Lorenzo Devereaux
Imagine the comforting warmth of Red Lobster’s iconic Cheddar Bay Biscuits—now picture them taken to a whole new level with a buttery crab filling nestled inside. These golden biscuits are fluffy and tender, rich with cheesy garlic flavor and speckled with herbs. But what truly sets them apart is the sweet, succulent crab meat tucked in every bite, soaking up the seasoned butter that pools deliciously at the bottom.
Perfect for a cozy brunch, elegant appetizer, or indulgent weeknight dinner, Crab Stuffed Cheddar Bay Biscuits bring together the soul of Southern comfort food with a touch of coastal luxury. Whether you’re entertaining or simply treating yourself, they make a bold, crave-worthy statement at the table.
What Kind of Crab Meat Should I Use?
The beauty of this recipe is its flexibility. For the most luscious flavor and texture, lump crab meat or backfin is ideal. It’s tender, mildly sweet, and holds up well inside the biscuit. If you’re working with a tighter budget, claw meat or even imitation crab can do the trick—just be sure to drain any excess liquid to keep the biscuit dough from getting soggy.
Ingredients for the Crab Stuffed Cheddar Bay Biscuits
All-Purpose Flour
Forms the base structure of the biscuit, providing the right amount of strength and fluff.
Baking Powder
This is what gives the biscuits their rise and irresistible lightness.
Garlic Powder & Dried Parsley
Season the dough with warmth and savory herbaceous notes that make each bite pop.
Cold Butter
Grated or cubed, it melts during baking to create beautiful flaky layers.
Shredded Cheddar Cheese
Essential for that classic cheesy bite. Sharp cheddar brings bold flavor.
Whole Milk or Buttermilk
Adds moisture and subtle tang to the dough.
Lump Crab Meat
Sweet and meaty, this is the star filling that turns a good biscuit into something extraordinary.
Cream Cheese
Blended with crab, it creates a creamy, rich stuffing.
Old Bay Seasoning
Lends a signature seafood spice that ties everything together.
Melted Butter (for topping)
Brushed over hot biscuits to amplify flavor and give them a glossy, golden finish.
How To Make the Crab Stuffed Cheddar Bay Biscuits
Step 1: Prepare the Filling
In a bowl, combine lump crab meat, softened cream cheese, and Old Bay seasoning. Stir gently to keep the crab chunks whole. Set aside in the fridge while you make the biscuit dough.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together flour, baking powder, garlic powder, and dried parsley. Cut in cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
Step 3: Add the Cheese and Milk
Stir in shredded cheddar cheese, then gradually add the milk or buttermilk until a dough forms. Be careful not to overmix.
Step 4: Shape and Fill
Turn the dough onto a floured surface. Pat it out to about 1/2 inch thickness and use a round cutter to create circles. Spoon about a tablespoon of crab filling into the center of half the rounds. Top with the other rounds and seal edges gently.
Step 5: Bake to Perfection
Place the stuffed biscuits on a parchment-lined baking sheet. Bake at 425°F (220°C) for 15-18 minutes or until golden brown.
Step 6: Brush with Butter
Immediately brush the tops with melted butter and sprinkle a bit more dried parsley on top for that extra pop of color and flavor.
How to Serve and Store These Crab Stuffed Biscuits
Serve them hot and fresh right out of the oven, when the cheese is melty and the crab is warm and tender. They’re perfect on a platter with a drizzle of garlic butter or as part of a brunch spread. Leftovers? Simply store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 350°F until warmed through for best texture.
What to Serve With Crab Stuffed Cheddar Bay Biscuits?
Creamy Coleslaw
Its tangy crunch balances out the rich, buttery biscuit flavors.
Tomato Basil Soup
A warm bowl of this classic soup makes these biscuits feel like part of a comforting, cozy meal.
Roasted Asparagus
Adds a bright, earthy flavor that contrasts beautifully with the richness of the biscuits.
Cajun Shrimp Skewers
For a bold, spicy partner that plays well with the crab’s sweetness.
Garlic Butter Green Beans
Easy, fresh, and flavorful—a no-fuss veggie side that never disappoints.
Lemon Arugula Salad
The peppery greens and citrusy dressing cut through the decadence perfectly.
Hot Sauce or Remoulade Dip
Add a little Southern heat with a side of spicy sauce for dunking.
Sparkling Water or White Wine
Balance the savory richness with something light and refreshing to sip.
Want More Savory Biscuit and Seafood Ideas?
If these Crab Stuffed Cheddar Bay Biscuits got your taste buds dancing, don’t miss these other bold bites:
- Creamy Beef and Shells Recipe for a quick comfort classic.
- Cajun Shrimp with Garlic Butter Sauce if you’re craving coastal spice.
- Garlic Parmesan Tortellini with Chicken and Broccoli for a creamy pasta companion.
- [Creamy Ground Beef Alfredo Pasta](https://chefalchemy.com/cream…
Crab Stuffed Cheddar Bay Biscuits
Equipment
- Mixing bowls
- Baking sheet
- Pastry cutter
- Oven
Ingredients
Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ cup cold butter, grated
- 1 cup shredded sharp cheddar cheese
- ¾ cup whole milk or buttermilk
- 1 cup lump crab meat, drained
- 4 ounces cream cheese, softened
- 1 teaspoon Old Bay seasoning
- 2 tablespoons melted butter (for topping)
Instructions
- In a bowl, mix lump crab meat, cream cheese, and Old Bay seasoning. Chill the mixture.
- In another bowl, whisk flour, baking powder, garlic powder, and parsley.
- Cut in cold butter until the mix resembles coarse crumbs.
- Stir in cheddar cheese and gradually add milk until dough forms.
- Roll dough and cut into rounds. Spoon crab mix on half and top with remaining rounds. Seal edges.
- Bake at 425°F for 15–18 minutes.
- Brush baked biscuits with melted butter and sprinkle parsley.