This recipe has been one of my favorite quick indulgences ever since I first assembled these biscuit melts on a rainy weekend when company was dropping by unexpectedly. I had a can of refrigerated flaky biscuits in the fridge, a small stash of cooked shrimp and lump crab in the freezer, and a block of cream cheese opening quietly at the back of the refrigerator. One careful stir, a gentle pinch of Old Bay, and the oven did the rest. The result was a warm, savory sandwich with a tender biscuit crust and a luscious seafood interior. My partner declared them ‘‘party food’’ and my most skeptical friend asked for the recipe on the spot.

What makes these melts special is the contrast between the buttery, layered biscuit exterior and the creamy, fragrant seafood filling. The shrimp bring a sweet brininess while the lump crab contributes delicate flakes and texture. Mozzarella keeps the filling melty without overpowering the seafood, and a touch of cream cheese makes the interior silky and cohesive so the filling holds together when you bite in. They’re comforting, portable, and surprisingly elegant for how few ingredients and how little time they require.

Ingredients

• Shrimp (seafood mixture): 3/4 cup chopped cooked shrimp (about 3 to 4 ounces). Use previously cooked shrimp, tails removed. Choose large shrimp that hold up when chopped; frozen cooked shrimp thawed under cold water works perfectly.
• Lump crab meat (seafood mixture): 3/4 cup lump crab meat (about 3 to 4 ounces). Look for refrigerated lump crab or well-drained canned crab for best texture; handle gently to preserve the flake.
• Mozzarella (cheese filling): 1 cup shredded mozzarella (about 4 ounces). Low-moisture mozzarella melts well and gives a subtle milky flavor without competing with the seafood.
• Cream cheese (cheese filling): 2 ounces (1/4 cup) cream cheese, softened. Full-fat softened cream cheese creates a silky binder that keeps the filling creamy after baking.
• Old Bay seasoning (seasonings): 1/2 teaspoon. Classic for shellfish; adjust to taste if you prefer more or less seasoning.
• Fresh parsley (seasonings): 1 tablespoon chopped. Adds brightness and color; flat-leaf parsley is my go-to for freshness.
• Refrigerated flaky biscuits (biscuit base): 1 can (8 count). Choose a flaky layers style for buttery separation and a nice rise.
• Butter (finish): 1 tablespoon melted, for brushing tops to encourage golden color and shine.

Instructions

Preheat and Prepare: Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment or a silicone mat to prevent sticking. Gently unroll the biscuits and arrange them on the prepared sheet. Using the heel of your hand or a flat-bottomed measuring cup, press each biscuit to flatten it slightly into a disk roughly 1/4 inch thick — this will make it easier to fill and seal without over-stretching the dough. Combine the Filling: In a medium mixing bowl, add the chopped cooked shrimp, lump crab meat, shredded mozzarella, softened cream cheese, 1/2 teaspoon Old Bay seasoning, and the chopped parsley. Use a spatula to fold the mixture until evenly combined but take care not to pulverize the lump crab. The goal is a cohesive but textured filling. Taste and adjust with a pinch more Old Bay or a little black pepper if desired. Assemble the Melts: Divide the seafood mixture into eight equal portions. Spoon a portion onto half of the flattened biscuits, leaving a small margin at the edge to seal. Top each filled biscuit with one of the remaining flattened biscuits. Press the edges together firmly but gently to seal, crimping with your fingers. Lightly flatten the top with your palm so the melts are even thickness for uniform baking. Brush and Bake: Brush the tops of each sealed biscuit with the melted butter to encourage a golden crust. Bake in the preheated oven for 13 to 15 minutes or until the biscuits are puffed and deeply golden. Oven times vary; watch the first batch closely and pull when the tops are a rich golden brown and the edges are set. Rest and Serve: Remove the baking sheet from the oven and allow the melts to rest for 2 minutes before slicing or serving whole. The brief rest helps the filling set slightly so it doesn’t spill out when cut. Serve warm with a simple lemon wedge or a light aioli if you want an extra tangy note.

Storage Tips

Store cooled melts in an airtight container in the refrigerator for up to 3 days. If you want to freeze them, flash freeze on a tray until solid, then transfer to a freezer-safe bag or container and label with the date; they keep well for up to 3 months. To reheat from frozen, thaw in the refrigerator overnight, then warm in a 325 degrees Fahrenheit oven for 10 to 12 minutes. If reheating directly from frozen, increase oven time to 18 to 22 minutes and cover loosely with foil if the tops brown too quickly.

Ingredient Substitutions

If lump crab is unavailable, well-drained canned crab works fine; drain thoroughly to avoid excess moisture. If you prefer a stronger cheese presence, swap half the mozzarella for sharp cheddar. For a lighter version, replace cream cheese with a tablespoon of Greek yogurt mixed with a teaspoon of cornstarch to maintain structure; the texture will be a bit tangier. For a gluten-free adaptation, use a gluten-free biscuit dough or puff pastry alternative and check that any canned crab is labeled gluten-free.

Serving Suggestions

Serve warm with a lemon wedge and a simple herb aioli or tartar sauce on the side. These pair beautifully with a crisp green salad, coleslaw, or roasted seasonal vegetables. For brunch, offer them alongside scrambled eggs and a fruit salad. Garnish with extra chopped parsley and a light sprinkle of Old Bay for visual appeal and extra flavor.

Cultural Background

These melts draw on coastal American seafood traditions where Old Bay seasoning and lump crab are pantry staples. The use of refrigerated biscuits is a nod to Southern-style biscuits, adapted here as hand-held vessels for a seafood filling. Combining flaky layering with sweet shellfish creates a melding of regional influences that feels both homey and elevated.

Seasonal Adaptations

In summer, swap the parsley for chopped chives and add a teaspoon of lemon zest. In colder months, stir in a tablespoon of roasted red pepper for depth or a pinch of smoked paprika for warmth. During holidays, make mini versions and top each with a small piece of roasted corn or a single shrimp for elegant hors d'oeuvres.

Meal Prep Tips

Prepare the filling up to 24 hours in advance and refrigerate. When ready to bake, flatten biscuits, fill, seal, and bake as directed. For office lunches, assemble the melts, freeze them on a tray, then pack frozen with an ice pack to reheat at work in a toaster oven for best texture. Use airtight, compartmentalized containers to keep toppings or lemon wedges separate until serving.

These biscuit melts are a little piece of comfort that travels easily from weeknight dinner to party platter. They reward minimal effort with maximum smiles, and I hope you find them as addictive and adaptable as my friends and family have.