Ingredients
Scale
- 1 package (16 ounces) refrigerated cheddar bay biscuit dough
- 1 pound lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh chives
- 1/4 teaspoon Old Bay seasoning
- 1/4 cup shredded cheddar cheese
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Step 2: In a medium bowl, gently combine crab meat, mayonnaise, Dijon mustard, lemon juice, chives, and Old Bay seasoning. Mix until just combined; do not overmix. Stir in half of the shredded cheddar cheese.
- Step 3: Separate the biscuit dough into individual biscuits. Gently flatten each biscuit slightly with your hand. Spoon about 1-2 tablespoons of the crab mixture onto the center of each biscuit.
- Step 4: Fold the biscuit dough over the crab mixture to create a half-moon shape. Pinch the edges to seal. Sprinkle the tops of the stuffed biscuits with the remaining shredded cheddar cheese.
- Step 5: Bake for 15-20 minutes, or until golden brown and cooked through. Let cool slightly before serving.
Notes
- Store leftover biscuits in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover biscuits in a 350°F oven for 5-7 minutes, or until warmed through and the cheese is melted and bubbly.
- Serve these delightful crab-stuffed biscuits alongside a fresh summer salad for a light yet satisfying meal.
- For extra flavor, add a pinch of cayenne pepper to the crab mixture for a subtle kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American