If I love everything about seafood and crave a cheesy, comforting bite, the Shrimp Crab Biscuit Melt is exactly what I make. This recipe is the perfect fusion of buttery, flaky biscuits and a luscious, creamy seafood filling that hits all the right notes. It’s savory, indulgent, and so easy to whip up—ideal for a weeknight meal, party snack, or whenever I want something warm and satisfying from the oven.
Why You’ll Love This Recipe
I love how this recipe balances convenience and decadence. With the help of refrigerated biscuits and a handful of flavorful ingredients, I can get a dish that tastes like it came out of a coastal restaurant kitchen. Whether I’m hosting guests or treating myself, it delivers comfort and bold flavor in every bite. Plus, it’s easy to adapt and customize based on what I have in my kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Refrigerated flaky biscuits
Cooked shrimp, chopped
Lump crab meat (fresh or canned)
Shredded mozzarella or Monterey Jack cheese
Mayonnaise
Cream cheese, softened
Garlic powder
Lemon juice
Chopped parsley (plus more for garnish)
Salt & pepper to taste
Optional egg wash (for a golden finish)
Directions
Mix the Seafood Filling I start by mixing the chopped shrimp and lump crab meat with mayonnaise, softened cream cheese, garlic powder, lemon juice, shredded cheese, and parsley. I season it with salt and pepper until it tastes just right. This creamy, savory filling is the heart of the dish.
Flatten and Fill the Biscuits I press each biscuit into a flat round and spoon a generous amount of filling into the center. I make sure not to skimp—the more filling, the better.
Seal and Brush I fold the dough over and seal the edges with a fork. If I’m going for a golden, glossy top, I brush each biscuit with a bit of whisked egg.
Bake Until Golden I bake the stuffed biscuits at 375°F (190°C) for 15 to 18 minutes until they’re puffed and golden brown.
Garnish and Serve Right out of the oven, I sprinkle the melts with more parsley. They’re best served hot, and I love dipping them in garlic butter or a spicy sauce.
Servings and timing
This recipe makes about 8 melts, depending on the size of the biscuits used. It takes approximately 10 minutes to prep and 15–18 minutes to bake, so I can have it ready in under 30 minutes total—perfect for a quick and satisfying meal or snack.
Variations
Cheese Swap: I sometimes use pepper jack or sharp cheddar to switch up the flavor.
Heat Kick: A dash of hot sauce or a sprinkle of Cajun seasoning adds a spicy twist.
Veggie Add-Ins: I occasionally fold in finely chopped green onions or bell peppers for extra texture.
Mini Version: Using mini biscuits creates bite-sized appetizers for parties.
No Egg Wash? Melted butter works just fine to get a golden crust.
Storage/Reheating
Storing Leftovers Once cooled, I store leftover melts in an airtight container in the fridge for up to 2 days. They reheat beautifully.
Freezing I freeze unbaked, filled biscuits by wrapping them in plastic wrap and storing them in a zip-top bag. I bake straight from frozen, adding a few minutes to the cook time.
Reheating To reheat, I place the melts in a 350°F (175°C) oven for about 10-12 minutes. An air fryer also does the trick if I want a crispy finish.
FAQs
Can I use canned or imitation crab instead of fresh lump crab meat?
Yes, I can use either. Canned or imitation crab works well if fresh isn’t available—just make sure to drain and pat it dry first to avoid a watery filling.
Can I add other spices or cheese to customize the flavor?
Definitely. I like switching up the cheese or adding spices like Old Bay or smoked paprika to give it a different flavor profile.
What if I don’t have an egg for the wash?
No egg? No problem. I brush the tops with melted butter or milk instead—it still gives the melts a nice color and finish.
Can I make the seafood filling ahead of time?
Yes, I often prep the filling the night before and refrigerate it. When it’s time to bake, I just assemble and pop them in the oven.
Is it possible to make this recipe gluten free?
It is! I use gluten-free refrigerated biscuits, which are becoming more widely available, and the rest of the filling is naturally gluten free.
Conclusion
The Shrimp Crab Biscuit Melt is the kind of recipe I turn to when I want something easy, cozy, and a little indulgent. It’s packed with flavor, customizable to my preferences, and always a crowd favorite. Whether I’m entertaining or just feeding myself, these cheesy seafood biscuits hit the spot every single time.
