Crab Stuffed Cheddar Bay Biscuits with Lemon Butter: The Ultimate Seafood Appetizer Upgrade

If there’s one appetizer that always gets devoured before it even hits the table, it’s anything involving cheddar bay biscuits. Now picture those iconic, buttery, cheesy, garlicky biscuits — but stuffed with a decadent, creamy crab filling and brushed with warm lemon butter. Yes, we’re talking about Crab Stuffed Cheddar Bay Biscuits with Lemon Butter, the kind of irresistible, restaurant-style bite that feels luxurious but is shockingly easy to make at home.

This dish brings together three perfect components:

1. A fluffy, savory cheddar bay biscuit base
2. A rich crab filling inspired by classic crab dip
3. A silky lemon-garlic butter brushed over the top

Every bite hits you with buttery biscuit, warm cheddar, soft crab, a hint of Old Bay spice, and bright, zesty citrus. Whether you’re hosting a party, planning holiday appetizers, or craving a seafood-forward comfort treat, this recipe guarantees applause.

Why These Biscuits Are So Next-Level

✔ Cheesy cheddar bay biscuit goodness

Soft, warm, perfectly seasoned, with that signature garlicky-herb aroma.

✔ Creamy crab filling in every bite

A savory mixture with cream cheese, crab meat, lemon, spices, and herbs — like a rich crab dip baked inside a biscuit.

✔ Lemon butter glaze

A simple brush of melted butter, lemon zest, and garlic ties everything together.

✔ Perfect for parties, brunch, or seafood dinners

They look fancy, taste indulgent, and take less than 30 minutes from start to finish.

✔ Shockingly easy

Uses biscuit mix, pantry staples, and simple folding technique.

The Biscuit: Soft, Cheesy, and Perfectly Fluffy

Cheddar bay biscuits are iconic for a reason. The cheddar melts into the dough, the garlic and herbs infuse every crumb, and the soft dough bakes into tall, fluffy biscuits with golden tops.

The biscuit dough is easy to work with and naturally complements rich fillings like crab. It’s firm enough to hold stuffing, but soft enough to stay tender.

The Crab Filling: Creamy, Savory, and Flavor-Packed

This crab filling is inspired by warm crab dip — creamy but still showcasing the delicate sweetness of crab. The flavors are balanced with:

• cream cheese for richness
• lemon for brightness
• Old Bay for that classic seafood touch
• Worcestershire for umami depth
• garlic + herbs for aromatic bite

Use fresh crab, canned lump crab, or imitation crab — all work beautifully.

Lemon Butter Glaze: The Finishing Touch

Nothing elevates seafood like lemon. The glaze is made from:

• melted butter
• lemon juice
• lemon zest
• garlic
• parsley

Brushing the biscuits fresh out of the oven makes them glossy, fragrant, and bakery-beautiful.

Ingredients

For the Cheddar Bay Biscuits:

• 1 box Cheddar Bay Biscuit mix (or 2 cups biscuit mix)
• ½ cup shredded sharp cheddar
• ⅓ cup water or milk
• ½ cup melted butter (for biscuit seasoning packet or homemade mix)
• 1 tsp garlic powder
• 1 tsp dried parsley

For the Crab Filling:

• 8 oz crab meat (fresh, canned lump, or imitation)
• 4 oz cream cheese, softened
• 2 tbsp mayonnaise
• 1 tsp Old Bay seasoning
• 1 tsp lemon juice
• 1 tsp Worcestershire sauce
• 1 garlic clove, minced
• 2 tbsp parsley, chopped
• Salt & pepper to taste

For the Lemon Butter Glaze:

• 3 tbsp melted butter
• 1 tbsp lemon juice
• ½ tsp lemon zest
• ½ tsp garlic powder
• 1 tbsp parsley, minced

Instructions

1. Make the Crab Filling

1. In a bowl combine cream cheese, mayonnaise, garlic, lemon juice, Old Bay, and Worcestershire.
2. Fold in crab meat and parsley gently.
3. Season with salt and pepper.
4. Refrigerate while preparing the biscuits.

2. Prepare the Biscuit Dough

5. Mix biscuit mix, cheddar cheese, garlic powder, and parsley.
6. Add water or milk gradually until dough forms.
7. Do NOT overmix — stop when combined.

3. Stuff the Biscuits

8. Scoop about 2 tablespoons of dough into your hand.
9. Flatten slightly, add a spoonful of crab filling in the center.
10. Cover with another tablespoon of dough, sealing edges.
11. Place seam-side down on a parchment-lined baking sheet.

4. Bake

12. Bake at 425°F (218°C) for 12–14 minutes until golden and puffy.

5. Brush with Lemon Butter

13. Whisk together melted butter, lemon juice, lemon zest, garlic powder, and parsley.
14. Brush generously over hot biscuits.

6. Serve Warm

These are best eaten fresh, warm, and buttery — but reheat beautifully too.

Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

Warm, fluffy cheddar bay biscuits stuffed with creamy crab filling and brushed with bright lemon butter. The perfect seafood appetizer or party bite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 14 minutes mins

Total Time 34 minutes mins

Servings: 12 biscuits

Course: Appetizer, Snack

Cuisine: American, Seafood

Calories: 230

Ingredients

  

Cheddar Bay Biscuits

• 1 box Cheddar Bay Biscuit mix
• 0.5 cup shredded sharp cheddar
• 0.33 cup water or milk
• 1 tsp garlic powder
• 1 tsp dried parsley

Crab Filling

• 8 oz crab meat fresh, lump, or imitation
• 4 oz cream cheese softened
• 2 tbsp mayonnaise
• 1 tsp Old Bay seasoning
• 1 tsp lemon juice
• 1 tsp Worcestershire sauce
• 1 clove garlic minced
• 2 tbsp parsley chopped

Lemon Butter Glaze

• 3 tbsp melted butter
• 1 tbsp lemon juice
• 0.5 tsp lemon zest
• 0.5 tsp garlic powder
• 1 tbsp parsley minced

Equipment

• Mixing bowls
• Baking sheet
• Parchment paper
• Spoon or scoop

Method

 

1. Combine cream cheese, mayonnaise, garlic, lemon juice, Old Bay, Worcestershire, and parsley. Fold in crab gently.
2. Mix biscuit dough with cheddar, garlic powder, and parsley. Add water or milk until dough forms.
3. Flatten dough portions, add crab filling to center, seal with more dough.
4. Bake at 425°F for 12–14 minutes until golden.
5. Whisk melted butter, lemon juice, zest, garlic powder, and parsley. Brush over hot biscuits.

Notes

For extra richness, add 2 tbsp grated parmesan to the crab filling. Serve warm for best texture.

Tips for the Best Crab Stuffed Cheddar Bay Biscuits

✔ Chill the filling

Cold filling makes stuffing easier.

✔ Don’t overmix the dough

Overworked dough = dense biscuits.

✔ Seal the edges tightly

Prevents leaking while baking.

✔ Use lump crab for best texture

Bigger chunks = better mouthfeel.

✔ Brush with lemon butter immediately

It melts down into the cracks perfectly.

Variations

Spicy Version

Add jalapeños, cayenne, or hot sauce to the crab mix.

Garlic Herb Explosion

Add extra minced garlic + Italian herbs to the dough.

Cheesy Upgrade

Use Colby Jack or a cheddar + Gruyère blend.

Crab Rangoon Style

Add a touch of green onion + soy sauce to the filling.

How to Serve These Biscuits

They’re perfect as:

• party appetizers
• seafood dinner side dish
• holiday brunch item
• snack board addition
• game day bites

Serve with:

• lemon wedges
• garlic aioli
• remoulade
• hot honey (surprisingly amazing)

Storage and Reheating

• Fridge: 3–4 days
• Freezer: up to 2 months
• Reheat: 350°F for 5–8 minutes or air fryer for 3 minutes