Introduction

Crab Stuffed Cheddar Bay Biscuits are a delightful twist on classic biscuits, packed with savory crab filling and a cheesy, garlicky crust. Perfect as an appetizer or a special treat, these biscuits combine rich seafood flavors with a tender, buttery biscuit exterior.

The image shows a round, tall crab cake with a golden-brown crust topped with herbs and spices. The cake is broken almost in half, revealing a moist inside full of shredded crab meat mixed with breadcrumbs and bits of red crab shell. The crab cake is sitting on a white plate, covered in a light, shiny sauce that pools around it. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Southern biscuit flour (amount as needed)
Buttermilk (to mix with flour)
Cheddar cheese (grated, to taste)
Garlic powder (for biscuit dough and topping)
Butter shortening (cut into flour)
Lump crab meat (reserve some for stuffing)
Cajun seasoning (for crab cake mixture)
Onion powder (for crab cake mixture)
Mayonnaise (for crab cake mixture)
Mustard (for crab cake mixture)
Crushed crackers (for crab cake mixture)
Garlic lemon butter (for topping)

Instructions

Step 1: Prepare the crab cake mixture by combining mayonnaise, mustard, Cajun seasoning, garlic powder, and onion powder to form a paste. Gently fold in lump crab meat and crushed crackers.
Step 2: Cook the crab cake mixture in a pan over medium heat. Since the mixture is formed into balls, turn them frequently until all sides are browned and cooked through, about 2 minutes per side.
Step 3: Prepare the biscuit dough by cutting butter shortening into the southern biscuit flour. Add buttermilk, cheddar cheese, and garlic powder, then mix until a dough forms.
Step 4: Wearing gloves, shape the biscuit dough in your hand to form a bowl. Place some lump crab meat inside, then add a cooked crab cake ball, and top with more lump crab.
Step 5: Cover the filling completely with more biscuit dough, sealing all sides. Place the formed biscuit in a 4-inch springform pan to maintain shape, or directly on a baking sheet if preferred.
Step 6: Bake the biscuits at 360°F (using an air fryer or conventional oven) for about 13 minutes, until golden and fully cooked.
Step 7: Remove from oven and brush the tops with garlic lemon butter for extra flavor.
Step 8: Serve warm and enjoy your delicious crab stuffed cheddar bay biscuits!

Tips & Variations

Using a springform pan helps keep larger biscuits perfectly shaped, but regular baking sheets also work for smaller sizes.
For a spicier kick, add extra Cajun seasoning or a dash of hot sauce to the crab mixture.
Fresh lump crab provides the best flavor, but canned crab can be used in a pinch.
Brush the biscuits with melted garlic butter before baking for an even richer taste.

Storage

Store leftover biscuits in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or air fryer to preserve the crisp exterior. For longer storage, freeze wrapped biscuits for up to 1 month and thaw before reheating.

How to Serve

The image shows a tall, round mound of moist crab cake on a white plate with golden yellow oil pooling around the base. The crab cake has a textured top layer with green herbs sprinkled on it. Inside, layers of chunky crab meat and bits of browned crust are visible as the cake has been broken open, revealing soft, flaky crab with mixed orange and white colors. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the crab cakes ahead of time?

Yes, you can make the crab cake mixture and form balls a few hours ahead. Keep them refrigerated until ready to cook and stuff into the biscuits.

What if I don’t have a springform pan?

No worries! You can shape the biscuits smaller and place them directly on a baking sheet. Just be sure to seal the dough well so the filling doesn’t leak out during baking.