Crab Stuffed Cheddar Biscuits

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Golden, cheesy, and packed with sweet crab meat, these Crab Stuffed Cheddar Biscuits are what happens when comfort food gets a serious upgrade. Buttery and flaky on the outside, with a gooey, savory filling on the inside, these little showstoppers are just as perfect for holiday gatherings as they are for casual weeknight dinners.

Every bite is bursting with flavor—sharp cheddar, garlic butter, and fresh herbs hugging a luscious crab filling that melts in your mouth. Think Red Lobster biscuits, but elevated with seafood magic.

Why You’ll Love This Crab Stuffed Cheddar Biscuits Recipe

If you love warm, cheesy biscuits and also happen to adore crab cakes, this recipe brings the best of both worlds together. It’s fast enough for weeknights but fancy enough to impress guests. Plus, the rich filling keeps the inside tender and moist, while the tops bake into a golden, crunchy perfection.

What Kind of Crab Meat Should I Use?

Lump crab meat is the gold standard for this kind of recipe. It’s tender, flavorful, and holds its own inside the biscuit dough without falling apart. You can also use claw meat for a stronger flavor or even canned crab in a pinch—just make sure to drain it well and pick out any shells.

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Ingredients

• All-purpose flour: Provides structure to the biscuit dough.
• Baking powder: Helps the biscuits rise to fluffy perfection.
• Salted butter: Adds flavor and richness; cold butter is key for flakiness.
• Buttermilk: Reacts with the baking powder for tender texture and slight tang.
• Shredded sharp cheddar cheese: Melts beautifully and adds bold cheesy taste.
• Fresh parsley: Offers freshness and color in both dough and topping.
• Lump crab meat: Delivers the sweet, delicate seafood flavor that makes these biscuits shine.
• Cream cheese: Adds creaminess to the crab filling.
• Garlic powder: Enhances savory flavor without overpowering.
• Paprika: Adds a hint of smokiness and depth.
• Chopped green onion: Gives the filling a gentle bite and color.

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How To Make the Crab Stuffed Cheddar Biscuits

Step 1: Prepare the Filling

In a bowl, combine cream cheese, lump crab meat, green onion, parsley, garlic powder, and paprika. Mix until well blended, then set aside in the fridge.

Step 2: Make the Biscuit Dough

In a large bowl, whisk together flour and baking powder. Cut in the cold butter until the mixture resembles coarse crumbs. Fold in cheddar cheese and parsley. Add buttermilk and mix just until a shaggy dough forms.

Step 3: Shape and Fill

Turn the dough out onto a floured surface and gently knead it a few times. Divide into equal portions. Flatten each portion, spoon some crab filling into the center, and pinch the dough around it to seal.

Step 4: Bake to Golden Perfection

Place the stuffed biscuits onto a parchment-lined baking sheet. Brush the tops with melted butter if desired. Bake at 400°F (200°C) for about 18-20 minutes or until golden brown.

Step 5: Finish and Serve

Let the biscuits cool slightly before serving. Garnish with more parsley and a sprinkle of sea salt if you’d like. Serve warm for best flavor.

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How to Serve These Biscuits

These cheesy crab-filled biscuits serve 8 people and make an excellent starter or side dish. They also pair beautifully with creamy soups, seafood chowders, or a crisp green salad. Try them for brunch, lunch, or as a fun twist on appetizer night.

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How to Store Crab Stuffed Cheddar Biscuits

Once cooled, store leftover biscuits in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven for about 8 minutes to revive the crispy edges. You can also freeze unbaked stuffed biscuits and bake directly from frozen—just add 5 extra minutes to the bake time.

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Frequently Asked Questions

Can I use imitation crab meat?
Yes, but it will slightly change the texture and flavor. If using imitation crab, finely chop it before mixing into the filling.

Can I make these biscuits ahead of time?
Absolutely. Prepare and shape them, then freeze until ready to bake. Bake from frozen with a few extra minutes on the timer.

What cheese works best besides cheddar?
Gruyère, Monterey Jack, or a sharp white cheddar are great alternatives if you want to switch up the flavor profile.

How do I keep the filling from leaking out?
Make sure to pinch the dough tightly around the filling and place the seam side down on the baking tray.

Can I make these gluten-free?
Yes! Just substitute with a 1-to-1 gluten-free all-purpose flour blend. You may need a touch more buttermilk depending on the blend.

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Want More Biscuit Ideas with a Twist?

If you love these Crab Stuffed Cheddar Biscuits, you’ll probably enjoy these other comforting creations:

• Creamy Baked Onions with Asiago Cheese
• Runza Casserole
• Cheesy Creamed Spinach
• Creamy Garlic Butter Lobster Tails
• Irresistible Shrimp Crab Spinach Dip

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Save This Pin For Later

📌 Save this recipe to your Pinterest seafood or appetizer board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you try it with Gruyère or stick with sharp cheddar? Maybe added a little hot sauce to the mix?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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