Go Back
Lemon Butter Crab Cheddar Bay Biscuits presentation
SimplySeafood

Lemon Butter Crab Cheddar Bay Biscuits

Crab Cheddar Bay biscuits stuffed with a creamy lump crab filling and brushed with lemon garlic butter. This golden, cheesy seafood appetizer is ready in 45 minutes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package Cheddar Bay Biscuit mix (11.36 oz), plus the milk, shredded cheddar, and butter listed on the package
  • 1 lb lump crab meat, picked over for shells and drained well
  • 4 oz cream cheese, softened to room temperature
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 2 tbsp mayonnaise
  • 2 cloves garlic, minced (for the filling)
  • 2 green onions, finely chopped
  • 1 tbsp fresh parsley, chopped (for the filling)
  • 1 tsp Old Bay seasoning
  • 1 tsp lemon zest, finely grated
  • 1 tbsp fresh lemon juice (for the filling)
  • 1/4 tsp salt, or to taste
  • 1/4 tsp black pepper, freshly ground
  • 4 tbsp unsalted butter, melted (for the topping)
  • 1 clove garlic, minced (for the topping)
  • 1 tsp fresh lemon juice (for the topping)
  • 1 tsp fresh parsley, chopped (for the topping)

Equipment

  • Jumbo muffin tin
  • mixing bowls
  • rubber spatula
  • pastry brush
  • Microplane zester

Method
 

  1. Preheat the oven to 375°F. Make the Cheddar Bay Biscuit mix according to the package directions. The dough should be thick and shaggy, not smooth. Grease a jumbo muffin tin generously, including the flat surface between the cups.
  2. In a bowl, gently fold the crab meat with the cream cheese, cheddar, Parmesan, mayonnaise, minced garlic, green onions, parsley, Old Bay, lemon zest, lemon juice, salt, and pepper. Fold about ten strokes so the lumps of crab stay whole.
  3. Press about two-thirds of the dough into the muffin cups, pushing it up the sides to form a shallow cup. Lightly flour your fingers if the dough sticks.
  4. Spoon the crab filling into each cup without mounding it above the rim. Flatten the remaining dough into rounds, lay them over the filling, and pinch the edges firmly to the sides to seal.
  5. Bake for 22 to 28 minutes, until the biscuits are puffed and deep golden brown with crisp cheddar edges. Tent loosely with foil if the tops darken too quickly.
  6. While the biscuits bake, stir together the melted butter, minced garlic, lemon juice, and parsley until fragrant and glossy.
  7. Let the biscuits rest for 5 minutes in the pan so the filling sets. Run a thin knife around each one, lift it out, and brush generously with the lemon garlic butter while still hot. Serve warm.

Notes

Drain and gently pat the crab dry so the biscuit bottoms stay crisp.
Rest the biscuits for 5 minutes before removing them from the pan or they may collapse.
Sprinkle the seasoning packet from the mix over the tops before baking rather than adding it to the filling.
The crab filling can be prepared up to 1 day ahead and refrigerated; the flavor improves overnight.
For a regular 12-cup muffin tin, make 10 to 12 smaller biscuits and bake for 16 to 20 minutes.