Cheddar Bay Seafood Pie with Shrimp and Crab (Print version)

A cozy seafood pie with shrimp, crab, creamy Old Bay sauce, vegetables, and golden cheddar garlic biscuit topping.

# Ingredients:

For the seafood filling

01 - 4 tablespoons (56 g) unsalted butter
02 - 1 cup (120 g) diced celery
03 - 1 cup (150 g) diced yellow onion
04 - 1 cup (150 g) diced red bell pepper
05 - 3 cloves garlic, minced
06 - 1/4 cup (32 g) all-purpose flour
07 - 1 cup (240 ml) seafood stock or low-sodium chicken broth
08 - 1 1/2 cups (360 ml) heavy cream
09 - 1 1/2 teaspoons Old Bay seasoning, plus more to taste
10 - 1/2 teaspoon black pepper
11 - 1 lb (450 g) medium shrimp, peeled, deveined, and tails removed
12 - 8 oz (225 g) lump crab meat, picked over for shells
13 - 1 cup (115 g) shredded sharp cheddar cheese
14 - 2 tablespoons chopped fresh parsley
15 - 1 tablespoon fresh lemon juice

For the biscuit topping

16 - 1 package (about 11 oz or 320 g) Cheddar Bay biscuit mix
17 - 1/2 cup (120 ml) cold whole milk, or amount listed on package
18 - 1/2 cup (55 g) shredded sharp cheddar cheese, if mix does not include cheese
19 - 2 tablespoons (28 g) melted butter
20 - 1 tablespoon chopped fresh parsley

# Instructions:

01 - Preheat the oven to 400°F (200°C). Grease a 9-inch deep pie dish or a 2-quart baking dish and place it on a rimmed sheet pan.
02 - Melt the butter in a large skillet over medium heat. Add celery, onion, and red bell pepper and cook for 5-7 minutes, until softened but not browned.
03 - Stir in the garlic for 30 seconds, then sprinkle in the flour. Cook for 1-2 minutes, stirring constantly. Slowly whisk in the seafood stock and heavy cream, then add Old Bay and black pepper. Simmer until thick enough to coat a spoon.
04 - Add the shrimp and cook gently for 1-2 minutes, just until starting to turn opaque. Fold in the crab, cheddar, parsley, and lemon juice. Taste and adjust seasoning with a small pinch of salt if needed.
05 - Spoon the hot seafood filling into the prepared baking dish and spread it evenly. Leave a little room at the top so the sauce can bubble without spilling.
06 - Mix the biscuit dough with cold milk according to package directions, adding extra cheddar if needed. Drop spoonfuls over the filling, leaving a few small gaps for steam.
07 - Bake for 18-22 minutes, until the filling bubbles and the biscuits are puffed, golden, and cooked through in the center.
08 - Mix melted butter with parsley and any seasoning packet from the biscuit mix. Brush over the hot biscuits, rest for 5 minutes, then serve warm with lemon wedges if desired.

# Good to know:

01 - Best served hot after a 5-minute rest so the filling can settle.
02 - Use seafood stock for the deepest flavor, or chicken broth for a milder filling.
03 - Do not over-stir after adding crab, since lump crab breaks apart easily.

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