Shrimp Crab Biscuit Melts

Shrimp Crab Biscuit Melts bring together everything I love about coastal comfort food. The creamy seafood filling the buttery biscuit the golden cheesy topping—this is exactly the sort of recipe I whip up when I want something special but easy enough for any night.

I first tested this idea one rainy evening for an unexpected group of friends and it disappeared faster than anything else on the table. Now everyone asks when I am making them again.

Ingredients

• Shrimp: look for firm flesh and a briny smell for the freshest result They give the filling a sweet seafood bite
• Lump crab meat: rich and delicate Always check for shells and try to buy refrigerated not canned if possible
• Shredded cheddar cheese: brings that golden melty finish Go for a block and shred it yourself for extra creaminess
• Cream cheese: makes the filling pillowy and luxurious Softer from room temperature blends best
• Mayonnaise: adds richness and keeps things moist Use a real egg-based mayo for maximum flavor
• Dijon mustard: cuts through the richness with a subtle tang If you like a hint of heat try stone ground style
• Old Bay seasoning: brings those classic seafood notes No substitute for true crab shack flavor
• Fresh parsley: brightens the whole dish Choose flat-leaf for the best color and taste

Instructions

Preheat the Oven:

Set your oven to 375 degrees Fahrenheit so it heats through evenly by baking time

Make the Seafood Mixture:

Combine shrimp and crab in a big bowl Add cheddar cream cheese mayonnaise Dijon Old Bay garlic powder and pepper Stir thoroughly until the mix is smooth and well blended

Shape the Biscuit Dough:

Open the biscuit tube Lay each biscuit on a lightly floured counter Flatten each biscuit with your palm or a rolling pin until it is about a quarter inch thick

Add the Filling:

Drop a heaping spoonful of the seafood mixture right into the middle of each flattened biscuit circle Press the filling gently keep it from spilling

Seal the Biscuits:

Fold biscuit dough over to make a half moon Press and pinch the edges very firmly all the way around to prevent leaks when baking

Get Ready to Bake:

Place all the stuffed biscuits onto a parchment lined baking sheet Arrange them so they are not touching

Brush and Bake:

Brush the tops with melted butter for golden color Slide the filled sheet onto a rack in the center of the oven Bake for fifteen to twenty minutes until the tops turn lightly brown and the filling is bubbling inside

Add the Final Touches:

Pull the pan out and sprinkle everything with chopped parsley Let them cool a bit and serve warm for melty goodness

For me the cheddar is what makes these irresistible You get that golden bubbling top every time Growing up on the coast crab was always a special treat and stuffing it into soft biscuits is my modern twist on those flavors

Storage and Leftover Tips

Tuck leftovers in the fridge once cooled They keep well for up to three days Warm them up in a toaster oven for the best texture If you want to freeze set baked but not garnished melts on a tray and pop in freezer bags

Easy Ingredient Swaps

No crab on hand You can double the shrimp Use any blend of shredded cheese—try Monterey Jack or even a smoked gouda for a twist Canned biscuit dough works but if you like homemade biscuits use your favorite dough recipe

Perfect Ways to Serve This

Serve these melts alongside a crisp salad or a big bowl of chowder They are also a hit as party appetizers when cut into smaller sizes Try serving with a little hot sauce or extra lemon on the side for zing

These seafood melts make any night feel special and you can adapt them all year long. If you have leftovers they reheat beautifully for lunch or another easy supper.

Recipe Q&A

→ Can frozen shrimp be used?

Yes, thaw and drain frozen shrimp thoroughly before combining with the other filling ingredients.

→ How can I prevent the biscuits from opening while baking?

Pinch and seal the biscuit edges tightly after filling to keep the mixture inside during baking.

→ Is imitation crab meat suitable?

Imitation crab meat works in a pinch, but real lump crab enhances texture and flavor.

→ Can these be made ahead of time?

Fill and assemble biscuits, then refrigerate until ready to bake. Bake just before serving for best results.

→ What can I use instead of Old Bay seasoning?

A blend of celery salt, paprika, and a pinch of cayenne makes a good substitute if Old Bay isn’t available.