I enjoy how easy this recipe is while still feeling impressive. The combination of shrimp and crab creates a rich, satisfying filling, and the cheddar cheese melts beautifully into every bite.
I also appreciate how the refrigerated biscuit dough saves time without sacrificing flavor. The biscuits bake up golden and fluffy, creating the perfect base for the creamy seafood topping. When I serve these melts fresh from the oven, they disappear quickly.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup cooked shrimp, peeled and deveined 1 cup lump crab meat 1 cup shredded cheddar cheese ½ cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon lemon juice 1 teaspoon garlic powder 1 teaspoon Old Bay seasoning Salt and pepper to taste 1 package refrigerated biscuit dough Fresh parsley, chopped (for garnish)
Directions
I start by preheating my oven to 375°F (190°C). While the oven heats, I line a baking sheet with parchment paper.
Next, I open the package of refrigerated biscuit dough and separate the biscuits. I place them evenly spaced on the prepared baking sheet.
In a large mixing bowl, I combine the cooked shrimp, lump crab meat, shredded cheddar cheese, mayonnaise, Dijon mustard, lemon juice, garlic powder, Old Bay seasoning, salt, and pepper. I mix everything together until the filling is well combined and creamy.
I spoon a generous amount of the seafood mixture onto the center of each biscuit, spreading it slightly but keeping it mostly piled in the middle.
I place the baking sheet in the oven and bake for 15 to 20 minutes, or until the biscuits are golden brown and cooked through.
Once baked, I remove them from the oven and sprinkle chopped fresh parsley over the top for a burst of color and freshness. I let them cool slightly before serving.
I sometimes add a dash of hot sauce or a pinch of cayenne pepper for extra heat. If I want a sharper flavor, I swap part of the cheddar for Monterey Jack or pepper jack cheese.
For a slightly lighter version, I use Greek yogurt in place of part of the mayonnaise. I also like adding finely chopped green onions or a bit of cooked bacon for extra depth.
storage/reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat them, I prefer using the oven at 350°F for about 8 to 10 minutes to help the biscuits stay crisp.
If I use a microwave, I heat them in short intervals, though I find the biscuits become softer this way. For best results, I avoid freezing fully assembled melts, as the texture of the seafood mixture can change.
FAQs
Can I use canned crab instead of fresh lump crab meat?
Yes, I can use canned crab meat. I make sure to drain it well and gently pick through it for any shell pieces before mixing.
Can I prepare the filling ahead of time?
I often prepare the seafood filling a few hours in advance and store it in the refrigerator. I assemble and bake the melts just before serving.
How do I know when the biscuits are done?
I look for a golden brown color on the biscuits and ensure the bottoms are fully baked. The filling should be hot and bubbly.
Can I make these smaller for appetizers?
Yes, I sometimes use smaller biscuit portions or cut each baked melt in half to serve as bite-sized appetizers.
What can I serve with these melts?
I like serving them with a simple green salad, coleslaw, or a light soup to balance the richness of the seafood filling.
Conclusion
I find these Savory Shrimp and Crab Biscuit Melts to be a comforting and flavorful dish that feels special yet simple to prepare. The creamy seafood mixture, melted cheese, and flaky biscuits create an irresistible combination. Whenever I make them, they bring warmth and satisfaction to the table and quickly become a favorite.
Savory Shrimp and Crab Biscuit Melts are loaded with tender shrimp, sweet lump crab meat, and melted cheddar baked into golden biscuit dough. This comforting seafood appetizer is creamy, flavorful, and perfect for family dinners or party platters.
Author:Sarah
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 melts
Category:Appetizer
Method:Baking
Cuisine:American Coastal
Ingredients
1 cup cooked shrimp, peeled and deveined
1 cup lump crab meat
1 cup shredded cheddar cheese
½ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon Old Bay seasoning
Salt and pepper to taste
1 package refrigerated biscuit dough
Fresh parsley, chopped (for garnish)
Instructions
Preheat Oven:
Preheat your oven to 375°F (190°C).
Prepare Biscuit Dough:
Separate refrigerated biscuits and place them on a parchment-lined baking sheet.
Mix Seafood Filling:
In a large bowl, combine shrimp, lump crab meat, cheddar cheese, mayonnaise, Dijon mustard, lemon juice, garlic powder, Old Bay seasoning, salt, and pepper. Stir until fully combined.
Assemble Melts:
Spoon a generous portion of the seafood mixture onto the center of each biscuit. Slightly press the filling into the dough.
Bake:
Bake for 15–20 minutes, or until biscuits are golden brown and cooked through.
Garnish:
Remove from oven and sprinkle with fresh chopped parsley.
Serve:
Allow to cool slightly before serving warm.
Notes
Use fresh lump crab meat for the best texture and flavor.
Add a pinch of cayenne pepper for a spicy kick.
Serve with lemon wedges or a light garlic aioli for dipping.
Store leftovers in the refrigerator for up to 2 days; reheat in the oven for best texture.
