Stuffed Cheddar Bay crab biscuits combine garlicky cheddar biscuits with a warm, creamy crab filling. The biscuits bake first, then are split and filled so the delicate crab stays visible and the dough cooks evenly. A quick garlic butter finish gives them the familiar savory aroma.
Recipe Details
Makes 8 stuffed biscuits | Prep: 30 minutes | Bake: 15–18 minutes | Finish: 5 minutes | Total: About 55 minutes
Ingredients
- 2 cups all-purpose flour (240 g)
- 1 tablespoon baking powder
- 1 teaspoon garlic powder, divided
- ½ teaspoon fine salt
- ½ cup cold unsalted butter (113 g), cubed
- 1 cup shredded sharp cheddar
- ¾ cup cold whole milk, plus 1 tablespoon if needed
- 8 ounces cooked lump crabmeat, drained and checked for shell
- 4 ounces cream cheese, softened
- ¼ cup mayonnaise
- 1 teaspoon lemon juice
- ½ teaspoon seafood seasoning
- 1 tablespoon chopped parsley, plus extra for topping
- 2 tablespoons unsalted butter, melted
How to Make Stuffed Cheddar Bay Crab Biscuits
1. Prepare the crab filling
Heat the oven to 425°F (220°C). Line a baking sheet with parchment. Beat cream cheese, mayonnaise, lemon juice, seafood seasoning, and parsley until combined. Gently fold in cooked crab without breaking all the lumps. Refrigerate while making the biscuits.
2. Mix the biscuit dry ingredients
Whisk flour, baking powder, ¾ teaspoon garlic powder, and salt in a bowl. Keep the remaining ¼ teaspoon garlic powder for the butter finish.
3. Cut in butter and cheddar
Cut the cold butter into the flour with a pastry cutter or fingertips until the pieces are pea-sized. Fold in cheddar. Work quickly so the butter stays cold.
4. Form the biscuits
Stir in ¾ cup milk just until a shaggy dough forms. Add the extra tablespoon only if dry flour remains. Divide into 8 mounds on the baking sheet and gently shape into thick rounds without overworking.
5. Bake the biscuits
Bake for 15–18 minutes until risen, golden, and cooked through in the center. Let stand for 5 minutes, then split each biscuit horizontally with a serrated knife.
6. Warm the filling and stuff
Warm the crab filling gently in a small saucepan over low heat, stirring, until it reaches 165°F (74°C). Divide among biscuit bottoms and replace the tops. Serve promptly rather than leaving the filling over heat.
7. Brush with garlic butter
Mix melted butter with the reserved garlic powder and a little parsley. Brush over the biscuit tops and serve while warm.
Tips for the Best Results
Use cooked crab. The filling is written for cooked crabmeat, not raw crab. Drain gently and check for pieces of shell.
Keep dough handling light. A few rough edges are fine. Excess kneading makes biscuits tougher.
Fill after baking. Splitting and filling the baked biscuits gives a reliable cooked center and a generous crab layer.
Serving and Variations
Serve with a green salad or a bowl of tomato soup for a light meal, or offer smaller portions as an appetizer. Fresh lemon wedges brighten the rich filling. This is a homemade cheddar-and-garlic biscuit recipe, not an official restaurant recipe.
Storage and Reheating
Refrigerate leftover filled biscuits within 2 hours for up to 3 days. Reheat covered until the filling reaches 165°F (74°C), then uncover briefly to refresh the biscuit surface. For the best texture, store unfilled biscuits separately from the crab filling and assemble after reheating.
Frequently Asked Questions
Can I use canned crab?
Yes. Drain it well and check for shell. Lump crab gives larger pieces; smaller flaked crab blends more thoroughly into the filling.
Can I prepare the filling ahead?
Mix it up to 1 day ahead and refrigerate promptly. Warm it fully just before stuffing the biscuits.
Can I use biscuit mix?
A cheddar biscuit mix can be prepared according to its own package. Make and heat the crab filling as directed here.