Shrimp & Crab Biscuit Melts (Print version)

Flaky biscuit melts filled with creamy shrimp, sweet crab, cheddar, cream cheese, lemon, and herbs, baked until golden and hot.

# Ingredients:

For the seafood filling

01 - 1 cup (140 g) cooked shrimp, peeled, deveined, patted dry, and finely chopped
02 - 1 cup (160 g) lump crab meat, drained and picked over for shells
03 - 4 oz (115 g) cream cheese, softened
04 - 2 tablespoons mayonnaise
05 - 1 teaspoon Dijon mustard
06 - 1 teaspoon Old Bay seasoning
07 - 1/2 teaspoon garlic powder
08 - 1 teaspoon finely grated lemon zest
09 - 2 tablespoons chopped fresh parsley or chives
10 - 1/2 cup (55 g) shredded sharp cheddar cheese
11 - 1/2 cup (55 g) shredded Monterey Jack cheese
12 - 1/4 teaspoon black pepper
13 - Salt, only if needed

For the biscuits

14 - 1 can (16 oz / 450 g) refrigerated flaky biscuit dough, 8 biscuits
15 - 1 large egg, beaten
16 - 1 tablespoon unsalted butter, melted
17 - Lemon wedges, for serving
18 - Spicy mayo, ranch, or cocktail sauce, for serving

# Instructions:

01 - Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
02 - In a medium bowl, mix the cream cheese, mayonnaise, Dijon, Old Bay, garlic powder, lemon zest, parsley, cheddar, Monterey Jack, and black pepper until smooth. Gently fold in the chopped shrimp and crab. Taste and add salt only if needed.
03 - Separate the biscuit dough into 8 rounds. Press each biscuit into a 4-inch circle, keeping the center slightly thicker than the edges.
04 - Spoon about 2 tablespoons of seafood filling into the center of each biscuit. Pull the edges over the filling and pinch firmly to seal. Place each biscuit seam-side down on the prepared baking sheet.
05 - Stir the beaten egg with the melted butter. Brush the mixture over the tops and sides of the biscuits for a glossy golden finish.
06 - Bake for 16-18 minutes, until the biscuits are puffed, deep golden, and any visible filling is bubbling. If the tops brown too fast, loosely tent with foil for the last few minutes.
07 - Let the biscuit melts rest for 5 minutes before serving. Serve warm with lemon wedges and your favorite dipping sauce.

# Good to know:

01 - Best served warm after a 5-minute rest.
02 - Drain crab and pat shrimp dry to prevent leaking.
03 - Prepared filling can be refrigerated for up to 1 day before assembly.

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