Red Lobster Cheddar Bay Biscuit with Stuffed Crab and Lemon Butter Sauce

Red Lobster Cheddar Bay Biscuit with Stuffed Crab and Lemon Butter Sauce

This recipe is great served at your next fish fry or with gumbo.

Can be made a day ahead and refrigerated.


1 package Red Lobster Cheddar Bay Biscuit Mix
½ tsp garlic powder
1 tsp Italian seasoning

Crab mixture:
1/2 pound lump crab meat, be sure it is fully cooked
¼ tsp paprika
½ tsp onion powder
½ cup mayonnaise
½  tbsp mustard
10 Ritz crackers, crushed
½ cup grated parmesan

I used two different size scoopers. A 1 ½” for the dough and a 1” for the crab meat.


Preheat oven to 375°F

Coat two muffin tins with nonstick cooking spray.

Prepare biscuit mix per package instructions, adding garlic powder and Italian seasoning mix well. Take a large sheet of saran wrap and place it on the counter. Using the 1 ½" scooper form 24 dough balls and set aside. 

 Combine crab meat, paprika, onion powder, mustard, mayonnaise, crushed Ritz crackers, and parmesan cheese and mix well. With the 1” scoop make 24 crab mixture balls and set next to each dough ball. I didn’t make the crab mixture balls ahead, just scooped from the bowl. Making ahead was an afterthought that I think would work well.

 Dust hands with flour and place dough ball biscuit mixture in palm of hand and press flat into a circle.

Take crab ball mixture and place in the middle of the flattened dough ball, pinch biscuit mixture forming a ball.

Place each biscuit into the prepared muffin tin. Bake for 12 to 15 minutes or until golden brown.

 Remove from oven and brush tops with mixture of ½ stick melted butter and 1 tablespoon lemon juice.

Yields – 24 muffins