This buttery, flaky handheld was born from a weeknight craving for something comforting yet quick. I discovered this combination when I had a can of refrigerated biscuits in the fridge and leftover cooked shrimp and lump crab in the freezer after a small seafood boil. I wanted something that felt indulgent but didn't require much hands-on time, and sandwiching a creamy seafood filling between biscuit layers delivered exactly that: golden, crisp exterior with a warm, cheesy, ocean-scented center. The texture contrast—crispy biscuit against a soft, slightly stringy mozzarella-cream cheese filling studded with tender shrimp and sweet crab—is what keeps me making these again and again.

These melts are perfect for casual brunches, game-day snacking, or a simple dinner when you want something a little special without an elaborate process. They come together with pantry-friendly seasonings—Old Bay and parsley—and use ingredients you can flex with ease. The whole family tends to hover near the oven when these come out, and I always make a double batch when guests arrive. Serve warm, maybe with lemon wedges and a simple green salad, and you’ve got a satisfying, shareable dish that tastes like a treat but comes together in minimal time.

Ingredients

• Seafood mixture: 3/4 cup cooked shrimp, chopped. Look for previously cooked, tail-off shrimp or use leftover boiled shrimp. Chopping into even pieces helps distribute seafood throughout each melt.
• Lump crab meat: 3/4 cup lump crab. Choose refrigerated fresh lump or well-drained canned lump for the sweetest, flakiest texture. Avoid imitation crab for best flavor.
• Mozzarella: 1 cup shredded low-moisture mozzarella. Use a good-quality block shredded yourself for better melt and less moisture than pre-shredded blends.
• Cream cheese: 2 ounces (softened). Full-fat cream cheese gives the creamiest texture and helps bind the filling.
• Seasoning: 1/2 teaspoon Old Bay seasoning. This iconic blend brings a balanced, slightly spicy seafood profile; adjust to taste. Add a pinch more if you like a bolder seasoning.
• Fresh parsley: 1 tablespoon, chopped. Adds fresh herb brightness and color; flat-leaf parsley is preferred for a clean flavor.
• Biscuit base: 1 can refrigerated flaky biscuits (8 count). The layered dough bakes into a buttery, pocketed crust perfect for encasing the filling.
• Butter: 1 tablespoon, melted. Brush over the tops for a glossy, golden finish.

Instructions

Preheat and prepare: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or a silicone mat to prevent sticking and promote even browning. Arrange the 8 biscuits spaced evenly, then gently press or flatten each biscuit into a roughly 3 1/2–4 inch disk; avoid overworking the dough to keep the layers flaky. This initial shaping helps create a flat sandwich surface and ensures consistent baking time. Mix the filling: In a medium mixing bowl, combine the chopped shrimp, lump crab, shredded mozzarella, softened cream cheese, Old Bay, and chopped parsley. Fold gently until the mixture is evenly combined; avoid vigorous stirring as it can break up the crab lumps. Taste a small amount and adjust seasoning—add a touch more Old Bay or a pinch of salt if needed. The filling should be cohesive but not liquid. Assemble the melts: Spoon equal portions of the seafood mixture onto the center of half the flattened biscuit discs—about 2 to 3 tablespoons per biscuit depending on size. Use just enough filling to leave a 1/2-inch border so you can seal the edges without overflow. Top each filled biscuit with one of the remaining discs and press the edges together firmly to seal. Use your fingers to crimp or pinch and slightly roll the edges to create a good seal; this prevents the filling from leaking during baking. Finish and bake: Brush the tops of each assembled melt with 1 tablespoon melted butter to encourage browning and give a glossy surface. Transfer to the oven and bake for 13 to 15 minutes, rotating the sheet halfway if your oven browns unevenly, until the biscuits are puffed and a deep golden brown. Internal filling should be hot and cheese melted—if the centers need a few extra minutes, cover loosely with foil to avoid over-browning the tops. Rest and serve: Remove from the oven and allow the melts to rest for 2 minutes on the baking sheet. This short rest helps the filling set slightly so slices hold together when serving. Serve warm whole or halved with lemon wedges, hot sauce, or a crisp green salad.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the biscuit texture, place a small sheet of parchment between layers to prevent sticking. For longer storage, wrap individual melts tightly in plastic wrap and foil and freeze for up to 3 months. Reheat from frozen in a 350°F oven for 12–18 minutes, or until warmed through; a few minutes under the broiler at the end will refresh crispness if needed. Avoid microwaving if you want to preserve the flaky exterior.

Ingredient Substitutions

Swap the mozzarella for Monterey Jack or Swiss for different melting profiles, or use a mix of cheddar and mozzarella for sharper flavor. For dairy-free needs, use a plant-based cream cheese and dairy-free shredded cheese, though texture will be slightly less creamy. To make gluten-free versions, use gluten-free biscuit dough or premade gluten-free biscuits; keep in mind baking time may vary. If crab is scarce, increase the shrimp to 1 1/2 cups and add a teaspoon of lemon zest to boost brightness.

Serving Suggestions

These melts shine with bright, acidic accents: serve with lemon wedges, a drizzle of garlic aioli, or a simple remoulade for dipping. Pair with a crisp green salad dressed in a lemon vinaigrette or a slaw for textural contrast. For a brunch spread, offer alongside scrambled eggs, roasted tomatoes, and fresh fruit. Garnish with extra chopped parsley for color and a little cracked black pepper for visual appeal and bite.

Seasonal Adaptations

In spring and summer, add fresh corn kernels or diced roasted peppers to the filling for sweetness and color. Autumn calls for a pinch of smoked paprika and sautéed shallots for a deeper flavor. During the holidays, finish with a sprinkle of chopped chives and serve with a side of roasted Brussels sprouts for a heartier plate. The biscuit base makes it easy to adapt seasonal produce—stir in finely chopped herbs, roasted squash, or even a touch of cranberry relish for festive occasions.

Meal Prep Tips

Prepare the filling up to 24 hours ahead and keep refrigerated; this actually helps the flavors meld and makes assembly quicker. If making ahead on the same day, assemble the sealed melts and refrigerate on the baking sheet for 10–15 minutes to firm up before brushing with butter and baking. For larger gatherings, assemble, freeze on a sheet until firm, then transfer to freezer bags; bake from frozen, adding a few minutes to the bake time until golden and hot inside.

Success Stories

Readers have told me they’ve used this formula for everything from beach picnics to tailgate spreads. One friend used crab from a summer crab boil and swapped in smoked gouda for a smoky twist—her guests raved about the unexpected depth. Another reader doubled the batch for a church brunch and said the tray cleared in under 20 minutes. These stories show how the concept is flexible: a reliable base with room for personal touches that always feels like a treat.

These Shrimp Crab Biscuit Melts are a small celebration in a handheld package—easy, forgiving, and endlessly adaptable. Make them your own, share them with friends, and keep the biscuit can handy: you’ll find reasons to make them again and again.