I just made Crab Stuffed Cheddar Bay Biscuits and I’m not kidding when I say each flaky, cheesy bun hides a lusciously creamy crab center that will ruin every other appetizer for you.

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I adore these Crab Stuffed Cheddar Bay Biscuits because they hit every craving I have for salty, creamy, cheesy seafood. I’m obsessed with the way lump crab meat pops against melted shredded sharp cheddar, all packed into a flaky biscuit that still somehow feels indulgent not fussy.

But that bright drizzle wakes it up, tangy, ridiculous. I bring them to parties and watch people fight over the last one.

These are not just snacks, they are Crab Appetizer Recipes that make dinner guests behave. Simple, loud, and totally addictive.

Worth every messy, glorious bite. No contest.

Every single time, seriously.

Ingredients

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Flour: the biscuit backbone, it’s soft and sturdy.
Baking powder: lifts the biscuits, makes them airy.
Baking soda: helps browning and lightness, subtle boost.
Granulated sugar: tiny sweet note, balances savory.
Kosher salt: brings out all the flavors, essential.
Cold butter: flaky pockets, buttery crunch when it melts.
Sharp cheddar: punchy cheese flavor, melty goodness.
More cheddar: adds gooey top and cheesy pull.
Buttermilk: tangy moisture, keeps biscuits tender.
Egg: binds everything, gives a golden finish.
Lump crab meat: the star protein, sweet and delicate.
Cream cheese: creamy binder, makes filling rich.
Mayonnaise: silky texture, keeps filling smooth.
Scallions: fresh bite and green color.
Dijon mustard: gentle tang, a little zip.
Worcestershire sauce: umami depth, savory background note.
Old Bay: classic crab spice, familiar coastal kick.
Lemon juice: bright acid, cuts richness.
Lemon zest: tiny citrus pop, aromatic lift.
Fresh parsley: herb freshness, pretty garnish.
Salt and pepper: simple seasoning, do not skip.
Melted butter: glossy finish, keeps tops soft.
Garlic powder: mellow garlic hint, easy flavor.
Optional cheddar: extra cheesy crunch on top.

Ingredient Quantities

2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon granulated sugar

1 teaspoon kosher salt

6 tablespoons cold unsalted butter, cubed

1 cup shredded sharp cheddar, divided

3/4 to 1 cup buttermilk, cold

1 large egg

8 ounces lump crab meat, picked over for shells

4 ounces cream cheese, softened

1/4 cup mayonnaise

1/4 cup finely chopped scallions (green onions)

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1/2 teaspoon Old Bay seasoning, plus more if you like

1 tablespoon fresh lemon juice, plus 1/2 teaspoon lemon zest

1 tablespoon chopped fresh parsley, plus extra for garnish

Salt and freshly ground black pepper to taste

4 tablespoons unsalted butter, melted (for lemon butter)

1/2 teaspoon garlic powder (for lemon butter)

Optional: extra shredded cheddar for sprinkling on top

How to Make this

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1. Preheat oven to 425 F and line a baking sheet with parchment paper. Pick over the crab meat carefully to remove any shell fragments and set aside.

2. Whisk together 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon sugar, and 1 teaspoon kosher salt in a large bowl.

3. Cut 6 tablespoons cold cubed butter into the flour mixture using a pastry cutter or fingers until it resembles coarse crumbs with pea sized bits. Stir in 3/4 cup shredded sharp cheddar, keeping some cheddar reserved for topping if you want extra.

4. In a separate bowl whisk together 3/4 to 1 cup cold buttermilk and 1 large egg. Add the liquid to the dry ingredients and fold gently until just combined; dough should be shaggy and slightly sticky. If too dry add a splash more buttermilk. Don’t overwork it.

5. While dough rests 5 minutes, make the crab filling: in a medium bowl combine 8 ounces lump crab, 4 ounces softened cream cheese, 1/4 cup mayonnaise, 1/4 cup finely chopped scallions, 1 teaspoon Dijon, 1 teaspoon Worcestershire, 1/2 teaspoon Old Bay, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, 1 tablespoon chopped parsley, salt and pepper to taste. Fold gently so lumps of crab stay intact. Chill briefly if filling is very soft.

6. Turn the dough out onto a floured surface, pat into a rectangle about 3/4 inch thick. Cut into 8 to 10 squares or rounds. Spoon about 1 to 2 tablespoons of crab filling onto half of the pieces, sprinkle a little of the reserved cheddar over the filling, then top with the remaining dough pieces and press edges to seal. Try to seal well so filling does not leak.

7. Place stuffed biscuits on the prepared sheet about 1 inch apart. Brush tops lightly with a little buttermilk or an egg wash if you like extra color, then sprinkle optional extra shredded cheddar and a pinch of Old Bay over the tops.

8. Bake 12 to 16 minutes until golden brown and cooked through. If tops brown too quickly tent loosely with foil the last few minutes.

9. While biscuits bake melt 4 tablespoons unsalted butter and stir in 1/2 teaspoon garlic powder and a pinch of salt. Off the heat add a tiny squeeze of lemon if you want more brightness. When biscuits come out of oven brush them with the lemon garlic butter and sprinkle chopped parsley and extra lemon zest for brightness.

10. Let cool 3 to 5 minutes before serving so filling sets a bit. Serve warm with extra lemon wedges and more Old Bay on the side for sprinkling. Enjoy the gooey cheddar and briny crab in every bite.

Equipment Needed

1. Rimmed baking sheet (lined with parchment paper)
2. Parchment paper
3. Large mixing bowl (for dry ingredients)
4. Medium mixing bowl (for crab filling)
5. Measuring cups and spoons
6. Pastry cutter or your fingers (to cut butter into flour)
7. Whisk and rubber spatula (or wooden spoon)
8. Bench scraper or biscuit cutter and a floured surface
9. Pastry brush (for buttermilk/egg wash and lemon garlic butter)
10. Oven mitts and a cooling rack

FAQ

Can I use canned crab or imitation crab instead of lump crab meat? Yes, but flavor and texture will change. Canned crab is ok if drained well, it’s flakier and less sweet than lump. Imitation crab will be softer and less "seafood-y", so you might want a bit more Old Bay and lemon to boost flavor.

How do I keep the biscuits tender and flaky? Keep butter cold and cut it into the flour until pea sized bits remain, do not overwork the dough, and bake right after shaping. Cold butter creates steam in the oven which makes layers, so no kneading or long resting.

Can I make the crab filling ahead of time? Yes, you can mix the filling up to a day ahead and chill it. Don’t stuff biscuits until right before baking or the filling can make the dough soggy. If filling seems watery, chill it so it firms up first.

Can I freeze these stuffed biscuits? Yes. Freeze unbaked stuffed biscuits on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, add a few extra minutes to the bake time and watch for a golden top. You can also freeze baked biscuits, wrapped well, and reheat at 350°F until warmed through.

My crab mixture is runny, what do I do? Drain excess liquid from crab, pat dry with paper towels, and fold in a bit more cream cheese or extra shredded cheddar to firm it up. Chill the mixture 15 to 30 minutes, it’ll thicken and be easier to stuff.

How should I reheat leftovers so they dont get soggy? Reheat in a 350°F oven or toaster oven on a wire rack so air circulates, about 8 to 12 minutes until warmed. Microwaving makes them soggy fast, so only use the microwave for quick single piece reheats and then crisp up in a hot skillet for a minute if you can.

Crab Stuffed Cheddar Bay Biscuits With Lemon Butter: A Gourmet Touch To Comfort Food Recipe Substitutions and Variations

Buttermilk: if you dont have buttermilk, stir 1 tablespoon lemon juice or white vinegar into 1 cup milk and let sit 5 minutes, or use plain yogurt thinned with a little milk for the same tang and texture.
Lump crab meat: swap with drained canned crab for convenience, or use cooked, chopped shrimp or poached shredded chicken if crab is pricey or unavailable.
Sharp cheddar: you can use Colby Jack or a milder cheddar if you dont want super sharp flavor, or try Gruyere for a nuttier, more gourmet note.
Cream cheese: replace with mascarpone for a richer filling, or blend ricotta until smooth for a lighter texture; Greek yogurt mixed with a little mayo also works in a pinch.

Pro Tips

1. Keep the butter and buttermilk super cold. Cold butter makes flakier biscuits, and cold buttermilk keeps the dough from getting gummy. If your kitchen is warm pop the cubed butter back in the fridge while you mix the filling.

2. Don’t overwork the dough. Fold until it just holds together. The more you knead or press the edges the tougher the biscuits get. A shaggy, slightly sticky dough = tender biscuits.

3. Protect the crab texture. Fold the crab in last and handle it gently so you keep big lumps. If the filling gets too soft chill it 10 minutes before assembling, that way it won’t squeeze out while sealing.

4. Seal and rest before baking. Press edges firmly and refrigerate the assembled biscuits 5 to 10 minutes on the tray so they hold their shape. Brush with buttermilk or egg wash for color, and brush with the lemon garlic butter right when they come out so it soaks in.

Crab Stuffed Cheddar Bay Biscuits With Lemon Butter: A Gourmet Touch To Comfort Food Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I just made Crab Stuffed Cheddar Bay Biscuits and I'm not kidding when I say each flaky, cheesy bun hides a lusciously creamy crab center that will ruin every other appetizer for you.

Servings

servings

Calories

440

kcal

Equipment: 1. Rimmed baking sheet (lined with parchment paper)
2. Parchment paper
3. Large mixing bowl (for dry ingredients)
4. Medium mixing bowl (for crab filling)
5. Measuring cups and spoons
6. Pastry cutter or your fingers (to cut butter into flour)
7. Whisk and rubber spatula (or wooden spoon)
8. Bench scraper or biscuit cutter and a floured surface
9. Pastry brush (for buttermilk/egg wash and lemon garlic butter)
10. Oven mitts and a cooling rack

Ingredients

2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon granulated sugar
1 teaspoon kosher salt
6 tablespoons cold unsalted butter, cubed
1 cup shredded sharp cheddar, divided
3/4 to 1 cup buttermilk, cold
1 large egg
8 ounces lump crab meat, picked over for shells
4 ounces cream cheese, softened
1/4 cup mayonnaise
1/4 cup finely chopped scallions (green onions)
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay seasoning, plus more if you like
1 tablespoon fresh lemon juice, plus 1/2 teaspoon lemon zest
1 tablespoon chopped fresh parsley, plus extra for garnish
Salt and freshly ground black pepper to taste
4 tablespoons unsalted butter, melted (for lemon butter)
1/2 teaspoon garlic powder (for lemon butter)
Optional: extra shredded cheddar for sprinkling on top

Directions

Preheat oven to 425 F and line a baking sheet with parchment paper. Pick over the crab meat carefully to remove any shell fragments and set aside.
Whisk together 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon sugar, and 1 teaspoon kosher salt in a large bowl.
Cut 6 tablespoons cold cubed butter into the flour mixture using a pastry cutter or fingers until it resembles coarse crumbs with pea sized bits. Stir in 3/4 cup shredded sharp cheddar, keeping some cheddar reserved for topping if you want extra.
In a separate bowl whisk together 3/4 to 1 cup cold buttermilk and 1 large egg. Add the liquid to the dry ingredients and fold gently until just combined; dough should be shaggy and slightly sticky. If too dry add a splash more buttermilk. Don’t overwork it.
While dough rests 5 minutes, make the crab filling: in a medium bowl combine 8 ounces lump crab, 4 ounces softened cream cheese, 1/4 cup mayonnaise, 1/4 cup finely chopped scallions, 1 teaspoon Dijon, 1 teaspoon Worcestershire, 1/2 teaspoon Old Bay, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, 1 tablespoon chopped parsley, salt and pepper to taste. Fold gently so lumps of crab stay intact. Chill briefly if filling is very soft.
Turn the dough out onto a floured surface, pat into a rectangle about 3/4 inch thick. Cut into 8 to 10 squares or rounds. Spoon about 1 to 2 tablespoons of crab filling onto half of the pieces, sprinkle a little of the reserved cheddar over the filling, then top with the remaining dough pieces and press edges to seal. Try to seal well so filling does not leak.
Place stuffed biscuits on the prepared sheet about 1 inch apart. Brush tops lightly with a little buttermilk or an egg wash if you like extra color, then sprinkle optional extra shredded cheddar and a pinch of Old Bay over the tops.
Bake 12 to 16 minutes until golden brown and cooked through. If tops brown too quickly tent loosely with foil the last few minutes.
While biscuits bake melt 4 tablespoons unsalted butter and stir in 1/2 teaspoon garlic powder and a pinch of salt. Off the heat add a tiny squeeze of lemon if you want more brightness. When biscuits come out of oven brush them with the lemon garlic butter and sprinkle chopped parsley and extra lemon zest for brightness.
Let cool 3 to 5 minutes before serving so filling sets a bit. Serve warm with extra lemon wedges and more Old Bay on the side for sprinkling. Enjoy the gooey cheddar and briny crab in every bite.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.