Name: Irresistible Crab Stuffed Biscuits Bake in Just 18 Minutes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Coastal
Ingredients: 1 lb lump crab meat (fresh or canned, drained); 1 cup shredded mozzarella cheese; ½ cup grated Parmesan cheese; 1 cup mayonnaise; 1 egg, lightly beaten; 1 teaspoon Dijon mustard; 1 teaspoon Old Bay seasoning; ½ teaspoon garlic powder; 1 tablespoon fresh lemon juice; 1 tablespoon chopped parsley; 1 ½ cups biscuit mix (or baking mix); 2 tablespoons melted butter (for brushing); Extra parsley for garnish

Jump to Recipe

There’s something magical about golden, cheesy crab stuffed biscuits fresh from the oven – that first bite takes me straight back to summer evenings at my aunt’s beach house. She’d whip these up as the sun set over the water, filling her tiny kitchen with the irresistible smell of Old Bay and melted mozzarella. We’d burn our fingers grabbing them off the baking sheet because nobody could wait for them to cool!

These crab stuffed biscuits are my go-to when I need a taste of coastal comfort without the fuss. They’re perfect for lazy dinners when you want something special but don’t feel like cooking (just mix, scoop, and bake!). The combination of lump crab meat with that buttery biscuit base makes them equally at home as an appetizer for game day or a quick main dish with a simple salad. After years of tweaking, I’ve landed on this foolproof version that delivers restaurant-quality flavor with minimal effort.

Why You’ll Love These Crab Stuffed Biscuits

Oh, where do I even start? These crab stuffed biscuits are basically little bites of coastal heaven—and here’s why:

Quick prep magic: Seriously, 15 minutes of mixing and you’re done. No fancy techniques, no waiting around—just dump, stir, and bake.
That cheesy pull: The mozzarella-Parmesan combo melts into gooey perfection, wrapping around sweet crab chunks in every bite.
Old Bay’s secret hug: That iconic spice blend gives just enough kick to make you close your eyes and sigh happily.
Versatility queen: Serve ’em hot as appetizers with lemon wedges, or make them the star of a lazy dinner with a crisp salad.

Trust me, one batch won’t be enough—I always regret not doubling it!

Crab Stuffed Biscuits Ingredients

Gathering these simple ingredients is half the battle—and trust me, every single one plays a crucial role in creating those perfect crab stuffed biscuits. Here’s what you’ll need, grouped by their starring roles:

The Crab Filling

1 lb lump crab meat (fresh or canned, drained well—no one wants soggy biscuits!)
1 cup packed shredded mozzarella cheese (the gooey glue holding everything together)
½ cup grated Parmesan cheese (for that salty, nutty depth)
1 cup mayonnaise (the secret moisture keeper)
1 egg, lightly beaten (our binding agent)
1 teaspoon Dijon mustard (just enough tang to brighten things up)
1 teaspoon Old Bay seasoning (the soul of any good crab dish)
½ teaspoon garlic powder (because everything’s better with garlic)
1 tablespoon fresh lemon juice (brightens the whole party)
1 tablespoon chopped fresh parsley (for that pop of color and freshness)

The Biscuit Base

1 ½ cups biscuit mix (or baking mix—I won’t judge)
2 tablespoons melted butter (for that golden finish)
Extra parsley for garnish (makes ’em look fancy!)

Ingredient Substitutions

Ran out of something? No worries—here’s how to pivot:

Mayo swap: Greek yogurt works in a pinch, but expect a slightly tangier result.
Gluten-free: Use your favorite gluten-free biscuit mix—the texture stays surprisingly good.
Cheese alternatives: Try sharp cheddar instead of mozzarella for extra bite, or Romano instead of Parmesan.
Spice adjustment: If Old Bay’s not your thing, smoked paprika makes a tasty alternative.

The beauty of this recipe? It’s forgiving—so don’t stress if you need to make a swap or two!

Essential Equipment for Crab Stuffed Biscuits

You won’t need any fancy gadgets for these crab stuffed biscuits—just a few basics from your kitchen:

Large mixing bowl (for gently folding all that cheesy crab goodness together)
Baking sheet (I always use a half-sheet pan—plenty of room for golden perfection)
Parchment paper (your lifesaver for easy cleanup and no sticking disasters)
Pastry brush (for that glorious melted butter finish—a silicone one won’t shed bristles)

That’s it! Now let’s get mixing.

How to Make Crab Stuffed Biscuits

Alright, let’s dive into the fun part—making these golden beauties! I promise it’s easier than you think, but there are a few key steps that’ll make all the difference between good crab biscuits and oh-my-goodness-I-need-another-one crab biscuits.

Preparing the Crab Filling

First things first—treat that crab meat like royalty! Gently pick through it to check for any stray shells (trust me, no one wants that crunchy surprise). Now, in your big mixing bowl, combine the mozzarella, Parmesan, mayonnaise, egg, Dijon, Old Bay, garlic powder, lemon juice, and parsley. Stir it just until everything’s friends—no need to go wild here.

Here’s the important part: fold in the crab meat last, using a rubber spatula with a light hand. We want to keep those beautiful lumpy chunks intact! Taste a tiny bit (I always do—quality control!) and adjust the seasoning if needed. Sometimes I’ll add an extra squeeze of lemon or pinch of Old Bay if I’m feeling feisty.

Combining with Biscuit Mix

Now, sprinkle that biscuit mix over your crab mixture like you’re dusting snow over a winter scene. Here’s where restraint is key—mix just until the dry ingredients disappear. A few floury streaks are totally fine! Overmixing is the enemy—it’ll make your biscuits tough instead of tender.

You’ll know it’s ready when the dough holds together when scooped, but still looks a bit shaggy. If it seems too wet (this can happen with extra juicy crab), add another tablespoon or two of biscuit mix. Too dry? A teaspoon of milk or water will fix it right up.

Baking and Finishing Touches

Time to scoop! I use a ¼ cup measure for evenly sized biscuits—plop them onto your parchment-lined baking sheet about 2 inches apart. They’ll spread a bit as they bake into perfect golden domes.

Pop them in a 375°F oven and set your timer for 18 minutes. Resist opening the door! At around 18 minutes, peek in—they’re done when the bottoms are golden and the tops spring back lightly when touched. If they need more time, give them another 2-4 minutes.

The magic finish? Brush them with melted butter right when they come out—it gives them that irresistible sheen and extra flavor. Sprinkle with parsley if you’re feeling fancy (I always am). Let them cool just enough so you don’t burn your mouth, then dig in while they’re warm and gooey!

Expert Tips for Perfect Crab Stuffed Biscuits

After making these crab stuffed biscuits more times than I can count (okay, maybe I can count—but who’s keeping track?), I’ve picked up some foolproof tricks that’ll guarantee perfection every time:

Chill out: If your filling seems too soft after mixing, pop it in the fridge for 15 minutes. This firms everything up and makes scooping way easier.
Test drive: Bake a single biscuit first to check your oven’s temperament. Adjust baking time if needed—better to sacrifice one than a whole batch!
Party prep: Always double the recipe. Seriously. These disappear faster than seagulls on french fries at the beach.
Fresh is best: Serve within 30 minutes of baking for that magical crispy-outside, fluffy-inside texture.

Oh, and wear an apron—Old Bay stains are no joke!

Serving Suggestions for Crab Stuffed Biscuits

These golden beauties shine all on their own, but oh, the magic that happens when you pair them right! My absolute favorite way is with a steaming bowl of creamy corn chowder – the sweet corn plays so nicely with the Old Bay kick in the biscuits.

For lighter meals, I love them with a crisp arugula salad dressed in lemon vinaigrette. And don’t even get me started on dipping them in homemade lemon aioli – just whisk mayo with lemon zest, garlic, and a pinch of that trusty Old Bay. Perfect for when you’re feeling fancy!

Storing and Reheating Crab Stuffed Biscuits

Okay, let’s be real – these crab stuffed biscuits rarely last long enough to store! But if you somehow have leftovers (magic?), here’s how to keep them tasting fresh:

Room temp: They’ll stay perfect for about 2 hours – just cover loosely with foil.
Fridge: Tuck them into an airtight container for up to 3 days. The mayo keeps them surprisingly moist!
Reheating: Always use the oven (350°F for 5-8 minutes) – microwaving turns them rubbery. I brush with a little extra butter before reheating for that just-baked crispness.

Pro tip: Freeze unbaked scoops on a tray, then transfer to bags. Bake straight from frozen, adding 2-3 extra minutes!

Crab Stuffed Biscuits FAQs

I get asked these questions all the time about my crab stuffed biscuits—here are the answers straight from my messy, butter-stained recipe notebook:

Can I use imitation crab?
Yes, but—and this is a big but—it won’t taste nearly as amazing. Imitation crab works in a pinch (I’ve used it when my grocery store was out of the real deal), but you’ll miss that sweet, briny flavor of lump crab meat. If you do use it, bump up the Old Bay and lemon juice to compensate!

Freeze before or after baking?
Both work! For ready-to-bake convenience, freeze scooped dough on a tray first, then transfer to bags. Bake frozen, adding 2-3 minutes. Already baked? They freeze beautifully—just reheat in a 350°F oven until crispy again. Either way, they’ll stay good for up to 2 months.

Best dip pairing?
My heart belongs to lemon-garlic aioli (mayo + lemon zest + minced garlic), but my aunt swears by her spicy remoulade. For something lighter, melted lemon butter is divine—just watch how fast it disappears when you set it out!

Can I make them ahead?
Absolutely! Mix the filling (without biscuit mix) up to a day in advance—just keep it chilled. When ready to bake, fold in the biscuit mix and proceed. The dough itself holds well for about 2 hours in the fridge before baking—any longer and the baking powder starts losing its oomph.

Nutritional Information

Okay, let’s be real—these crab stuffed biscuits are pure comfort food, not health food! But because I know some of you like to keep track (or have dietary needs), here’s the breakdown per biscuit based on my recipe. Remember, your exact numbers might vary depending on brands or tweaks you make!

Calories: 360 (Worth every single one!)
Fat: 25g (7g saturated—thank you, glorious butter and cheese)
Carbs: 20g (1g fiber—the biscuit mix does its thing)
Protein: 18g (Hello, crab meat superstar!)
Sodium: 800mg (Old Bay brings the party, but you can reduce if needed)
Sugar: 1g (Just a whisper from the biscuit mix)
Cholesterol: 90mg (Eggs and cheese doing their thing)

A few notes from my kitchen experiments: Using light mayo shaves off about 40 calories per biscuit. Gluten-free mixes sometimes add a few extra carbs. And if you’re watching sodium, cut the Old Bay in half—though I’ll miss that spicy kick for you!

Now go enjoy your crab stuffed biscuits guilt-free—life’s too short not to savor every cheesy, crabby bite!

Irresistible Crab Stuffed Biscuits Bake in Just 18 Minutes