Irresistible Crab Stuffed Cheddar Bay Biscuits Recipe

Introduction

These Irresistible Crab Stuffed Cheddar Bay Biscuits combine flaky, buttery biscuit dough with a savory crab and cheddar filling. Perfect as a snack or appetizer, they bring a delightful seafood twist to a classic favorite.

Ingredients

• 2 cups All-Purpose Flour (can substitute with gluten-free blend)
• 1 tbsp Baking Powder
• 1 tsp Salt
• 1 tbsp Sugar (can be omitted)
• 1/2 cup Cold Butter (substitute with margarine if necessary)
• 3/4 cup Milk (non-dairy alternatives work well)
• 1 cup Crab Meat (can substitute with shrimp or lobster)
• 1 cup Grated Cheddar Cheese (can swap for Gruyere)
• 1/2 cup Mayonnaise (Greek yogurt is a good alternative)
• 1 tbsp Lemon Juice (vinegar can substitute)
• 1 tsp Garlic Powder (fresh garlic can be used)
• 1 tsp Old Bay Seasoning (use seafood seasoning if unavailable)
• 2 tbsp Fresh Parsley (chives can be substituted)

Instructions

1. Step 1: Preheat your oven to 450°F (232°C).
2. Step 2: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs, then gently stir in the milk until just combined.
3. Step 3: Turn the dough onto a floured surface and pat it into a rectangle about 1-inch thick. Use a biscuit cutter to cut out circles, placing them on a baking sheet.
4. Step 4: In another bowl, mix the crab meat, grated cheddar cheese, mayonnaise, lemon juice, garlic powder, Old Bay seasoning, and fresh parsley until well blended.
5. Step 5: Take half of the biscuit rounds and place them on the baking sheet. Spoon a generous amount of crab filling on top of each, then cover with the remaining biscuit rounds.
6. Step 6: Bake for 12-15 minutes, or until they turn golden brown and the cheese is melted.
7. Step 7: Serve warm, optionally drizzled with melted butter and finely chopped parsley.

Tips & Variations

• For a non-seafood option, substitute the crab meat with cooked shrimp or lobster for a similar texture and flavor.
• Use gluten-free flour blend to make these biscuits suitable for gluten-sensitive diets.
• Try swapping cheddar cheese with Gruyere for a nuttier taste.
• If you prefer a tangier filling, replace mayonnaise with Greek yogurt.

Storage

Store leftover biscuits in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 350°F (175°C) for about 5-7 minutes to restore their flakiness. Avoid microwaving to keep the biscuits from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned crab meat for this recipe?

Yes, canned crab meat works well. Just be sure to drain it thoroughly before mixing it into the filling to avoid excess moisture.

What can I use if I don’t have Old Bay seasoning?

You can substitute Old Bay seasoning with any seafood seasoning blend or a mix of paprika, celery salt, black pepper, and cayenne pepper to achieve a similar flavor profile.

Irresistible Crab Stuffed Cheddar Bay Biscuits Recipe

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4.7 from 128 reviews

These irresistibly delicious Crab Stuffed Cheddar Bay Biscuits combine fluffy, buttery biscuits with a savory crab and cheddar cheese filling, enhanced by zesty Old Bay seasoning and fresh parsley. Perfect as an appetizer or a flavorful snack, these biscuits bake up golden and cheesy, sure to delight seafood lovers and biscuit fans alike.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Biscuit Dough

• 2 cups All-Purpose Flour (Can substitute with gluten-free blend)
• 1 tbsp Baking Powder
• 1 tsp Salt
• 1 tbsp Sugar (Can be omitted)
• 1/2 cup Cold Butter (Substitute with margarine if necessary)
• 3/4 cup Milk (Non-dairy alternatives work well)

Crab Filling

• 1 cup Crab Meat (Can substitute with shrimp or lobster)
• 1 cup Grated Cheddar Cheese (Can swap for Gruyere)
• 1/2 cup Mayonnaise (Greek yogurt is a good alternative)
• 1 tbsp Lemon Juice (Vinegar can substitute)
• 1 tsp Garlic Powder (Fresh garlic can be used)
• 1 tsp Old Bay Seasoning (Use seafood seasoning if unavailable)
• 2 tbsp Fresh Parsley (Chives can be substituted)

Instructions

1. Preparation: Gather all ingredients and preheat your oven to 450°F (232°C) to ensure it reaches proper baking temperature before assembling the biscuits.
2. Make the Biscuit Dough: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Slowly add the milk and stir gently until just combined, being careful not to overmix to keep the biscuits tender.
3. Shape the Biscuits: Turn the dough out onto a floured surface and gently pat it into a rectangle about 1-inch thick. Use a biscuit cutter to cut out circular biscuits and place them evenly spaced on a baking sheet.
4. Prepare the Crab Filling: In a separate bowl, mix together the crab meat, grated cheddar cheese, mayonnaise, lemon juice, garlic powder, Old Bay seasoning, and fresh parsley until the filling is well blended and flavorful.
5. Assemble the Biscuits: Take half of the biscuit rounds and place them firmly on the baking sheet. Spoon a generous amount of the crab filling onto each biscuit round. Then, carefully cover each with the remaining biscuit rounds, gently pressing the edges to seal the filling inside.
6. Bake: Bake the assembled stuffed biscuits in the preheated oven for 12-15 minutes, until they turn golden brown on top and the cheese inside has melted, signaling that they are cooked through and deliciously hot.
7. Serve: Serve the crab stuffed cheddar bay biscuits warm, optionally drizzled with melted butter and garnished with finely chopped parsley for extra flavor and presentation.

Notes

• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
• You can substitute crab meat with shrimp or lobster for a different seafood twist.
• Use Greek yogurt instead of mayonnaise for a tangier, lighter filling.
• Fresh garlic can be used in place of garlic powder for a stronger garlic flavor.
• To keep biscuits tender, avoid overmixing the dough once the milk is added.
• Serve warm for best taste and texture.

Keywords: crab stuffed biscuits, cheddar bay biscuits, seafood biscuits, baked seafood appetizer, Old Bay seasoning biscuits