Mouthwatering Stuffed Cheddar Bay Biscuit with Lemon Butter Sauce

These stuffed Cheddar Bay biscuits take regular biscuits to the next level by adding a tasty crab filling. They're fancy enough for dinner parties but easy enough to make at home. The flaky, cheese-packed biscuits wrapped around tender crab meat taste like something from a high-end restaurant but come together right in your kitchen.

I whipped these up for friends one hot summer evening when I wanted something impressive without spending all day cooking. Everyone thought I'd gotten takeout from some fancy seafood place! Now I grab crab whenever it's on sale to make this crowd-pleaser.

What You'll Need

• Cheddar Bay Biscuit Mix: the quick shortcut that gives us that amazing cheesy garlic flavor we all love
• Garlic powder: kicks up the savory taste and works really well with the sweet crab meat
• Italian seasoning: gives the outside of the biscuits extra flavor without any extra work
• Lump crab meat: the bigger chunks give the best mouthfeel and taste - go fresh if you can, but good canned stuff works too
• Paprika: adds a nice warm color and gentle spice to the filling
• Onion powder: brings in onion flavor without crunchy bits that might mess up the smooth filling
• Mayonnaise: helps hold everything together and adds a rich creaminess
• Mustard: cuts through the sweetness of the crab with a nice zingy kick
• Ritz crackers: their buttery taste and slight crunch make the filling texture just right
• Parmesan cheese: brings a salty, savory punch that makes the crab taste even better
• Butter and lemon juice: this simple finishing touch adds freshness that pulls everything together

How To Make Them

Mix Your Dough:

Follow the box directions for the Cheddar Bay mix, but toss in some garlic powder and Italian seasoning too. These extra spices will bake right into the dough and make it taste even better. Don't stir it too much or your biscuits might get tough.

Get Ready To Bake:

Turn your oven to 375°F and really coat your muffin tin with cooking spray. Don't be stingy here - all that cheese in the dough loves to stick, and a good spray job helps them pop out easily when done.

Mix The Filling:

Stir the crab meat, paprika, onion powder, mustard, mayo and crushed Ritz crackers together very gently. You want to keep those nice big chunks of crab intact. Add just enough mayo so everything sticks together but stays light and fluffy.

Shape Your Biscuits:

Put some flour on your hands, grab some dough, and shape it into a little cup in your palm. This takes a bit of practice, but you want it deep enough to hold lots of filling while keeping the walls thick enough so they won't break.

Add The Filling:

Spoon your crab mix into each dough cup, but don't overfill them. Top with more dough and pinch all around the edges to close them up tight. Any holes will let the yummy filling leak out while baking.

Pop Them In The Oven:

Put each stuffed ball into your muffin tin and bake until they're golden brown on top, around 12 to 15 minutes. When you see some little cracks forming, they're probably done.

Final Touch:

As soon as they come out, brush them with a mix of melted butter and lemon juice. The hot biscuits soak this up and it adds a fresh zing that cuts through the richness.

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Using good lump crab meat really makes all the difference. I found this out the hard way after trying different types of crab. The chunky pieces of sweet meat create these amazing pockets of flavor throughout the biscuit that you just can't get with the shredded stuff or imitation crab.

Prep Them Early

These biscuits are great for planning ahead. You can mix up the crab filling a day before and keep it in the fridge. You can even form the biscuit cups, fill them, and set them in the muffin tins hours before cooking - just wrap them with plastic and stick them in the fridge. Let them sit out for about 15 minutes before baking so they cook evenly.

Keeping Leftovers

If you have any left (which rarely happens at my house), keep them in a sealed container in the fridge for up to two days. To warm them up, put them in a 300°F oven for about 10 minutes. Don't use the microwave - it'll make them all soggy. I like to mix up some fresh lemon butter to brush on them after reheating to bring back that bright flavor.

What To Serve With Them

These crab biscuits can be the star of your meal, but they go great with simple sides. Try them with a green salad with lemon dressing to match the seafood flavors. For a bigger meal, add some roasted asparagus or a light corn soup on the side. They're also awesome as party food, especially with a glass of cold white wine or bubbly.

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Common Recipe Questions

→ What kind of crab meat should I use?

Lump crab meat works best for its rich taste and chunky texture. Just make sure it's cooked before you mix it in.

→ Can I use a different biscuit mix?

Sure, any biscuit mix will do the job, though Cheddar Bay mix gives you that extra kick of flavor.

→ How do I ensure the biscuits stay moist?

Wrap the dough tightly around your crab filling and don't leave them in the oven too long.

→ What can I serve with these biscuits?

Try them with a crisp green salad, a tangy lemon dip, or just munch on them as is for a tasty snack.

→ Can I make these ahead of time?

You bet. Put them together early and warm them up in the oven right before you want to eat them.