stuffed Cheddar Bay Biscuits are at their absolute best when served warm and fresh from the oven.

Storing: If you do have leftovers, let them cool completely and store them in an airtight container in the refrigerator for up to 2 days.
Reheating: The best way to reheat these biscuits and revive their texture is in an oven or an air fryer. Place them on a baking sheet and warm them in a 175°C (350°F) oven for 5-7 minutes, until heated through.

Conclusion

This recipe is the ultimate glow-up for a box of America’s favorite biscuit mix. By combining the iconic, cheesy, and garlicky flavour of Cheddar Bay Biscuits with a rich and creamy crab filling, you create a truly spectacular treat that tastes like it came from a gourmet restaurant. It’s an incredibly easy, quick, and impressive recipe that is perfect for any occasion that calls for something a little extra special.

We are so excited for you to try this amazing recipe hack. Give these stuffed biscuits a try for your next get-together and let us know how much you and your guests loved them in the comments below! Don’t forget to rate the recipe and subscribe for more easy and delicious appetizer ideas.

FAQs

Q1. Can I use a different kind of crab meat?

Yes, you can. While lump crab meat provides the best texture with its large, sweet chunks, you can also use backfin or even high-quality flaked crab meat from a can. Just be sure to drain it very well if it’s canned.

Q2. Do I have to use the Cheddar Bay Biscuit Mix?

While this recipe is designed as a hack for that specific mix, you could absolutely use your favorite from-scratch cheddar and garlic drop biscuit recipe as the dough. Just follow the same instructions for stuffing, shaping, and baking in a muffin tin.

Q3. Can I prepare the crab filling ahead of time?

Yes! The crab filling can be mixed together, covered, and stored in the refrigerator for up to 24 hours in advance. This makes assembly even quicker right before you’re ready to bake.