introduction
This easy snack mixes shrimp, crab, and cheese inside flaky biscuit dough. It bakes fast and tastes rich. If you like warm, cheesy bites, this is a quick pick. For a creamier bake idea that goes well with this, see a cheesy shrimp and crab bake dip.
why make this recipe
You get big flavor with little work. Ready-made biscuit dough saves time. The filling cooks in the oven while the biscuits turn golden. These melts work for snacks, lunches, or a party tray.
how to make Savory Shrimp & Crab Biscuit Melts
Work on a clean surface. Flatten each biscuit, add the filling, fold, and seal. Put them seam-side down on a baking sheet. Brush with butter and bake until golden. Let them cool a bit so the filling sets.
Ingredients :
- 1 can refrigerated flaky biscuit dough
- 1/2 cup cooked shrimp, chopped
- 1/2 cup cooked lump crab meat
- 1 cup shredded mozzarella or Monterey Jack cheese
- 2 tbsp mayo or cream cheese (optional, for creamier filling)
- 1 tsp garlic powder
- Salt & black pepper, to taste
- 1 tbsp fresh parsley, chopped
- 1 tbsp butter, melted (for brushing)
Directions :
- In a bowl, mix chopped shrimp, crab, cheese, mayo (or cream cheese), garlic powder, parsley, salt, and pepper to make the filling.
- Flatten each biscuit into a 4–5" round, scoop 1–2 tablespoons of the filling into the center, fold, and seal edges.
- Place stuffed biscuits seam-side down on a baking sheet, brush tops with melted butter, and bake at 375°F (190°C) for 13–15 minutes until golden brown.
- Let them cool slightly before serving.
- Pair with spicy aioli, garlic butter, or marinara for dipping.
how to serve Savory Shrimp & Crab Biscuit Melts
Serve warm on a plate with a small bowl of dipping sauce. They pair well with a green salad or simple slaw. For a hearty brunch table, serve them alongside classic biscuits and gravy ideas like biscuits and gravy.
how to store Savory Shrimp & Crab Biscuit Melts
Cool completely before storing. Put them in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 8–10 minutes or until warm. Do not refreeze cooked biscuits with seafood.
tips to make Savory Shrimp & Crab Biscuit Melts
- Use drained, firm crab meat to avoid extra moisture.
- Chop shrimp small so filling holds together.
- If filling is wet, add a little extra cheese or a spoon of breadcrumbs to thicken.
- Seal edges well to keep filling inside.
- Brush tops with butter for a shiny, golden crust.
variation (if any)
- Add a pinch of Old Bay or paprika for spice.
- Swap mozzarella for cheddar for sharper taste.
- Use small wonton wrappers for bite-size versions and bake or fry until crisp.
FAQs
Q: Can I use raw shrimp?
A: No. Cook and cool shrimp before chopping so the filling stays safe and does not release extra liquid.
Q: Can I make these ahead?
A: Yes. Stuff and keep them covered in the fridge for a few hours. Bake when ready. Do not store raw stuffed biscuits longer than overnight.
Q: Can I freeze them?
A: You can freeze baked melts. Cool, wrap well, and freeze up to 1 month. Reheat from frozen in the oven at 350°F for 15–20 minutes.
Q: Do I need mayo or cream cheese?
A: No. They are optional. They make the filling creamier but the recipe works with just cheese and seasoning.
Conclusion
These Savory Shrimp & Crab Biscuit Melts give you warm, cheesy seafood pockets fast. For another quick inspiration and a similar idea, check the full recipe for Shrimp Crab Melts.
Savory Shrimp & Crab Biscuit Melts
Ingredients
Method
- In a bowl, mix chopped shrimp, crab, cheese, mayo (or cream cheese), garlic powder, parsley, salt, and pepper to make the filling.
- Flatten each biscuit into a 4–5 inch round.
- Scoop 1–2 tablespoons of the filling into the center, fold, and seal edges.
- Place stuffed biscuits seam-side down on a baking sheet.
- Brush tops with melted butter.
- Bake at 375°F (190°C) for 13–15 minutes until golden brown.
- Let them cool slightly before serving.