Delicious Stuffed Cheddar Bay Biscuit with Lemon Butter Sauce

These stuffed Cheddar Bay biscuits pack juicy crab inside fluffy, cheesy dough for an amazing meal that'll wow your family or guests. The mix of flaky, savory biscuits with tender crab creates a knockout dish you can easily whip up at home but tastes like it's from a fancy restaurant.

I tried making these for a backyard get-together when I needed something impressive but was short on time. Everyone kept asking which seafood place I'd ordered from! Now they're my go-to whenever I spot crab on discount at the store.

What You'll Need

• Cheddar Bay Biscuit Mix: saves tons of time while giving you that amazing cheese and garlic taste we all love
• Garlic powder: brings out more savory notes that work beautifully with the sweet crab
• Italian seasoning: gives the outside of the biscuits extra flavor without any fuss
• Lump crab meat: creates the tastiest filling - go for fresh if you can get it, but good-quality canned works too
• Paprika: adds a hint of warmth and nice color to your filling
• Onion powder: packs in flavor without chunks that might mess up the smooth filling
• Mayonnaise: helps everything stick together and adds a bit of creaminess
• Mustard: cuts through the richness with a zingy kick
• Ritz crackers: bring a buttery crunch that makes the filling just right
• Parmesan cheese: adds that salty bite that makes the crab taste even better
• Butter and lemon juice: finish things off with a simple topping that makes all the flavors pop

How To Make Them

Mix Your Dough:

Follow the box directions for the Cheddar Bay mix, but toss in the garlic powder and Italian seasoning too. These extra spices will make your biscuits taste extra good. Don't stir too much or they'll get tough instead of fluffy.

Get Ready To Bake:

Turn your oven to 375°F and spray your muffin tin really well with cooking spray. Don't skimp here - these cheesy biscuits love to stick, and good spraying means they'll pop right out later.

Whip Up The Filling:

Mix your crab with paprika, onion powder, mustard, mayo, and crushed Ritz. Go easy when stirring so you keep those nice big pieces of crab. Add just enough mayo so it all stays together but doesn't get goopy.

Shape Your Biscuits:

Put some flour on your hands, grab some dough, and press it into a cup shape in your palm. You want it deep enough to hold plenty of filling but make sure the walls aren't too thin or they'll break.

Add The Good Stuff:

Put a spoonful of crab mix into each dough cup, then cover with more dough. Pinch the edges shut really well. Any gaps will let your yummy filling escape during baking.

Into The Oven:

Put each stuffed biscuit into your muffin tin and bake until they're golden brown, about 12-15 minutes. When you see little cracks forming on top, they're done.

Finish With A Flourish:

As soon as they come out, brush them with your lemon butter mixture. The hot biscuits will soak it up, giving them a fresh, bright flavor that balances out all the richness.

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I can't stress enough how important good lump crab meat is in this dish. I learned this the hard way after trying cheaper options. The bigger chunks of sweet crab create these amazing pockets of flavor throughout each bite that just don't happen with the shredded stuff or imitation crab.

Prep Ahead Tricks

These are perfect for busy days or when company's coming. You can mix up the crab filling a day before and keep it in the fridge. You can even form the dough cups, add the filling, and get them all ready in the muffin tins a few hours early - just wrap them with plastic and stick them in the fridge. Let them sit out about 15 minutes before baking so they warm up a bit first.

Keeping Leftovers Fresh

Got extras? They'll stay good in the fridge for a couple days if you keep them in a sealed container. When you want to eat them, warm them in a 300°F oven for about 10 minutes. Don't use the microwave or they'll get all soggy. I like to mix up fresh lemon butter to brush on after reheating - it really brings back all the flavors.

What To Serve With Them

While these biscuits can definitely stand alone, they're even better with simple sides. Try a basic green salad with lemon dressing that goes well with the crab. If you want something more filling, throw in some roasted asparagus or a light bowl of corn chowder. They're also fantastic finger food for parties, especially with a glass of cold white wine or some bubbly.

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FAQs About the Recipe

→ What type of crab should I pick?

Go with lump crab meat for the best taste and texture. Just make sure it's already cooked before you mix it in.

→ Can I switch to another biscuit type?

You can use any biscuit mix you want, but the Cheddar Bay kind really makes them taste better.

→ How do I keep them from drying out?

Wrap the dough around the crab filling completely and pull them out of the oven right on time.

→ What goes well with these biscuits?

They taste great with a green salad, a citrus dip, or just by themselves as a tasty snack.

→ Can I make them before my guests arrive?

You can definitely prep them early and warm them up in the oven right before you're ready to serve.