Indulge in Shrimp and Crab Biscuit Melts for a Tasty Treat!
These Shrimp and Crab Biscuit Melts are a warm, cheesy celebration of seafood tucked into flaky biscuit pockets — simple to assemble and impossible to resist. Friendly and inviting, this recipe transforms a few pantry staples and fresh seafood into a party-worthy appetizer or weeknight dinner. If you love Southern comfort dishes, try this twist alongside a hearty casserole like shrimp and grits casserole for a truly satisfying spread.
Why make this recipe
This recipe shines because it combines the familiar comfort of canned biscuits with bright, briny seafood and melty cheese. The contrast of flaky biscuit exterior and rich, creamy filling creates a bite that feels both homey and a little indulgent. It’s an easy way to present shrimp and crab in a portable, shareable format that works for casual dinners, potlucks, or game-day snacks.
Ingredients
- 1 can refrigerated flaky biscuits (8 count)
- 1 cup cooked shrimp, chopped
- 1 cup lump crab meat, drained and flaked
- 1 cup shredded mozzarella cheese
- 4 ounce cream cheese, softened
- 1/4 cup mayonnaise
- 1 tablespoon Old Bay seasoning
- 2 tablespoon fresh parsley, chopped
- 2 tablespoon butter, melted
Step-by-Step Guide to Making Shrimp and Crab Biscuit Melts
Below is a clear, methodical walkthrough to make the melts reliably every time. Follow the basic directions first, then read the tips and variations to customize.
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Prep your workspace and oven
- Preheat your oven to 375°F (190°C). Arrange a rimmed baking sheet or a baking dish lined with parchment for easy cleanup.
- If your shrimp is frozen, thaw it completely and pat dry before chopping to prevent excess moisture in the filling.
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Flatten the biscuits
- Gently flatten each biscuit from the can to create a slightly flattened base on the baking sheet. Flattening gives more surface area for the filling and helps the biscuit puff evenly around the seams.
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Make the seafood filling
- In a mixing bowl, combine the chopped shrimp, flaked crab meat, shredded mozzarella cheese, softened cream cheese, mayonnaise, Old Bay seasoning, and fresh parsley.
- Stir until the ingredients are well-incorporated and the filling is creamy and cohesive. Taste and adjust seasoning — a pinch more Old Bay or a small squeeze of lemon (optional) brightens the flavors.
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Assemble the melts
- Scoop a generous portion of the seafood filling onto half of the flattened biscuits. Leave a small border so you can seal the edges easily.
- Top each filled biscuit with the remaining biscuit halves, pressing the edges to seal them together thoroughly. Crimping the edges with your fingers helps keep the filling inside and creates a nice finished look.
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Add butter and bake
- Brush the tops of the assembled biscuit melts with the melted butter. This step ensures a golden-brown, irresistible finish when baked.
- Bake for 13–15 minutes, or until the biscuits are puffed and the cheese is melted and bubbly. Watch for a golden color — ovens vary, and a minute or two can make the difference between pale and perfectly browned.
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Rest and serve
- Once the Shrimp and Crab Biscuit Melts have baked to perfection, let them rest for 2 minutes before serving. This brief pause helps the filling set slightly so it’s less likely to spill when bitten.
Directions :
Preheat your oven to 375°F.
Gently flatten each biscuit from the can, creating a slightly flattened base on your baking sheet.
In a mixing bowl, combine the chopped shrimp, flaked crab meat, mozzarella cheese, softened cream cheese, mayonnaise, Old Bay seasoning, and fresh parsley. Stir until the ingredients are well-incorporated and the filling is creamy and cohesive.
Scoop a generous portion of the seafood filling onto half of the flattened biscuits. Top each filled biscuit with the remaining biscuit halves, pressing the edges to seal them together.
Brush the tops of the assembled biscuit melts with the melted butter, ensuring a golden-brown, irresistible finish. Bake for 13-15 minutes, or until the biscuits are puffed and the cheese is melted and bubbly.
Once the Shrimp and Crab Biscuit Melts have baked to perfection, let them rest for 2 minutes before serving. Savor the warm, gooey goodness and get ready to impress your guests or satisfy your own seafood cravings!
Keeping Shrimp and Crab Biscuit Melts Fresh
- Refrigerate leftovers in an airtight container at 40°F (4°C) for up to 3 days.
- For longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container at 0°F (-18°C) for up to 2 months.
- Reheat refrigerated melts in a 350°F (175°C) oven for 8–10 minutes, or from frozen at 375°F (190°C) for 18–22 minutes until heated through.
How to Present Shrimp and Crab Biscuit Melts
- Serve them warm on a platter garnished with extra chopped parsley and lemon wedges for brightness.
- Pair with crisp coleslaw, a simple green salad, or roasted vegetables to balance richness.
- Make a casual buffet: lay out a stack of melts with small ramekins of tartar sauce, hot sauce, and drawn butter so guests can customize each bite.
Why the texture and timing matter
The biscuit exterior should be golden and flaky while the filling stays moist and creamy. Underbaking leaves doughy biscuit, while overbaking risks drying the seafood filling. The short 13–15 minute bake time strikes a balance: the dough puffs and browns while the cheese melts into a rich, cohesive center.
Tips to make Shrimp and Crab Biscuit Melts (Q&A style)
Q: How do I keep the filling from getting watery?
A: Pat any thawed or fresh seafood dry before mixing. Use a light hand with mayonnaise and avoid adding extra liquid ingredients.
Q: Can I use pre-shredded cheese?
A: Yes; pre-shredded works fine. For best melt and flavor, freshly shredded mozzarella will melt slightly better and taste a touch fresher.
Q: How can I make the assembly faster for a crowd?
A: Prepare the filling ahead and refrigerate it; flatten biscuits and fill them right before baking. You can also pre-assemble and freeze them on a tray, then bake from frozen when needed.
Q: What if I want a spicier version?
A: Stir in a teaspoon of sriracha or several dashes of hot sauce to the filling, or sprinkle cayenne into the cheese mixture.
Variations
- Classic Southern: Replace mozzarella with sharp cheddar and add 1–2 tablespoons of finely chopped green onions for a more Southern-style flavor.
- Lighter Option: Swap half the cream cheese for plain Greek yogurt (use chilled) to reduce richness while keeping creaminess.
Serving ideas for different occasions
- Casual appetizer: Halve the melts and serve with toothpicks for easy party bites.
- Weeknight dinner: Add a side salad and roasted potatoes for a complete meal.
- Brunch upgrade: Serve alongside scrambled eggs and a fruit salad — the seafood melts add an elegant savory counterpoint to sweet brunch fare.
Make-ahead and party prep
You can prepare the filling up to 2 days in advance and keep it chilled. For gatherings, pre-assemble the melts and freeze them on a baking sheet; once solid, transfer to a freezer-safe bag. On the day, bake from frozen, adding a few minutes to the bake time until golden and heated through. This approach keeps your serving timeline flexible and reduces last-minute work.
Common ingredient swaps and notes
- Biscuits: If you prefer scratch biscuits, roll and cut dough into rounds slightly larger than the canned biscuits; bake times may vary slightly.
- Seafood: If crab is costly or unavailable, use all shrimp or a mix of shrimp and diced cooked lobster for a luxe version. Lump crab provides texture and luxury, but flaked canned crab can be used in a pinch—drain and pat dry well.
FAQs
Q: Can I use raw shrimp and crab?
A: Use cooked shrimp for this recipe. If using raw shrimp, cook it first (sauté or boil briefly) and cool before chopping to avoid undercooked seafood and excess moisture. Crab should be cooked and flaked; canned crab is acceptable if drained and patted dry.
Q: How do I prevent the biscuits from leaking filling?
A: Don’t overfill; leave a small border around the edges to press and seal. Press seams firmly and, if needed, use a fork to crimp and create a tighter seal.
- What’s the best way to reheat without drying out the filling? Reheat in an oven at 350°F for 8–10 minutes for refrigerated melts. For frozen, 375°F for 18–22 minutes. Avoid microwaving, which can make biscuits soggy and rubbery.
Q: Can I freeze unbaked assembled melts?
A: Yes. Freeze them initially on a tray until solid, then transfer to a sealed bag. Bake from frozen, adding several extra minutes to ensure the interior heats through.
Hosting notes and presentation touches
- Garnish: Fresh parsley and lemon wedges add color and brightness. A dusting of paprika or Old Bay on top before serving reinforces the seafood flavors and gives visual appeal.
- Sauces: Offer tartar sauce, garlic aioli, or a lemon-butter dipping sauce. Small ramekins let guests dip and tailor each bite.
- Pairing drinks: A crisp white wine like Sauvignon Blanc or a light lager complements the creaminess and briny flavors without overpowering them.
Troubleshooting
- Filling too runny: Drain seafood well, reduce mayonnaise slightly, and chill the filling for 15–20 minutes before assembling to firm it up.
- Biscuits browning too fast: Tent loosely with foil midway and continue baking until centers are done. This prevents over-browning while allowing the interior to reach the proper temperature.
Variation (comparison)
- Make-ahead vs. last-minute: Make-ahead is great for parties — assemble and freeze, then bake straight from the freezer for stress-free service. Last-minute assembly gives a slightly fresher biscuit texture but requires immediate baking and timing.
More ideas to elevate the recipe
- Add texture: Stir in 1/4 cup finely chopped bell pepper or celery for crunch.
- Herb swap: Use dill or chives instead of parsley for a different herbal profile that pairs well with seafood.
- Cheese blend: Try a 50/50 mix of mozzarella and Monterey Jack or pepper jack for a melt with a bit more zip.
Final Frequently Asked Questions (mixed styles)
Q: Are these melts kid-friendly?
A: Yes. Mild flavors and gooey cheese usually appeal to kids; omit Old Bay or use less if sensitive to spice.
Q: Can I make vegetarian versions?
A: Substitute the seafood with a mixture of finely chopped mushrooms and artichoke hearts mixed with the cream cheese and mozzarella to replicate a rich, savory filling.
- How many does this recipe serve? Typically, one melt per person is a light serving; plan 1–2 per person for appetizers and 2–3 for a main course depending on sides.
Conclusion
These Shrimp and Crab Biscuit Melts are an approachable, flavorful option whether you’re cooking for family or entertaining friends — they marry flaky biscuits with a rich, savory seafood filling that’s easy to customize and scale. For ideas to expand your holiday or seasonal menu and match this appetizer with festive sides, check out this roundup of seasonal options from Ruby Tuesday: Celebrate the season with our NEW Holiday Menu. If you’re inspired by seafood flavors and want a different way to showcase shellfish, this vibrant seafood boil recipe offers complementary techniques and a bold butter sauce to try next: Delicious Seafood Boil Recipe with Flavorsome Butter Sauce.
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