Savory Shrimp and Crab Biscuit Melts bring restaurant-quality seafood right to your kitchen with minimal fuss and maximum flavor. These golden, flaky biscuits topped with a rich mixture of tender shrimp and succulent crab create an irresistible dish that works beautifully as an appetizer, brunch centerpiece, or elegant dinner.
I still remember the first time I made these melts for a Sunday brunch at the farmhouse. My grandchildren were visiting, and I wanted something special but didn’t have hours to spend in the kitchen. The moment those biscuits came out of the oven – golden and bubbling with cheesy seafood goodness – the whole house lit up with excitement. The aroma of Old Bay seasoning mixed with buttery biscuits reminded me of summers spent at the coast, where fresh seafood was always the star of the table. What I love most about this recipe is how it transforms simple ingredients into something that feels truly celebratory, yet it’s forgiving enough for weeknight cooking. Time to get our hands floury!
What Makes These Seafood Melts So Special
These biscuit melts have become a staple in my kitchen because they bridge the gap between everyday cooking and special-occasion dining. I’ve served them countless times over the years, and they never fail to impress guests while remaining wonderfully approachable for the home cook.
- Uses ingredients readily available at most grocery stores, with no specialty shopping required
- Comes together in just 45 minutes, making it perfect for busy evenings or last-minute entertaining
- Delivers consistent, crowd-pleasing results with a foolproof method that works every time
- Adapts easily to dietary preferences – swap in Greek yogurt for mayo or experiment with different cheese varieties
- Creates that perfect combination of flaky, buttery biscuit and creamy, savory seafood that keeps everyone coming back for seconds
- Looks impressive on the plate, making ordinary Tuesday dinners feel a bit more special
Through years of making this recipe, I’ve found that its versatility is one of its greatest strengths – serve it for brunch with mimosas, as an appetizer at dinner parties, or as a comforting main dish with a simple salad alongside.
Key Players in This Recipe
Cooked shrimp provides sweet, delicate flavor and tender texture that pairs beautifully with the richer crab meat. I always choose medium-sized shrimp that I’ve peeled and deveined myself for the freshest taste.
Lump crab meat brings luxurious sweetness and delicate texture to the filling. In my kitchen, I prefer fresh lump crab when available, though quality canned crab meat works wonderfully when drained well.
Shredded cheddar cheese adds sharp, tangy flavor and creates that irresistible melted, gooey texture throughout the seafood mixture.
Mayonnaise binds all the ingredients together while contributing richness and moisture to prevent the filling from drying out during baking.
Dijon mustard introduces a subtle tang and depth that elevates the seafood flavors without overpowering them.
Lemon juice brightens the entire dish with fresh acidity that cuts through the richness and enhances the natural sweetness of the seafood.
Old Bay seasoning delivers that classic seafood flavor profile with its perfect blend of spices – it’s non-negotiable in my recipe box for any dish featuring shrimp or crab.
Refrigerated biscuit dough serves as the flaky, buttery foundation that makes this recipe so quick and accessible without sacrificing quality.
How to Make Savory Shrimp and Crab Biscuit Melts
Step 1. Betty always starts by preheating the oven to 375°F because a properly heated oven ensures even baking and that perfect golden color on your biscuits.
Step 2. I’ve learned that lining your baking sheet with parchment paper prevents sticking and makes cleanup effortless – separate the biscuits and space them about 2 inches apart.
Step 3. In a large mixing bowl, combine the cooked shrimp, lump crab meat, cheddar cheese, mayonnaise, Dijon mustard, lemon juice, garlic powder, Old Bay seasoning, salt, and pepper, mixing gently to avoid breaking up the delicate crab meat.
Step 4. Betty’s tip: Use a generous spoon to mound the seafood mixture onto the center of each biscuit, leaving a small border around the edges to allow the biscuit to rise properly.
Step 5. After years of making this, I learned to watch carefully during the final 5 minutes of baking – you want the biscuits golden brown and the filling heated through, which typically takes 15 to 20 minutes.
Step 6. Through trial and error, I discovered that sprinkling fresh parsley immediately after removing from the oven adds a pop of color and fresh flavor that complements the rich seafood perfectly.
Step 7. The key I discovered is allowing the biscuit melts to cool for just 3 to 4 minutes before serving – this lets the filling set slightly while keeping everything warm and the biscuits flaky.
Keeping These Melts Fresh
I typically store leftover savory shrimp and crab biscuit melts in an airtight container in the refrigerator for up to 3 days. The seafood filling stays fresh and flavorful, though the biscuits will soften slightly as they absorb moisture from the topping. For best results, I recommend reheating them in a 350°F oven for 8 to 10 minutes rather than using the microwave, which can make the biscuits tough.
Betty’s freezing method works well for make-ahead entertaining – I assemble the biscuits with their seafood topping but don’t bake them. Instead, I wrap each one individually in plastic wrap, then place them all in a freezer-safe bag or container. They’ll keep beautifully for up to 2 months this way. When you’re ready to serve, simply place the frozen melts on a baking sheet and bake at 375°F, adding an extra 5 to 7 minutes to the cooking time.
For the best texture, I reheat by placing leftover baked melts on a baking sheet in a preheated oven rather than microwaving. This helps restore some of the biscuit’s original flakiness and ensures the seafood filling heats evenly without becoming rubbery.
Perfect Partners for Shrimp and Crab Biscuit Melts
- Fresh garden salad with lemon vinaigrette provides a crisp, refreshing contrast to the rich, creamy seafood melts while the citrus dressing echoes the lemon notes in the filling.
- Roasted asparagus with garlic offers an elegant vegetable side that complements seafood beautifully without competing for attention on the plate. For a delicious garlic-forward option, try my Asparagus Shrimp Angel Hair Pasta on the side.
- Classic coleslaw balances the richness of the biscuit melts with its tangy crunch – my family always requests this pairing for casual gatherings.
- Steamed green beans with almonds add a light, nutritious element and pleasant textural contrast to the soft, flaky biscuits. My Crack Green Beans are always a hit at family dinners.
- Tomato cucumber salad brings fresh, bright flavors that cut through the cheese and mayo in the seafood filling, especially refreshing during summer months.
- If you want to create a full seafood feast, serve these melts alongside Shrimp Scampi Pasta Bake for an impressive spread that will wow your guests.
FAQs
I recommend sticking with shrimp and crab for the best flavor balance, but you could use all crab meat or add chopped lobster for an extra-luxurious version.
To prevent losing that signature seafood flavor, mix together celery salt, paprika, and a pinch of cayenne as a quick substitute, though I always keep Old Bay stocked in my spice cabinet.
Many home cooks find success assembling the melts completely, then refrigerating them unbaked for up to 4 hours before your guests arrive – just pop them in the oven when you’re ready.
Savory Shrimp and Crab Biscuit Melts
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Separate the refrigerated biscuit dough and place biscuits on the prepared baking sheet, spacing them about 2 inches apart.
- In a large bowl, combine the cooked shrimp, lump crab meat, cheddar cheese, mayonnaise, Dijon mustard, lemon juice, garlic powder, Old Bay seasoning, salt, and pepper. Mix gently until well combined.
- Spoon a generous amount of the seafood filling onto the center of each biscuit, leaving a small border around the edges.
- Bake in the preheated oven for 15 to 20 minutes, or until the biscuits are golden brown and the filling is heated through.
- Remove from oven and immediately sprinkle with chopped fresh parsley.
- Allow to cool for 3 to 4 minutes before serving to let the filling set slightly.
