Print

Shrimp Crab Biscuit Melts

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delight in these buttery, flaky biscuit melts filled with a creamy mixture of shrimp and crab, topped with melted cheese.

Ingredients

Scale
  • 1 pound shrimp, peeled and deveined
  • 1 cup crab meat
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon Old Bay seasoning
  • 1 can refrigerated biscuit dough
  • 1/2 cup shredded cheese (e.g., cheddar or mozzarella)

Instructions

  1. Prep the Seafood: Ensure that your shrimp are thawed if they were frozen. Give them a quick rinse and pat them dry. In a large bowl, combine the shrimp and crab meat, being gentle to keep the crab chunks intact.
  2. Mix the Creamy Filling: In a separate bowl, mix the mayonnaise, lemon juice, and Old Bay seasoning together. Once it’s smooth, fold in the seafood mixture until everything is evenly coated and well combined.
  3. Prepare the Biscuits: Preheat your oven according to the package instructions for the biscuit dough. While the oven heats up, take the biscuit dough and separate it carefully into individual biscuits. You’ll want a nice round shape for each melt.
  4. Assemble the Melts: On a greased baking sheet, place each biscuit and gently press it down to flatten it slightly. Spoon the shrimp and crab mixture generously on top of each biscuit.
  5. Add Cheese and Bake: Sprinkle the shredded cheese over the filled biscuits, allowing it to cover the seafood filling. Bake in the preheated oven until the biscuits are golden and the cheese is bubbly and melted, usually about 15-20 minutes.
  6. Cool and Serve: Once out of the oven, let them cool for a moment. Serve these warm, perhaps with a side of crispy greens or a fresh salad to balance the richness of each bite.

Notes

These melts can also be stored in an airtight container in the fridge for up to 2 days. To reheat, pop them back in the oven at 350°F for about 10 minutes.

Nutrition

Find it online: https://doughgirlbylea.com/shrimp-crab-biscuit-melts/

Scroll to Top