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A close-up shot of two Shrimp Crab Biscuit Melts on a plate, highlighting the creamy seafood filling and perfectly melted cheddar cheese on top of a fluffy biscuit.

Shrimp Crab Biscuit Melts: The Ultimate Cheesy Seafood Indulgence

Discover your new comfort food obsession with these Shrimp Crab Biscuit Melts! A creamy, savory mix of shrimp and crab on a fluffy biscuit, all under a blanket of bubbly, melted cheddar cheese. Ready in under 30 minutes!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 melts
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (16.3 oz) refrigerated biscuits such as Pillsbury Grands!
  • 8 oz cooked small shrimp peeled, deveined, and roughly chopped
  • 6 oz canned lump crab meat drained well
  • 1/2 cup mayonnaise
  • 1 stalk celery finely diced
  • 2 tbsp red onion finely minced
  • 1 tbsp fresh lemon juice
  • 1 tsp Old Bay seasoning
  • 1 cup shredded sharp cheddar cheese
  • Salt and freshly ground black pepper to taste

Equipment

  • 1 Baking Sheet
  • 1 Mixing Bowl

Method
 

  1. Preheat oven according to biscuit package directions (usually 375°F or 190°C). Place biscuits on a baking sheet and bake for 10-13 minutes, or until golden brown. Set aside.
  2. In a medium bowl, combine the chopped shrimp, drained crab meat, mayonnaise, celery, red onion, lemon juice, and Old Bay seasoning. Stir gently to combine. Season with salt and pepper to taste.
  3. Turn the oven to a high broil setting. Split the baked biscuits in half and place them cut-side up on the baking sheet.
  4. Spoon the shrimp and crab mixture evenly over each biscuit half. Top generously with shredded cheddar cheese. Broil for 2-4 minutes, watching carefully, until the cheese is melted, bubbly, and lightly golden. Serve immediately.

Notes

Tip 1: For the best results, shred your own cheese from a block. Pre-shredded cheese has anti-caking agents that can prevent it from melting smoothly.
Tip 2: Be very careful when draining the crab meat to squeeze out as much liquid as possible to prevent the mixture from becoming watery.
Tip 3: Keep a very close eye on the melts under the broiler as they can go from perfectly golden to burnt in a matter of seconds.