This simple seafood bake became a Saturday morning favorite in my kitchen the first time I made it for a small family brunch. I was trying to use a can of refrigerated flaky biscuits and a couple of leftover seafood bits from a shrimp cocktail, and the idea of tucking a creamy shrimp and crab mixture into biscuit rounds sounded like a playful shortcut to something elegant. The result surprised everyone: a golden, buttery exterior giving way to a warm, savory, slightly briny interior with melty mozzarella and cream cheese binding the filling. It felt indulgent and homey at once.

I return to this version when I want an easy crowd-pleasing finger food without spending hours over the stove. The texture contrast is what makes it memorable — crisp, flaky biscuit crust contrasted with a soft, creamy seafood center. The seasoning is intentionally simple: a whisper of Old Bay to nod to classic seafood flavors and a spoonful of fresh parsley for brightness. On busy mornings I prep the filling the night before, which makes assembly in the morning almost effortless. Serve them whole for a casual meal or slice them in half for an elegant presentation at a brunch table; they disappear every time.

Ingredients

• Shrimp: 3/4 cup cooked shrimp, chopped (about 3 to 4 ounces). Use medium shrimp cooked and peeled; tail-off shrimp are easiest. Fresh-cooked or thawed frozen shrimp both work — look for firm, not rubbery, shrimp for best texture.
• Crab: 3/4 cup lump crab meat (about 3 to 4 ounces). Choose good-quality lump crab in water, not imitation; pick through to remove stray shells and pat dry with paper towels to avoid excess moisture.
• Mozzarella: 1 cup shredded mozzarella (about 3.5 ounces). Low-moisture mozzarella gives the best melt and keeps the filling from becoming watery.
• Cream cheese: 2 ounces (about 1/4 cup) softened. Full-fat cream cheese yields a richer, silkier filling; let it sit at room temperature 15 minutes before mixing.
• Old Bay seasoning: 1/2 teaspoon. Adds classic savory, slightly spicy seafood notes — essential for depth.
• Parsley: 1 tablespoon finely chopped fresh parsley for brightness and color.
• Refrigerated flaky biscuits: 1 can (8-count). Use the brand you prefer; the temperature and bake time are set for standard supermarket biscuits.
• Butter: 1 tablespoon melted, for brushing the tops to achieve a glossy, golden finish.

Instructions

Preheat and prepare the biscuits: Preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease it. Open the can of biscuits and arrange the rounds on the sheet, leaving room between them. With the heel of your hand or a flat-bottomed measuring cup, gently flatten each biscuit to a uniform thickness so they seal easily when topped. Aim for about 1/4 to 1/3 inch thick so the outer layer cooks through while the filling heats. Make the seafood filling: In a mixing bowl, combine the chopped cooked shrimp, lump crab meat, shredded mozzarella, softened cream cheese, Old Bay seasoning, and chopped parsley. Fold gently until the mixture becomes homogenous but still slightly chunky; avoid overworking so the crab stays in recognizable pieces. Taste and add a pinch more Old Bay if you want a stronger seasoning profile. Assemble the melts: Spoon equal portions of the seafood mixture onto half of the flattened biscuits, leaving a small border. Top each filled biscuit with a second flattened biscuit and press the edges together to seal. Use your fingertips to crimp or pinch the seams so the filling won’t escape during baking. Gently pat the top to even out the thickness and ensure consistent baking. Brush with butter and bake: Brush the tops of each sealed biscuit with the melted butter to promote browning and flavor. Bake on the middle rack for 13 to 15 minutes, or until the tops are a deep golden brown and the edges look flaky. If you notice any filling bubbling out excessively, rotate the pan to a lower rack next time or reduce the oven temperature by 10°F and extend the bake slightly. Rest and serve: Remove the melts from the oven and let them rest for 2 minutes — this helps the filling set slightly and makes them easier to handle. Serve warm whole or halved, garnished with extra chopped parsley or a squeeze of lemon if you like a brighter finish.

Storage Tips

To store at room temperature, cover for no more than two hours. For refrigeration, cool completely and transfer to an airtight container; they will keep 2 days with minimal texture loss. For freezing, flash-freeze on a baking sheet until firm, then wrap individually in foil and place in a freezer bag for up to 3 months. When reheating from frozen, unwrap and warm in a 325°F oven for 12 to 18 minutes, or until heated through and the crust is crisp. Use parchment or nonstick liners in the reheating step to prevent sticking and to make cleanup simple.

Ingredient Substitutions

If you need to substitute, canned or pre-cooked small shrimp work fine if you chop them to match the size of lump crab. If fresh lump crab is unavailable, use backfin or a mix of flaked crab for a similar flavor. For a dairy-free version, try a plant-based cream cheese and dairy-free shredded mozzarella; results will be a touch less creamy but still satisfying. To make it gluten-free, replace the canned biscuits with gluten-free biscuit dough from the refrigerated aisle or prepare a quick drop-biscuit using a gluten-free flour blend. Expect slight changes in texture but similar overall enjoyment.

Serving Suggestions

Serve these warm with a simple green salad and lemon wedges for a light meal, or present them on a brunch board alongside fruit, sliced tomatoes, and soft-boiled eggs. Garnish with extra parsley or a sprinkle of extra Old Bay for visual appeal. They also pair beautifully with a crisp white wine, such as Sauvignon Blanc, or a citrusy beer if relaxing with friends. For a party, place them on a platter with dipping sauces like a lemon aioli or a mild remoulade for contrast.

Cultural Background

These melts borrow from coastal seafood traditions where simple, fresh ingredients are celebrated. The use of Old Bay seasoning nods to Mid-Atlantic seafood culture, especially in regions like Maryland where crab is central to local cuisine. Tucking seafood into baked dough is a classic technique seen in many cultures — from handheld pies to stuffed breads — that transforms delicate proteins into portable comfort food.

Seasonal Adaptations

In spring and summer, brighten the filling with chopped chives and a teaspoon of lemon zest. In colder months, consider adding a tablespoon of finely sautéed shallot or a pinch of smoked paprika for warmth. For holiday brunches, elevate the mix with a small amount of softened mascarpone for extra richness and finish with a scattering of microgreens for color.

Meal Prep Tips

Make multiple batches of filling and freeze in portioned containers for quick assembly. Label and date any frozen items. For a grab-and-go breakfast, reheat a single melt in a toaster oven while packing coffee and other items. When preparing for a crowd, bake sheets in staggered batches to avoid oven crowding and rotate pans halfway through for even browning.

These biscuit melts are a simple, satisfying way to bring seafood to the table with minimal fuss and maximum charm. Whether for a casual family brunch or a small party, they deliver buttery, cheesy comfort with every bite. Try making them your own by adjusting herbs and cheese, and enjoy the small ritual of breaking into that first golden crust.