Red Lobster Cheddar Bay Crab Bake copycat recipe by Todd Wilbur
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Red Lobster Cheddar Bay Crab Bake

Score: 5.00. Votes: 2
In stock (1 item available)
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Banking on the popularity of the chain's Cheddar Bay Biscuits, Red Lobster chefs created this pizza-shaped appetizer with a crust made from the biscuit dough, and crab and Cheddar cheese baked on top. If you like those tender, cheesy garlic biscuits that come with every meal at Red Lobster—and you like crab—then you'll definitely like this.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur. 

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  • 2 cups Bisquick baking mix
  • 1 3/4 cup finely shredded Cheddar cheese
  • 2/3 cups milk
  • 2 tablespoons butter, melted and divided
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon fine parsley flakes
  • 1/3 cup crabmeat (fresh or canned lump)
  • Do This
    • Restaurant/Brand
      Red Lobster
    • Instructions

      1. Preheat oven to 450 degrees F.

      2. Combine the baking mix, 1 cup of the Cheddar cheese, milk, and half of the melted butter in a medium bowl. Mix by hand until combined.

      3. Pat out the dough into a circle approximately 8 inches in diameter, with a slight lip around the edge, like a pizza crust.

      4. Sprinkle the parsley over the top of the dough. Be sure the dried parsley flakes are crushed fine. You can easily crush the flakes in a small bowl with your thumb and forefinger.

      5. Sprinkle the crab over the top of the dough.

      6. Sprinkle the remaining cheese over the crab. Don't go all of the way to the edge of the dough—leave a margin of a half-inch or so around the edge. 

      7. Bake for 14 to 16 minutes or until the cheese on top begins to slightly brown. 

      8. Combine the remaining butter with the garlic powder and brush it over the top of the bake as soon as it comes out of the oven. Slice it like a pizza into 8 pieces and serve hot.

      Makes 8 pieces.

Average rating:

Score: 5.00. Votes: 2
Rating of votes (2)
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Stacey Tatum
Aug 16, 2005, 22:00

I have made this so many times and we eat it as a meal. I am cheep so we use immitation crab meat, but it tastes just as good.

Jul 30, 2005, 22:00

I have not tried the Red Lobster version, but I LOVE this recipe. The only problem with it is that it is extremely addictive!

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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