Shrimp and Crab Biscuit Melts with Mozzarella and Cheddar
By Liam Carter
Prep
15 min
Cook
10 min
Total
25 min
Servings
4
Level
Easy
These shrimp and crab biscuit melts are easy make-ahead dishes to prepare for days when you'll be at home. You can make the shrimp and crab filling ahead of time. To serve, fill half of the biscuit shells with the filling. Broil before serving. Shrimp with seared edges and cheese topping over the crab filling work well for lunch and dinner (I enjoy the browned cheese topping).
I cook dry shrimp in my largest skillet with olive oil over heat until the oil starts to shimmer. I pour the shrimp in a single layer into the skillet and cook 1 to 2 minutes per side until they are pink and opaque with brown areas. Too many shrimp in the skillet will cause them to steam. I use my largest skillet to leave space between pieces of shrimp.
Carefully add prepared filling to cold shrimp that can be diced. Add lump crab meat to filling without thoroughly combining the ingredients. Do not mash crab meat. Finely shredded block cheese is added lightly to seafood filling and the tops of biscuits. Sprinkle shredded cheese over filling. Mayonnaise and Dijon mustard with lemon juice are added to filling to help hold filling to biscuits.
Position the rack 6 inches from the heating element and cook for 2-4 minutes. Cheese melts rapidly and browns quickly, browning can occur in 2-4 minutes. Toppings include paprika and parsley sprinkled on top of melted cheeses.
What makes this special
- Eight halves of biscuits are serving sizes, with a portion of seafood filling to bake in each.
- Prepare the filling ahead of time and place cheese on the tops of half biscuits immediately before serving. Broil the half biscuits at mealtime.
- A large skillet allows shrimp to brown on the edges. Baking completes the cooking process.
- Cheese is broiled for a few minutes to melt on top of seafood and biscuits.
- Split four biscuits into eight melts.
- Mayonnaise and Dijon mixed with lemon juice help keep the seafood filling inside the biscuit.
Ingredients
- •4 large buttermilk biscuits (baked, split in half)
- •8 oz large shrimp (227 g, peeled and deveined)
- •6 oz lump crab meat (170 g)
- •1 cup low-moisture mozzarella cheese (112 g, shredded)
- •1 cup sharp cheddar cheese (112 g, shredded)
- •½ cup mayonnaise (115 g)
- •2 tbsp fresh parsley (8 g, finely chopped)
- •½ tsp paprika (1 g, for dusting)
- •1 tbsp olive oil (15 ml)
- •1 tsp lemon juice (5 ml)
- •1 tsp Dijon mustard (5 g)
- •salt (to taste)
- •black pepper (to taste)
Instructions
- 1
Pat the shrimp completely dry with paper towels.
- 2
Season the shrimp lightly with salt and black pepper.
- 3
Heat the olive oil in a large skillet over medium-high heat until it shimmers slightly.
- 4
Arrange the shrimp in a single layer without crowding the skillet.
- 5
Sear the shrimp for 1-2 minutes per side, until pink, opaque, and slightly charred.
- 6
Remove the shrimp from the skillet and set it aside.
- 7
Roughly chop the shrimp once it is cool enough to handle, or leave it whole.
- 8
Combine the mayonnaise, lump crab meat, shrimp, Dijon mustard, and lemon juice in a medium mixing bowl.
- 9
Fold the filling gently and season it with a pinch of salt and black pepper.
- 10
Preheat the oven broiler to high.
- 11
Set an oven rack about 6 inches from the heating element.
- 12
Place the 8 biscuit halves cut-side up on a baking sheet.
- 13
Toss the mozzarella and cheddar together in a separate bowl.
- 14
Divide the seafood filling evenly among the biscuit halves.
- 15
Press the filling down gently onto each biscuit half.
- 16
Cover the filling with the cheese mixture.
- 17
Broil for 2-4 minutes, watching constantly, until the cheese is melted, glossy, and bubbling with golden-brown spots.
- 18
Remove the baking sheet from the oven.
- 19
Dust the melts evenly with paprika.
- 20
Scatter the chopped parsley over the melts.
- 21
Serve while hot.
FAQ
Nutrition (per serving)
Calories
580
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