Cheddar Bay Seafood Pie

This Cheddar Bay Seafood Pie brings the comforting flavors of shrimp and crab into a creamy, cheesy sauce topped with fluffy Cheddar Bay biscuits. It’s a perfect dish for cozy dinners when you want something indulgent but still packed with fresh seafood goodness.

I first tried this recipe when craving something special for a family gathering. Now it’s a requested dish whenever the seafood mood strikes or when we want to treat ourselves to something a little extra.

Ingredients

• Shrimp: peeled and deveined for easy eating and sweet flavor
• Lump crab meat: provides delicate texture and fresh ocean taste choose fresh or well-drained canned crab for best results
• Celery: diced finely for a subtle crunch that brightens the sauce
• Onion and red bell pepper: add sweetness and depth look for firm veggies free of blemishes
• Garlic: minced fresh it’s the backbone of savory flavor here
• Fresh parsley: chopped for a vibrant finish and herbal brightness
• Unsalted butter: forms the base of the roux and enriches the sauce go for high-quality for best taste
• All-purpose flour: thickens the sauce smoothly without clumping
• Heavy cream: brings luxurious richness and silky texture
• Seafood stock or chicken broth: adds depth seafood stock enhances the ocean notes
• Old Bay seasoning: offers classic coastal spice and warmth don’t skip it
• Salt and black pepper: to taste balance the flavors perfectly
• Sharp cheddar cheese: shredded for maximum melt and a touch of sharpness
• Cheddar Bay Biscuit mix or homemade biscuit batter: for that iconic biscuit topping choose a mix you trust or prepare from scratch for a personal touch
• Whole milk: moistens the biscuit dough for fluffy tops
• Melted butter: for brushing biscuits adds shine and rich flavor

Step-by-Step Instructions

Sauté the Vegetables:

Melt butter in a large skillet over medium heat. Add celery, onion, and red bell pepper. Cook for five to seven minutes until vegetables are soft but not browned, building a fragrant base.

Add Garlic and Make the Roux:

Stir in minced garlic and cook for one minute to release aroma. Sprinkle in the flour and whisk constantly for one to two minutes to form a smooth roux that will thicken the sauce evenly.

Create the Sauce:

Slowly pour in the heavy cream and seafood stock while whisking to prevent lumps. Allow the mixture to simmer gently until it thickens into a creamy consistency that coats the spoon.

Cook the Seafood:

Add shrimp and crab meat to the sauce and simmer just until shrimp turn opaque and are cooked through. Stir in shredded cheddar, Old Bay seasoning, parsley, salt, and pepper. Blend all ingredients thoroughly.

Assemble the Pie:

Transfer the seafood mixture evenly into greased ramekins or a casserole dish. This lets each serving have a perfect portion of creamy seafood.

Prepare Biscuit Topping:

Mix the Cheddar Bay Biscuit mix according to your package directions using whole milk. Spoon dollops evenly over the seafood mixture, covering the surface but leaving some gaps for expansion.

Bake the Pie:

Place in a preheated 200 degrees Celsius oven for fifteen to twenty minutes until biscuits are puffed, golden, and invitingly crisp on top.

Final Touch and Serve:

Once removed from the oven, immediately brush biscuit tops with melted butter for shine and extra richness. Sprinkle chopped parsley over the top for a fresh, colorful garnish before serving.

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One of my favorite parts is the biscuit topping, which reminds me of a trip to a coastal restaurant where I first tasted Cheddar Bay biscuits. It’s a little nostalgic and always a crowd-pleaser in our home.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to keep the biscuit topping from getting soggy. If you want to freeze it, wrap tightly and freeze for up to one month. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

If fresh lump crab is not available, canned crab meat drained well works fine. Substitute half and half for heavy cream for a lighter sauce though it will be less rich. You can replace seafood stock with chicken broth or vegetable broth in a pinch. For biscuits, a homemade cheddar biscuit recipe with self-rising flour and sharp cheese is a great alternative.

Serving Suggestions

Serve with a crisp green salad dressed simply in lemon vinaigrette to balance the richness. A side of steamed green beans or roasted asparagus adds a fresh contrast. This seafood pie also pairs nicely with a chilled glass of white wine such as Sauvignon Blanc or a crisp Chardonnay.

Cultural Context

Cheddar Bay biscuits are often associated with Southern coastal cuisine and popularized by certain seafood restaurants. This pie reflects a comforting fusion of classic seafood stews and biscuit toppings beloved in American cuisine, especially in regions where fresh shellfish are abundant.

Frequently Asked Questions

→ What types of seafood work best in this dish?

Shrimp and lump crab meat provide a tender, delicate flavor that blends well with the creamy sauce and cheddar topping.

→ How do you achieve a creamy sauce without curdling?

Gradually whisking heavy cream and seafood stock into the roux over medium heat helps build a smooth, thickened sauce without curdling.

→ Can I use homemade biscuit batter instead of the mix?

Yes, homemade cheddar biscuit batter works wonderfully and adds a fresh, buttery texture to the topping.

→ What is the purpose of Old Bay seasoning here?

Old Bay adds a subtle blend of spices enhancing the natural flavors of seafood without overpowering the dish.

→ How do I ensure the biscuits bake evenly on top?

Dropping spoonfuls evenly across the seafood mixture and baking at the recommended temperature helps biscuits rise uniformly and brown nicely.

→ What garnishes complement this seafood bake?

Fresh chopped parsley on top adds a bright, herbaceous note that contrasts the rich, cheesy layers below.