Dish Snapshot
There’s something irresistible about golden, cheese-topped biscuits giving way to a warm, silky filling of shrimp and lump crab — the aroma is buttery and bright with lemon, the first bite a contrast of flaky biscuit, creamy seafood filling, and the slight tang of Dijon and Old Bay. These Shrimp Crab Biscuit Melts sing of comfort: rich, savory, and just a touch decadent. They’re the kind of food that prompts a slow exhale and a smile, perfect for when you want something nostalgic but elevated.
Make them on a cozy weekend morning when you crave something more than toast, bring a pan to a casual gathering for an easy, sharable appetizer, or tuck one into a hearty lunch box for a special midweek pick-me-up. If you love handheld seafood snacks, you might also enjoy this spin on the idea with my Cheesy Crab and Shrimp Taquitos: cheesy crab and shrimp taquitos.
Nutrition Highlights
Estimated nutrition per serving (recipe yields 8 melts). These are approximate values calculated using USDA FoodData Central ingredient profiles and standard portion sizes; they are intended as a general guide only.
- Calories: ~300 kcal per serving
- Protein: ~14–16 g
- Carbohydrates: ~12 g
- Total fat: ~20 g
- Saturated fat: ~8 g
- Fiber: ~0.5–1 g
- Sugar: ~1–2 g
- Sodium: ~500–700 mg
Notes on accuracy and context:
- Values above were estimated from standard entries in USDA FoodData Central and rounded for clarity. Seafood (shrimp and lump crab) contributes most of the protein while cream cheese, mayonnaise, and shredded cheese drive the fat and calorie totals.
- For guidance on safe food handling and recommended refrigeration times, consult CDC food safety resources; for personalized dietary advice (e.g., sodium or saturated fat limits), consult a registered dietitian or your healthcare provider.
Why You’ll Love It
There are many reasons Shrimp Crab Biscuit Melts become staples fast:
- Irresistible taste and texture: the buttery, slightly crisp biscuit exterior paired with a silky, savory seafood filling and gooey cheese on top hits multiple pleasurable contrasts — crisp, creamy, briny, and bright.
- Social and nostalgic: they’re finger-friendly and shareable, great for brunches, potlucks, or game-day snacks that remind guests of upscale comfort food without the fuss.
- Speed and simplicity: using canned biscuit dough and a few pantry staples keeps assembly quick; the baking window is short, so you can take something elegant from fridge to table in under 30 minutes.
- Flexible for seasons: serve warm on a rainy morning or as a cozy appetizer during holiday gatherings — seafood makes it feel celebratory without being overly heavy.
How to Make Shrimp Crab Biscuit Melts
Ingredients (yields ~8 melts)
- 1 cup cooked shrimp, chopped (about 140 g)
- 1 cup lump crab meat (about 120–130 g)
- 1 can refrigerated biscuit dough (usually 8 biscuits)
- 1/2 cup cream cheese, softened (about 112 g)
- 1/4 cup mayonnaise (about 60 g)
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon Old Bay seasoning
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or mozzarella; about 112 g)
Optional ingredients and substitutions:
- Swap Greek yogurt (full-fat) for some mayo for tang and a touch less fat.
- Use low-fat cream cheese to shave calories, or try a blend of cream cheese and ricotta for lighter texture.
- Add chopped celery for crunch, or a tablespoon of chopped fresh dill for brightness.
- Replace canned biscuit dough with store-bought or homemade biscuit rounds (same method) for different texture.
- For a spicier version, add 1/2 teaspoon cayenne or a few dashes of hot sauce to the filling.
Method — Step-by-step
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the chopped shrimp, lump crab meat, cream cheese, mayonnaise, lemon juice, Dijon mustard, garlic powder, Old Bay seasoning, and green onions. Mix well and season with salt and pepper to taste.
- Open the biscuit dough and separate into individual biscuits.
- Flatten each biscuit slightly and place a spoonful of the seafood mixture in the center.
- Fold the biscuit over the filling and pinch to seal.
- Place the filled biscuits on a baking sheet lined with parchment paper.
- Top each biscuit with shredded cheese.
- Bake in the preheated oven for 15–20 minutes, or until the biscuits are golden brown and cooked through.
- Serve warm and enjoy!
Practical tips
- Don’t overmix the filling — gently fold ingredients so the lump crab stays chunky and the shrimp pieces remain discernible.
- If your biscuits are small, you can make 10–12 smaller melts; adjust baking time down a bit and check for golden color.
- To ensure doneness, biscuits should be golden and the interior hot; a quick meat thermometer into the center should read at least 165°F (74°C) if you want a precise cue.
- Assemble on a cold baking sheet if you want to keep the filling chill until baking; this can help retain shape and prevent leaking.
Best Pairings
- Classic sides: a crisp green salad with a lemon vinaigrette or simple coleslaw cuts the richness beautifully.
- Dips & spreads: tangy remoulade, garlic aioli, or a lemon-herb sour cream work very well for dipping.
- Beverages: coffee or tea for brunch, sparkling water with citrus for lunch, and a crisp white wine (Sauvignon Blanc or unoaked Chardonnay) for evening gatherings.
- Make it a platter: present the melts on a board with lemon wedges, extra chopped green onions, and a small bowl of Old Bay-spiced butter for guests to brush over the tops.
Shelf Life & Storage
Safe handling and best-quality timeframes:
- Room temperature: Do not leave prepared or cooked seafood biscuit melts at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F / 32°C); per CDC food safety guidance, seafood and dairy-based fillings are perishable.
- Refrigeration: Store cooled leftovers in an airtight container for 3–4 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or in an air fryer to restore crispness.
- Freezer: To freeze, flash-cool baked melts, then wrap individually and place in a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating.
Chef’s Advice
- Use good-quality lump crab meat: it’s the star. Large flakes add texture and a sweet, clean crab flavor — avoid overly processed imitation crab for this recipe.
- Balance moisture: cream cheese binds the filling; if your crab or shrimp are very moist, drain them well and pat dry to avoid wet biscuits that won’t seal properly.
- Cheese choice matters: cheddar gives a sharp contrast and browning; mozzarella melts beautifully for a stringy, silky finish. A blend works great.
- Old Bay is classic for a reason — it complements shellfish without overpowering. If you prefer a different profile, try smoked paprika + a pinch of cayenne for warmth.
Fun Flavor Ideas
- Cajun Kick: Add 1/2 teaspoon Cajun seasoning to the filling and swap cheddar for pepper jack. Serve with ranch dressing for cooling contrast.
- Mediterranean Twist: Replace mayo with tzatziki (or Greek yogurt), add chopped artichoke hearts and fresh dill, and top with feta instead of cheddar.
- Gluten-free version: Use gluten-free biscuit dough or small gluten-free bread rounds to create a GF-friendly melt.
- Vegetarian seafood-free option: Use hearts of palm “crab” and chopped king oyster mushrooms to mimic the texture, with the same seasoning profile. Pair with a bit more lemon for freshness.
- Wonton-cup makeover: For mini bites, fill baked wonton cups with the seafood mixture and top with a sprinkle of cheese — a fun party-sized twist (see a similar idea with wonton cups here: cheesy shrimp and crab wonton cups).
Recipe Q&A
Q: Can I use frozen shrimp or crab?
A: Yes — thaw completely, drain, and pat dry. If the seafood is very watery, gently squeeze it in a paper towel to remove excess moisture.
Q: Can I make these ahead?
A: Assemble and refrigerate (unbaked) for up to 24 hours; bake from chilled and add a couple extra minutes to the bake time. Fully baked melts are best eaten within 3–4 days when refrigerated.
Q: How can I reduce calories or fat?
A: Use low-fat cream cheese, Greek yogurt in place of some or all mayo, and less shredded cheese or a reduced-fat cheese. Choose smaller biscuits or make mini melts to control portions.
Q: My biscuits leakage — how do I prevent that?
A: Ensure the filling isn’t too wet (drain and pat seafood), press the biscuit edges firmly to seal, and don’t overfill each biscuit.
Q: Are these freezer-friendly?
A: Yes — freeze individually wrapped, then thaw overnight in the fridge and reheat in the oven to regain crispness.
Conclusion
If you’re craving a comforting, hands-on dish that still feels a little special, these Shrimp Crab Biscuit Melts deliver: flaky biscuits, creamy seafood, and melty cheese in a compact, shareable package. Try them for brunch, a leisurely lunch, or as the centerpiece of a casual dinner spread — and don’t hesitate to personalize the seasoning or cheese to match your taste. For more inspiration on similar seafood-and-cheese bites, check out this tasty write-up of Shrimp Crab Melts from a recipe roundup I like: Shrimp Crab Melts – lovedrecipe. If you enjoy a heartier presentation, you might also appreciate this seafood pot pie with a Cheddar Bay-style crust for a cozy, family-style option: Seafood Pot Pie (with Cheddar Bay Crust) – The Bold Appetite.
I’d love to hear how your melts turn out — leave a comment or photo, and share any tweaks you made. Happy baking!
