Crab Stuffed Cheddar Bay Biscuits
Fluffy cheddar biscuits filled with crab, seasoned and topped with a zesty lemon butter glaze.
Ingredients
- 1 packagecheddar bay biscuit mix
- 1 teaspoongarlic powder
- 1 teaspoonitalian seasoning
- 450 gramslump crab meat, fully cooked
- ¼ teaspoonpaprika
- ½ teaspoononion powder
- 125millilitres mayonnaise, plus extra as needed
- 1 tablespoonprepared mustard
- 70 gramsritz crackers, crushed (approximately half sleeve)
- 100 gramsgrated parmesan cheese
- 30 gramsunsalted butter, melted
- 1 teaspoonfreshly squeezed lemon juice
Directions
- 1
Combine the Cheddar Bay Biscuit Mix according to package directions. Stir in garlic powder and Italian seasoning until integrated. Set aside.
- 2
Set oven to 190°C. Lightly coat two muffin tins with nonstick spray.
- 3
In a mixing bowl, gently fold together lump crab meat, paprika, onion powder, mayonnaise, prepared mustard, crushed Ritz crackers, and grated parmesan until just combined. Add extra mayonnaise if mixture seems dry.
- 4
Dust hands lightly with flour. Scoop a portion of biscuit dough into your palm and shape into a shallow cup.
- 5
Place a spoonful of the crab mixture into the centre of each dough cup.
- 6
Cover each with an extra piece of dough to fully encase crab filling, pinching edges if needed.
- 7
Position each filled biscuit into a slot in the prepared muffin tin.
- 8
Transfer tins to the oven and bake for 12 to 15 minutes, until golden brown and firm.
- 9
Once baked, immediately brush biscuit tops with a mixture of melted butter and lemon juice.