Pro tips and easy variations
Lightly oiling or spraying your hands or scoop when handling the dough makes it easier to press and shape without sticking. Pressing a thin bottom layer of dough and gently sealing the top layer over the filling is the key to keeping the crab mixture tucked inside.
For the best crab flavor, use quality lump crab and gently fold it into the mixture so it doesn’t shred completely. If you like a bit of spice, adding a pinch of Old Bay, cayenne, or hot sauce to the filling will give the biscuits more “crab cake” personality.
Simple variations:
- Add chopped fresh parsley or chives to the crab filling for color and freshness.
- Sprinkle a little extra Parmesan or shredded cheddar on top of the dough before baking for a cheesier crust.
- Use mini muffin tins for bite‑size appetizers; reduce bake time slightly and keep an eye on browning.
- Swap some of the mayonnaise for softened cream cheese for an even richer, more decadent filling.
Storage, reheating, and make‑ahead
These biscuits are best fresh and warm, but they do reheat well for leftovers or make‑ahead prep.
- Refrigerator: Store cooled biscuits in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat in a 325°F (165°C) oven for 8–10 minutes, or until warmed through. This keeps the biscuit texture better than the microwave, though you can microwave briefly in a pinch.
- Make‑ahead: You can mix the crab filling a day ahead and refrigerate it, then assemble and bake the biscuits just before serving. You can also prep the biscuit dough and keep it covered in the fridge for a few hours before assembly.
FAQ
Can I use imitation crab instead of lump crab?
You can, but the flavor and texture will be different. Lump crab gives the best, sweetest seafood flavor; if you do use imitation crab, chop it finely and season the filling well to boost flavor.
Do I have to use Cheddar Bay Biscuit mix?
The mix is convenient and gives that signature garlicky, cheesy flavor, but you could substitute your own drop biscuit dough seasoned with garlic, cheddar, and herbs. Adjust baking time if your dough behaves differently.
How do I know the biscuits are done?
The tops and edges should be golden and set, and the dough should no longer look wet in any creases. You can carefully lift one biscuit slightly to check that the bottom is cooked and lightly browned.
Can I make them more lemony?
Yes. Increase the lemon juice slightly in the drizzle, add some lemon zest to the butter, or squeeze a bit of fresh lemon over the biscuits just before serving. Just don’t overdo the liquid in the drizzle or it may make the tops soggy.
Conclusion and call to action
Crab Stuffed Cheddar Bay Biscuits with Lemon Butter Drizzle combine cheesy biscuit dough, creamy crab filling, and a bright lemon finish into one irresistible, muffin‑tin appetizer or side. They feel like something you’d order at a seafood restaurant, but they come together quickly with a boxed mix and simple pantry ingredients.