Cheesy Crab Garlic Biscuits
I whipped these up on a rainy Sunday and they were such a hit that my friends started requesting them for every potluck I host. There is something magical about melted cheese and warm crab in biscuit form
Ingredients
- Red Lobster Cheddar Bay Biscuit Mix: brings classic flavor and reliable fluff choose a fresh box for best results
- Cream cheese: makes the biscuits ultra moist go for full-fat blocks for a luscious crumb
- Lump crab meat: provides tender seafood bites look for fresh or refrigerated containers with sweet briny aroma
- Cheddar cheese: melts throughout the biscuit for gooey texture sharp cheddar gives bolder flavor
- Ice cold water: ensures your dough stays light keep water in the fridge until ready
- Cajun seasoning: adds a gentle kick choose a blend with herbs and not just spice
- Butter: for rich brushing always use real unsalted butter for best browning
- Roasted garlic: brings depth and savory notes jarred or homemade both work well
- Olive oil or non-stick spray: prevents sticking neutral oils are best to avoid changing the biscuit’s flavor
Step-by-Step Instructions
- Prepare the Biscuit Base:
- In a large mixing bowl blend together the biscuit mix and softened cream cheese using a mixer or whisk until the mixture resembles damp sand with no big lumps. This step makes sure the cream cheese is evenly integrated for the fluffiest texture.
- Add Water Gradually:
- With your mixer on the low setting slowly pour in the ice cold water a couple tablespoons at a time. Watch the dough as you mix stopping once it comes together into a thick sticky mass. The cold water keeps the dough from getting tough and your biscuits super light.
- Mix in Cheddar Cheese:
- Sprinkle in your cheddar cheese and mix just enough so that the shreds are scattered through the dough. Do not overmix or you’ll flatten the biscuits.
- Fold in Crab and Seasonings:
- Drain your lump crab meat really well then gently fold it into the biscuit dough by hand along with the Cajun seasoning. Try to keep the bigger crab pieces intact for impressive flavor pockets.
- Shape and Arrange Dough:
- Lightly oil your hands and the baking sheet with olive oil or non-stick spray. Scoop and roll the sticky dough into about 6 to 8 balls spacing each at least one and a half inches apart on the sheet. This will keep them from sticking together as they puff up.
- Bake to Perfection:
- Place your tray in a preheated 350 degree oven and bake for 14 to 20 minutes. Watch for the biscuits to turn golden on top and feel springy when touched. Do not peek too early or you might let out the steam that makes them light.
- Garlic Butter Finish:
- Melt the butter then stir in the biscuit mix’s seasoning packet and the roasted garlic until fragrant. Liberally drizzle the warm garlic butter over baked biscuits the second they come out of the oven. Serve immediately while hot and melty.
Cream cheese has become my secret ingredient for these biscuits because it keeps them soft even if you reheat them the next day. The first time I used a heavy hand with the garlic butter my dad declared them the best biscuits he had ever tasted and now it is a holiday tradition.
Storage Tips
To keep leftovers fresh wrap cooled biscuits tightly in foil and refrigerate for up to two days. For longer storage freeze the baked biscuits in a sealed bag and reheat directly in a warm oven for about ten minutes. Never store with the garlic butter poured on top if you plan to freeze or the biscuits may become soggy
Ingredient Substitutions
If you do not have Red Lobster mix a homemade cheddar biscuit base with self rising flour unsalted butter a teaspoon of baking powder and shredded cheddar works well. You can swap Greek yogurt for the cream cheese if needed though you may need a touch less water for a similar texture. For crab canned or imitation crab is passable but real lump crab guarantees the best flavor
Serving Suggestions
Serve these biscuits as an appetizer for parties or alongside a big salad for an easy meal. They also make a show stopping brunch side served with scrambled eggs and fresh fruit. Warm leftovers make a great midday snack especially when dipped in extra garlic butter
Pro Tips
- Press the biscuit dough lightly when shaping to keep the biscuits extra tall and soft
- Always taste your crab before mixing to make sure it is sweet and fresh for best results
- If you love crispy edges bake on a parchment lined baking sheet directly and brush with an extra layer of garlic butter halfway through baking
Ingredients
→ Biscuits
→ Topping
Steps
Combine biscuit mix and cream cheese in a mixing bowl. Mix until it achieves a sand-like texture.
While mixing on low speed, gradually add ice cold water, about 2 tablespoons at a time, until the dough becomes thick and sticky. Add cheddar cheese and mix until fully incorporated.
Drain and add lump crabmeat to the dough. Sprinkle with Cajun seasoning and gently combine by hand to preserve the crabmeat’s texture.
Lightly spray hands and a baking sheet with olive oil or non-stick spray. Divide the dough into 6-8 round balls and place them on the baking sheet, ensuring at least 1½ inches of space between each.
Bake in a preheated oven at 350°F for 14 to 20 minutes, or until the biscuits are golden brown and fluffy on the inside.
Melt butter in a saucepan. Stir in the seasoning packet and roasted garlic until combined.
Drizzle the garlic butter mixture over the warm biscuits and serve immediately.
Tips
- For best results, handle the crabmeat gently to maintain its lumps.
- Ensure water is ice cold to achieve the correct dough texture.
Required Tools
- Baking Sheet
- Hand Mixer or Whisk
- Gloves
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
- Contains shellfish (crab meat).
- Contains dairy (cream cheese, cheddar cheese, butter).
- Contains gluten (biscuit mix).
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.