Ingredients
Cheddar Bay Biscuit Base
(Prepare the biscuit mix according to the package instructions, then season as below.)
Crab Filling
- 1 pound lump crab meat, fully cooked
- 1/4 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2+ cup mayonnaise (add more if needed for moisture)
- 1 tablespoon mustard
- 1/2 sleeve Ritz crackers, crushed
- 1 cup grated Parmesan cheese
Lemon Butter Drizzle
Equipment
- 2 muffin tins
- Mixing bowls
- Spoon or scoop
- Measuring cups and spoons
Ingredient notes
Cheddar Bay Biscuit Mix
The mix gives you that signature garlic‑cheddar biscuit flavor with very little effort. Adding garlic powder and Italian seasoning deepens the savory flavor so the biscuits hold their own against the rich crab filling.
Lump crab meat (1 lb)
Lump crab brings sweet, delicate seafood flavor and a tender texture. Using fully cooked crab keeps the filling quick and safe; the oven time simply warms and sets it rather than cooking it from raw.
Ritz crackers + Parmesan
Crushed Ritz crackers bind the filling and add buttery flavor, while Parmesan brings sharp, salty richness that reinforces the cheesy biscuit vibe. Together they keep the filling from feeling loose or mayonnaise‑heavy.
Mayonnaise and mustard
Mayonnaise provides moisture and creaminess, helping the crab mixture hold together, and mustard adds a subtle tang and depth without making it taste “mustardy.” You can add a bit more mayo if the filling feels dry.
Lemon butter drizzle
A simple mix of melted butter and lemon juice creates a quick finishing sauce that brightens the whole biscuit. It mimics the fresh squeeze of lemon you’d serve with crab cakes but in a more even, glossy drizzle.
Step‑by‑step instructions
Step 1: Prepare the biscuit dough
Prepare the Cheddar Bay Biscuit mix according to the package directions (usually combining the mix with water or milk, and sometimes a seasoning packet). Once the dough comes together, stir in the garlic powder and Italian seasoning until evenly distributed. The dough should be soft, thick, and scoopable. Set aside while you make the filling.
Step 2: Preheat the oven and prep pans
Preheat your oven to 375°F (190°C). Spray two muffin tins generously with nonstick spray, making sure each cup is well coated so the stuffed biscuits release easily after baking. If your tins are very nonstick, you can still lightly grease for extra insurance.
Step 3: Make the crab filling
In a large mixing bowl, add the lump crab meat, paprika, onion powder, mayonnaise, mustard, crushed Ritz crackers, and grated Parmesan cheese. Gently mix until everything is evenly combined and the crab is coated but not mashed; you still want some nice pieces of crab throughout. If the mixture seems dry or crumbly, add a little more mayonnaise until it holds together when pressed.
Taste the filling and adjust salt and pepper if needed (some crab, crackers, and Parmesan are already salty, so season carefully). The filling should be moist, flavorful, and scoopable, similar to a crab cake mixture.
Step 4: Assemble the stuffed biscuits
Scoop a small amount of biscuit dough into each muffin cup and press it into the bottom and slightly up the sides to create a base—about 1–2 tablespoons, depending on the size of your cups.
Add a scoop of the crab filling on top of the dough in each muffin cup, dividing the mixture evenly among the cups. Aim to keep the filling centered and slightly mounded rather than spilling over the edges.
Top each mound of crab filling with another small scoop of biscuit dough. Press gently to cover most of the crab mixture and lightly seal the edges where possible so the crab is nestled inside the biscuit dough. It’s okay if a little filling shows through; the biscuit will puff around it as it bakes.
Step 5: Bake
Place the muffin tins in the preheated 375°F (190°C) oven. Bake for about 12–15 minutes, or until the biscuits are puffed and golden brown on top and around the edges. The tops should look set and lightly browned, and you may see a bit of melted cheese or fat bubbling at the edges.
If the tops are browning too quickly before the dough is cooked through, you can tent loosely with foil for the last few minutes. When done, remove the tins from the oven and let the biscuits rest in the pan for a few minutes to firm up.
Step 6: Make the lemon butter drizzle
While the biscuits bake (or just as they come out), melt the butter and stir in the lemon juice until combined. If desired, you can whisk in a pinch of garlic powder, a touch of Italian seasoning, or some of the Cheddar Bay seasoning packet for extra flavor. Keep the lemon butter warm so it stays liquid for drizzling.
Step 7: Finish and serve
Once the stuffed biscuits have rested for 2–3 minutes, carefully loosen the edges with a butter knife if needed and remove them from the muffin tins. Place on a serving platter and immediately drizzle each biscuit with the warm lemon butter mixture, letting it soak into the tops and run slightly down the sides.
Serve warm. The biscuit exterior should be soft and cheesy, while the center is creamy, crab‑filled, and lightly tangy from the mustard and lemon.