Indulge in the deliciousness of Crab Stuffed Cheddar Bay Biscuits! These flaky, cheesy biscuits are filled with savory crab meat and perfect for any occasion, from appetizers to parties. With an easy-to-follow recipe that takes just 35 minutes, you'll impress your guests and satisfy your cravings. Ready to make these mouthwatering treats?
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
½ cup cold unsalted butter, cubed
1 cup shredded sharp cheddar cheese
¾ cup milk
1 cup lump crab meat, drained and shells removed
2 green onions, finely chopped
¼ cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Old Bay seasoning
2 tablespoons fresh parsley, chopped (for garnish)
![- 2 cups all-purpose flour - 1 tablespoon baking powder - 1 teaspoon garlic powder - 1 teaspoon onion powder The base of these biscuits is simple and classic. First, you need all-purpose flour, which gives the biscuits their structure. The baking powder helps them rise and become fluffy. Garlic powder and onion powder add great flavor. These ingredients work together to create the perfect biscuit dough. - 1 cup lump crab meat - ¼ cup mayonnaise - 2 green onions, finely chopped For the crab filling, use lump crab meat. This type is sweet and tender. Mix in mayonnaise for creaminess and moisture. The green onions add a nice crunch and freshness. Be gentle when mixing to keep the crab meat intact. - 1 teaspoon Old Bay seasoning - 2 tablespoons fresh parsley, chopped (for garnish) Old Bay seasoning adds a classic seafood flavor. It brings warmth and spice to the crab stuffing. Once baked, the biscuits look beautiful with a sprinkle of fresh parsley. This adds color and a hint of herbal taste. For the complete recipe, check [Full Recipe]. First, heat your oven to 425°F (220°C). Line a baking sheet with parchment paper. This step helps the biscuits bake evenly. In a large bowl, mix together the dry ingredients. Combine 2 cups of flour, 1 tablespoon of baking powder, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, and ½ teaspoon of black pepper. Next, add ½ cup of cold, cubed unsalted butter to the dry mix. Use your fingers or a pastry cutter to blend until the mixture looks like coarse crumbs. After that, stir in 1 cup of shredded sharp cheddar cheese. Slowly, pour in ¾ cup of milk. Mix just until combined. Do not overmix or your biscuits will be tough. Now, let’s make the crab filling. In a separate bowl, gently mix 1 cup of lump crab meat with 2 chopped green onions, ¼ cup of mayonnaise, 1 tablespoon of lemon juice, and 1 teaspoon of Old Bay seasoning. When handling crab meat, be gentle. You want to keep the lumps intact for a nice texture. To assemble, scoop tablespoons of the biscuit dough. Flatten each scoop slightly. Place a heaping teaspoon of the crab mixture in the center of each dough piece. Fold the dough over the filling, sealing it well. Make sure there are no gaps. Place the stuffed biscuits seam-side down on the prepared baking sheet. Space them about 2 inches apart. Bake in the preheated oven for 15-18 minutes. They should turn golden brown on top. Once done, remove them from the oven and let them cool slightly. For a finishing touch, sprinkle fresh chopped parsley on top. Enjoy your crab stuffed cheddar bay biscuits! Find the full recipe here. To get a golden brown finish, make sure your oven is preheated to 425°F (220°C). This heat helps the biscuits rise and bake evenly. While baking, check them around 15 minutes. If they are not golden yet, give them a few more minutes. You can add more fun to your biscuits by mixing in different seasonings. Try adding some smoked paprika for a smoky kick. If you love cheese, consider mixing in pepper jack for some heat or mozzarella for a milder taste. Serve these biscuits warm with a side of lemon herb butter. It pairs well and adds a nice zing. One common mistake is overmixing the dough. Mix just until the ingredients combine. Overmixing can lead to tough biscuits. Another mistake is using warm butter instead of cold. Cold butter creates a flaky texture. Always use cold, cubed butter for the best results. {{image_2}} If you want to change things up, consider using shrimp instead of crab. Shrimp adds a sweet taste and works well with the biscuit. Just cook and chop it fine before mixing. You can also try vegetarian options. Mix in cheese like feta or mozzarella with some chopped veggies. Spinach and bell peppers blend nicely. These options bring a new twist to your dish. Cheese is a key part of your biscuits. You can switch it up to get different flavors. Try pepper jack for a kick or gouda for a smoky taste. Flavor-infused cheeses can also work wonders. Look for cheeses with herbs or spices. They can add an extra layer of taste, making your biscuits even more exciting. For those who need gluten-free options, use a gluten-free flour blend. Many brands work well in biscuit recipes. Just make sure it has a good mix of flours and starches. You may need to adjust the liquid too. Gluten-free dough can be thicker. Add a bit more milk if needed to reach the right texture. These tweaks help keep your biscuits light and fluffy. To keep your leftover crab stuffed cheddar bay biscuits fresh, store them properly. Place the biscuits in an airtight container. You can line the container with parchment paper to absorb moisture. This helps maintain their texture. Store them in the refrigerator for up to three days. If you want them to last longer, consider freezing. When you reheat these biscuits, you want to keep them soft and tasty. The best way is to use an oven. Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with foil. Heat for about 10 minutes. This method helps prevent drying. You can also use a microwave, but be quick. Heat for just 20-30 seconds, checking often to avoid drying them out. If you want to freeze the stuffed biscuit dough, it's easy. Shape the dough and stuff it as usual. Place the stuffed biscuits on a baking sheet lined with parchment paper. Freeze them for about an hour until firm. After that, transfer them to a freezer bag. Seal tightly and label with the date. You can keep them in the freezer for up to three months. To bake frozen biscuits, do not thaw them first. Preheat your oven to 425°F (220°C). Bake for an extra 5-7 minutes. This keeps them nice and fluffy. For the full recipe, check out the recipe section. It takes about 20 minutes to prep and 15 to 18 minutes to bake. In total, you need around 35 minutes from start to finish. This quick time makes it easy to enjoy these tasty treats any night of the week. You can use canned crab meat, but fresh crab is best. Canned crab saves time and is easy to find. However, it may not have the same sweet flavor or texture as fresh crab. If you want the best taste, go for fresh lump crab meat. These biscuits pair well with a fresh salad or a bowl of soup. A light Caesar salad or a creamy tomato soup works nicely. You can also serve them as an appetizer during a family gathering or party. Look for a golden-brown color on top. The biscuits should rise and feel firm to the touch. A toothpick inserted in the center should come out clean. Don’t let them over-bake, or they may dry out. Yes, you can make the dough ahead of time. Wrap it in plastic wrap and store it in the fridge for up to 24 hours. Just make sure to let it sit at room temperature for a few minutes before baking. For the full recipe, click [here](#). In this article, we covered how to make delicious Crab Stuffed Cheddar Bay Biscuits. We explored the key ingredients, step-by-step instructions, and helpful tips to make the process easy. We also discussed variations and storage methods for your leftovers. Enjoy these tasty biscuits anytime, whether fresh or reheated. With the right care, they can bring joy to meals. You can impress friends and family with your skills. Make sure to try different fillings, cheeses, and flavors. Happy baking!](https://greenmealmap.com/wp-content/uploads/2025/05/a3637561-8a36-4107-af5b-9eabc1a66775-250x250.webp)