Mediterranean Crab-Stuffed Cheddar Bay Biscuits with Lemon Butter Sauce
These Mediterranean Crab-Stuffed Cheddar Bay Biscuits are an indulgent fusion of rich, buttery comfort and bright coastal flavors. Tender biscuits filled with creamy crab stuffing are baked until golden, then brushed with a lemon-garlic butter sauce for a tangy, savory finish. The recipe combines the spirit of classic seafood bakes with a Mediterranean twist—perfect for dinner parties, brunch, or an elevated appetizer.
Time
Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: 40–45 minutes
Serves: 8–10 biscuits
Ingredients
For the Biscuits and Stuffing (using mix):
1 package Red Lobster Cheddar Bay Biscuit Mix
1 tsp garlic powder
1 tsp Italian seasoning
1 pound lump crab meat, fully cooked
¼ tsp paprika
½ tsp onion powder
½ cup mayonnaise (add a little more if the filling feels dry)
1 tbsp mustard
½ sleeve Ritz crackers, crushed
1 cup grated Parmesan cheese
For the Lemon Butter Glaze/Sauce:
¼ cup butter
1 tbsp fresh lemon juice
1 tsp garlic powder
Fresh parsley, chopped (for garnish)
(From Scratch Option)
For the Biscuits:
2 cups all-purpose flour
1 tbsp baking powder
1 tsp garlic powder
1 tsp paprika
½ tsp salt
¼ tsp black pepper
½ cup cold unsalted butter, cubed
1 cup shredded cheddar cheese
¾ cup milk
For the Crab Stuffing:
1 cup cooked crab meat
2 tbsp mayonnaise
1 tbsp lemon juice
For the Lemon Butter Sauce:
2 tbsp melted unsalted butter
1 tsp garlic powder
1 tsp chopped parsley
Instructions
Preheat the Oven
Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the Biscuit Dough
If using the mix, follow the package instructions and stir in garlic powder and Italian seasoning.
If making from scratch, whisk together flour, baking powder, garlic powder, paprika, salt, and pepper. Cut in the cold butter using a fork or pastry cutter until crumbly. Add cheddar cheese and milk, then stir until a soft dough forms.
Make the Crab Filling
In a medium bowl, combine crab meat, mayonnaise, mustard, paprika, onion powder, crushed crackers, and Parmesan. Mix until creamy but thick enough to scoop. Adjust with more mayo if needed.
Assemble the Biscuits
Scoop a tablespoon of dough onto the baking sheet. Flatten slightly, add a spoonful of crab mixture in the center, and top with another spoonful of dough. Gently pinch edges closed to seal the filling inside.
Bake
Bake for 18–22 minutes or until the tops are golden brown and slightly crisp.
Prepare the Lemon Butter Sauce
In a small saucepan or microwave-safe bowl, melt the butter. Stir in lemon juice, garlic powder, and chopped parsley.
Glaze and Serve
Brush the warm biscuits generously with lemon butter sauce right after baking. Sprinkle with extra parsley and serve warm.
Tips
Use quality crab meat. Lump or claw crab adds texture and flavor—avoid imitation if possible.
Keep butter cold. Cold butter ensures fluffy, flaky biscuits.
Don’t overmix. Stir the dough until just combined to avoid toughness.
Seal the biscuits tightly. This prevents the crab mixture from leaking during baking.
Brush while hot. The lemon butter seeps into the crust for extra flavor.
Use a cookie scoop. It helps form even portions and neat layers.
Add zest. Grate a little lemon zest into the butter sauce for a brighter flavor.
Serve fresh. These taste best warm out of the oven, though they can be reheated gently.
Variations
Mediterranean Twist: Add chopped sun-dried tomatoes, capers, or olives to the crab filling.
Cheese Upgrade: Swap cheddar for Gruyère or Fontina for a deeper flavor.
Spicy Kick: Add a dash of cayenne pepper or hot sauce to the crab mix.
Garlic Herb Butter: Mix herbs like basil, oregano, and thyme into the lemon butter glaze.
Seafood Blend: Combine crab with small shrimp or scallops for a mixed seafood version.
Creamier Filling: Add a tablespoon of cream cheese for a richer stuffing.
Mini Bites: Make smaller versions as appetizers for parties.
Air Fryer Method: Cook at 375°F (190°C) for 10–12 minutes for extra crisp edges.
Q&A
Q: Can I use canned crab meat?
A: Yes, just drain it well and pat dry to avoid excess moisture in the filling.
Q: Can I prepare these ahead?
A: You can assemble the biscuits and refrigerate them up to 6 hours before baking. Brush with butter after baking.
Q: How do I store leftovers?
A: Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 5–7 minutes.
Q: Can these be frozen?
A: Yes. Freeze unbaked biscuits, then bake from frozen, adding 3–5 minutes to the cooking time.
Q: What can I serve with them?
A: They pair beautifully with a green salad, coleslaw, or creamy chowder.
Q: Can I use a gluten-free biscuit mix?
A: Absolutely—just ensure it includes leavening agents like baking powder.
Q: How do I make the lemon butter thicker?
A: Simmer it for a few minutes to reduce slightly or add a small pinch of flour before melting the butter.
Nutrition
(Per Biscuit, Approx.)
Calories: 280–320 kcal
Protein: 14 g
Fat: 19 g
Carbohydrates: 15 g
Fiber: 1 g
Sodium: 420 mg
(Values may vary depending on biscuit mix and amount of filling.)
Conclusion
These Mediterranean Crab-Stuffed Cheddar Bay Biscuits are rich, savory, and bursting with flavor. The tender biscuit shell contrasts beautifully with the creamy crab filling, while the lemon butter glaze adds the perfect fresh finish. Whether served as a decadent appetizer or the star of a seafood brunch, this recipe brings coastal comfort and Mediterranean charm to your table.