Tasty Shrimp Crab Biscuit Melts are a delightful combination of flaky biscuits filled with a creamy seafood mixture of shrimp and crab, topped with melted cheese.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:8 biscuit melts 1x
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Seafood
Ingredients
Scale
1 can refrigerated flaky biscuit dough (8 biscuits)
1 cup cooked shrimp, peeled, deveined, and finely chopped
1 cup lump crab meat, drained and flaked
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
4 oz cream cheese, softened
1/4 cup mayonnaise
1 tbsp fresh lemon juice
2 cloves garlic, minced
1 tsp Old Bay seasoning
1/4 tsp black pepper
2 tbsp chopped fresh parsley
2 tbsp unsalted butter, melted
1 large egg, beaten (optional, for brushing)
Instructions
Preheat the oven. Preheat to 375°F. Line a baking sheet with parchment paper.
Prepare the seafood filling. In a large bowl, combine the softened cream cheese, mayonnaise, lemon juice, garlic, Old Bay seasoning, and black pepper. Mix until smooth.
Add the seafood and cheese. Gently fold in the chopped shrimp, crab meat, mozzarella, cheddar, and parsley until evenly combined.
Prepare the biscuits. Separate the biscuit dough into 8 portions. Flatten each biscuit into a circle about 4–5 inches wide.
Fill the biscuits. Spoon approximately 2 tablespoons of seafood filling into the center of each biscuit. Fold the edges over the filling and pinch firmly to seal. Place each biscuit seam-side down on the prepared baking sheet.
Brush the tops. Brush each biscuit with melted butter. For a glossy golden finish, lightly brush with beaten egg as well.
Bake until golden. Bake for 16–20 minutes, or until the biscuits are puffed and golden brown and the filling is hot throughout.
Rest and garnish. Allow the melts to cool for about 5 minutes. Sprinkle with additional parsley and serve with lemon wedges or your favorite dipping sauce.
Notes
Pat the shrimp dry and drain the crab thoroughly to prevent soggy biscuits.
Use room-temperature cream cheese so the filling mixes smoothly.
Seal the biscuit edges tightly to keep the creamy seafood filling inside.
For extra cheesiness, sprinkle a little additional cheddar over the biscuits during the last few minutes of baking.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven until heated through.