Shrimp & Crab Biscuit Melts
Shrimp & Crab Biscuit Melts
Ingredients
For the Biscuits
- 1 can refrigerated biscuit dough, (8 biscuits)
For the Shrimp & Crab Filling
- 2 tablespoons unsalted butter
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1/2 pound large shrimp, peeled, deveined, and chopped into 1/2-inch pieces
- 6 ounces lump crab meat, drained and picked over for shells
- 4 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- 1 cup shredded Monterey Jack cheese, divided
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
Place the refrigerated biscuits on the prepared baking sheet, ensuring they are not touching. Bake for 12-15 minutes, or until golden brown and cooked through. Once baked, remove from the oven and let cool slightly on a wire rack.
⏱️ 15 min•🌡️ 375
- 3
While the biscuits are baking, prepare the shrimp and crab filling. In a medium skillet, melt the unsalted butter over medium heat. Add the minced shallot and cook for 2-3 minutes until softened and translucent.
⏱️ 5 min
- 4
Add the minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the chopped shrimp and cook for 2-3 minutes, or until the shrimp just turns pink and opaque. Remove the skillet from the heat.
⏱️ 4 min
- 5
In a medium bowl, combine the cooked shrimp and shallot mixture with the lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, and black pepper. Mix until well combined.
⏱️ 5 min
- 6
Stir in 1/2 cup of the shredded Monterey Jack cheese into the shrimp and crab mixture.
⏱️ 1 min
- 7
Carefully slice each cooled biscuit in half horizontally. Place the bottom halves of the biscuits on the baking sheet.
⏱️ 2 min
- 8
Spoon a generous amount of the shrimp and crab filling onto each biscuit bottom. Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese over the filling.
⏱️ 3 min
- 9
Return the open-faced biscuits to the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly and the filling is heated through.
⏱️ 7 min•🌡️ 375
- 10
Remove from the oven, place the top halves of the biscuits on top of the melted filling, and garnish with fresh chopped parsley. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp & Crab Biscuit Melts
For the Biscuits
- 1 can refrigerated biscuit dough, (8 biscuits)
For the Shrimp & Crab Filling
- 2 tablespoons unsalted butter
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1/2 pound large shrimp, peeled, deveined, and chopped into 1/2-inch pieces
- 6 ounces lump crab meat, drained and picked over for shells
- 4 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- 1 cup shredded Monterey Jack cheese, divided
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
Place the refrigerated biscuits on the prepared baking sheet, ensuring they are not touching. Bake for 12-15 minutes, or until golden brown and cooked through. Once baked, remove from the oven and let cool slightly on a wire rack.
⏱️ 15 min•🌡️ 375 - 3
While the biscuits are baking, prepare the shrimp and crab filling. In a medium skillet, melt the unsalted butter over medium heat. Add the minced shallot and cook for 2-3 minutes until softened and translucent.
⏱️ 5 min - 4
Add the minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the chopped shrimp and cook for 2-3 minutes, or until the shrimp just turns pink and opaque. Remove the skillet from the heat.
⏱️ 4 min - 5
In a medium bowl, combine the cooked shrimp and shallot mixture with the lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, and black pepper. Mix until well combined.
⏱️ 5 min - 6
Stir in 1/2 cup of the shredded Monterey Jack cheese into the shrimp and crab mixture.
⏱️ 1 min - 7
Carefully slice each cooled biscuit in half horizontally. Place the bottom halves of the biscuits on the baking sheet.
⏱️ 2 min - 8
Spoon a generous amount of the shrimp and crab filling onto each biscuit bottom. Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese over the filling.
⏱️ 3 min - 9
Return the open-faced biscuits to the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly and the filling is heated through.
⏱️ 7 min•🌡️ 375 - 10
Remove from the oven, place the top halves of the biscuits on top of the melted filling, and garnish with fresh chopped parsley. Serve immediately.
⏱️ 3 min