Crab dip season, but make it handheld. These little biscuit cups disappear fast, so maybe make a double batch!
They serve as a great appetizer or addition to any spread. They are also such a great way to use the meat from any leftover steamed crabs!
Here’s how they come together:
Ingredients:
- 2 containers of flaky layered biscuits (you will only use about 10-12 biscuits, which is a little over 1 container. I reach for @Pillsbury )
- 1lb of lump crab meat (check throughout for shells, even if pre-packaged!)
- 1 cup shredded sharp cheddar cheese
- 4oz whipped original cream cheese
- 4oz sour cream
- 1/4 cup mayo
- 1 Tbsp Worcestershire sauce
- 1/2 Tbsp white vinegar
- 1/2 Tbsp + 1 tsp of Old Bay Seasoning, plus extra for topping
- 1/2 Tbsp garlic powder
- 1/2 tsp ground mustard
- Optional chopped fresh herbs or green onion for garnish
Directions:
1. Preheat oven to 350F
2. After checking the crab meat for shells, place into a large bowl and gently combine the mayo, sour cream, cream cheese, seasonings, vinegar, Worcestershire sauce, & 3/4 cup cheese until fully incorporated. Set aside.
3. Using your fingers, evenly split each biscuit in half horizontally. Each biscuit should give you two circular rounds.
4. Carefully, slightly stretch each biscuit round and then place into a silicone muffin pan (highly recommend!) or a sprayed muffin/cupcake pan. Press the cup down, forming into little cups.
5. Top each cup with a sprinkle of Old Bay Seasoning. Finish evenly with the remaining cheese.
6. Bake until golden brown and melty to your liking (check them about 10 minutes in a go from there!)
If you're like me, crab dip is a classic favorite during the summer months especially along the East Coast. Transforming that creamy, cheesy dip into bite-sized, handheld crab dip biscuit cups is a game changer for parties or casual get-togethers. I love how the biscuit cups add a buttery, flaky texture that complements the rich crab filling perfectly. One tip I always follow is thoroughly checking the lump crab meat for any stray shells, which can happen even with pre-packaged crab. It’s worth the extra minute to prevent surprises! Adding Worcestershire sauce and a dash of white vinegar gives the dip a slight tang that balances the creaminess well. And of course, the seasoning with Old Bay and garlic powder provides that iconic flavor profile reminiscent of Maryland crab houses. Using a silicone muffin pan makes shaping the biscuit dough into cups so much easier — plus, it's easy to clean afterward. When stretching the biscuit rounds, if you notice any tears, gently pressing them back together works just fine without affecting the final texture. For an extra pop, I like to top each cup with a sprinkle of cheese and a little extra Old Bay before baking to get a golden, bubbly finish. These cups disappear quickly, so consider doubling the batch if you’re hosting several guests! Finally, garnishing with chopped green onions or fresh herbs adds a fresh aroma and brightens the flavors even more. These crab dip biscuit cups aren’t just appetizers; they are conversation starters at any summer gathering.
