I like that this recipe is both easy and indulgent. The tender biscuits bake around a rich, flavorful filling made from shrimp, crab, cream cheese, and cheddar, creating a gooey, seafood-packed center. The touch of Old Bay seasoning gives that signature coastal flair, while optional jalapeños and tomatoes add a pop of brightness and spice. Best of all, these biscuit melts are ready in just 30 minutes—perfect for when I want something impressive without a lot of fuss.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 1 can (8 count) refrigerated biscuit dough 1 tablespoon butter 2 cloves garlic, minced 1/2 cup small cooked shrimp, chopped 1/2 cup lump crab meat (fresh or canned, drained) 1/2 cup cream cheese, softened 1/2 cup shredded cheddar cheese 1/4 cup sour cream 1/4 cup diced tomatoes (optional) 2 tablespoons diced jalapeños (optional, for heat) 1/2 teaspoon Old Bay seasoning 1/4 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon chopped green onions (for garnish)
Directions
Preheat the oven: I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper.
Cook the seafood: In a skillet, I melt the butter over medium heat, then add the garlic and cook until fragrant, about 30 seconds. I stir in the shrimp and crab, cooking for about 2 minutes, then remove from heat to cool slightly.
Make the filling: In a mixing bowl, I combine the cooked seafood, cream cheese, cheddar, sour cream, tomatoes, jalapeños, Old Bay seasoning, salt, and pepper. I mix until everything is smooth and well blended.
Assemble the melts: I separate the biscuit dough and flatten each biscuit into a 4-inch round. On half of them, I spoon about 1–2 tablespoons of the seafood mixture into the center. I top each with another flattened biscuit and pinch the edges to seal, pressing slightly to form a stuffed round.
Bake: I place the biscuit melts on the prepared baking sheet and bake for 13–15 minutes, or until they’re puffed up and golden brown.
Serve: I let them cool slightly before garnishing with chopped green onions. I love serving them warm with a side of sour cream or salsa for dipping.
I like to switch things up by using different seafood—sometimes I mix in scallops or substitute canned tuna for a more budget-friendly version. When I want extra heat, I add cayenne or a dash of hot sauce to the filling. For a richer flavor, I sprinkle Parmesan cheese over the tops before baking. I’ve also turned these into mini bites using smaller biscuit dough rounds for appetizers, which are always a hit at parties.
Storage/Reheating
I store leftover melts in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them in a toaster oven or a 350°F (175°C) oven for 5–7 minutes to keep them crispy. I avoid microwaving since that softens the biscuit texture. These can also be frozen—just wrap each one individually, freeze, and reheat straight from frozen for about 10 minutes.
FAQs
Can I use canned crab or imitation crab?
Yes, both work great. I just make sure to drain them well to avoid excess moisture.
Can I make these ahead of time?
Yes, I assemble them and refrigerate unbaked melts for up to 24 hours, then bake when ready.
What kind of shrimp should I use?
Small cooked shrimp, like bay shrimp, are perfect because they blend well with the filling.
Can I add more spice?
Absolutely! I add extra jalapeños, a pinch of cayenne, or a drizzle of hot sauce to the filling.
Can I use homemade biscuit dough?
Yes, homemade dough gives an even flakier texture if I have time to make it.
Can I turn this into a dip instead?
Yes! I bake the filling in a small casserole dish and serve it with chips or toasted baguette slices.
What cheese works best?
Cheddar adds sharpness, but Monterey Jack or Pepper Jack melt beautifully too.
How do I keep the edges sealed while baking?
I press the edges firmly and use a fork to crimp them slightly, which helps prevent leaking.
Can I reheat these in the microwave?
I can, but I prefer the oven or toaster oven for keeping the biscuits crisp.
What should I serve with them?
I like serving them with a fresh green salad, coleslaw, or fries for a fun, balanced meal.
Conclusion
I love how these shrimp and crab nacho biscuit melts deliver such a bold, comforting flavor in every bite. The combination of buttery biscuit, creamy seafood filling, and a touch of spice makes them irresistible. They’re quick to make, versatile, and guaranteed to impress—whether I’m serving them as appetizers, snacks, or a fun main dish. Every time I make them, they disappear fast, and I’m always left craving more.
These Shrimp and Crab Nacho Biscuit Melts combine the creamy, cheesy indulgence of seafood nachos with the buttery flakiness of baked biscuits. Packed with shrimp, crab, cream cheese, cheddar, and a hint of Old Bay seasoning, they’re an irresistible handheld treat perfect for parties, appetizers, or a decadent dinner.
Ingredients
1 can (8 count) refrigerated biscuit dough
1 tbsp butter
2 cloves garlic, minced
½ cup small cooked shrimp, chopped
½ cup lump crab meat (fresh or canned, drained)
½ cup cream cheese, softened
½ cup shredded cheddar cheese
¼ cup sour cream
¼ cup diced tomatoes (optional)
2 tbsp diced jalapeños (optional, for heat)
½ tsp Old Bay seasoning
¼ tsp salt
¼ tsp black pepper
1 tbsp chopped green onions (for garnish)
Instructions
Preheat the oven: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Cook the seafood: In a skillet over medium heat, melt butter. Add garlic and cook for 30 seconds until fragrant. Stir in shrimp and crab, cook 2 minutes, then remove from heat to cool slightly.
Prepare the filling: In a bowl, combine cooked seafood, cream cheese, cheddar, sour cream, tomatoes, jalapeños, Old Bay, salt, and pepper. Mix until creamy and well combined.
Assemble biscuit melts: Flatten each biscuit into a 4-inch round. Spoon 1–2 tablespoons of filling onto half of them, top each with another biscuit round, and pinch or crimp edges to seal.
Bake: Place on prepared sheet and bake for 13–15 minutes, until golden brown and puffed.
Serve: Cool slightly, garnish with chopped green onions, and serve warm with sour cream or salsa for dipping.
Notes
Use canned or imitation crab if desired—just drain well.
For more heat, add cayenne or a splash of hot sauce to the filling.
Monterey Jack or Pepper Jack cheese can be used for extra melt and spice.
To make a dip instead, bake the filling in a small casserole dish and serve with chips.
Freeze baked melts for up to 2 months; reheat directly from frozen in a 350°F oven for 10 minutes.
