Cheesy Crab Garlic Biscuits – Warm, Fluffy & Full of Flavor
Introduction
There is something unforgettable about warm biscuits straight from the oven—especially when they are filled with sweet lump crab and melted cheddar. These Cheesy Crab Garlic Biscuits are soft on the inside, lightly crisp on the outside, and brushed generously with buttery roasted garlic. They feel special enough for guests but simple enough to make on a weeknight.
The cream cheese in the dough keeps everything tender and moist, while Cajun seasoning adds just the right touch of warmth. Every bite delivers fluffy biscuit, pockets of crab, and gooey cheese in perfect balance.
Why You’ll Love This Recipe
- Ready in just 30 minutes from start to finish
- No need to prepare biscuit dough from scratch
- Rich, savory flavors with minimal prep work
- Perfect for gatherings, potlucks, or cozy dinners at home
Ingredients
For the Biscuits
- 1 box cheddar-style biscuit mix
- ½ block cream cheese, softened
- 8 oz lump crab meat, well drained
- 1 cup shredded cheddar cheese
- ¾ cup ice-cold water
- 1 teaspoon Cajun seasoning
For the Garlic Butter Topping
- 4 tablespoons unsalted butter
- 1 tablespoon roasted garlic
- Olive oil or non-stick spray for baking sheet
Step-by-Step Instructions
1. Prepare the Dough Base
In a large bowl, combine the biscuit mix and softened cream cheese. Mix until the texture resembles coarse crumbs and the cream cheese is evenly distributed.
2. Add the Water
Slowly pour in the ice-cold water while mixing on low speed. Add a little at a time until the dough forms a thick, sticky consistency. Cold water helps keep the biscuits light and fluffy.
3. Mix in the Cheese
Fold in the shredded cheddar just until evenly distributed. Avoid overmixing to keep the biscuits tender.
4. Gently Add the Crab
Carefully fold in the drained lump crab meat along with the Cajun seasoning. Use your hands or a spatula and mix gently to keep the crab pieces intact.
5. Shape the Biscuits
Lightly grease a baking sheet. Scoop the dough into 6–8 portions and shape into rounds. Leave space between each biscuit so they can rise properly.
6. Bake
Bake in a preheated oven at 350°F (175°C) for 14–20 minutes, or until golden on top and cooked through. The biscuits should feel springy when lightly pressed.
7. Finish with Garlic Butter
Melt the butter in a small saucepan. Stir in the roasted garlic until fragrant. Brush the warm biscuits generously with the garlic butter as soon as they come out of the oven.
You Must Know
- Rich in protein thanks to the crab meat
- Best served warm for maximum flavor
- Cream cheese keeps them soft even when reheated
Storage Tips
Allow the biscuits to cool completely before storing. Keep them in an airtight container in the refrigerator for up to two days. For longer storage, freeze without the garlic butter topping and reheat in the oven until warmed through.
Ingredient Substitutions
- Greek yogurt can replace cream cheese for a lighter texture
- Canned or imitation crab may be used if fresh lump crab is unavailable
- Adjust Cajun seasoning based on spice preference
- Colby Jack or mozzarella can replace cheddar
Serving Suggestions
Serve these biscuits as an appetizer for gatherings, alongside a fresh green salad, or as a flavorful side to seafood dinners. They also pair beautifully with scrambled eggs for a savory brunch option.
Pro Tips
- Drain crab thoroughly to prevent excess moisture
- Handle the dough gently to keep biscuits fluffy
- Brush with extra garlic butter halfway through baking for deeper flavor
Frequently Asked Questions
Can I use imitation crab?
Yes, though real lump crab provides better texture and flavor.
Why use ice-cold water?
Cold water prevents the dough from becoming dense and helps create a lighter crumb.
Can these be made ahead?
Yes. Bake, cool, and reheat in the oven before serving.
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