Crab Stuffed Cheddar Biscuits

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If there’s one appetizer that never fails to impress, it’s these Crab Stuffed Cheddar Biscuits. I’ve made them for everything from casual weekend brunches to elegant holiday spreads, and every single time, they disappear within minutes. They’re golden and crispy on the outside, tender and cheesy on the inside, and bursting with savory crab flavor. What more could you want in a biscuit?

This recipe is a beautiful fusion of comfort food and a touch of coastal indulgence. The cheddar biscuits on their own are already crave-worthy, but the addition of crab meat tucked inside each one takes it over the top. It’s a dish that tastes like it took all day, but actually comes together quickly and with minimal fuss. Let’s dive into why you’ll fall in love with these golden bites of heaven.

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Why You’ll Love This Crab Stuffed Cheddar Biscuits Recipe

These biscuits are the ultimate comfort-meets-classy kind of dish. The cheddar adds a rich, melty layer of flavor, the crab brings a delicate brininess, and the buttery biscuit dough ties everything together. They’re portable, crowd-pleasing, and work for breakfast, brunch, or even a late-night snack. Whether you’re hosting guests or treating yourself, these biscuits deliver that “wow” factor with very little effort.

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What Kind of Crab Meat Should I Use?

Lump crab meat is ideal for this recipe — it’s flavorful, tender, and holds its shape well when folded into the dough or stuffed inside. That said, backfin or even claw meat can work if you’re going for a more budget-friendly option. Just be sure to pick through the crab for any shells before using. Fresh is great, but good quality canned crab will do the trick just fine too.

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Options for Substitutions

No crab? No problem. You can swap in cooked shrimp (finely chopped) or even a bit of cooked, shredded chicken for a different twist. Want to go vegetarian? Skip the seafood and instead fold in sautéed mushrooms or spinach with garlic and herbs. For a cheese variation, try Monterey Jack or Gruyère instead of cheddar for a slightly different flavor profile. You can even use gluten-free biscuit mix to make this recipe more inclusive without sacrificing texture or taste.

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Ingredients for This Crab Stuffed Cheddar Biscuits Recipe

All-Purpose Flour – This forms the base of the biscuit dough, giving it structure and the perfect balance between tender and crisp.

Baking Powder – Essential for achieving those fluffy, sky-high biscuits. It helps the dough rise in the oven.

Garlic Powder – Adds a savory punch and enhances the flavor of both the biscuit and the crab filling.

Salt & Black Pepper – Basic seasoning to bring out the flavor of all the ingredients.

Unsalted Butter (cold) – Cold butter is key to flaky biscuits. As it melts during baking, it creates little steam pockets.

Sharp Cheddar Cheese (shredded) – Adds melty, cheesy goodness and complements the seafood without overpowering it.

Lump Crab Meat – The star ingredient, giving the biscuits their sweet, briny bite and a luxurious feel.

Cream Cheese – Helps bind the crab filling and adds a rich creaminess.

Green Onions (finely chopped) – Lends a fresh, mild onion flavor and a bit of color contrast.

Fresh Parsley (chopped) – For a touch of brightness and garnish.

Whole Milk or Buttermilk – Adds moisture and richness to the dough while helping it rise beautifully.

Egg (optional) – Used to brush the tops of the biscuits for a glossy finish.

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Step 1: Make the Biscuit Dough

In a large mixing bowl, combine flour, baking powder, garlic powder, salt, and pepper. Whisk everything together until evenly mixed. Add the cold butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese.

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Step 2: Prepare the Crab Filling

In a separate bowl, mix the lump crab meat with softened cream cheese, chopped green onions, and a pinch of salt and pepper. Add parsley for a fresh herbaceous touch. Stir gently to combine, keeping the crab pieces as whole as possible for the best texture.

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Step 3: Add Milk to Form the Dough

Pour the milk (or buttermilk) into the dry mixture and stir until just combined. The dough will be slightly sticky — don’t overmix it or the biscuits may turn tough.

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Step 4: Assemble the Stuffed Biscuits

Scoop out a portion of dough and flatten it into a disc in your hand. Place about a tablespoon of the crab filling in the center, then fold the dough around it, pinching the edges to seal. Roll gently into a ball and place seam-side down on a parchment-lined baking sheet.

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Step 5: Brush and Bake

Preheat the oven to 425°F (220°C). Lightly beat the egg and brush it over the tops of the biscuits for a golden finish. Bake for 18–20 minutes or until the biscuits are golden brown and bubbling slightly. Let them cool for a few minutes before serving.

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How Long to Prepare the Crab Stuffed Cheddar Biscuits

Preparation Time: You’ll need about 15–20 minutes to prep everything. That includes chopping herbs, mixing your biscuit dough, and preparing the creamy crab filling. If you’re a multitasker, you can prep the filling while your oven preheats.

Baking Time: Once assembled, the biscuits bake for around 18–20 minutes at 425°F. They should be puffed, golden brown, and the cheese on top beautifully melted with a little crisp.

Total time from start to finish is roughly 35–40 minutes, making this a pretty quick option for something so impressively delicious.

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Tips for Perfect Crab Stuffed Cheddar Biscuits

• Use cold butter and cold milk to keep the dough flaky and tender.
• Don’t overmix your dough — the less you handle it, the lighter your biscuits will be.
• Chill your crab mixture for 5–10 minutes before stuffing if it feels too soft.
• Use a cookie scoop or measuring cup to keep biscuit sizes even.
• Bake on the middle rack for even browning and perfect texture.

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Watch Out for These Mistakes While Cooking

• Using warm butter: It will melt into the dough before baking and ruin the biscuit texture.
• Overfilling the biscuits: Too much filling will cause the dough to split or leak.
• Not sealing the biscuit edges: The crab filling can ooze out during baking if the dough isn’t sealed well.
• Skipping the egg wash: This results in pale, dull-looking biscuits.
• Opening the oven door too early: This can cause the biscuits to fall flat. Wait until the tops look golden.

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What to Serve With Crab Stuffed Cheddar Biscuits?

1. Creamy Tomato Basil Soup

The cheesy, savory biscuit pairs beautifully with a light, tangy tomato soup.

2. Fresh Garden Salad with Lemon Vinaigrette

A crisp salad cuts through the richness and adds a fresh contrast.

3. Roasted Garlic Mashed Potatoes

A comfort food side that complements the cheesy-crab goodness.

4. Coleslaw with Apple Cider Dressing

Its crunch and acidity are the perfect balance to the soft, warm biscuits.

5. Sparkling Lemonade or a Chilled White Wine

For drinks, a crisp, slightly acidic beverage balances the richness wonderfully.

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Storage Instructions

Room Temperature: If you’re serving them the same day, you can leave the biscuits at room temperature for up to 4 hours, covered loosely with foil.

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 300°F oven for 8–10 minutes to revive their texture.

Freezing: You can freeze unbaked, stuffed biscuits for up to 1 month. Freeze them on a tray until solid, then transfer to a freezer-safe bag. Bake from frozen, adding 4–5 extra minutes to the baking time.

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Estimated Nutrition (per biscuit, approx.)

• Calories: 245
• Protein: 10g
• Fat: 14g
• Saturated Fat: 7g
• Carbohydrates: 18g
• Fiber: 1g
• Sugar: 1g
• Sodium: 410mg

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Frequently Asked Questions

Can I use canned crab meat?

Yes, just make sure it’s high quality and well-drained. Pick through it for any shells before using.

Can I make these biscuits ahead of time?

Definitely! You can prepare and stuff them, then refrigerate or freeze before baking.

What cheese can I substitute for cheddar?

Monterey Jack, Gruyère, or Pepper Jack for a spicy kick all work great.

Can I make these gluten-free?

Yes! Use a 1:1 gluten-free flour blend and ensure all other ingredients are certified gluten-free.

How do I reheat without drying them out?

Wrap the biscuits loosely in foil and heat in a low oven (300°F) until warmed through.

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Conclusion

Crab Stuffed Cheddar Biscuits are everything I love about comfort food — warm, cheesy, buttery, and packed with flavor. They’re easy enough to make on a weeknight but special enough to serve at a dinner party. Whether you’re a seafood lover or just in the mood for something cozy and crave-worthy, this recipe is bound to become a favorite in your kitchen.

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