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Crab Biscuit Bombs

Makes 12 Biscuit Bombs

Crab Biscuit Bombs
  • 1 package Mason Dixie Cheddar Biscuits
  • 8 oz lump crab meat
  • 1 large eggs
  • 2½ Tbsp mayonnaise
  • 1½ tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • ¼ tsp salt
  • 2 Tbsp finely chopped fresh parsley
  • ½ c panko breadcrumbs
  • 2 Tbsp finely chopped parsley, fresh

How To Bake

  • Thaw Biscuits in the fridge overnight or on the counter for 30 minutes.
  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  • Mix egg, mayonnaise, mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper and parsley in a bowl.
  • Gently stir in crab meat until evenly coated.
  • Divide each Biscuit into 2 equal portions making 12 pieces.
  • Working one at a time, flatten out each piece of dough into a 3-inch round and scoop 1½ tablespoons of the mixture into the center of each round.
  • Bring the edges of the Biscuit dough up and over the crab mixture, forming a ball. Pinch the seams to seal and place seam side down on the prepared baking sheet. Bake for 18 minute until golden brown.
  • Brush the tops of the Biscuit balls with melted butter and sprinkle with chopped parsley.
  • Serve warm with a side of lemon butter.

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