This recipe for shrimp and crab biscuits has been a party staple for my family for years. I first put the filling into store-bought biscuit rounds one summer when unexpected guests arrived and my pantry was short on time but long on tiny treasures: cooked shrimp in the freezer, a can of lump crab from a market splurge, and a block of sharp cheddar begging to be used. The warm, buttery dough encases a rich, briny filling that balances creamy mayonnaise with bright lemon and a whisper of Dijon. The first bite—crisp edges giving way to molten cheese and tender seafood—quickly turned into a ritual at our gatherings.

What makes these especially memorable is their ease and the way flavors sing together without fuss. The biscuits are a little decadent, a little nostalgic, and entirely approachable. On weeknights they appear as an indulgent appetizer with a crisp salad; on holiday buffets they disappear within minutes. I often tweak the seasoning depending on who’s coming over, but the core combination of shrimp, lump crab, sharp cheddar, and Old Bay has never failed to elicit requests for the recipe.

Ingredients

• Cooked shrimp (1 cup): Small cocktail shrimp or chopped medium shrimp work best. Use peeled and deveined shrimp, thawed if frozen. The shrimp adds firm texture and bright ocean flavor; avoid overcooking to keep them tender.
• Lump crab meat (1 cup): Choose good-quality lump crab for visible flakes and sweet flavor. Canned or fresh both work—if using canned, drain gently to keep the delicate texture intact.
• Shredded cheddar cheese (1 cup): Sharp cheddar provides tang and melts nicely. Pre-shredded cheese is convenient but for best melt and flavor, shred from a block.
• Mayonnaise (1/2 cup): Use a full-flavor mayo for creaminess; light versions thin the filling and change mouthfeel. Hellmann’s or Duke’s are perfect if you want a Southern touch.
• Dijon mustard (1 tablespoon): Adds a gentle sharpness; Grey Poupon or any good Dijon gives depth without heat.
• Lemon juice (1 tablespoon): Freshly squeezed is essential for brightness—bottled lemon juice lacks the same lift in seafood mixtures.
• Garlic powder (1 teaspoon): For consistent, mellow garlic flavor. Fresh garlic can overpower; use powder for even distribution.
• Old Bay seasoning (1 teaspoon): Classic seafood seasoning that marries well with crab and shrimp. Adjust to taste.
• Salt and pepper: To taste—start with a pinch of salt and a few grinds of black pepper, remembering that cheese may already contribute salt.
• Refrigerated biscuit dough (1 package): The shortcut that yields flaky, buttery pockets; choose your favorite brand. For a slightly richer crust, opt for buttermilk biscuits if available.
• Fresh parsley (for garnish): Finely chopped, adds color and a hint of herbaceous freshness at the end.

Instructions

Prepare the filling: In a medium bowl combine 1 cup chopped cooked shrimp and 1 cup lump crab meat. Add 1 cup shredded cheddar, 1/2 cup mayonnaise, 1 tablespoon Dijon mustard and 1 tablespoon lemon juice. Fold gently to keep crab lumps intact; the mixture should be cohesive but not watery. Taste and season with 1 teaspoon garlic powder, 1 teaspoon Old Bay, salt and pepper. If the filling seems too loose, chill 10 minutes to firm up. Preheat and prepare baking sheet: Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment or lightly oil to prevent sticking. Refrigerated biscuit dough bakes best on a stable surface so allow space for expansion between rounds. Assemble the biscuits: Open the package of biscuit dough and separate the rounds. Flatten each round slightly with your palm or a rolling pin. Place a heaping tablespoon of seafood filling in the center of each round, fold dough over, and pinch edges to seal. If you prefer open-faced bites, place filling on top and sprinkle with extra cheddar. Brush and bake: Optional: brush tops with a light coating of melted butter for extra browning. Arrange biscuits on the prepared sheet about 1 inch apart. Bake at 375 degrees F for 12 to 16 minutes, until golden brown and cheese is melted. Internal filling should be hot; use a probe if unsure—160 degrees F is a safe target for reheated seafood mixtures. Garnish and serve: Allow biscuits to rest 3 minutes after baking. Sprinkle with chopped fresh parsley for color and a squeeze of lemon if desired. Serve warm as handhelds or plated with a crisp green salad or slaw.

Storage Tips

Store cooled biscuits in an airtight container in the refrigerator for up to 48 hours. To retain exterior crispness when reheating, preheat the oven to 350 degrees F and warm the biscuits on a sheet pan for 8 to 10 minutes rather than microwaving. For longer storage, freeze fully assembled but unbaked biscuits on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen adding 4 to 6 minutes to the bake time and covering lightly with foil if the tops brown too quickly.

Ingredient Substitutions

If you need to avoid dairy, substitute vegan mayonnaise and a dairy-free shredded cheese alternative; note texture and melt differ slightly. For a gluten-free version, use a gluten-free biscuit dough or puff pastry—adjust baking time and watch for browning. If crab is pricey or unavailable, canned crab or extra shrimp can substitute; use the same volume and keep the lump texture by folding gently. For milder flavor, replace Old Bay with a teaspoon of smoked paprika and a pinch of cayenne for warmth.

Serving Suggestions

Present these as finger foods on a wooden board with lemon wedges and a simple remoulade or aioli on the side for dipping. For a heartier meal, serve two biscuits per person alongside a crisp garden salad or roasted corn and tomato succotash. In colder months they pair beautifully with a cup of creamy potato-leek soup; in summer serve with bright citrusy coleslaw. Garnish with chopped chives or tarragon for an herbal lift.

Cultural Background

These biscuits are a playful American spin on seafood bakes and coastal small plates, drawing inspiration from Southern traditions of biscuit-making and the Northeast’s love of crab and shrimp. Combining flaky biscuit dough with seafood reflects a fusion of pantry pragmatism and coastal flavors—comfort food adapted for entertaining. Many coastal towns have similar handheld seafood pockets; this version uses accessible refrigerated dough for a modern, time-saving approach.

Seasonal Adaptations

In summer, fold in diced roasted red peppers and fresh corn kernels for extra sweetness and color. In winter, swap sharp cheddar for a milder gruyere and add a tablespoon of finely chopped roasted shallots for depth. Holiday variations can include a teaspoon of finely chopped tarragon and a splash of dry white wine in the filling for an elevated profile that pairs well with sparkling wine.

Meal Prep Tips

Prepare the filling up to 24 hours in advance and keep refrigerated in a sealed container. When ready to serve, assemble and bake—this cuts active time on the day of your event to under 20 minutes. Use portion scoops to ensure uniform filling amounts for even baking. For large batches, use baking sheets rotated halfway through to maintain consistent color and doneness.

These shrimp and crab biscuits are a testament to how a few thoughtful ingredients can transform simple biscuit dough into something celebratory. Whether you’re feeding a crowd or treating your family, they offer comfort, speed, and plenty of flavor—make them your own and enjoy the smiles they bring.