Description
A delightful twist on traditional cheddar bay biscuits, stuffed with a flavorful crab filling.
Ingredients
Scale
- 1 package Cheddar Bay Biscuit Mix
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 450 grams lump crab meat, fully cooked
- 0.25 teaspoon paprika
- 0.5 teaspoon onion powder
- 125 millilitres mayonnaise, plus extra as needed
- 1 tablespoon prepared mustard
- 70 grams Ritz crackers, crushed (approximately half sleeve)
- 100 grams grated parmesan cheese
- 30 grams unsalted butter, melted
- 1 teaspoon freshly squeezed lemon juice
Instructions
- Combine the Cheddar Bay Biscuit Mix according to package directions. Stir in garlic powder and Italian seasoning until integrated. Set aside.
- Set oven to 190°C (375°F). Lightly coat two muffin tins with nonstick spray.
- 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 the mixture seems dry.
- Dust hands lightly with flour. Scoop a portion of biscuit dough into your palm and shape into a shallow cup.
- Place a spoonful of the crab mixture into the centre of each dough cup.
- Cover each with an extra piece of dough to fully encase crab filling, pinching edges if needed.
- Position each filled biscuit into a slot in the prepared muffin tin.
- Transfer tins to the oven and bake for 12 to 15 minutes, until golden brown and firm.
- Once baked, immediately brush biscuit tops with a mixture of melted butter and lemon juice.
Notes
- Ensure the crab meat is fully cooked before using.
- Add more mayonnaise for a creamier filling if desired.
- Adjust seasoning to taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 150
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg