Pin it
These mouthwatering crab-packed rolls take the classic Cheddar Bay biscuit to a whole new level. The mix of soft, cheese-filled dough wrapped around juicy crab meat makes an amazing little treat that brings fancy seafood vibes straight to your home table. Every golden bite hides just the right amount of seasoned crab inside, and a quick brush of citrus butter adds that extra pop of brightness.
I came up with these stuffed rolls for a beach-themed get-together, and now everyone asks me to make them. The way the cheesy biscuit works with the sweet crab creates this can't-stop-eating-them combo that makes folks grab seconds and thirds.
Crafting Your Tasty Biscuit Foundation
- Cheddar Bay biscuit mix: Gives you reliable results and that unmistakable Red Lobster taste everybody craves
- Fresh garlic: Brings punchy, fragrant flavors that boost both the dough and stuffing
- Italian seasoning: Adds a gentle herby touch that makes everything taste better
- Quality mayonnaise: Works as your glue and flavor-maker - don't use the diet stuff, go for the real deal
- Lump crab meat: Must be gently checked for tiny shell bits while keeping the chunks big
Making Delicious Stuffed Rolls
- Getting Ready:
- Set up your cooking spot with everything measured out beforehand so your hands stay clean for working the dough. Put your oven rack right in the middle for cooking that's even all around.
- Combining The Stuffing:
- Stir everything together with a light touch, handling the crab like it's precious. Keep an eye on how the mixture feels as you add mayo - it should stick together but not turn soggy.
- Putting Them Together:
- Keep your hands well-floured to stop sticking, and make all your biscuits about the same size so they cook evenly. Press the edges together firmly but gently so they don't pop open.
- Finishing Up:
- Watch them closely while baking, looking for that perfect golden color that tells you they're done just right.
Pin it
I grew up not far from Chesapeake Bay, where I learned to love good crab dishes from when I was little. This recipe keeps that tradition going but adds my own spin that makes it something special.
Perfect Pairings
These biscuits go great with a simple green salad with light dressing to cut through their richness. For morning meals, put them next to some scrambled eggs and fresh fruit for a spread that'll wow everyone.
Taste Twists
Try mixing different cheeses into the filling, add some finely chopped bell peppers for color and texture, or throw in some Old Bay seasoning if you want that classic Maryland crab taste.
Keep Them Fresh
After they've cooled down completely, put the biscuits in a sealed container in the fridge where they'll stay good for about three days. When you want to eat them, warm them up in a 300°F oven for around 10 minutes, then brush on some fresh lemon butter.
Pin it
These packed Cheddar Bay biscuits show what happens when comfort food meets fancy dinner party fare. They prove that when you use good ingredients and pay attention to how you make them, you can cook something at home that's just as good as what you'd get at a restaurant.
Frequently Asked Questions
- → Can I make these in advance?
- You can fix the crab mixture ahead, but it's best to put everything together and bake just before you're ready to eat.
- → Which crab meat should I pick?
- Go for lump crab meat for the best bite and taste, and don't use the fake stuff.
- → Will these work if I freeze them?
- You can freeze them, but they won't taste as good as fresh ones since freezing changes how they feel in your mouth.
- → What's the point of the Ritz crackers?
- They add a nice buttery taste and help everything stick together while keeping the filling moist.
- → Do I have to use a muffin tin?
- The muffin tin helps the biscuits keep their shape while cooking, but you can also shape them by hand on a flat baking sheet.