Easy Shrimp and Crab Biscuit Melts
Easy Shrimp and Crab Biscuit Melts promise a crispy, golden, and flavorful dinner. I make this recipe 20 times a month. The trick is to cook the filling first. Fresh, melty, and easy. Try my Sopa de Fideo for a great side. Jump to Recipe If you love recipes like this, you’ll also enjoy Easy Sopa de Fideo Recipe and Easy Sticky Garlic Chicken Noodles Recipe.
Why This Easy Shrimp and Crab Biscuit Melts Is Pure Comfort
- Crispy and golden texture
- Quick and easy
- Full of flavor
- Perfect for a weeknight
What You'll Need for Easy Shrimp and Crab Biscuit Melts
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 12 oz shrimp, peeled and deveined
- 8 oz crab meat, picked over
- 8 biscuit dough rounds
- 1 cup shredded sharp cheddar cheese
- 2 tbsp mayonnaise
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Old Bay seasoning
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- Optional: Pickled jalapeños
- Optional: Chopped fresh chives
- Optional: Hot sauce
- Optional: Lemon wedges
đź“ť Ingredient Notes
- Shrimp: Use large shrimp for best texture.
- Crab meat: Use lump crab for best flavor.
- Biscuit dough: Use store-bought or homemade for convenience.
đź›’ Tools & Equipment I Recommend
- Non-stick baking sheet — Prevents sticking and ensures even baking. → See on Amazon
- Biscuit cutter — Helps make uniform biscuit rounds for even cooking. → See on Amazon
How to Make Easy Shrimp and Crab Biscuit Melts
- Step 1: Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Step 2: In a bowl, mix shrimp, crab meat, mayonnaise, garlic powder, paprika, Old Bay, cayenne, salt, and pepper.
- Step 3: Divide the mixture evenly among the biscuit dough rounds. Fold the dough over and seal.
- Step 4: Place the filled biscuits on the baking sheet. Sprinkle with cheddar cheese.
- Step 5: Bake for 12–15 minutes, until golden and crispy. Let cool slightly before serving.
Cook's Tips for Perfect Easy Shrimp and Crab Biscuit Melts
- Cooking technique: Make sure the filling is well combined for even flavor.
- Common mistake and fix: If the biscuits get too dark, cover with foil and finish baking.
- Expert tip: Use a bench scraper to handle the dough easily.
- Storage tip: Store leftovers in an airtight container in the fridge for up to 3 days.
Storing & Reheating Easy Shrimp and Crab Biscuit Melts
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Prepare up to 24 hours in advance and bake when ready.
Freezing Easy Shrimp and Crab Biscuit Melts
Freeze unbaked biscuit melts for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 5–7 minutes. Microwave: Reheat in 30-second increments until warm.
Recipe Notes
- Chef tip: Use a sharp knife to cut the biscuits for a clean edge.
- Best substitution: Substitute with chicken or tuna for a different flavor.
- Make-ahead: Bake and freeze for easy meals later.
- Scaling: Double or triple the recipe for larger groups.
- Troubleshooting: If the cheese doesn’t melt, add more during the last 2 minutes of baking.
Want to level up this recipe?
Biscuit dough — Use pre-made dough for quick results without compromising quality. → Check price on Amazon
Easy Shrimp and Crab Biscuit Melts
Ingredients
Main Ingredients
- 12 oz shrimp, peeled and deveined
- 8 oz crab meat, picked over
- 8 biscuit dough rounds
- 1 cup shredded sharp cheddar cheese
- 2 tbsp mayonnaise
Seasonings
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Old Bay seasoning
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
Optional Toppings
- Pickled jalapeños
- Chopped fresh chives
- Hot sauce
- Lemon wedges
Instructions
- Step 1: Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Step 2: In a bowl, mix shrimp, crab meat, mayonnaise, garlic powder, paprika, Old Bay, cayenne, salt, and pepper.
- Step 3: Divide the mixture evenly among the biscuit dough rounds. Fold the dough over and seal.
- Step 4: Place the filled biscuits on the baking sheet. Sprinkle with cheddar cheese.
- Step 5: Bake for 12–15 minutes, until golden and crispy. Let cool slightly before serving.
Notes
- Chef tip: Use a sharp knife to cut the biscuits for a clean edge.
- Best substitution: Substitute with chicken or tuna for a different flavor.
- Make-ahead: Bake and freeze for easy meals later.
- Scaling: Double or triple the recipe for larger groups.
- Troubleshooting: If the cheese doesn’t melt, add more during the last 2 minutes of baking.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze unbaked biscuit melts for up to 3 months.
- Oven reheat: Reheat in a 350°F oven for 5–7 minutes.
- Microwave reheat: Reheat in 30-second increments until warm.
- Make ahead: Prepare up to 24 hours in advance and bake when ready.
Nutrition Per Serving
- Calories: 350
- Protein: 20g
- Fat: 15g
- Carbs: 25g
- Fiber: 1g
- Sugar: 0g
- Sodium: 600mg
- Cholesterol: 90mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Shrimp and Crab Biscuit Melts FAQs
Yes, you can prepare them up to 24 hours in advance and bake when ready. Store in an airtight container in the fridge.
Sogginess can happen if the filling is too wet. Drain excess moisture from the shrimp and crab before mixing.
Yes, try mozzarella, provolone, or a blend for different flavors.
Use chicken, crab, or even tofu for a vegetarian option.
Yes, cook at 375°F for 8–10 minutes. Monitor closely to avoid burning.
A Warm Final Note
I can’t wait for you to try Easy Shrimp and Crab Biscuit Melts and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
