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Cheddar Bay Seafood Pie is pure comfort layered in every bite with tender shrimp and sweet lump crab tucked under a blanket of fluffy golden cheddar biscuits. Creamy sauce hugs colorful vegetables and fresh herbs for a baked casserole that feels both nostalgic and just a little bit fancy. It is my favorite way to make an ordinary weeknight feel indulgent or to celebrate the end of a long day with a briny forkful of warmth.
This dish saved my weeknight sanity more than once. I first made it for my dad’s birthday when I needed something special but had barely an hour before guests arrived. He went back for thirds.
Ingredients
- Shrimp: tender and sweet look for wild-caught if available for best flavor
- Lump crab meat: mild and delicate adds that signature sea flavor pick through gently for shell bits
- Celery: provides crunch and herbal base choose crisp bright stalks
- Onion: classic savory backbone for the sauce sweet yellow onions work best
- Red bell pepper: brightens up with sweetness and color pick firm shiny peppers
- Garlic: sharpens flavor without overpowering use fresh minced not jarred
- Butter: for a rich creamy foundation unsalted is best to control salt
- All-purpose flour: thickens the sauce sift before measuring for smoothness
- Heavy cream: brings dreamy luxurious body choose freshest cream
- Seafood stock or chicken broth: rounds out the sauce with depth seafood stock gives best results
- Old Bay seasoning: iconic for seafood bakes classic blend boosts flavor
- Salt and black pepper: for balance grind your pepper fresh if you can
- Shredded sharp cheddar cheese: melts to gooey richness go for extra-sharp
- Fresh parsley: for color and a fresh bite flat-leaf parsley is best
- Cheddar Bay Biscuit mix or homemade: for fluffy savory topping choose quality mix with real cheddar
- Milk: moistens the biscuit dough whole milk gives richer results
- Melted butter: for brushing the biscuit tops adds sheen and flavor use real butter
Instructions
- Prep and Sauté Vegetables:
- Melt butter in your favorite skillet on medium heat. Add chopped celery diced onion and diced bell pepper. Cook gently for about 5 to 7 minutes until veggies are soft but not browned. This creates a savory sweet base to the whole dish.
- Build the Roux and Aromatics:
- Stir in minced garlic and cook for a minute to release its fragrance. Sprinkle in the flour and whisk or stir constantly for about 1 to 2 minutes. You want a blond paste that will thicken the sauce without tasting raw.
- Make the Creamy Sauce:
- Slowly pour in the heavy cream and seafood stock. Stir steadily scraping up any bits on the bottom. Within minutes the mixture will thicken into a luxurious sauce that clings to the spoon. Keep the heat gentle so the cream does not scorch.
- Add Seafood and Cheese:
- Fold the shrimp and crab meat into the hot sauce. Simmer gently just until the shrimp turn pink and are barely cooked through. Add in cheddar cheese let it melt then toss in Old Bay seasoning parsley salt and pepper to taste.
- Fill the Baking Dish:
- Grease ramekins or a casserole dish well with butter or baking spray. Spoon the seafood mixture in spreading it evenly right to the edges.
- Make Biscuit Topping:
- Prepare your Cheddar Bay Biscuit dough following package instructions using milk. Gently drop generous spoonfuls of biscuit batter over the seafood base making sure some gaps peek through for saucy bubbles.
- Bake to Golden Perfection:
- Slide the dish into a preheated 400 degree oven. Bake for 15 to 20 minutes or until the biscuits are puffed up and golden brown at the edges.
- Finish and Serve:
- Brush the piping hot biscuits with melted butter and shower with fresh parsley as soon as they emerge from the oven. Let rest for a couple of minutes before serving so the sauce sets just right.
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My kids start hovering in the kitchen as soon as the scent of Old Bay and melting cheddar fills the air. Honestly the cheddar biscuit lid is my favorite part though the sweet crab and silky sauce are what make this truly craveable.
Storage Tips
Let leftovers cool before covering and storing in the fridge for up to two days. Reheat uncovered in the oven at 350 degrees until hot. The biscuits may soften slightly but a few extra minutes under the broiler brings back the crunch.
Ingredient Substitutions
No crab on hand Use extra shrimp or sub in chopped cooked white fish. Try a little smoked paprika if you are out of Old Bay. Light cream will work in place of heavy but the result will be less creamy rich.
Serving Suggestions
Spoon into shallow bowls so every serving catches both sauce and biscuit. A crisp green salad or roasted asparagus are all you need on the side. For brunch try with a mimosa and fruit salad to balance the richness.
Cultural Context
Cheddar Bay biscuits are a beloved Southern-inspired treat often found in seafood restaurants. Seafood pies date back centuries especially along coastal regions where cooks needed to stretch fresh catch across hungry tables. This recipe combines those traditions with modern convenience.
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The pie is best shared hot from the oven. Leftovers make a craveable lunch you will look forward to all week.
Frequently Asked Questions
- → Can I substitute the seafood?
Yes, scallops or firm white fish can replace shrimp or crab. Adjust the cooking time as needed for different seafood choices.
- → What type of stock works best?
Seafood stock gives the richest flavor, but chicken broth is a good alternative if seafood stock is unavailable.
- → How can I make the biscuits from scratch?
Prepare biscuit dough with flour, baking powder, salt, butter, milk, and shredded cheddar for a homemade touch.
- → How do I store leftovers?
Store covered in the refrigerator for up to 2 days. Reheat in the oven for best texture and flavor preservation.
- → Can this be made ahead?
Yes, assemble the filling and biscuit topping separately. Refrigerate, then bake fresh when ready to serve.