Crab Dip with Cheddar Bay Biscuit Crust

By Armani Johnson – January 26, 2024

Crab Dip with Cheddar Bay Biscuit Crust

Being from Maryland, I Initially wanted to use the Blue crab because of its importance to my home state. I soon learned that blue crabs do not only have a place in our hearts because of how good they taste, but because of the historic value they have in the African American household. The boom of the Chesapeake’s aquatic life granted African Americans the opportunity to become seamen. Slaves were given seamen certificates and began to primarily fish and catch shellfish. This lead to some freedoms like owning property and working.



  • 1.5 cups + 2 tablespoons Ap flour  
  • 1/2 teaspoon | Salt
  • 1/4 teaspoon Baking soda 
  • 2 teaspoons Baking powder 
  • 1 teaspoon Sugar 
  • 1 teaspoon Galic powder 
  • 1 teaspoon Smoked paprika 
  • 4 oz Butter, melted 
  • 1.25 cups Buttermilk, chilled 
  • 2 cups Cheddar, shredded 
  • 1 cup Scallion, fine


  • 16 oz Crab meat 
  • 4oz Heavy cream 
  • 4oz Cream cheese 
  • 4oz Parmesan, grated
  • 4oz Cheddar cheese, shredded 
  • 1/2 cup Mayonaise 
  • 1 teaspoon Dijon mustard 
  • 2 teaspoons Black vinegar 
  • 2 teaspoons Hot Sauce 
  • 1 teaspoon Old bay 
  • 1 teaspoon Salt 



  1. Melt Butter and set aside to cool.
  2. Mix dry ingredients, scallion and cheddar cheese.
  3. Pour melted butter into chilled buttermilk then add to dry ingredients and mix until incorporated.
  4. Cover and set in fridge.
  5. Pipe biscuit mixture on top of the crab.
  6. Cook for 25 min on lower rack.
  7. Broil on low until golden.

Crab dip

  1. Melt cream cheese in a pot with heavy cream.
  2. Remove from heat and add cheese and stir until melted and smooth.
  3. Add remaining ingredients.
  4. Fill your baking vessel half way with crab.
  5. Pipe or scoop biscuit mixture on top of the crab.
  6. Bake for 25 minutes at 350.
  7. Broil until golden brown.