Shrimp and Crab Nacho Biscuit Melts
Creamy, juicy, and full of punchy seafood flavor, these Shrimp and Crab Nacho Biscuit Melts are comfort food with a playful twist.
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Servings: 4 servings
Equipment
- Skillet
- Baking Sheet
- Parchment Paper
Ingredients
Seafood
- 0.5 pound Shrimp, peeled, deveined, and chopped
- 0.5 pound Crab meat (fresh, canned, or imitation)
Dairy
- 1 cup Shredded cheese (cheddar or a blend)
- 0.5 cup Sour cream
Vegetables
- 1 clove Garlic, minced
- 0.25 cup Green onions, sliced
Spices
- 0.25 teaspoon Cayenne pepper
Baking
- 1 package Refrigerated biscuits
Seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Heat a skillet over medium heat and add a tablespoon of oil or butter. Add the minced garlic and sauté for 30 seconds until fragrant—don’t let it brown.
- Add the chopped shrimp to the skillet. Cook, stirring occasionally, for 2–3 minutes until the shrimp turn pink and are opaque inside. If using pre-cooked shrimp, warm just until heated through.
- Add the crab meat to the skillet and gently fold it with the shrimp for 1 minute to warm through. Remove the skillet from heat.
- Stir in the sour cream, 3/4 cup of the shredded cheese (reserve some for topping if you like), sliced green onions, cayenne pepper, and a pinch of salt and pepper. Taste and adjust seasoning as needed.
- Open the package of refrigerated biscuits. Lightly flatten each biscuit with your palm or a rolling pin to form a disc roughly 1/4 inch thick.
- Place a generous spoonful (about 2 tablespoons) of the seafood mixture in the center of each flattened biscuit. Fold the biscuit over or pinch the edges to seal the filling inside—create a little parcel or crimp like a dumpling.
- Arrange the filled biscuits seam-side down on the prepared baking sheet. If desired, brush the tops with a little melted butter and sprinkle with the remaining shredded cheese.
- Bake in the preheated oven for 15–20 minutes, or until the biscuits are puffed and golden brown and the cheese is melted. Let cool for a couple of minutes before serving hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze unbaked filled biscuits on a baking sheet until firm, then transfer to a freezer bag for up to 2 months.