Alright, come on in, kick off your shoes, and let’s get cooking! Today, we’re making something that’s become a real star in our family: crab stuffed biscuits. I’m telling you, these aren’t just any biscuits; they’re little pockets of happiness, bursting with savory, sweet crab that’ll have everyone reaching for seconds (and maybe thirds!).

I remember the first time I tried to make something similar. We were having a potluck, and I thought, “I’m going to knock their socks off with fancy appetizers!” What I ended up with was a soggy mess that tasted vaguely of the sea. My husband, bless his heart, still ate a few, but my daughter, well, her face said it all. That’s when I knew I needed to perfect the art of the crab stuffed biscuits.

Now, these crab stuffed biscuits are the complete opposite of that potluck disaster. They’re flaky, buttery, and the crab filling is seasoned just right. Even my picky daughter, who once turned her nose up at anything seafood-related, now begs me to make them. They are also easier than they look, which is always a win in my book, especially on a busy weeknight.

There’s something incredibly comforting about pulling a batch of these golden crab stuffed biscuits out of the oven. The aroma fills the kitchen, a mix of warm biscuits and the subtle sweetness of crab, and suddenly everything feels a little bit cozier. We often have them as a special weekend lunch, or sometimes I’ll whip them up for a quick and easy dinner with a side salad. These biscuits are also amazing because they can be made for all levels of chef.

Don’t be intimidated by the idea of making these. This recipe is foolproof. I promise, even if you’re a beginner cook, you can make amazing crab stuffed biscuits. I’m going to walk you through every step, share all my little tricks, and before you know it, you’ll be the crab stuffed biscuits champion of your own kitchen!

So grab your apron, and let’s get started. I know you and your family are going to absolutely love these! Ready to dive in and create some unforgettable crab stuffed biscuits? Let’s do this! You won’t regret making these tasty crab stuffed biscuits – I guarantee it! Let me share this recipe for delicious crab stuffed biscuits with you.

Ingredients

Here’s what you’ll need to make these delicious crab stuffed biscuits. Don’t worry, most of these are pantry staples!

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2 cups all-purpose flour: I usually use unbleached, but regular all-purpose flour works just fine. If you want a slightly healthier version, you can substitute up to 1/2 cup of whole wheat flour. All-purpose flour is the most versatile, but experiment with other flours to explore different textures and flavors.

4 teaspoons baking powder: Make sure it’s fresh! Old baking powder can make your biscuits dense and flat. Check the expiration date to ensure it’s still active for the best rise.
1 teaspoon salt: I prefer sea salt, but any salt will do. Sea salt adds a slightly different flavor profile than table salt, but either works well in this recipe.
1/2 cup (1 stick) cold unsalted butter, cut into cubes: The colder the butter, the flakier your biscuits will be. I sometimes even pop the butter in the freezer for 10 minutes before using it. Cold butter is crucial for creating steam in the oven, which results in flaky layers.

3/4 cup cold milk: Again, cold is key! You can use whole milk, 2%, or even almond milk if you’re dairy-free. The type of milk can affect the richness and moisture of the biscuits, so choose according to your preference.
8 ounces lump crab meat, drained: I prefer lump crab meat for its texture and flavor, but you can use claw meat if you’re on a budget. Just make sure to pick through it to remove any shells. Refer to the Monterey Bay Aquarium’s guide to sustainable seafood choices to make sure you’re purchasing responsibly.
1/4 cup mayonnaise: I use regular mayo, but you can use light mayo or even Greek yogurt for a tangier flavor. Mayonnaise adds moisture and richness to the crab filling, so choose one that suits your taste.

2 tablespoons chopped fresh chives: These add a nice pop of flavor, but you can substitute with green onions or even a little dried parsley if you don’t have fresh herbs on hand. Fresh herbs elevate the flavor of the filling, but dried herbs can be used in a pinch.
1 tablespoon lemon juice: Freshly squeezed is always best, but bottled lemon juice works in a pinch. Lemon juice brightens the crab filling and balances the richness of the other ingredients.
1/4 teaspoon black pepper: Freshly ground pepper adds the most flavor. Freshly ground pepper has a more robust and aromatic flavor compared to pre-ground pepper.

1/4 cup shredded cheddar cheese: This is optional, but I think it adds a nice touch of cheesy goodness to the filling. You can also use other cheeses like Monterey Jack or Gruyere. Cheese adds another layer of flavor and texture to the filling, so feel free to experiment with different types.

A little tip: When I buy crab meat, I always give it a good sniff. It should smell fresh and slightly briny, but never fishy. If it smells off, don’t use it! I also try to buy it from a reputable source to ensure its quality. Making these crab stuffed biscuits with the freshest ingredients will make all the difference. These ingredient choices will ensure your crab stuffed biscuits are the best they can be. These ingredients will make sure your crab stuffed biscuits are a success. We want the best ingredients to make excellent crab stuffed biscuits. Let’s get the most delicious crab stuffed biscuits we can make!

Step-by-Step Instructions

Alright, let’s get our hands floury and make these amazing crab stuffed biscuits! Follow these steps, and you’ll have a batch of golden, savory delights in no time.

Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper. This will prevent the biscuits from sticking and make cleanup a breeze. Using parchment paper ensures the bottoms of your biscuits won’t over-brown.
In a large bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder is evenly distributed, which is essential for light and fluffy biscuits. Properly incorporating the baking powder is key to achieving a good rise.
Cut in the cold butter using a pastry blender or your fingers. You want the butter to be in pea-sized pieces. This is what creates those flaky layers in the biscuits. Don’t overmix! If you don’t have a pastry blender, using your fingers works just as well, just be sure to work quickly to keep the butter cold.

Add the cold milk and stir until just combined. The dough will be shaggy and a little sticky. Don’t worry, that’s normal! Overmixing will result in tough biscuits. A gentle hand is important here to avoid developing too much gluten.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. A lightly floured surface prevents the dough from sticking and makes it easier to work with.
Cut out circles using a 2-inch biscuit cutter. If you don’t have a biscuit cutter, you can use a glass or a knife. Just be sure to cut straight down, don’t twist, as this can seal the edges and prevent the biscuits from rising properly. Twisting the cutter seals the edges, preventing them from rising fully.

In a separate bowl, combine the crab meat, mayonnaise, chives, lemon juice, black pepper, and cheddar cheese (if using). Mix gently to combine. Be careful not to break up the crab meat too much to maintain its texture in the filling.
Place a spoonful of the crab mixture in the center of half of the biscuit circles. Don’t overfill the biscuits, or they may be difficult to seal properly.
Top with the remaining biscuit circles and gently press the edges to seal. You can use a fork to crimp the edges for a decorative touch and to ensure they’re sealed tightly. Crimp the edges with a fork not only looks nice but also helps to prevent the filling from leaking out during baking.

Place the crab stuffed biscuits on the prepared baking sheet. Arrange the biscuits evenly on the baking sheet to ensure they bake uniformly.
Bake for 12-15 minutes, or until golden brown. Keep an eye on the biscuits as they bake, as oven temperatures can vary.
Let them cool slightly before serving. Allowing them to cool slightly prevents burning your mouth on the hot filling.

My daughter loves to help me with this recipe, especially with cutting out the biscuits and filling them with the crab mixture. It’s a great way to get kids involved in the kitchen! One time, she accidentally added a little too much lemon juice to the crab filling, but surprisingly, it tasted even better! Sometimes, mistakes can lead to happy discoveries. I often double the recipe because these crab stuffed biscuits disappear so quickly!

Don’t skip the chilling step; it really does make a difference. If I’m short on time, I’ll sometimes pop the shaped crab stuffed biscuits in the freezer for 10 minutes before baking. This helps the butter stay cold and prevents the biscuits from spreading too much in the oven. My family loves these delicious crab stuffed biscuits any time of the year. I’m certain you’ll agree these crab stuffed biscuits are perfection. Don’t rush these steps to ensure fantastic crab stuffed biscuits. The perfect steps for making crab stuffed biscuits every time. These steps will lead to the best crab stuffed biscuits possible. Follow these easy steps to delicious crab stuffed biscuits.

Serving Ideas

These crab stuffed biscuits are so versatile! Here are a few ideas for how to serve them:

As an appetizer: These are perfect for parties or gatherings. Serve them warm with a side of tartar sauce or cocktail sauce for dipping. A zesty dipping sauce complements the rich crab filling.
As a side dish: These biscuits pair well with soups, salads, or grilled meats. They’re especially good with seafood chowder or a creamy tomato soup. The savory biscuits enhance the flavors of creamy soups.
As a light lunch: Serve a couple of crab stuffed biscuits with a side salad for a quick and easy lunch. A light salad balances the richness of the biscuits for a satisfying lunch.

For brunch: These biscuits are a fun and savory alternative to traditional breakfast pastries. Offer a unique twist on brunch with these savory, crab-filled delights.
Leftover transformation: If you have any leftover biscuits, you can crumble them up and use them as a topping for seafood casseroles or gratins. You can also slice them in half and use them as a base for eggs benedict. Transform leftover biscuits into something new and exciting to minimize waste.

We love having these for a weekend brunch. I usually serve them with a side of fresh fruit and a mimosa (for the adults, of course!). They’re also great for taking to potlucks or picnics because they travel well.

My family loves these crab stuffed biscuits warm, straight from the oven. The cheesy, crabby filling is so satisfying, and the flaky biscuits are just heavenly. I’ve even been known to sneak one or two while they’re still warm from the oven! I have to hide the platter sometimes, so there are enough crab stuffed biscuits for everyone. These are perfect to eat with a salad so you don’t feel too guilty about indulging in crab stuffed biscuits. I love making these delicious crab stuffed biscuits for a quick lunch. These amazing crab stuffed biscuits are a huge hit!

FAQs

Here are some frequently asked questions about making crab stuffed biscuits:

Q: Can I use canned crab meat instead of fresh?

A: Yes, you can use canned crab meat, but I highly recommend using fresh or refrigerated lump crab meat for the best flavor and texture. If you do use canned, make sure to drain it well and pick through it to remove any shells. Canned crab meat can be a convenient option, but fresh crab meat will always provide the best taste and texture.

Q: Can I make these ahead of time?

A: Yes, you can prepare the biscuits up to the point of baking. Place the unbaked crab stuffed biscuits on a baking sheet, cover them tightly with plastic wrap, and refrigerate for up to 24 hours. When you’re ready to bake, simply pop them in the oven and bake as directed. You can also freeze the unbaked biscuits for up to 2 months. Just thaw them in the refrigerator overnight before baking. Making these ahead of time is a great way to save time when entertaining.

Q: Can I use different types of cheese?

A: Absolutely! Cheddar cheese is my go-to, but you can experiment with other cheeses like Monterey Jack, Gruyere, or even a little bit of Parmesan cheese. Different cheeses will add unique flavor profiles to the filling.

Q: What if I don’t have a biscuit cutter?

A: No problem! You can use a glass or a knife to cut out the biscuits. Just make sure to cut straight down, don’t twist, as this can seal the edges and prevent the biscuits from rising properly. The key is to avoid sealing the edges to ensure a good rise.

Q: Can I make these low-sodium?

A: Yes, you can reduce the sodium content by using low-sodium baking powder and omitting the salt from the biscuit dough. You can also use low-sodium mayonnaise and be mindful of the sodium content in the crab meat you use. Be sure to check the labels of all ingredients to control the sodium levels.

Q: What can I substitute for the mayonnaise?

A: If you’re not a fan of mayonnaise, you can use Greek yogurt or sour cream instead. These will add a tangy flavor to the crab filling. Both Greek yogurt and sour cream are great substitutes that add moisture and a slightly different flavor profile.

Q: My biscuits are coming out flat. What am I doing wrong?

A: There are a few reasons why your biscuits might be coming out flat. First, make sure your baking powder is fresh. Old baking powder can lose its potency. Second, make sure your butter and milk are cold. Warm butter will melt too quickly and prevent the biscuits from rising properly. Third, don’t overmix the dough. Overmixing develops the gluten in the flour, which can result in tough and flat biscuits. Always follow the FDA information on seafood safety and guidelines when preparing dishes with crab meat. My tip, don’t forget to enjoy your delicious crab stuffed biscuits!

Conclusion

These crab stuffed biscuits are more than just a recipe to me; they’re a memory, a family tradition, and a little bit of comfort all rolled into one. I hope you’ll give them a try and create your own special memories with them.

Before I let you go, here are a few final tips for making the best crab stuffed biscuits ever:

Use cold ingredients: This is key to achieving flaky biscuits.

Don’t overmix the dough: Overmixing will result in tough biscuits.
Bake at a high temperature: This will help the biscuits rise quickly and evenly.

We sometimes add a little Old Bay seasoning to the crab mixture for a bit of a kick, or sometimes a dash of hot sauce. Feel free to experiment and make this recipe your own! You could also make these into mini crab stuffed biscuits as an appetizer.

Now it’s your turn! Go ahead, gather your ingredients, and get baking. I know you can do it! And if you have any questions or comments, please feel free to leave them below. I love hearing from you!

Happy baking, friends! Don’t forget to share your crab stuffed biscuits creations with me – I can’t wait to see them! I know you’ll love these wonderful crab stuffed biscuits. Give these crab stuffed biscuits a try today, you won’t regret it! These crab stuffed biscuits are always a crowd pleaser!

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Crab Stuffed Biscuits

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These Crab Stuffed Biscuits are a delightful and easy appetizer or snack. Flaky biscuits filled with a creamy, savory crab mixture make for a crowd-pleasing treat that’s perfect for any occasion.

Author: Kiera
Prep Time: 20 minutes

Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 servings

Category: Appetizer
Method: Baked
Cuisine: American

Ingredients

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1 (16 ounce) can refrigerated biscuit dough
8 ounces cream cheese, softened

1/2 cup mayonnaise
1/4 cup chopped green onions
2 tablespoons lemon juice

1 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
1 pound lump crab meat, picked over for shells

Melted butter, for brushing

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Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large bowl, combine cream cheese, mayonnaise, green onions, lemon juice, Old Bay seasoning, and garlic powder. Mix until smooth.
Gently fold in the crab meat, being careful not to break it up too much.
Separate the biscuit dough into individual biscuits.

Use your fingers to flatten each biscuit slightly.
Spoon a generous amount of the crab mixture onto the center of each biscuit.
Bring the edges of the biscuit up and around the filling, pinching to seal tightly.

Place the stuffed biscuits seam-side down on the prepared baking sheet.
Brush the tops of the biscuits with melted butter.
Bake for 15-20 minutes, or until golden brown.

Let cool slightly before serving.

Notes

Serve these Crab Stuffed Biscuits warm with a side of tartar sauce or cocktail sauce for dipping.