Irresistible Shrimp and Crab Biscuit Melts You Have to Try

There’s something deeply comforting about the aroma of freshly baked biscuits mingling with the briny sweetness of seafood, a scent that takes me right back to those lively afternoons in my grandmother Nonna Rosa’s kitchen here in Monterey. Today, I’m excited to share one of my all-time favorite recipes that perfectly captures that coastal warmth: Shrimp and Crab Biscuit Melts. These little bites of heaven are more than just a meal—they’re a celebration of family, tradition, and the kind of food that feels like a warm hug from the inside out.

Why You’ll Love This Shrimp and Crab Biscuit Melts

If you’re anything like me, you know that food is about more than just sustenance—it’s about stories, memories, and love passed down through generations. Shrimp and Crab Biscuit Melts are a beautiful fusion of that spirit, combining the buttery, flaky charm of homemade biscuits with a rich, savory seafood filling that’s bursting with flavor.

Growing up in Monterey, I was lucky to have fresh seafood almost at the doorstep, and my Nonna Rosa’s kitchen was always filled with the scent of garlic, fresh herbs, and slow-simmered sauces. These melts remind me of those family gatherings where my mother Elena would improvise a meal from whatever was fresh and nearby, always with an eye for comfort and joy.

What makes these melts so special is their versatility. They’re perfect for a cozy brunch with your daughters, a casual dinner with friends, or even an elegant appetizer for a holiday gathering. Plus, they come together fairly quickly, which I appreciate when I’m juggling my kitchen adventures with Olivia and Isabella’s endless energy.

Ingredients You’ll Need for This Shrimp and Crab Biscuit Melts

• 2 cups all-purpose flour (feel free to use a gluten-free blend if needed)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 3/4 cup whole milk (or buttermilk for extra tang)
• 8 ounces cooked shrimp, peeled and chopped
• 6 ounces lump crab meat, drained and picked over for shells
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 small shallot, finely chopped
• 1/4 cup celery, finely diced
• 1/4 cup red bell pepper, finely diced
• 1/2 cup mayonnaise (use Greek yogurt as a lighter alternative)
• 1 tablespoon Dijon mustard
• 1 teaspoon Old Bay seasoning (or your favorite seafood spice blend)
• 1/2 cup shredded sharp cheddar cheese
• 2 tablespoons fresh parsley, chopped
• Freshly ground black pepper, to taste

Nutrition Facts

• Calories: Approximately 420 per serving (1 biscuit melt)
• Protein: 25g
• Fat: 22g
• Carbohydrates: 30g
• Fiber: 2g
• Sugar: 3g
• Sodium: 680mg

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Steps to Create Your Shrimp and Crab Biscuit Melts

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to keep things tidy and ensure even baking.
2. In a large mixing bowl, whisk together the flour, baking powder, and salt. This is the base of your biscuits, so take a moment to appreciate the simplicity here—flour and butter are a classic duo I learned from Nonna Rosa herself.
3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, quickly work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. This step is key for flaky biscuits, so don’t overwork the dough.
4. Pour in the milk (or buttermilk) and gently stir with a wooden spoon until the dough just comes together. It will be slightly sticky—that’s perfect. If you’re like me, sometimes I sneak a little taste of the dough here, a guilty pleasure from childhood.
5. Turn the dough out onto a lightly floured surface. Knead it gently about 5 times to bring it together, then pat it into a 1-inch thick rectangle. Using a biscuit cutter or a glass, cut out 8 biscuits. Place them on the baking sheet, leaving a little space between each.
6. Bake the biscuits for 12-15 minutes until they’re golden brown and puffed. While they bake, you can start the seafood filling.
7. In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the garlic, shallot, celery, and red bell pepper. Sauté for about 3-4 minutes until softened and fragrant. This step fills the kitchen with those comforting aromas I remember from my mother’s spirited cooking sessions.
8. Stir in the chopped shrimp, crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, and parsley. Cook gently for another 2-3 minutes until everything is heated through and well combined. Season with freshly ground black pepper to taste.
9. Remove the biscuits from the oven and let them cool just a minute. Then, carefully slice each biscuit in half horizontally.
10. Generously spoon the shrimp and crab filling onto the bottom half of each biscuit. Sprinkle shredded cheddar cheese over the seafood mixture.
11. Place the biscuit halves back under the broiler for 2-3 minutes, keeping a close eye until the cheese melts and bubbles beautifully.
12. Top with the biscuit lid and serve warm, perhaps with a sprinkle of extra parsley for a fresh touch.

Tips for Making the Best Shrimp and Crab Biscuit Melts

From my years in kitchens across Italy and Spain, and those early days learning at Nonna Rosa’s side, I’ve picked up a few secrets that make these melts truly shine. Learn more: Irresistible Southern Style Honey Butter Cornbread Poppers You Have to Try

• Use cold butter for biscuits: The colder the butter, the flakier your biscuit layers will be. I actually keep my butter in the freezer and grate it into the flour for an easy shortcut when I’m short on time.
• Fresh seafood is key: Living in Monterey, I’ve been spoiled with access to fresh crab and shrimp. If you can’t find fresh, high-quality frozen seafood works well too—just thaw fully and pat dry to avoid soggy filling.
• Don’t skip the aromatics: The garlic, shallots, and bell pepper add a depth of flavor that elevates this dish beyond ordinary. Elena always said, “The secret is in the smell.”
• Watch the broiler carefully: Melting the cheese under the broiler happens quickly. Stay close to avoid burning and get that perfect golden crust.
• Customize your spice: Old Bay seasoning is classic, but feel free to add a pinch of smoked paprika or cayenne for a kick, especially if you’re serving with a cold glass of white wine on a Monterey evening.

Serving Suggestions and Pairings

These Shrimp and Crab Biscuit Melts are wonderfully versatile. For a cozy family meal, I like to serve them alongside a crisp green salad tossed with lemon vinaigrette—a nod to the fresh herbs from my grandmother’s garden. Olivia and Isabella love when we add a side of roasted asparagus or simple garlic green beans.

For special occasions, try pairing your melts with a chilled glass of Sauvignon Blanc or a sparkling rosé, which cuts through the richness and enhances the seafood flavors. At a recent holiday gathering, my friends raved about these melts served with a light cucumber and fennel salad, which added a refreshing crunch.

If you’re aiming for a casual brunch, why not add a bowl of creamy tomato bisque or a fresh fruit salad? It’s a combination that brings back memories of sunlit mornings spent in my coastal kitchen, sharing stories and laughter over food made with love.

Storage and Reheating Tips

Like many of my family’s recipes, these melts are best enjoyed fresh, but I understand life gets busy. If you have leftovers, store the biscuit melts in an airtight container in the refrigerator for up to 2 days.

• To reheat, place the melts on a baking sheet and warm them in a 350°F oven for about 10-12 minutes until heated through. This helps preserve the biscuit’s texture.
• If you’re short on time, a quick 30-second zap in the microwave works, but the biscuit will lose some crispness.
• For make-ahead options, you can prepare the biscuit dough and seafood filling separately. Freeze the biscuits raw by wrapping them tightly, then bake fresh when ready. The filling can be refrigerated for up to 24 hours and spooned onto the warm biscuits just before serving.

Frequently Asked Questions

What are the main ingredients for Shrimp and Crab Biscuit Melts?

The main ingredients for Shrimp and Crab Biscuit Melts include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Shrimp and Crab Biscuit Melts?

The total time to make Shrimp and Crab Biscuit Melts includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Shrimp and Crab Biscuit Melts ahead of time?

Yes, Shrimp and Crab Biscuit Melts can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Shrimp and Crab Biscuit Melts?

Shrimp and Crab Biscuit Melts pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Shrimp and Crab Biscuit Melts suitable for special diets?

Depending on the ingredients used, Shrimp and Crab Biscuit Melts may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Every time I make Shrimp and Crab Biscuit Melts, I’m reminded of the kitchens where this love for food began—my grandmother’s bustling space in Monterey, my mother’s inventive twists, and my own adventures across Europe. This recipe is a tribute to all those moments and the women who taught me that cooking is an expression of love, heritage, and joy.

Whether you’re sitting down with family or entertaining friends, these melts bring a special kind of warmth that feels like home. I hope they inspire you to gather around your kitchen table, share stories, and create new memories just as I have, with a biscuit in one hand and a heart full of gratitude.