Shrimp Crab Biscuit Melts

This Shrimp Crab Biscuit Melts recipe is a perfect mix of flaky biscuit textures with rich, savory seafood filling. It brings together super creamy and cheesy flavors with shrimp and crab in a way that feels both indulgent and cozy. Whether you want a fancy appetizer or a comforting snack, these melts hit the spot every time.

I first made these melts for a weekend get-together and everyone kept asking for more. The combination of shrimp and crab tucked inside buttery biscuits feels like a little celebration with every bite.

Ingredients

• Shrimp: peeled and deveined shrimp give a fresh, tender seafood flavor choose wild-caught if you can for the best taste
• Lump crab meat: brings sweet, delicate notes and chunks of real crab to the filling
• Shredded cheddar cheese: adds a sharpness that complements seafood while creating gooey goodness
• Cream cheese: makes the filling rich and smooth using softened cream cheese helps it blend perfectly
• Mayonnaise: provides moisture and creaminess helping bind everything together
• Dijon mustard: adds a slight tang and depth that brightens the filling
• Old Bay seasoning: is essential for that classic seafood spice mix it wakes up the flavors with its blend of herbs and spices
• Garlic powder: enhances the savory profile without overpowering the seafood
• Black pepper: adds a subtle heat and complexity
• Refrigerated biscuit dough: saves prep time but yields tender buttery biscuits for best results pick dough labeled flaky or flaky layers
• Butter: melts give the biscuits a golden flavorful crust after baking
• Fresh parsley garnish: adds a pop of color and fresh herbal brightness

Step-by-Step Instructions

Preheat the Oven:

Preheat your oven to 375 degrees Fahrenheit. Getting the oven hot before baking guarantees your biscuits will cook evenly and turn golden brown.

Prepare the Filling:

In a large mixing bowl, combine the peeled shrimp, lump crab meat, shredded cheddar, softened cream cheese, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, and black pepper. Mix everything thoroughly until the shrimp and crab are evenly coated and the cheeses meld into a creamy mixture.

Separate and Flatten the Biscuits:

Open the package of refrigerated biscuit dough and gently separate each biscuit. On a lightly floured surface, flatten each biscuit with your hands or a rolling pin until it is about a quarter-inch thick. This creates enough space for stuffing and makes sealing easier.

Fill the Biscuits:

Place a generous spoonful of the seafood filling in the center of each flattened biscuit. Be sure not to overfill to avoid leaks during baking but use enough to get a nice meaty bite.

Seal and Shape:

Fold the biscuit dough over the filling to make a half-moon shape. Press and pinch the edges tightly to seal so none of the delicious filling escapes during baking. You can crimp the edges with your fingers for a neat finish.

Arrange on Baking Sheet:

Place each filled biscuit seam side down on a parchment-lined baking sheet. Leaving some space between them allows the biscuits to bake evenly.

Brush with Butter:

Using a pastry brush or spoon, brush the melted butter over the tops of the biscuits. This step helps create a golden, crispy crust that adds a rich buttery aroma.

Bake:

Pop the biscuits into the preheated oven and bake for 15 to 20 minutes. Keep an eye on them and remove when they turn golden brown and puffed.

Garnish and Serve:

Let the biscuits cool for a few minutes after baking to set the filling. Sprinkle with freshly chopped parsley for a fresh, colorful finish before serving.

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My favorite feature is how the creamy, cheesy filling contrasts with the flaky biscuit outside. It reminds me of making seafood dishes with my family by the coast where fresh catches turn into these cozy, handheld treats everyone loves.

Storage Tips

Store leftover biscuit melts in an airtight container in the refrigerator for up to three days. Reheat gently in a low oven or toaster oven to keep the biscuit crust crisp. Avoid microwaving as it can make the biscuit chewy.

Ingredient Substitutions

You can swap lump crab meat for canned crab if fresh is not available just drain it well before mixing. Use colby jack or mozzarella instead of cheddar for a milder melt. If you prefer, replace mayonnaise with Greek yogurt for a tangier and lighter option. For a spicier kick add a pinch of cayenne pepper or a few drops of hot sauce to the filling.

Serving Suggestions

These melts shine on their own but pair beautifully with a simple green salad tossed in lemon vinaigrette. Serve alongside coleslaw or roasted vegetables for a balanced meal. They also work as fun finger food at parties, paired with cocktails or chilled white wine.

Cultural Context

The concept of stuffing biscuits with seafood harks back to Southern coastal cooking where biscuits are a staple and seafood is abundant. Ingredients like Old Bay seasoning and crab are classic in places like Maryland and Louisiana, making this recipe a modern twist on regional favorites.

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Frequently Asked Questions

→ What type of biscuitt dough works best?

Refrigerated biscuit dough is ideal for ease and consistent flaky texture, helping the melts hold their shape during baking.

→ Can I use fresh seafood instead of frozen?

Yes, fresh shrimp and crab provide a delicate sweetness and tender bite that enhances the overall flavor.

→ How do I prevent the biscuit melts from leaking during baking?

Sealing the edges firmly and not overfilling the biscuits helps keep the filling contained and prevents leakage.

→ What can I substitute for Old Bay seasoning?

A mix of paprika, celery salt, black pepper, and cayenne can mimic Old Bay’s distinctive flavor if unavailable.

→ Is it possible to prepare these ahead of time?

Yes, assemble the biscuitt melts and refrigerate until ready to bake, ensuring the dough stays cold for best results.