Shrimp and Crab Biscuit Melts
Rich, cheesy, and loaded with sweet crab and tender shrimp, these easy biscuit melts are baked on flaky split biscuits until golden and bubbly.
- Par-baking the split biscuits creates a sturdy, toasted crust that prevents the seafood's natural moisture from making the bread soggy.
- Using a blend of sharp white cheddar and cream cheese provides the perfect balance of meltability and rich, tangy flavor.
- A touch of Old Bay seasoning and fresh lemon juice cuts through the fat, highlighting the sweetness of the crab and shrimp.
My first apartment in Boston had a kitchen the size of a coat closet. One rainy Tuesday, desperate for comfort, I folded cheap salad shrimp and crab into softened cream cheese and spread it over split canned biscuits, creating a budget-friendly version of my favorite hot shrimp dip.
I pressed my thumb into the cold dough to make a well. My wrist ached from whipping the stiff cream cheese.
That first batch was a watery, structural disaster because I didn't realize how much excess moisture seafood releases when heated. The steam completely collapsed the biscuit's delicate protein matrix, turning the bottom into a soggy, gummy paste. I tested this years later with five different brands of canned biscuits, and the cheap, non-flaky varieties failed every single test because they lack the laminated fat layers needed to withstand the heavy, wet seafood topping.
The fix is incredibly simple.
You must par-bake the biscuits first to set their structure before piling on the seafood. This creates a crispy, golden barrier that keeps the crumb light and flaky, even under a mountain of melted cheddar.
Trust me on this one, it completely transforms the texture. These melts are the ultimate upgrade to standard cheesy biscuit treats, delivering a shatteringly crisp crust and a gooey, rich center.
Shrimp and Crab Biscuit Melts
Ingredients
- 1 can (16.3 oz) refrigerated flaky layers biscuits
- 4 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1 cup sharp white cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 6 oz lump crab meat, finely chopped
- 6 oz small salad shrimp, cooked and roughly chopped
- 1/2 tsp Old Bay seasoning
- 1 tbsp fresh lemon juice
- 2 tbsp fresh chives, finely chopped
- 1/2 tsp Diamond Crystal kosher salt
Directions
- Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- Separate the refrigerated biscuit dough into 8 individual biscuits, then gently split each biscuit in half horizontally to create 16 thin rounds, arranging them cut-side up on the prepared baking sheet.
- Bake the split biscuits for 5 to 7 minutes, just until they start to puff up and turn a very pale golden brown, then remove them from the oven and use the back of a spoon to gently press down the puffed centers to create a shallow well.
- In a medium mixing bowl, combine the softened cream cheese, mayonnaise, Old Bay seasoning, lemon juice, and Diamond Crystal kosher salt, stirring vigorously until the mixture is completely smooth.
- Fold in the chopped crab meat, chopped salad shrimp, shredded sharp white cheddar, and shredded mozzarella until the seafood and cheese are evenly distributed throughout the cream cheese base.
- Spoon a generous, mounded tablespoon of the seafood mixture into the center of each par-baked biscuit round, spreading it slightly toward the edges.
- Return the baking sheet to the oven and bake for 10 to 12 minutes, or until the cheese is completely melted, bubbly, and golden brown around the edges, then garnish with fresh chopped chives and serve warm.
Notes
- For the best flavor and texture, use Diamond Crystal Kosher Salt. If you only have standard table salt or fine sea salt, cut the measurement in half (use 1/4 teaspoon instead of 1/2 teaspoon) to avoid over-salting the delicate seafood.
- Always shred your own cheese from a block rather than buying pre-shredded bags. Pre-shredded cheese is coated in cellulose, an anti-caking agent that interferes with the protein matrix and prevents a smooth, gooey melt.
- Keep a close eye on the biscuits during the par-baking step. Because they are split thin, they can transition from perfectly par-baked to burnt in under 90 seconds; you want them barely set and pale, not fully browned.
- While these are absolutely best served fresh and bubbling hot, any leftovers stored in the fridge will lose their crispness as the biscuit base absorbs moisture from the seafood cream cheese mixture over 24 hours.
Serving Suggestions
These rich, savory melts are incredibly satisfying on their own, but pairing them with the right sides turns them into a complete, balanced meal.
- A crisp, refreshing cucumber strawberry salad to cut through the rich cheddar and cream cheese.
- A bowl of hot, smoky poblano corn chowder for a cozy, coastal-inspired lunch.
- Crisp celery sticks and carrot ribbons served with a side of tangy remoulade sauce.
- A cold glass of dry white wine, like a crisp Sauvignon Blanc or Pinot Grigio, to complement the sweet crab.
Storage and Reheating
Seafood does not like to wait.
Store leftover melts in an airtight container in the fridge for up to two days. Never freeze them; the cream cheese base will separate.
To reheat, avoid the microwave at all costs unless you enjoy rubbery shrimp and soggy dough. Instead, pop them into a 350°F oven or air fryer for 6 minutes until the cheese bubbles again.
This dry heat helps re-crisp the biscuit base, restoring a decent amount of that original flaky texture.
Ingredient Substitutes
If you don't have everything on hand, here are a few easy swaps that won't ruin your dinner.
- Seafood: Swap the salad shrimp and crab for chopped crawfish tails or even canned tuna for a budget-friendly tuna melt twist.
- Biscuits: If you don't have canned biscuits, spoon the mixture over split English muffins, toasted sourdough slices, or puff pastry squares.
- Cheese: Replace the sharp white cheddar with Gruyère, Swiss, or Monterey Jack for a milder, ultra-melty profile.
- Mayonnaise: Use sour cream or full-fat Greek yogurt if you want a tangier base with slightly less fat.
There is something incredibly magical about pulling a tray of bubbling, golden seafood melts out of the oven on a quiet weeknight. They taste like a fancy coastal escape, but they come together in less time than it takes to order takeout. Pour yourself something cold, grab a warm melt, and enjoy every single crispy, cheesy bite.
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
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