The smell of butter and seafood filled my kitchen last weekend, and my husband immediately peeked in, asking, “What are you making this time, Edie?” I grinned and said, “Something fun — a mash-up of biscuits and nachos.” You could say it was one of those nights when I wanted comfort food with a little twist. We’d spent the day helping our kids with a school fundraiser at the community park, and by the time we got home, everyone was starving.

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I opened the fridge and spotted leftover crab meat and a half bag of shrimp from a seafood boil earlier in the week. My first thought was seafood chowder, but the kids had other plans. They wanted something “snacky.” So, I improvised, buttery biscuits topped with a creamy shrimp and crab mixture, gooey cheese, and a nacho-style crunch. The result? A dish that disappeared before I could even sit down.

Cooking moments like these remind me why I love weeknight creativity in the kitchen. These Shrimp and Crab Nacho Biscuit Melts hit all the right notes: soft, flaky biscuits, rich seafood filling, and a fun, cheesy topping that makes the whole table happy.

Short Description

Creamy Shrimp and Crab Nacho Biscuit Melts combine tender homemade biscuits with a rich, cheesy seafood filling and crispy nacho toppings — a warm, satisfying twist on comfort food.

Key Ingredients

For the Biscuit Base:

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) cold unsalted butter, cubed
¾ cup cold buttermilk (or milk + 1 teaspoon lemon juice)
1 cup shredded cheddar cheese (optional for cheesy biscuits)
(Shortcut: Use refrigerated biscuit dough, such as Pillsbury Grands, for quicker prep.)

For the Seafood Nacho Filling:

1 tablespoon olive oil
1 tablespoon butter
½ pound shrimp, peeled, deveined, and chopped
½ pound crab meat (fresh, canned, or imitation)
½ cup finely diced onion
½ cup diced red bell pepper
1 clove garlic, minced
½ teaspoon smoked paprika
½ teaspoon chili powder
¼ teaspoon cayenne pepper (optional)
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon flour
¾ cup milk or half-and-half
¼ cup cream cheese, softened
1 cup shredded Monterey Jack or Mexican blend cheese
1 tablespoon lime juice
1 tablespoon chopped cilantro (optional)

For the Topping

½ cup shredded cheddar or pepper jack cheese
2 tablespoons sour cream
1 tablespoon sliced jalapeños (optional)
2 tablespoons chopped green onions or cilantro
A sprinkle of crushed tortilla chips for crunch

Tools Needed

Large mixing bowl
Biscuit cutter or round glass
Rolling pin
Baking sheet with parchment paper
Large skillet
Whisk
Wooden spoon or spatula

Cooking Instructions

Step 1: Prepare the Biscuit Dough

Combine flour, baking powder, baking soda, and salt in a large bowl. Add cold butter and cut it in with your fingers or a pastry cutter until crumbly. Pour in cold buttermilk and mix gently until the dough just comes together. Stir in shredded cheddar if using.

Turn onto a floured surface and pat to ¾-inch thickness. Cut out 8 biscuits and place them on a parchment-lined baking sheet. Bake at 425°F (220°C) for 12–14 minutes, until golden brown and puffed. If using store-bought dough, follow package directions.

Step 2: Prepare the Seafood Nacho Filling

In a large skillet, heat olive oil and butter over medium heat. Add onion, garlic, and bell pepper, cooking for 3–4 minutes until fragrant. Stir in shrimp and cook for 2–3 minutes until pink. Add crab meat gently. Season with smoked paprika, chili powder, cayenne, salt, and pepper.

Sprinkle flour and stir well, then slowly add milk, whisking until smooth and thickened. Add cream cheese and ½ cup of shredded Monterey Jack, stirring until creamy. Finish with lime juice and cilantro for a bright touch.

Step 3: Assemble the Biscuit Melts

Slice each biscuit in half like a sandwich. Spoon the seafood mixture over the bottom halves, sprinkle cheddar or pepper jack cheese on top, and broil for 1–2 minutes until the cheese bubbles. Add sour cream, jalapeños, crushed tortilla chips, and green onions. You can serve them open-faced or sandwich-style for a handheld version.

Why You’ll Love This Recipe

Seafood Comfort: Creamy, cheesy, and rich without feeling heavy.

Family-Friendly: Great for kids and adults alike, everyone gets their own biscuit melt.

Quick Shortcuts: You can use canned crab and refrigerated biscuit dough.

Versatile: Works as a main course, brunch dish, or even game-day snack.

Restaurant-Worthy Flavor: The smoky paprika and lime juice balance the richness perfectly.

Mistakes to Avoid & Solutions

Overmixing Biscuit Dough: Mix gently; overworking it leads to tough biscuits.

Watery Filling: Add flour slowly and cook until thickened before adding cheese.

Overcooked Shrimp: Shrimp cook fast; remove them from heat once pink to avoid rubbery texture.

Too Salty: Taste as you go, especially if using canned crab meat.

Burnt Tops: Broil briefly and keep an eye on the oven; cheese melts fast.

Serving and Pairing Suggestions

Serve these melts warm with a fresh green salad or corn chowder.

Pair with lemonade or a crisp white wine like Sauvignon Blanc.

For parties, make mini biscuit melts for easy finger food.

Add a side of guacamole or pico de gallo for extra zing.

Storage and Reheating Tips

Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.

Reheating: Warm in the oven at 350°F for 8–10 minutes until heated through. Avoid microwaving; it makes biscuits soggy.

Freezing: Freeze unassembled biscuits and filling separately for up to 1 month. Reheat filling on the stove before assembling.

FAQs

1. Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before cooking.

2. Can I use imitation crab?
Absolutely. It works fine for a budget-friendly option.

3. What if I don’t have buttermilk?
Mix regular milk with 1 teaspoon lemon juice and let it sit for 5 minutes.

4. How do I make it spicier?
Add extra cayenne or a few dashes of hot sauce to the filling.

5. Can I make it ahead of time?
Yes. Prepare the seafood filling a day before and store it in the fridge. Warm gently before assembling.

Tips & Tricks

Keep butter and buttermilk cold for flakier biscuits.

Use leftover seafood from boils or crab cakes to save time.

For extra crunch, add crushed tortilla chips inside the melts before topping.

If the gravy gets too thick, add a splash of milk to loosen it up.

For a lighter version, use Greek yogurt instead of sour cream.

Recipe Variations

Tex-Mex Style: Add black beans and corn to the seafood mixture and season with cumin.

Garlic Parmesan Version: Swap Monterey Jack for Parmesan and double the garlic.

Spicy Cajun Melt: Use Cajun seasoning instead of paprika and chili powder for a Southern kick.

Breakfast Melt: Add scrambled eggs and a drizzle of hollandaise over the seafood filling.

Vegetarian Option: Substitute shrimp and crab with sautéed mushrooms and artichoke hearts.

Final Thoughts

After a long workday, there’s something so comforting about pulling a tray of golden biscuits from the oven and topping them with creamy seafood goodness. My kitchen smelled like a seaside diner — buttery, cheesy, and warm. When the kids piled into the kitchen, plates in hand, I knew this one was a keeper. We sat around the table, laughing over crumbly biscuits and cheesy bites, with not a crumb left behind.

Shrimp And Crab Nacho Biscuit Melts