Crab Cake Breakfast Biscuits
Breakfast is my favorite meal of the day, beside having the title of ‘most important meal of’, I love getting the creative culinary juices flowing first thing. Especially since, as a chef (and general food obsessive) I go to bed thinking of food, subsequently dream of food and wake up… starving.
Bonus fact, biscuits have always been that ‘thing’ for me, that sensory memory inducing food and immediately I’m back in the kitchen of either ma, aunt, babysitter or grandma, coated in flour, ‘helping’ them make biscuits. It gives me the warm fuzzies.
Another bonus fact, it is so much fun surprising my husband when I prance into the room and announce ‘We’re having biscuits for breakfast…but not just any biscuits, CRAB CAKE biscuits’ (still coated in flour, decades have not bettered my biscuit making cleanliness). Husband’s eyes get glossy and wide and before he can respond I usually follow up my original proclamation with another proclaiming tidbit like, “yep, you’re a lucky man”.
I’ve listed my 3 favorite crab cake breakfast sandwich recipes, tried and tested on that ‘lucky man’ for widest glossiest expression.
If you’re in need of a homemade biscuit recipe, I’ve found that Southern Living’s Buttermilk Biscuit recipe is top notch. I’ll also never judge if you use store bought freezer biscuits or something out of a can…you do you.
Pro tip: Keep these crab breakfast recipes in mind if you have leftovers; ham after Easter, collard greens after the BBQ, cooked crab cakes after dinner or sandwich fix-ins after the potluck.
Cheesy Cheddar Scallion Crab Cake Biscuit
Ingredients
- 4 biscuits baked and split
- 4 Cameron’s Seafood Jumbo Lump Crab Cakes cooked (following instructions on packaging)
- 4 slices deli-style cheddar cheese
- 4 fried eggs optional
- scallion tartar sauce:
- 1/2 cup mayonnaise
- 1 tablespoon scallions chopped
- 1/2-1 teaspoon hot sauce
- 1 teaspoon dill pickle relish
Instructions
- Preheat oven to 400°F.
- Assemble your biscuit sandwiches by layering crab cakes, cheese and eggs on each split biscuit. Place sandwiches (open faceon a cookie sheet and bake for 3-5 minutes or until everything is warm. (Time will depend on whether you’re using cold leftovers or just made ‘hot from the pan’ ingredients).
- While everything is warming up, in a medium bowl whisk together mayo, scallions, hot sauce and relish until smooth. Spread tartar sauce on biscuits before serving.
Southern-Style Crab Cake Biscuit
Ingredients
- 4 biscuits baked and split
- 4 Cameron’s Seafood Jumbo Lump Crab Cakes cooked (following instructions on packaging)
- 4 slices Virginia-style salty ham
- 1/4 cup prepared pimento cheese
- 1/4-1/2 cup cooked collard greens drained (optional, but I really like it)
Instructions
- Preheat oven to 400°F.
- Assemble your biscuit sandwiches by layering crab cakes, salty ham, pimento cheese and collard greens on each split biscuit. Place sandwiches (open faceon a cookie sheet and bake for 3-5 minutes or until everything is warm. (Time will depend on whether you’re using cold leftovers or just made ‘hot from the pan’ ingredients).
- Once everything is toasty, serve warm.
Eggy Cubano Crab Cake Biscuit
Ingredients
- 4 biscuits baked and split
- 4 Cameron’s Seafood Jumbo Lump Crab Cakes cooked (following instructions on packaging)
- 4 fried eggs
- 4 slices deli-style swiss cheese
- 4 slices deli-style ham
- 4-8 dill pickle slices
- 2 tablespoons yellow mustard
Instructions
- Preheat oven to 400°F.
- Assemble your biscuit sandwiches by layering crab cakes, eggs, swiss cheese, ham and pickles. Place sandwiches (open faceon a cookie sheet and bake for 3-5 minutes or until everything is warm. (Time will depend on whether you’re using cold leftovers or just made ‘hot from the pan’ ingredients).
- Once everything is toasty, spread mustard sauce on biscuits before serving.
Buy Maryland Crab Cakes Online
You can buy our Jumbo Lump Crab Cakes from our online store. All of Cameron’s Maryland Crab Meat comes straight from the Chesapeake Bay to your door with guaranteed freshness (and all of our crab cakes are made from scratch every morning). The best crab meat in the world comes from Chesapeake Bay Blue Crabs!
Show us how you break fast with Cameron’s Seafood. Whether you make these delicious recipes or have one of your own that you would like to share-we’d love to hear from you. Post your own Cameron’s Seafood dish on Instagram and tag us @cameronsseafoodonline. We’re also on Facebook and Twitter, we look forward seeing your creations.
About the author
Patterson Watkins is a professional chef with over 17 years of experience. With a robust career in restaurants, contract dining and catering (including 4 Summer Olympic posts preparing food for the athletes!) Patterson joined the Cameron’s Seafood team at the end of 2018 to concoct some delicious recipes with our premium seafood items as the centerpiece.
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