Golden, cheesy crab stuffed cheddar biscuits with a buttery lemon glaze — a savory appetizer or side perfect for parties, dinners, or holiday gatherings.
Ingredients
Scale
1 package Cheddar Bay Biscuit Mix (plus ingredients required on package)
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 cup lump crab meat
1/4 teaspoon paprika
1/4 teaspoon onion powder
2 tablespoons mayonnaise
1 teaspoon prepared mustard (yellow or Dijon)
6 Ritz crackers, crushed
2 tablespoons grated parmesan cheese
2 tablespoons unsalted butter, melted
1 tablespoon freshly squeezed lemon juice
Fresh parsley, chopped (for garnish, optional)
Instructions
Prepare the biscuit dough following the instructions on your Cheddar Bay Biscuit Mix package. Stir in garlic powder and Italian seasoning until well blended.
Preheat the oven to 190°C (375°F) and lightly grease two standard muffin tins with nonstick spray.
In a bowl, combine lump crab meat, paprika, onion powder, mayonnaise, mustard, crushed Ritz crackers, and parmesan cheese. Mix gently until moist and combined. Add a little more mayonnaise if the mixture seems too dry.
With floured hands, take a golf ball–sized piece of dough and flatten it into a disc with a shallow center.
Spoon crab mixture into the middle, then cover with another thin piece of dough. Pinch the edges to seal.
Place seam side down in the greased muffin tin.
Bake for 12–15 minutes until golden brown and firm on top.
While hot, brush with melted butter mixed with lemon juice for a bright, citrusy glaze. Garnish with parsley if desired.
Notes
Use fresh or refrigerated lump crab meat for the best flavor.
Don’t overmix the crab filling to keep a tender texture.
Seal biscuits well to prevent filling leakage during baking.
For gluten-free: use a gluten-free biscuit mix and substitute crushed Ritz with gluten-free breadcrumbs.
