Shrimp and Crab Nacho Biscuit Melts Recipe

Introduction

Savor the rich flavors of the sea with these Shrimp and Crab Nacho Biscuit Melts. This dish features flaky, buttery biscuits topped with a creamy, cheesy seafood filling that’s perfect for a comforting meal or impressive appetizer. Quick to prepare and irresistibly savory, it’s sure to become a favorite.

Ingredients

• 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)
• 1 tablespoon olive oil
• 1 tablespoon butter
• ½ pound (225g) shrimp, peeled, deveined, and chopped
• ½ pound (225g) 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 for spice)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon flour (for thickening)
• 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)
• ½ cup shredded cheddar or pepper jack cheese (for topping)
• 2 tablespoons sour cream (for garnish)
• 1 tablespoon sliced jalapeños (optional)
• 2 tablespoons chopped green onions or cilantro
• A sprinkle of crushed tortilla chips for crunch

Instructions

1. Step 1: In a large bowl, combine the flour, baking powder, baking soda, and salt. Stir until evenly blended.
2. Step 2: Add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
3. Step 3: Pour in the cold buttermilk and stir until the dough just comes together. Do not overmix for fluffy biscuits.
4. Step 4: If desired, stir in 1 cup of shredded cheddar cheese for extra cheesy biscuits.
5. Step 5: Turn the dough onto a floured surface and pat it to about ¾-inch thickness. Cut out 8 rounds using a biscuit cutter.
6. Step 6: Arrange the biscuits on a baking sheet lined with parchment paper and bake at 425°F (220°C) for 12–14 minutes, until golden and puffed. If using pre-made biscuit dough, follow package directions.
7. Step 7: While biscuits bake, heat the olive oil and butter in a skillet over medium heat.
8. Step 8: Add the onion, garlic, and red bell pepper. Cook for 3–4 minutes until soft and fragrant.
9. Step 9: Stir in the chopped shrimp and cook for 2–3 minutes until pink and just cooked through.
10. Step 10: Gently add the crab meat, careful not to break it up too much.
11. Step 11: Sprinkle in smoked paprika, chili powder, cayenne pepper (if using), salt, and black pepper. Mix to coat the seafood evenly.
12. Step 12: Sprinkle the flour over the mixture and stir to combine. Slowly pour in milk or half-and-half, stirring constantly until smooth.
13. Step 13: Add the cream cheese and ½ cup shredded Monterey Jack. Stir until melted and creamy.
14. Step 14: Finish with a squeeze of lime juice and chopped cilantro for freshness.
15. Step 15: Once biscuits are baked, carefully slice each in half like a sandwich bun.
16. Step 16: Spoon a generous amount of the seafood nacho filling onto the bottom half of each biscuit.
17. Step 17: Sprinkle shredded cheddar or pepper jack cheese over the filling.
18. Step 18: Place the assembled biscuits under the broiler for 1–2 minutes, until the cheese is bubbly and golden.
19. Step 19: Garnish with a dollop of sour cream, sliced jalapeños, crushed tortilla chips, and chopped green onions or cilantro.
20. Step 20: Top with the biscuit lids and serve open-faced or as sandwiches.

Tips & Variations

• Use refrigerated biscuit dough to save time without sacrificing flavor or texture.
• For a milder version, omit the cayenne pepper and jalapeños.
• Swap crab meat for cooked lobster or scallops for a luxurious twist.
• Add a pinch of smoked salt to deepen the smoky flavor.
• Serve with a fresh lime wedge on the side for extra brightness.

Storage

Store leftover biscuit melts in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F (175°C) oven for 10 minutes or until warmed through to keep the biscuits flaky and the filling creamy. Avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp and crab for this recipe?

Yes, thaw frozen shrimp and crab completely before cooking. Pat dry to remove excess moisture which helps prevent a watery filling.

How can I make the biscuits gluten-free?

Substitute all-purpose flour with a gluten-free baking mix designed for biscuits. You may need to adjust baking time slightly and ensure the mix contains xanthan gum for structure.

Shrimp and Crab Nacho Biscuit Melts Recipe

Print Recipe

★★★★★

4.8 from 74 reviews

This Shrimp and Crab Nacho Biscuit Melts recipe combines flaky, buttery biscuits with a rich, creamy seafood filling made from shrimp, crab, and melted cheeses. Enhanced with spices like smoked paprika and cayenne, the nacho-inspired filling is piled high on warm biscuits and topped with melted cheddar, jalapeños, and crunchy tortilla chip bits for the ultimate savory seafood melt perfect for gatherings or a decadent meal.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8 biscuit melts 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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)

For the Seafood Nacho Filling:

• 1 tablespoon olive oil
• 1 tablespoon butter
• ½ pound (225g) shrimp, peeled, deveined, and chopped
• ½ pound (225g) 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 (for thickening)
• ¾ cup milk or half-and-half
• ¼ cup cream cheese (softened)
• 1 cup shredded Monterey Jack or Mexican blend cheese (divided: ½ cup in filling, ½ cup for topping)
• 1 tablespoon lime juice
• 1 tablespoon chopped cilantro (optional)

For the Topping:

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

Instructions

1. Prepare the Biscuit Dough: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture starts to resemble coarse crumbs. Pour in the cold buttermilk and gently stir until the dough just comes together—do not overmix to ensure fluffy biscuits. Optionally, fold in the shredded cheddar cheese for a cheesy biscuit base. Turn the dough out onto a floured surface and pat it to about ¾-inch thickness. Use a biscuit cutter to cut 8 rounds. Place them on a parchment-lined baking sheet and bake in a preheated oven at 425°F (220°C) for 12–14 minutes or until golden and puffed. If using refrigerated dough, follow package directions.
2. Prepare the Seafood Nacho Filling: Heat olive oil and butter in a skillet over medium heat until melted. Add the diced onion, minced garlic, and diced red bell pepper and sauté for 3–4 minutes until softened and aromatic. Add the chopped shrimp and cook for 2–3 minutes until they turn pink and are just cooked through. Gently stir in the crab meat, being careful not to break it up too much. Season the mixture with smoked paprika, chili powder, cayenne pepper (if using), salt, and black pepper to evenly coat the seafood. Sprinkle the flour over the filling and stir to coat. Slowly pour in the milk or half-and-half while stirring constantly to prevent lumps. Add the softened cream cheese and ½ cup shredded Monterey Jack cheese, stirring until melted and creamy. Finish by mixing in the lime juice and chopped cilantro for freshness.
3. Assemble the Biscuit Melts: Once the biscuits have cooled slightly, carefully slice each in half horizontally like a sandwich bun. Spoon a generous portion of the seafood nacho filling onto the bottom half of each biscuit. Sprinkle the tops with shredded cheddar or pepper jack cheese. Place the assembled biscuits under a preheated broiler for 1–2 minutes until the cheese melts, bubbles, and begins to turn golden. Remove from the oven and garnish with a dollop of sour cream, sliced jalapeños, chopped green onions or cilantro, and a sprinkle of crushed tortilla chips for added crunch. Serve warm as open-faced melts or close with the top biscuit half for handheld enjoyment.

Notes

• You can use refrigerated biscuit dough to save preparation time.
• Adjust the cayenne pepper to control the level of spiciness.
• Use fresh crab meat for the best flavor or canned/imitation crab meat as an economical alternative.
• For a richer sauce, substitute half-and-half instead of milk.
• Serve immediately after broiling to enjoy melty, gooey cheese and warm biscuits.
• Garnish options can be customized—try avocado slices or a squeeze of hot sauce for extra flavor.

Keywords: shrimp recipes, crab recipes, biscuit melts, seafood nachos, cheesy seafood melts, appetizer recipes, party snacks