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–+ servings
bowl of crab chowder with cheddar bay biscuit topping being scooped with spoon

Crab Chowder with Cheddar Bay Biscuit Topping

A velvety crab chowder packed with a hearty serving of vegetables, fresh herbs and lump crab meat made even better with the addition of bite-sized, melt-in your mouth cheddar biscuits. A meal that is sure to please any palate!
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Prep Time: 20 minutes
Cook Time: 25 minutes
Course: dinner, lunch, Side Dish
Cuisine: American, Comfort Food, Southern
Keyword: biscuit topped pot pie, cheddar biscuits, chowder recipe, crab chowder, crab pot pie, old bay biscuits
Servings: 3 bowls
Author: Ainseanlea @ The Stush Kitchen

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Equipment

  • 3 10 oz oven safe bowls or cocottes
  • 1 large saucepan

Ingredients

Crab Chowder

  • 3 cups seafood broth or vegetable broth
  • 1 cup crab meat
  • ¼ cup all-purpose flour
  • 2 TBSP butter
  • 1 small russet potato, cubed
  • ¼ TBSP yellow onion, diced about ½ of a small onion
  • ¼ cup celery, diced about 4-5 stalks
  • 3 slices bacon, diced
  • 1 ½ TBSP garlic, minced about 4 cloves
  • ⅓ cup curly parsley leaves, chopped about 8-10 stems
  • ⅓ cup dill, chopped about 8-10 stems
  • 2 TBSP thyme leaves about 5-6 sprigs
  • ½ tsp Worcestershire sauce optional
  • ½ tsp cayenne pepper optional

Cheddar Bay Biscuits

Instructions

  • Preheat oven to 425℉
  • Prepare biscuit dough by combining all the dry ingredients (flour, granulated sugar, Old Bay seasoning, sharp cheddar, baking powder & baking soda) then rubbing in butter until the flour mostly resembles bread crumbs with some chunks of butter.
    Add buttermilk and knead until flour is fully combined. Cover and set aside.
  • Start on the chowder by making the roux - combine the butter and flour in a saucepan over medium high heat until caramel in color. Set aside in a small bowl.
  • Wipe saucepan clean then add bacon under medium heat until fat is rendered and bacon is slightly crisp (about 3 minutes).
  • Add vegetables and herbs (garlic, onion, dill, parsley, celery, thyme) to saucepan and sauté until onions are translucent and herbs fragrant.
  • Add seafood broth, potatoes, roux and crab meat and allow to simmer and thicken - stirring as needed to evenly incorporate roux.
  • Stir in heavy cream, Worcestershire sauce and cayenne pepper then distribute evenly into cocottes or oven safe bowls.
  • Tear biscuit dough into quarter-sized balls and add on top of chowder to cover. Brush with melted butter then bake for 6-8 minutes or until golden.
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