Preheat your oven to 375°F so the biscuits bake evenly and puff up without overbrowning.

Place the refrigerated flaky biscuits on a parchment-lined baking sheet. Gently flatten each one with your hands until slightly thinner but still strong enough to hold the filling. Lightly flour your fingers if the dough sticks.

In a mixing bowl, combine the chopped cooked shrimp, lump crab meat, shredded mozzarella, softened cream cheese, Old Bay seasoning, and chopped parsley. Mix until smooth and creamy. The filling should be thick and scoopable, not runny. If it feels loose, stir in 1 to 2 tablespoons more mozzarella.

Spoon the seafood mixture onto half of the flattened biscuits, keeping the filling centered and leaving space around the edges. Top with the remaining biscuits and pinch the edges closed to seal the filling inside.

Brush the tops with melted butter, then bake at 375°F for 13 to 15 minutes until the biscuits are puffed and golden brown. The tops should look crisp, with a little filling gently bubbling at the seams.

Remove from the oven and let the melts rest for about 2 minutes before serving so the filling can set and stay creamy when handled.