Crab Stuffed Cheddar Bay Biscuits transform two beloved classics—cheddar-studded drop biscuits and creamy seafood filling—into a showstopping appetizer, snack, or side. Each biscuit offers the familiar promise of flaky, buttery goodness and the savory punch of sharp cheese, but with a crown of tender crabmeat at its heart.
Imagine the comfort and warmth of fresh-out-of-the-oven biscuits paired with the elegant indulgence of restaurant-style crab dip: the result is a dish that feels fancy but is totally doable for the home cook, perfect for everything from holiday spreads and celebratory dinners to cozy gatherings with friends.
Why You’ll Love It
These biscuits capture the best of both comfort and luxury. The dough is robust, fluffy, and deeply flavorful, packed with cheese and a garlicky, buttery note that fills the kitchen with an irresistible aroma as they bake. Bite in, and the center reveals sweet, succulent crab poised above a tangy, creamy cheese layer that melts into every crumb.
The texture balance—crispy edges, pillowy middle, and silky crab—makes each biscuit satisfying, and the ease of the recipe means you get maximum wow for minimum stress. Customizable with spices, herbs, and extra mix-ins, these biscuits are ideal for nearly any occasion, whether as the centerpiece of a seafood brunch or the highlight of a casual game night.
Key Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Old Bay seasoning or Cajun spice
- 1/4 cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup whole milk (or buttermilk for extra tang)
- 1 egg (optional, for structure)
For the crab filling:
- 1 cup lump crabmeat (drained and picked over for shells)
- 4 ounces cream cheese, softened
- 1/4 cup mayonnaise or sour cream
- 2 tablespoons finely chopped green onions or chives
- 2 tablespoons finely diced red bell pepper (optional)
- 1 teaspoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- Pinch of smoked paprika
- Salt & pepper to taste
- Fresh parsley or dill for garnish
For brushing:
- 2 tablespoons melted butter
- Pinch of garlic powder & parsley (optional)
Preparation
Begin by making the biscuit dough. In a large mixing bowl, combine flour, baking powder, sugar, salt, garlic powder, and Old Bay. Using a pastry cutter or your fingertips, blend in the cold butter until the mixture resembles coarse crumbs. Stir in shredded cheddar until well distributed. Pour in milk (and egg if using), mixing until just combined and a soft, shaggy dough forms—being careful not to overwork, which can make biscuits tough.
For the crab filling, beat cream cheese until smooth, then fold in mayonnaise, green onions, bell pepper, lemon juice, Worcestershire, garlic powder, smoked paprika, and salt. Gently mix in lump crab, taking care to keep crab pieces whole for maximum flavor and presentation.
Using a spoon or scoop, drop the dough onto a parchment-lined baking sheet in mounds, shaping each slightly. Make an indentation in the center of each, then fill with about one tablespoon of crab mixture. Top biscuits with a little extra cheese if you like.
Bake at 425°F (220°C) for 14–16 minutes until golden brown and bubbling, rotating trays halfway through. Brush hot biscuits with melted butter mixed with garlic powder and parsley for added sheen and aroma.
Allow biscuits to rest briefly; the filling will be molten, and cooling ensures they hold together. Garnish with fresh herbs and serve warm for best texture.
Technique, Tips & Tricks
The lightness of the biscuits comes from cold ingredients—chill butter, cheese, and even milk before mixing. Handle the dough gently, using a fork or your fingers to fluff and stir without compressing. For even lighter biscuits, fold dough in half once or twice before shaping; the extra layering mimics classic buttermilk biscuit flakiness.
Blot crabmeat dry before mixing to avoid watering down filling. If using canned or frozen crab, pay special attention to draining and picking out shell fragments. Taste filling for seasoning before stuffing—Old Bay, lemon, and extra herbs punch up flavor.
To prevent overbaking, watch for golden color and bubbling cheese; biscuits set as they cool. For crisp bottoms, swap for a dark or cast-iron pan, but parchment ensures easy release. For batch prepping, biscuit dough and crab filling can be made ahead, chilled separately, and assembled just before baking.
Substitutions and Variations
Cheddar Bay Biscuits can be adapted to various tastes and dietary needs. Swap crab for cooked shrimp, lobster, or diced smoked salmon for new seafood flavors, or use chopped artichoke and spinach for a vegetarian twist. Dairy-free cheese and plant-based cream cheese make for suitable substitutions.
For gluten-free biscuits, use a high-quality GF flour blend. Spice lovers may want to add a dash of cayenne or extra hot sauce to the filling; cheese lovers could increase the cheddar or add pepper jack or gouda for depth.
Make mini biscuits for appetizers or larger ones for brunch mains, adjusting baking time as needed. For extra richness, replace milk with buttermilk in the dough. If you prefer lighter biscuits, bake dough as drop biscuits and serve crab dip alongside for scooping.
Serving Suggestions
These biscuits shine as a brunch star, party appetizer, or elegant side with soups and salads. For breakfast, offer with scrambled eggs, fruit, and a mimosa. As part of a seafood spread, pair with shrimp cocktail, roasted oysters, or a crisp Caesar salad.
On game day, serve piping hot with a selection of dipping sauces—remoulade, tartar, or spicy aioli—for extra variety. As part of a holiday table, surround with roasted vegetables and lemon wedges, letting guests build their own plates.
If leftover, rewarm gently in a toaster oven to revive crispness and flavor—avoid microwaving, which softens structure. Pack cooled biscuits in lunchboxes for a luxurious midday treat, or enjoy with a light soup for dinner.
Story & Origins
Cheddar Bay Biscuits became famous at Red Lobster in the 1990s, winning hearts for their garlic, cheddar, and buttery flavor. Their origins, however, trace back to classic Southern drop biscuits and cheese scones, known for simple preparation and satisfying richness.
Crab dip is a staple of both East Coast and Gulf seafood traditions, beloved for its creamy, delicate flavors. Marrying the two creates a Southern-inspired treat that pays homage to coastal seafood culture and the American appetite for playful, loaded pastries.
Home cooks cherish these biscuits for their affordability, adaptability, and the way they elevate humble ingredients into restaurant-level delights—reflecting the creativity and heart of American food culture.
Nutrition Notes
Crab provides lean protein, omega-3 fatty acids, and a dose of minerals like zinc and selenium. Cheddar and cream cheese contribute calcium, protein, and fat; moderation is key for balancing richness.
To lighten, opt for low-fat cheeses, skip the added butter topping, and choose reduced-fat cream cheese. Whole wheat flour can replace part of the white flour for extra fiber. Vegetarian variations pack in antioxidant-rich vegetables for extra nutrition.
For gluten-free diets, a reliable flour blend ensures lightness and structure. Dairy-free versions, though less creamy, can still replicate the classic flavor with clever mix-ins like coconut yogurt or cashew cheese.
Aim for small biscuits as appetizers for easier portion control; serve with a fresh salad or steamed vegetables for a balanced meal.
Flavors & Pairings
Crab Stuffed Cheddar Bay Biscuits pair beautifully with crisp, acidic whites—Sauvignon Blanc, sparkling rosé, or dry Riesling. As part of a brunch spread, link with fresh fruit, berries, and herbal cocktails like Bloody Marys or gin fizzes.
For dinner, offer alongside light soups such as tomato bisque, asparagus or corn chowder, or a simple arugula salad with lemon vinaigrette. Citrus wedges, pickled onions, or peppery greens offset richness, while sweet-tart sauces like remoulade, cocktail sauce, or chutney make lively accompaniments.
On holiday platters, place biscuits among roasted shrimp, crab claws, or cheese boards for a festive, elegant touch.
Frequently Asked Questions
Can I use canned crab?
Yes—drain well, check for shells, and adjust seasoning as canned crab may be saltier.
Can I make ahead?
Prepare dough and filling, chill, and assemble just before baking for freshest texture; baked biscuits can be reheated gently.
Can I freeze leftovers?
Wrap tightly and freeze for up to 2 months; reheat in oven straight from freezer.
How do I keep biscuits tender?
Use cold ingredients, handle dough gently, and avoid overbaking. Brushing with butter post-bake keeps biscuits soft on top.
Can I substitute seafood?
Absolutely—shrimp, lobster, or smoked salmon are all delicious.
What’s the best way to reheat?
Toaster oven or low oven for ten minutes preserves structure; avoid microwave.
Are these gluten-free?
With the right flour blend, yes—use a 1:1 GF mix for best results.
How long do they keep?
Best fresh, but up to three days at room temperature in sealed container; refrigerate for up to five days.
Final Thoughts
Crab Stuffed Cheddar Bay Biscuits turn happy hour, brunch, or family dinner into a celebration. Easy enough for weeknights yet special enough for company, these biscuits promise flavor, texture, and coastal charm in every bite. Warm, flaky, and crowned with crab, they’re proof that casual Southern innovation and gourmet flair meet perfectly in the home kitchen. Whether you’re serving as an appetizer, indulgent side, or showpiece for special events, you’re sure to find this recipe a keeper—delicious, adaptable, and always a crowd favorite.
