Jumbo Crab Biscuit Bombs
There’s something about warm, buttery biscuits stuffed with creamy crab that just feels like the ultimate comfort food. These Jumbo Crab Biscuit Bombs take that idea and turn it into an irresistible, bite-sized appetizer loaded with flavor.
Flaky Southern-style biscuits are rolled out, stuffed with a rich and creamy crab filling made with crabmeat, jumbo lump crab, Gruyère cheese, shallots, bell peppers, garlic, parsley, and Old Bay. The biscuits are sealed around all that goodness and baked until beautifully golden brown.
And because we’re going all in, they’re brushed with homemade garlic butter right before and after baking, then finished with fresh parsley and served alongside a creamy, zesty remoulade sauce. The result is crispy and golden on the outside, warm, cheesy, buttery, and packed with crab on the inside.
If you love crab dip, stuffed biscuits, or anything that can be dipped into a good remoulade, these are definitely for you.
Why You’re Going to Love This Recipe
- Packed with crab: A combination of regular crabmeat and jumbo lump crab gives every bite plenty of seafood flavor.
- Buttery and cheesy: Gruyère melts beautifully into the filling, creating a rich, creamy center.
- Flaky biscuit exterior: Canned Southern-style biscuits make these incredibly easy while still giving you that golden, buttery crust.
- Garlic butter finish: Brushing the biscuits with garlic butter before and after baking takes them to another level.
- Perfect for dipping: The homemade remoulade adds a creamy, tangy, slightly spicy contrast to the rich crab filling.
- Party-ready: These make an incredible appetizer for game days, holidays, dinner parties, or whenever you want to impress a crowd.
Ingredients
Jumbo Crab Biscuit Bombs
- Southern homestyle canned biscuits
- Crabmeat
- Jumbo lump crab meat
- Gruyère cheese
- Mayonnaise
- Shallots
- Bell peppers
- Fresh parsley
- Garlic
- Old Bay seasoning
- Black pepper
Garlic Butter
- Unsalted butter
- Garlic
- Dried parsley
- Salt
Remoulade Sauce
- Mayonnaise
- Fresh parsley
- Fresh chives
- Dijon mustard
- Black pepper
- Worcestershire sauce
- Onion powder
- Fresh lemon juice
- Old Bay seasoning
- Paprika
- Cayenne pepper
For Garnishing
- Fresh parsley
How to Make Jumbo Crab Biscuit Bombs
1. Make the Remoulade Sauce
Start by making the remoulade so it has time to chill and allow all those flavors to come together.
Add the mayonnaise, parsley, chives, Dijon mustard, black pepper, Worcestershire sauce, onion powder, lemon juice, Old Bay, paprika, and cayenne pepper to a bowl.
Mix thoroughly until everything is evenly combined. Cover and refrigerate while you prepare the biscuit bombs.
2. Make the Garlic Butter
In a small bowl, combine the softened butter, minced garlic, dried parsley, and salt.
Mix until smooth and evenly incorporated. Set aside.
3. Make the Crab Filling
Add the crabmeat, shredded Gruyère, mayonnaise, shallots, bell peppers, parsley, garlic, Old Bay seasoning, and black pepper to a large bowl.
Mix gently until everything is well combined.
Now add the jumbo lump crab meat. Gently fold it into the mixture, being careful not to break up the crab too much. Those larger pieces of jumbo lump crab are exactly what you want to find inside each biscuit bomb.
4. Roll Out the Biscuits
Preheat your oven to 375°F.
Take one biscuit and place it on a clean, lightly floured surface or cutting board. Using your hands or a rolling pin, gently flatten and roll the biscuit into a thin disk.
You want the dough thin enough to wrap around the filling, but not so thin that it tears.
5. Stuff the Biscuits
Place a small sprinkle of Gruyère cheese in the center of the flattened biscuit.
Add about 3 tablespoons of the crab filling on top of the cheese. Try not to overfill the biscuit, as too much filling can make it difficult to seal and may cause it to burst while baking.
Bring the edges of the biscuit dough up and around the filling, pinching the seams together firmly to seal.
Place the stuffed biscuit seam-side down on a baking sheet.
Repeat with the remaining biscuits and crab filling.
6. Brush With Garlic Butter
Generously brush the tops of each biscuit bomb with the prepared garlic butter.
Transfer the baking sheet to the second rack from the top of your preheated oven.
Bake for 21 to 24 minutes, or until the biscuits are golden brown and cooked through.
7. Finish and Serve
As soon as the biscuit bombs come out of the oven, brush them with another generous layer of garlic butter.
Finish with freshly chopped parsley.
Serve warm with the chilled remoulade sauce on the side for dipping.
Then just tear one open and enjoy that warm, cheesy, crab-filled center.
Tips for the Best Jumbo Crab Biscuit Bombs
Don’t Overfill the Biscuits
It can be tempting to pack as much crab filling as possible into each biscuit, but try to keep it around 3 tablespoons. Overfilling makes the dough harder to seal and increases the chance of the filling leaking during baking.
Be Gentle With the Jumbo Lump Crab
Mix the regular crabmeat into the filling first, then gently fold in the jumbo lump crab at the end. This helps preserve those beautiful chunks of crab throughout the filling.
Seal the Biscuits Well
Pinch the edges together firmly before placing each biscuit seam-side down. If you notice any openings, pinch them closed before baking.
Don’t Skip the Second Brush of Garlic Butter
The first layer helps create that gorgeous golden finish while baking, but brushing them again while they’re hot gives the biscuits an extra layer of buttery garlic flavor and makes the tops beautifully glossy.
Let the Remoulade Chill
Making the remoulade ahead of time gives the ingredients a chance to meld together. Even 20 to 30 minutes in the refrigerator can make a difference, but you can also make it several hours ahead.
What to Serve With Crab Biscuit Bombs
These are fantastic on their own as an appetizer, but they also pair beautifully with other seafood-inspired dishes. Serve them alongside a crisp salad, roasted vegetables, coleslaw, or a platter of other party appetizers.
And whatever you do, don’t forget the remoulade. The cool, creamy sauce with its bright lemon, Dijon, Worcestershire, Old Bay, and subtle heat is the perfect contrast to the warm, buttery biscuits.
Can I Make These Ahead of Time?
Yes. You can assemble the biscuit bombs ahead of time and keep them covered in the refrigerator until you’re ready to bake them.
For the best results, I recommend baking them the same day you assemble them. Remove them from the refrigerator while your oven preheats, then brush with garlic butter and bake as directed.
The remoulade and garlic butter can also be prepared ahead of time and refrigerated separately.
How to Store Leftovers
Allow the baked biscuit bombs to cool before transferring them to an airtight container.
Store them in the refrigerator for up to 3 days.
Keep the remoulade refrigerated in a separate airtight container.
How to Reheat
For the best texture, reheat the biscuit bombs in a 350°F oven or air fryer until warmed through and the exterior becomes crisp again.
Avoid microwaving if possible. While it will warm them quickly, the biscuits can become soft and chewy rather than flaky.
If using an air fryer, reheat at 350°F for about 4 to 6 minutes, checking frequently so the biscuits don’t over-brown.
Final Thoughts
These Jumbo Crab Biscuit Bombs are proof that you don’t need a complicated recipe to make something that feels seriously impressive. The combination of flaky biscuit, creamy crab filling, melted Gruyère, garlic butter, and homemade remoulade hits every note.
They’re rich, savory, buttery, cheesy, and loaded with crab in every bite. Whether you’re serving them for a party, holiday gathering, game day, or simply making an indulgent snack at home, these little biscuit bombs are guaranteed to disappear fast.
Make extra. Trust me.
Jumbo Crab Biscuit Bombs
Ingredients
- 8 southern homestyle biscuits canned
Jumbo Crab Filling
- 8 oz crabmeat
- 8 oz jumbo lump crab meat
- 1 cup Gruyère cheese shredded
- 1/4 cup shallots finely chopped
- 1/4 cup bell peppers finely chopped
- 2 tbsp mayonnaise
- 1 tbsp fresh parsley chopped
- 1 tsp garlic minced or paste
- 1 tsp Old Bay seasoning
- 1 tsp black pepper
Garlic Butter
- 1/2 cup unsalted butter softened
- 1/2 tsp garlic minced
- 1/2 tsp parsley dried
- 1/2 tsp salt
Remoulade Sauce
- 1/2 cup Mayo
- 1 tsp parsley fresh chopped
- 1 tsp chives fresh chopped
- 1 tsp Dijon mustard
- 1 tsp black pepper
- 1 tsp Worcestershire sauce
- 1 tsp onion powder
- 1 tsp lemon juice
- 1/2 tsp Old Bay seasoning
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
Garnish
- Fresh parsley chopped
Instructions
Remoulade Sauce
- In a bowl, add in all ingredients listed under “Remoulade Sauce” and mix thoroughly. Set in the refrigerator to allow the flavors to marry.
Garlic Butter
- Mix together the ingredients listed under “Garlic Butter”and set aside.
Jumbo Crab Filling
- In a bowl, add all the ingredients listed under “Jumbo Lump Crab Filling” EXCEPT the lump crab meat, and mix thoroughly.
- Once combined, gently fold in the lump crab meat and set aside.
Assemble
- Preheat oven to 375°F.
- Roll out one of the biscuits into a thin disk on a clean, flat surface or cutting board.
- Add a sprinkle of Gruyère cheese and a generous spoonful of the jumbo crab filling at the center. About 3 tablespoons of filling is ideal to prevent leakage.
- Bring all the edges of the dough to the center and pinch to seal. Place seam side down on a baking sheet.
- Continue assembling the remaining biscuits using the same method until all the dough is used.
- Brush the tops with garlic butter and place on the second rack in the preheated oven. Bake for 21-24 minutes. Until golden brown and cooked through.
- Once they are out of the oven, brush with more garlic butter, garnish with parsley, and serve with a side of the remoulade sauce and enjoy!
