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Savory Shrimp & Crab Biscuit Melts

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Prep Time: 20 minutes | Cook Time: 12-14 minutes | Total Time: 35 minutes
Skill Level: Easy | Makes: 8 Biscuit Melts

Recipe Introduction: The Perfect Bite

Elevate your appetizer game or create a stunningly easy yet elegant lunch with these Savory Shrimp & Crab Biscuit Melts. This recipe masterfully blends sweet lump crab meat and tender shrimp with a creamy, aromatic filling, all piled onto flaky biscuits and crowned with melted, bubbly cheese. It’s a decadent fusion of seafood flavors that feels restaurant-worthy but comes together in under 40 minutes. Perfect for entertaining, a special weekend treat, or when you simply want to turn an ordinary meal into a celebration.

Ingredients

For the Seafood Filling:

  • 8 oz (about 1 cup) cooked small shrimp, peeled, tails removed, and chopped

  • 8 oz jumbo lump crab meat, carefully picked over for shells

  • 2 tablespoons unsalted butter

  • ¼ cup finely diced yellow onion

  • ¼ cup finely diced celery

  • 1 tablespoon finely diced red bell pepper (optional, for color)

  • 2 cloves garlic, minced

  • ¼ cup all-purpose flour

  • ¾ cup whole milk or half-and-half

  • ½ cup seafood stock or chicken broth

  • 2 tablespoons dry sherry or white wine (optional but recommended)

  • 1 teaspoon Old Bay seasoning

  • ½ teaspoon smoked paprika

  • ¼ teaspoon cayenne pepper (adjust to taste)

  • ½ teaspoon Dijon mustard

  • 1 tablespoon fresh parsley, chopped, plus more for garnish

  • 1 teaspoon fresh lemon juice, plus wedges for serving

  • Salt and freshly ground black pepper to taste

For Assembly:

  • 1 package (8 count) large, flaky refrigerated biscuits (like Grands!™), baked according to package directions

  • 1 ½ cups shredded cheese blend (a mix of sharp white cheddar and Gruyère is ideal)

  • Optional: 2 tablespoons grated Parmesan cheese for topping

Equipment:

  • Large skillet

  • Baking sheet lined with parchment paper or foil

  • Spoon or cookie scoop

Instructions

Step 1: Prepare & Precook (10 minutes)

  1. Preheat your oven to 375°F (190°C).

  2. Bake the refrigerated biscuits according to package directions on your lined baking sheet. Once baked, set aside to cool slightly. Increase oven temperature to 425°F (220°C).

  3. While biscuits bake, prepare your seafood: ensure shrimp are chopped into bite-sized pieces and crab meat is gently checked for any remaining shell fragments.

Step 2: Create the Luxurious Sauce (12 minutes)

This creamy base is the soul of the dish.

  1. In your large skillet, melt the butter over medium heat.

  2. Add the diced onion, celery, and bell pepper. Sauté for 4-5 minutes until softened and fragrant.

  3. Stir in the minced garlic and cook for 1 more minute.

  4. Sprinkle the flour over the vegetable mixture. Cook, stirring constantly, for 1-2 minutes to form a blonde roux (this cooks out the raw flour taste).

  5. Gradually whisk in the milk and seafood stock until the mixture is smooth and begins to thicken.

  6. Whisk in the dry sherry (if using), Old Bay, smoked paprika, cayenne, and Dijon mustard.

  7. Continue to cook, stirring frequently, for 3-4 minutes until the sauce is thick enough to coat the back of a spoon.

  8. Remove the skillet from the heat. This is crucial to prevent the seafood from overcooking.

Step 3: Gently Fold in the Seafood (3 minutes)

  1. Gently stir the chopped shrimp, crab meat, parsley, and lemon juice into the warm sauce. Fold carefully to maintain crab lumps.

  2. Taste and season with salt and black pepper as needed. Remember, the cheese will add saltiness.

  3. Let the mixture sit for 2-3 minutes; the residual heat will warm the seafood through perfectly.

Step 4: Assemble & Melt to Perfection (5 minutes active, 12-14 minutes baking)

  1. Using your fingers or a spoon, gently press the center of each baked biscuit down to create a small well.

  2. Divide the warm seafood filling evenly among the eight biscuits, mounding it slightly.

  3. Generously top each mound with the shredded cheese blend. For extra flavor and browning, sprinkle a little Parmesan on top.

  4. Place the baking sheet back in the 425°F (220°C) oven for 12-14 minutes, or until the cheese is fully melted, bubbly, and starting to develop golden spots.

  5. Optional Broil: For an extra-crisp top, switch the oven to broil for the final 1-2 minutes, watching closely to prevent burning.

Step 5: The Finishing Touch

  1. Remove from the oven and let the melts cool on the baking sheet for 3-5 minutes. This allows the filling to set slightly, preventing messy spills.

  2. Garnish with additional fresh parsley and serve immediately with lemon wedges on the side for squeezing.

Serving & Pairing Suggestions

  • As an Appetizer: Serve 1-2 melts per person on a platter for a stunning party offering.

  • As a Main Course: Pair 2-3 melts with a light, crisp salad (like an arugula and citrus salad) or a cup of tomato bisque for a complete, satisfying meal.

  • Brunch Upgrade: These melts make a phenomenal, savory brunch dish alongside a fruit salad and sparkling mimosa.

Nutrition Information (Per Biscuit Melt)

  • Calories: ~380

  • Total Fat: 20g

  • Saturated Fat: 8g

  • Cholesterol: 95mg

  • Sodium: 890mg

  • Total Carbohydrates: 30g

  • Dietary Fiber: 1g

  • Sugars: 6g

  • Protein: 22g

Nutritional information is an estimate based on using standard refrigerated biscuit dough and the full-fat dairy options listed. Sodium content can be managed by using low-sodium broth and adjusting added salt.

Chef’s Notes for Success & Customization

  • Seafood Quality is Key: For the best flavor, use the highest-quality crab and shrimp you can find. Fresh, pre-cooked seafood from the counter is excellent, but well-drained, high-quality canned or frozen (thawed) crab also works perfectly.

  • Gentle Handling: Treat the crab meat with care when mixing to preserve those beautiful, luxurious lumps.

  • Make-Ahead Strategy: You can prepare the seafood filling (through Step 3) up to 24 hours in advance. Store covered in the refrigerator. When ready to serve, gently reheat the filling on the stovetop over low heat, assemble on freshly baked biscuits, and bake as directed.

  • Biscuit Base Variations: For a homemade touch, use your favorite buttermilk biscuit recipe. English muffin halves or thick slices of toasted sourdough also make excellent bases in a pinch.

  • Flavor Twists:

    • Cajun: Swap Old Bay for 1 ½ teaspoons of Cajun seasoning.

    • Herb Garden: Add 1 tablespoon of fresh chopped tarragon or chives to the filling.

    • Spicy Kick: Add a finely diced jalapeño (seeds removed) with the onions, or use a pepper jack cheese blend.

  • Storage & Reheating: These are best enjoyed fresh. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or conventional oven at 350°F until warm to preserve the biscuit’s texture (microwaving will make the biscuit soggy).

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