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Shrimp And Crab Nacho Biscuit Melts

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.
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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

Instructions
 

  • Prepare the biscuit dough by mixing flour, baking powder, baking soda, and salt. Cut in cold butter until crumbly, then stir in buttermilk just until combined. Add cheddar if desired. Pat the dough to ¾-inch thickness, cut into 8 rounds, and bake at 425°F (220°C) for 12–14 minutes until golden.
  • For the seafood nacho filling, sauté onion, garlic, and bell pepper in olive oil and butter until fragrant. Add shrimp and cook until pink, then stir in crab.
  • Season with smoked paprika, chili powder, cayenne, salt, and pepper. Sprinkle flour, pour in milk, and whisk until thick. Stir in cream cheese and Monterey Jack until smooth, then finish with lime juice and cilantro.
  • Slice biscuits in half, spoon seafood filling over the bottoms, and top with cheese. Broil until bubbly, then garnish with sour cream, jalapeños, crushed tortilla chips, and green onions. Serve open-faced or sandwich-style.