I can still hear the clatter of plates and my youngest scooting a chair with a squeak as a warm, savory smell rises from the oven. Shrimp & Crab Biscuit Melts is the kind of dish that pulls everyone into the kitchen without a fuss. It fills the room with buttery, cheesy notes and little ocean whispers from the seafood, and somehow it makes weeknights feel like a small celebration. If you have a few refrigerated biscuits and a couple of simple pantry staples, you can make a meal that tastes a little indulgent and feels very much like family.
Why Shrimp & Crab Biscuit Melts is Our New Family Favorite
There are recipes that take hours and those that take heart. This one takes both in the right measure. It comes together fast, uses few dishes, and gives you a golden, melty top that kids love to peel apart. Meanwhile, the bits of shrimp and lump crab hide in the cheese like little treasures.
It also carries memory. I used to watch my grandmother fold biscuits and whisper that a little browning was the secret. You get that here. Crisp edges, soft insides, and a savory filling that is easy to customize. Give it a try and you might surprise yourself at how quickly it becomes a family staple.
How to Make Shrimp & Crab Biscuit Melts, The Heartwarming Way
“This is where the magic happens—when the aroma fills the kitchen and my kids come running in, asking ‘Is it ready yet?’”
Start with simple, fresh textures. The biscuits should be flaky and ready to puff in the oven. The seafood should be cooked and chilled, so you are just warming and marrying the flavors, not overcooking delicate shrimp.
Look for these cues as you cook. The cheese should be fully melted with small brown spots on top. The biscuits are done when the edges are golden and the center springs back lightly. The aroma is warm, buttery, with a salty-sweet note from the crab and a peppery reminder of Old Bay. If you want more depth, a tiny brush of melted garlic butter right before serving gives the top a restaurant-style finish.
Ingredients You’ll Need
1 package refrigerated flaky biscuits
1 cup cooked shrimp, chopped
1 cup lump crab meat, canned or fresh
1 cup shredded mozzarella cheese
4 oz cream cheese, softened
1 tablespoon Old Bay seasoning
2 tablespoons fresh parsley, chopped
Don’t skip the fresh herbs; they are the soul of this dish. If you are short on lump crab, the canned stuff works beautifully and keeps the flavor honest. If you like a bit more zip, add a squeeze of lemon or a pinch of cayenne. You can also peek at how flavors pair in related recipes like cheddar bay crab cakes to inspire a side or sauce.
Step-by-Step Directions
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Preheat the oven according to the biscuit package instructions.
Warm ovens mean flaky biscuits rise right and get a golden top. I always set a timer so I don’t get distracted by stories or phone calls. -
In a mixing bowl, combine the chopped shrimp, crab meat, mozzarella cheese, cream cheese, Old Bay seasoning, and parsley.
Use a spoon or gentle hands so you do not break up the lump crab too much. Taste a tiny spoonful to check seasoning; it should feel balanced. -
Open the flaky biscuits and separate them.
Keep them on the baking sheet or use an oven-safe dish. If kids are helping, let them peel the biscuits apart. It’s one of those small kitchen joys. -
Spoon the shrimp and crab mixture onto each biscuit.
Leave a little room at the edges so the biscuit can puff. A heaping tablespoon works well, but you can be generous if you like. -
Bake according to the biscuit package instructions or until golden and heated through.
A little browning builds flavor. If the tops look ready before the center is hot, tent with foil for a couple of minutes. -
Serve warm and enjoy!
A quick brush of melted butter on top makes them glossy and extra comforting. Hand them out right away; these are best when they are melty.
A few quick tips while you make them: let the cream cheese come to room temperature so it blends smoothly; if your shrimp is extra-large, cut it into bite-size pieces so every melt has a little of everything; and if you want a crispier bottom, place the biscuits on a preheated baking sheet.
Serving Shrimp & Crab Biscuit Melts with Love
We serve these family-style on a big platter in the center of the table. Everyone reaches in and pairs a biscuit melt with a crisp side salad or roasted veggies. My kids like to add a dollop of tartar sauce, while my husband reaches for hot sauce. A lemon wedge on the side wakes up the seafood and makes the whole plate sing.
If you want to make the meal feel more complete, try a simple corn salad, steamed green beans, or oven-roasted potatoes. For a lighter evening, pair the melts with a peppery arugula salad and a cucumber yogurt sauce. I often look at other ideas like crab rangoon bombs when I’m planning sides; they inspire a fun dip experiment that everyone enjoys.
Storage & Reheat Tips (Keeping the Goodness)
Store leftovers in an airtight container in the fridge for up to two days. The flavors hold up well but the biscuit loses some of its fresh flakiness over time.
To reheat, the oven is your friend. Place the melts on a baking sheet at 350 F for 8 to 12 minutes, just until warmed through and the cheese is melting again. The microwave will work for a quick lunch, but it can make the biscuit a bit soggy. For a crisp revival, pop them under the broiler for a minute, watching closely.
If you plan ahead, you can assemble the melts, cover them, and refrigerate for up to eight hours before baking. That makes weeknight dinners feel restful and controlled, instead of rushed. For more ideas on make-ahead seafood bites, I sometimes browse recipes like crab brulee to inspire a brunch version.
My Kitchen Notes & Shortcuts
- Use canned lump crab when you need speed. It is lightly seasoned and still sweet. I keep a can in the pantry for nights when time is short.
- Swap mozzarella for a mix of mozzarella and cheddar if you want sharper flavor. This is a small change that makes kids and adults happy.
- Make the filling a day ahead. The flavors deepen, and on baking night the job is just spoon-and-bake.
- Try small biscuit rounds or larger ones depending on appetite. Bite-sized melts make great party snacks.
- Let the kids help sprinkle the parsley. They feel proud, and it adds that homey touch.
If you like to explore biscuits in other ways, I often check family favorites like apple pie biscuits for inspiration on sweet-salty pairings. It’s a fun way to translate biscuit technique across meals.
Family-Friendly Variations
- Lighter Version: Use low-fat cream cheese and swap some mozzarella for part-skim ricotta. Add extra parsley and a squeeze of lemon.
- Kid-Friendly: Leave out Old Bay and add a little finely chopped cooked bacon or ham for familiar flavors.
- Spicy Twist: Stir in a teaspoon of Sriracha or a pinch of cayenne to the filling. Add diced jalapeno for texture.
- Cheesy Dream: Mix in a quarter cup of grated Parmesan for a deeper, nutty cheese flavor.
- Vegetarian Twist: Replace shrimp and crab with sautéed mushrooms and hearts of palm for a seafood-like texture and an earthy flavor.
These variations are invitations to make the recipe yours. A family tradition grows when every household adds a little twist.
FAQs About Shrimp & Crab Biscuit Melts
Can I make this ahead for a busy week?
Absolutely. Assemble the melts and cover them in the fridge for up to eight hours. Bake when you are ready. Letting the filling sit for a bit helps the flavors settle.
What if I only have frozen shrimp?
Thaw, pat dry, and cook quickly in a hot pan with a touch of oil and salt. You want just a quick sear to keep them tender. Let cool before chopping into the filling.
Is it safe to use canned crab meat?
Yes. Canned lump crab is a reliable and tasty choice. Drain it gently and check for any shells before mixing.
How do I keep biscuits from getting soggy?
Place the filling in the center and leave a small border so the biscuit can puff around it. Baking on a preheated sheet also helps crisp the bottom.
Can I freeze these?
Technically yes, but biscuits change texture when frozen. If you must freeze, assemble individual melts on a tray, freeze until firm, then transfer to a freezer bag. Reheat from frozen in a 375 F oven for 20 to 25 minutes, or until hot.
One Final Thought from My Kitchen
I hope this Shrimp & Crab Biscuit Melts recipe brings the kind of warmth that pulls people into the kitchen. It is forgiving, flexible, and joyful. Whether it becomes a weeknight shortcut or a weekend treat, it carries the comfort of home and the little stories that come with every shared bite.
Conclusion
If you want one more version to compare, I like this similar take on Shrimp Crab Melts at LovedRecipe for extra inspiration. For a garlicky, cheesy biscuit spin to pair with your meal, see this recipe for Cheesy Crab Biscuits with Garlic Butter and borrow a finishing touch.
Shrimp & Crab Biscuit Melts
Ingredients
For the Biscuit Base
- 1 package refrigerated flaky biscuits Choose the flaky variety for best results.
For the Filling
- 1 cup cooked shrimp, chopped Ensure shrimp is cooked and chilled.
- 1 cup lump crab meat, canned or fresh Canned lump crab works beautifully.
- 1 cup shredded mozzarella cheese Can substitute or mix with cheddar if desired.
- 4 oz cream cheese, softened Let come to room temperature for smoother mixing.
- 1 tablespoon Old Bay seasoning Adds classic seafood flavor.
- 2 tablespoons fresh parsley, chopped Fresh herbs enhance flavor.
Instructions
Preparation
- Preheat the oven according to the biscuit package instructions.
- In a mixing bowl, combine the chopped shrimp, crab meat, mozzarella cheese, cream cheese, Old Bay seasoning, and parsley.
- Open the flaky biscuits and separate them.
- Spoon the shrimp and crab mixture onto each biscuit, leaving a little room at the edges.
Baking
- Bake according to the biscuit package instructions or until golden and heated through.
- Serve warm and enjoy!