Cheesy Crab Biscuits w/ Garlic Butter

These cheesy crab biscuits elevate the beloved Red Lobster cheddar bay biscuit into something even more indulgent by folding in chunks of sweet lump crab meat and extra cheddar cheese, then brushing each golden biscuit with roasted garlic butter that makes them absolutely irresistible. The cream cheese worked into the biscuit dough creates an incredibly tender, fluffy interior that cradles the delicate crab pieces while pockets of melted cheddar add gooey richness throughout every bite. What makes these cheesy crab biscuits so perfect for entertaining is how they transform a convenient boxed mix into restaurant-quality appetizers that taste like you spent hours in the kitchen rather than the actual 30 minutes the recipe requires. Whether you’re hosting a dinner party that needs an impressive starter, celebrating a special occasion with luxurious seafood, or simply wanting to upgrade your favorite biscuits into something extraordinary, these crab-stuffed beauties deliver elegance and incredible flavor that makes every guest reach for seconds before they’ve finished their first.

Why You’ll Love This Recipe

• The combination of boxed biscuit mix and premium lump crab creates impressive results that taste homemade while remaining completely achievable
• Cream cheese worked into the dough produces exceptionally tender, fluffy biscuits with a richness plain mix alone cannot achieve
• Roasted garlic butter brushed over the hot biscuits creates that signature restaurant flavor with aromatic depth
• Produces 6 to 8 generous biscuits, perfect for appetizer portions at dinner parties without excessive leftovers
• The 30-minute total time allows you to prepare impressive seafood appetizers even when entertaining feels overwhelming

I first made these for my husband’s birthday when he requested his favorite restaurant appetizer but didn’t want the hassle of going out. The challenge of recreating that ‘cheddar bay’ magic at home while elevating it with real crab meat seemed daunting until I realized the boxed mix provided a perfect foundation. Now these appear at every celebration in our home, and guests consistently declare them better than anything they’ve eaten at the actual restaurant that inspired them.

Master Your Ingredients

• Red Lobster Cheddar Bay Biscuit Mix: The essential base that provides the signature seasoning and flour proportions. Reserve the included seasoning packet for the finishing butter
• Lump Crab Meat: One 8-ounce container of sweet, delicate crab meat. Use lump variety for the most luxurious texture and visible chunks
• Cream Cheese: Half a block (4 oz), fully softened. This is the secret to the ultra-tender, melt-in-your-mouth interior
• Cheddar Cheese: One cup of shredded sharp cheddar adds visible pockets of melted, gooey richness throughout the dough
• Roasted Garlic: One tablespoon of roasted garlic paste or minced roasted cloves. This provides a sweet, nutty depth that raw garlic lacks
• Cajun Seasoning: A teaspoon of your favorite blend adds subtle warmth that perfectly complements the seafood

Creating Your Seafood Appetizers

Preparing the Base Dough:Mix the dry biscuit mix with softened cream cheese using a hand mixer or pastry cutter until it resembles coarse sand. Gradually add 3/4 cup of ice-cold water, two tablespoons at a time, until the dough is thick and sticky. Incorporate the shredded cheddar until evenly distributed.Folding and Shaping:Gently fold in the thoroughly drained lump crab meat and Cajun seasoning by hand to keep the crab pieces intact. With oiled hands to prevent sticking, shape the dough into golf-ball-sized rounds. Place them on a parchment-lined baking sheet, leaving 1.5 inches of space between each.Baking and Glazing:Bake at 350°F for 14 to 20 minutes until golden brown and set. While they bake, melt 4 tablespoons of butter and stir in the roasted garlic and the reserved seasoning packet. Brush this fragrant mixture generously over the hot biscuits immediately after they leave the oven.

You Must Know

• Fully soften the cream cheese to prevent lumps in your dough
• Handling the crab by hand preserves the large, sweet lumps for a premium experience
• The seasoning packet belongs in the butter, not the dough, for maximum flavor impact
• Ice-cold water is the key to creating a light, airy texture
• Space biscuits properly to allow air circulation for even browning and to prevent them from merging

I was initially skeptical that a boxed mix could produce company-worthy results, but the cream cheese and real crab transform it entirely. The cream cheese provides a tenderness impossible to achieve with water alone, while the crab adds a layer of luxury that makes any host feel like a pro. It’s a smart shortcut that ends in a gourmet result.

Creative Variations

Add a spicy kick by folding in finely diced jalapeños or using Pepper Jack cheese instead of cheddar. For a smoky profile, add crispy bacon crumbles. If you prefer a Maryland-style flavor, swap the Cajun seasoning for Old Bay to lean into those traditional coastal notes.

Storage and Reheating

These biscuits are best fresh, but can be stored in an airtight container in the fridge for up to three days. To restore their fluffy texture and crisp exterior, reheat them in a 325°F oven for about 8 minutes. Avoid the microwave if possible, as it tends to make seafood-based breads a bit soft and rubbery.

Chef’s Wisdom

• Oiling your hands is essential; this dough is intentionally sticky and will be difficult to handle otherwise
• Gently press the crab between paper towels before mixing to remove excess moisture
• Serve with fresh lemon wedges to provide a bright acidic contrast to the rich garlic butter

These cheesy crab biscuits represent everything I love about modern entertaining: balancing impressive results with practical, stress-free preparation. Every time I pull a batch from the oven and watch guests reach for seconds, I’m reminded that the best recipes are those that allow the host to enjoy the party just as much as the guests do.

Frequently Asked Questions

→ Can I use fresh crab instead of canned? Yes! Fresh lump crab meat works great. Just make sure to pick through it for any shells and drain it well before adding to the dough.

→ What if I don’t have the Red Lobster biscuit mix? You can use a regular biscuit mix like Bisquick, but you’ll need to add your own cheddar cheese seasoning – try adding garlic powder, Old Bay seasoning, and extra cheddar.

→ Why does the water need to be ice cold? Cold water helps create fluffier, flakier biscuits by keeping the butter in the mix from melting too quickly. It’s a baking trick that really makes a difference!

→ Can I make these ahead of time? You can form the biscuits and refrigerate them for a few hours before baking. Or bake them ahead and reheat in a 300-degree oven for about 5 minutes.

→ What can I substitute for roasted garlic? Use 2-3 cloves of fresh minced garlic instead, or about 1 teaspoon of garlic powder. Roasted garlic has a milder, sweeter flavor, but fresh works in a pinch.

→ How do I know when they’re done? The biscuits should be golden brown on the outside and feel set when you gently press the top. If you have a thermometer, the internal temperature should be around 200 degrees.

Cheesy Crab Biscuits w/ Garlic Butter

Serves: 6 Prep Time: 10 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

 1 box Red Lobster Cheddar Bay Biscuit Mix

 1/2 block cream cheese

 8 oz container lump crabmeat

 1 cup shredded cheddar cheese

 3/4 cup ice cold water

 1 teaspoon Cajun seasoning

 Olive oil or non-stick spray

 

→ For the Garlic Butter

 4 tablespoons butter

 1 tablespoon roasted garlic

 Seasoning packet from biscuit mix

Instructions

Add the biscuit mix and cream cheese to a mixing bowl. Mix with a hand mixer or whisk until it forms a sand-like consistency.

Keep the mixer on low and gradually add the ice cold water, about 2 tablespoons at a time. The mixture should be thick and sticky. Toss in the shredded cheddar cheese and mix until it's fully combined.

Drain the crab meat and dump it into the bowl. Sprinkle in the Cajun seasoning and gently combine everything by hand to keep the crab meat lumps intact.

Spray your hands and a baking sheet with oil or non-stick spray. Form the biscuit dough into roughly 6 to 8 round balls and place them on the baking sheet with at least 1 1/2 inches of space between each one.

Bake at 350 degrees for about 14 to 20 minutes or until the biscuits are golden on the outside and fluffy on the inside.

While the biscuits are baking, melt the butter and add in the seasoning packet from the biscuit mix and the roasted garlic. Mix well.

Drizzle the garlic butter over the warm biscuits and serve right away. These are best enjoyed hot and fresh!

Notes

1. Make sure the water is ice cold - this helps keep the biscuits fluffy.
2. Mix the crab meat gently by hand to keep those nice lump pieces intact.
3. Don't skip greasing your hands - the dough is sticky and this makes it so much easier to shape.
4. These are best served warm right out of the oven!

 

Tools You'll Need

• Baking sheet
• Hand mixer or whisk
• Mixing bowl
• Gloves (optional, for forming biscuits)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

• Calories: ~
• Total Fat: ~
• Total Carbohydrate: ~
• Protein: ~