You know the moment. That basket hits the table, steam wafting up. Warm, cheesy, garlicky Cheddar Bay Biscuits. It’s a whole mood.
For the longest time, I thought that was it. The pinnacle of savory biscuit-dom. But then a truly unhinged idea hit me—what if that perfect biscuit was just a Trojan horse for something even better? What if we stuffed it with crab?
Yeah. We’re doing that. This is the mashup you didn’t know you needed. A fluffy, cheesy biscuit cracks open to a creamy, savory crab filling. It’s ridiculous, over-the-top, and the kind of thing people will text you about for weeks. Let’s get messy.
Your Ingredient Lineup
This recipe breaks down into three parts: the crab filling, the biscuit dough, and the garlic butter finish. Sounds like a lot, but you’ve probably got half this stuff already.
The Crab Filling
- Lump Crab Meat: 8 oz. Go for fresh if you can, but good quality canned (and well-drained!) crab is no slouch.
- Cream Cheese: 4 oz, and please, let it soften on the counter. Cold cream cheese is a lumpy nightmare.
- Mayonnaise: 2 tbsp. A good, creamy one.
- Green Onions: 2, chopped up fine. For that fresh, mild bite.
- Worcestershire Sauce: 1 tsp. The secret weapon for deep, savory flavor.
- Old Bay Seasoning: 1 tsp. It’s not a seafood recipe without it. We don’t make the rules.
- Lemon Juice: 1 tsp, fresh squeezed. It cuts through the richness.
- Black Pepper & Garlic Powder: ¼ tsp of each.
The Cheddar Biscuits
- All-Purpose Flour: 2 ½ cups, plus some for dusting.
- Baking Powder: 1 tbsp. Make sure it’s not from 2017.
- Sugar: 1 tbsp. Just a touch for balance.
- Garlic Powder & Salt: 1 tsp garlic powder, ½ tsp salt.
- Unsalted Butter: ½ cup (1 stick), COLD. Like, straight from the fridge and chopped into cubes. This is not a suggestion.
- Sharp Cheddar Cheese: 1 ½ cups, shredded. Do yourself a favor and shred it from a block. It melts way better.
- Buttermilk: 1 cup, also cold.
The Garlic Butter Drizzle
This is the grand finale. The part that makes them iconic.
| Ingredient | Amount |
|---|---|
| Unsalted Butter | ¼ cup (½ stick) |
| Garlic Powder | ½ tsp |
| Dried Parsley | 1 tsp |
| Pinch of Salt | Just a tiny bit |
The Gear You’ll Need
No need for anything too fancy. Just the basics to get the job done.
| Tool | What It’s For |
|---|---|
| Baking Sheet & Parchment | The main stage |
| Mixing Bowls | For filling and dough |
| Pastry Blender | Cutting in cold butter |
| Ice Cream Scoop | For even biscuits |
How to Build These Masterpieces
Just follow along. It’s less like baking and more like a delicious construction project.
Step 1: Whip Up the Crab Filling
Mix the softened cream cheese, mayo, green onions, and all the seasonings in a bowl until smooth. Gently—and I mean gently—fold in the crab meat. Try not to shred it to bits.
Cover it and stick it in the fridge. Chilling makes it way easier to scoop later.
Step 2: Get the Biscuit Dough Going
Get your oven roaring at 400°F (200°C) and line a baking sheet. In a big bowl, whisk the flour, baking powder, sugar, garlic powder, and salt.
Toss in your cold, cubed butter. Use a pastry blender or your fingers to cut the butter in until you have coarse crumbs. Seeing little pea-sized butter chunks is a good thing.
Step 3: Assemble the Biscuits
Stir the shredded cheddar into your flour mix, then pour in the cold buttermilk. Mix with a spatula until it *just* comes together. Stop. Don’t overdo it. A shaggy, sticky mess is perfect.
Scoop about ¼ cup of dough into your floured hand and flatten it. Plop a tablespoon of the chilled crab filling in the middle. Fold the dough up and around the filling, pinching it sealed. Roll it into a ball and place it seam-down on your baking sheet.
Step 4: Bake ‘Em
Slide them into the oven for 15-18 minutes. You’re looking for golden brown tops.
Step 5: The Garlic Butter Bath
While they bake, melt the butter for the topping and stir in the garlic powder, parsley, and salt. The second those biscuits come out of the oven, brush this stuff all over them. Generously. Don’t be shy.
Tips from Someone Who’s Messed This Up
- COLD. IS. KING. I can’t say it enough. Your butter and buttermilk need to be arctic-level cold. This is what creates steam and gives you those flaky layers. Trust me.
- Hands Off the Dough. The more you mess with it, the tougher your biscuits get. Mix until just combined and then stop. A lumpy dough is a happy dough.
- Shred Your Own Cheese. That pre-shredded stuff has weird dust on it that stops it from melting right. A block of cheese and a grater are your friends.
- Seal the Deal. Make sure you pinch the dough tight around the filling. If that crabby, cheesy goodness leaks out during the bake, it’s a tiny tragedy.
Riffs and Swaps
Feel free to go off-script. It’s your kitchen.
| Instead Of… | Try This… |
|---|---|
| Crab | Chopped shrimp or lobster |
| Cheddar | Smoked Gouda or Gruyère |
| Mild | Pinch of cayenne in the filling |
FAQs: Your Questions, Answered
Q1. So, can I cheap out and use imitation crab?
Ans: You bet. Real lump crab is awesome, but good quality imitation crab will absolutely work and still be delicious. No shame in that game.
Q2. Help, my biscuits are basically hockey pucks. What happened?
Ans: Almost always one of two things: your butter got warm, or you beat the heck out of the dough. Keep it cold, keep your hands off it, and you’ll be golden.
Q3. Can I make these bite-sized for a party?
Ans: Totally. Just use less dough and less filling. They’ll bake faster, so keep an eye on them after about 12 minutes. Perfect finger food.
Q4. My crab filling is a little… runny. What do I do?
Ans: Make sure you drained your crab really, really well. A good 30-60 minutes in the fridge should also help it firm up perfectly for scooping.
The Aftermath (aka Storage)
If you somehow have leftovers, stick them in an airtight container in the fridge for up to 3 days.
Whatever you do, don’t microwave them. They’ll get soggy and sad. Reheat in a 350°F oven or an air fryer for a few minutes to bring them back to life.