Savory Shrimp Crab Biscuit Melts

Savory Shrimp and Crab Biscuit Melts have become my secret weapon for satisfying a craving for something buttery flaky and bursting with seafood flavor without fussing over homemade dough. They are fast to assemble and taste like a seaside treat even when made right in your own kitchen.

The first time I served these at a Sunday family lunch there were no leftovers and everyone wanted to know my secret trick for such a rich and flaky biscuit snack.

Ingredients

• Refrigerated flaky biscuit dough: Gives you a shortcut to golden buttery layers and is easy to find in the refrigerated section. Look for brands that feel slightly chilled but not frozen to ensure even baking.
• Cooked shrimp: Diced small for even distribution. Choose firm pink shrimp for snap and sweet flavor. Fresh or thawed from frozen both work.
• Lump crab meat: Brings sweetness and a luxurious bite. Pick through gently for shells and buy from a trusted seafood source or select high-quality canned crab.
• Shredded mozzarella or Monterey Jack cheese: Melts smoothly and envelops the seafood in irresistible gooeyness. Freshly shredded will give the best pull.
• Mayo or cream cheese: Builds creamy richness and helps hold the filling together. Whipped cream cheese spreads easily if you prefer.
• Garlic powder: Seasons with savory depth. Opt for granulated not garlic salt to better control the saltiness.
• Salt and black pepper: Are essential to bring all flavors forward. Taste the filling and season as needed.
• Fresh parsley: Adds herbaceous color and lifts the filling’s flavor. Choose flat-leaf for best taste.
• Melted butter: Gives that shiny finish and rich flavor on top. Use real butter for deepest color and aroma.

Instructions

Prep the Seafood Filling:

Mix the chopped shrimp lump crab shredded cheese mayo or cream cheese garlic powder salt pepper and fresh parsley in a bowl. Fold gently to avoid breaking up the crab. This makes a luxurious filling that bakes up creamy.

Roll and Stuff the Biscuits:

Working one at a time flatten each biscuit into a disk about four or five inches wide on a lightly floured surface. Center one to two tablespoons of seafood mixture in each then carefully fold the dough around the filling. Pinch and seal the edges to create a neat pouch. Flip seam-side down so the tops look smooth.

Brush and Bake:

Arrange stuffed biscuits seam-side down on a parchment-lined baking sheet with space between each. Generously brush the tops with melted butter for a glossy finish. Pop into a preheated oven at three seventy five degrees Fahrenheit. Bake for thirteen to fifteen minutes until puffed and supremely golden.

Cool Slightly and Serve:

Remove from the oven and give the biscuit melts a few minutes to rest on the tray. The cheese and seafood inside will be molten so let it settle so you get that stretchy filling in every warm bite when serving.

Optional Dipping Sauce:

Whisk up a simple spicy aioli or melt garlic butter for dipping. For a classic option warm up your favorite marinara. These add another layer of flavor and extra crowd appeal.

Lump crab meat is my favorite part to splurge on because of its naturally sweet flavor and soft texture. I once made these with my daughter for a school bake sale and people lined up early just to get one warm out of the basket. The best memories are the ones you can eat.

Storage Tips

Cool biscuit melts completely before storing. Arrange in a single layer in an airtight container. They hold well in the fridge for up to three days. For best results reheat in the oven at three hundred degrees until warmed through. This keeps the outside flaky.

Ingredient Substitutions

If you cannot find lump crab try extra chopped shrimp or even canned salmon drained and flaked. Monterey Jack cheese is a creamy sub for mozzarella. For a slightly tangy flavor swap the mayo for whipped cream cheese. Since the filling is flexible you can adjust to the seafood you find fresh or affordable.

Serving Suggestions

Serve biscuit melts with a leafy green salad tossed in citrus vinaigrette for a bright meal. For parties arrange them on a platter with mini flags or herbs for a festive look. A bowl of spicy dipping sauce really gets people reaching for more.

Cultural and Historical Context

Coastal families have been putting seafood into dough or bread for generations. Mixing tender crab and shrimp into a flaky biscuit shell feels almost like a modern twist on the classic seafood pie or pot pie from the American South. This shortcut version became my go-to the first year I visited the Carolinas and wanted to impress with simple handheld comfort.

Seasonal Adaptations

During summer try tossing in fresh corn kernels for sweetness. For holidays sprinkle with Old Bay or Cajun seasoning on top before baking. Chopped red bell pepper adds color and crunch to the filling.

Success Stories

Kids often get excited by the golden crust and molten cheese so these make a kid-friendly way to introduce seafood. At a recent potluck my friend Tim said these reminded him of a beach vacation meal. Everyone asks how I get them so fluffy and it is truly all about good biscuit dough and not overfilling.

Freezer Meal Conversion

Freeze unbaked stuffed biscuits on a tray then once solid pop into a bag. Bake straight from frozen adding a few extra minutes. This makes a fast impressive snack perfect for surprise guests.

These biscuit melts are delicious served warm with your favorite dipping sauce. There is something special about baking up seaside flavor in your own kitchen.

Recipe FAQs

→ Can I use imitation crab or canned crab?

Yes, imitation crab or canned crab can be substituted for lump crab, though real crab offers a richer flavor and texture.

→ What cheese works best for the filling?

Mozzarella and Monterey Jack both melt well, but you can experiment with cheddar or a cheese blend to suit your taste.

→ Can I prepare the seafood filling ahead?

Absolutely! Prepare the filling and refrigerate for up to a day. Stuff biscuits just before baking for the freshest results.

→ How do I keep the biscuits flaky?

Handle the dough gently, avoid overfilling, and seal edges firmly to retain flakiness and prevent leaks during baking.

→ Are there dipping sauce recommendations?

Pair with spicy aioli, zesty garlic butter, or tangy marinara to add diversity and depth to the savory flavors.