Ingredients
- Refrigerated flaky biscuits (1 tube, 8 count)
- Cooked, peeled shrimp (1/2 cup, finely chopped)
- Lump crab meat (6 ounces, drained and picked)
- Cream cheese (4 ounces, softened)
- Shredded Monterey Jack cheese (1 cup)
- Old Bay seasoning (1 teaspoon)
- Lemon juice (1 tablespoon, freshly squeezed)
- Fresh parsley (2 tablespoons, chopped)
Instructions
- Step 1: Preheat the oven to 375°F (or according to biscuit package directions). Bake the biscuits until golden brown. Once slightly cooled, use a serrated knife to slice each biscuit horizontally in half.
- Step 2: Prepare the savory melt filling by combining the softened cream cheese, finely chopped shrimp, lump crab meat, Old Bay seasoning, lemon juice, and chopped parsley in a medium bowl. Mix gently until the ingredients are just incorporated.
- Step 3: Arrange the bottom halves of the sliced biscuits on a parchment-lined baking sheet. Scoop an equal portion of the shrimp and crab mixture onto the center of each biscuit bottom, mounding the mixture slightly.
- Step 4: Top the crab and shrimp mixture on each biscuit with a generous sprinkle of the shredded Monterey Jack cheese. Place the baking sheet back into the oven on the middle rack.
- Step 5: Bake for 5-7 minutes, or until the cheese is fully melted, bubbly, and the filling is heated thoroughly. Serve the melts immediately, garnishing with extra parsley if desired, either open-faced or topped with the biscuit halves.
Notes
- Store leftover melts in an airtight container in the refrigerator for up to 2 days, ensuring they are fully cooled before sealing them up, as this recipe contains perishable seafood.
- To restore the biscuit's flaky texture, reheat leftover melts (uncovered) in a toaster oven or standard oven at 300°F for about 10 minutes, or until the filling is warm throughout.
- For a delicious textural contrast, serve these savory melts alongside a light, acidic coleslaw or a fresh, peppery arugula salad dressed simply with olive oil and lemon.
- Chef's Tip: To ensure your filling is creamy and not watery, always make sure the lump crab meat is thoroughly drained and gently picked through to remove any excess moisture or shell fragments before folding it in.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American