Description
Savory crab stuffed cheddar bay biscuits dance with zesty lemon butter, creating a coastal culinary adventure. Creamy seafood nestled in cheesy, buttery biscuits promises a mouthwatering experience you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 package Cheddar Bay Biscuit Mix
- 1 pound (454 grams) lump crab meat, fully cooked
- 1 cup (240 milliliters) grated parmesan
Herbs and Spices:
- 1 teaspoon garlic
- 1 teaspoon Italian seasoning
- 1/4 teaspoon paprika
- 1/2 teaspoon onion powder
Binding and Flavor Ingredients:
- 1/2 cup (120 milliliters) mayonnaise
- 1 tablespoon mustard
- 1/2 sleeve Ritz crackers, crushed
Lemon Butter Glaze:
- Melted butter
- 1 teaspoon lemon juice
Instructions
- Craft the Cheddar Bay biscuit mixture according to package guidelines, allowing it to rest while assembling the crab filling.
- Heat the oven to 375°F (190°C) and coat two muffin tins with nonstick spray to prevent adherence.
- Blend lump crab meat with paprika, onion powder, mustard, mayonnaise, and crushed Ritz crackers in a mixing bowl. Mix thoroughly, adjusting consistency with additional mayonnaise if required.
- Dust hands with flour to minimize sticking. Shape biscuit dough into cup-like forms, placing a generous scoop of crab mixture in the center of each.
- Envelop the crab filling completely with additional biscuit dough, carefully sealing the edges to create enclosed pockets.
- Transfer the filled biscuit cups into prepared muffin trays, ensuring even spacing. Bake for 12-15 minutes until achieving a rich golden-brown exterior and complete internal cooking.
- Simultaneously prepare the lemon butter glaze by whisking melted butter with fresh lemon juice. Once biscuits emerge from the oven, generously brush with the aromatic glaze.
- Allow biscuits to cool momentarily, then garnish with optional fresh herbs. Serve warm for maximum flavor and textural enjoyment.
Notes
- Always use fresh lump crab meat for the best flavor and texture, ensuring no shell fragments remain.
- Crush Ritz crackers finely to create a smooth, consistent binding for the crab filling without large chunks.
- Seal biscuit edges carefully to prevent filling from leaking during baking, using flour-dusted hands to manage stickiness.
- Adjust mayonnaise quantity based on crab meat’s moisture to maintain ideal filling consistency without becoming too wet or dry.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Appetizer, Snacks, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 289 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 50 mg