This simple seafood-filled biscuit has been a late-summer favorite at my table for years. I first combined leftover cooked shrimp and a can of lump crab on a humid August afternoon when friends dropped by unexpectedly; I wanted something quick, festive, and irresistible. The resulting bites—crispy on the outside, creamy and briny within—disappeared before I could refill the tray. They’re the kind of small indulgence that feels special yet takes almost no time to pull together.

The contrast between the golden biscuit shell and the tender seafood filling is the real magic: cheddar adds salt and body, mayonnaise creates silkiness, and a squeeze of lemon brightens every bite. These have become my go-to for potlucks and weeknight dinners when I want something that reads celebratory but is incredibly forgiving. If you prefer a shortcut, refrigerated biscuit dough keeps prep to a minimum while still delivering a fresh-baked aroma that fills the kitchen.

Ingredients

• Cooked shrimp (1 cup): Use peeled, deveined shrimp cooked and coarsely chopped; medium-size works well. Fresh or thawed frozen shrimp both perform admirably.
• Lump crab meat (1 cup): Gentle handling preserves lumps; canned lump crab is convenient, while refrigerated fresh crab offers a brighter flavor.
• Shredded cheddar cheese (1 cup): Sharp cheddar gives bite and melt—grate from a block for the best texture and flavor.
• Mayonnaise (1/2 cup): Provides creaminess and binds the filling; use a full-fat mayo for the silkiest result.
• Dijon mustard (1 tablespoon): Lends a subtle tang that complements seafood without overpowering.
• Lemon juice (1 tablespoon): Freshly squeezed brightens the mixture and balances richness—avoid bottled when possible.
• Garlic powder (1 teaspoon): Adds gentle aromatics that support, not dominate, the seafood.
• Old Bay seasoning (1 teaspoon): Classic seasoning for seafood that provides warmth and complexity.
• Salt and pepper: Adjust to taste; start with a small pinch and increase after tasting since cheese and Old Bay add salt.
• Refrigerated biscuit dough (1 package): Eight-count dough makes individual cups; choose flaky biscuits for a tender shell.
• Fresh parsley (for garnish): Chopped parsley adds color and a clean herbal finish to plated bites.

Instructions

Prepare the Seafood Filling:Chop 1 cup of cooked shrimp into bite-sized pieces and gently pick through 1 cup of lump crab to remove shells. Place both in a medium bowl and set aside. Use chilled seafood if assembling ahead of time to keep the mixture firm.Mix the Filling:To the bowl add 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon garlic powder, 1 teaspoon Old Bay seasoning, and 1 cup shredded cheddar. Fold gently to combine so the crab lumps remain intact. Taste and adjust salt and pepper. The mixture should be creamy but not runny.Prepare the Biscuit Shells:Preheat the oven as directed on the biscuit package, typically 400°F (204°C). Lightly grease a standard muffin tin. Press each biscuit into the muffin wells to form a cup with slightly thinner edges where the biscuit stretches; this creates a crisp shell that holds filling without sogginess.Assemble and Bake:Spoon the seafood filling into each biscuit cup, dividing it evenly among eight cups. Top with a little extra shredded cheddar if you like a browned cap. Bake according to biscuit package instructions—usually 12 to 15 minutes—until the biscuit edges are golden and the filling is heated through. Rotate the pan halfway for even coloring.Finish and Serve:Remove from oven and let cool on a rack for 5 minutes. Use a small offset spatula or spoon to loosen each cup before transferring to a serving platter. Garnish with chopped parsley and an extra squeeze of lemon if desired. Serve warm for the best texture.

Storage Tips

For short-term storage, cool the biscuits completely, then place in a single layer in an airtight container and refrigerate for up to 3 days. To freeze, flash-freeze baked bites on a sheet tray for 1 hour, then transfer to a zip-top bag or freezer container and label with the date; they hold up to 3 months. Reheat from frozen in a 350°F (177°C) oven for 12–15 minutes. If you freeze raw assembled cups, add a few extra minutes of baking time from frozen and tent with foil if browning too quickly.

Ingredient Substitutions

If you need to adapt, swap Greek yogurt mixed with a little olive oil for mayonnaise to reduce fat while preserving creaminess. For a gluten-free version, use a store-bought gluten-free biscuit dough or small gluten-free tart shells. To reduce sodium, choose low-sodium mayonnaise and rinse canned crab under cold water. Smoked paprika can replace some Old Bay if you prefer a slightly smoky profile; note that it changes the classic seafood spice character.

Serving Suggestions

Serve these as an elegant appetizer with lemon wedges and a simple green salad dressed in vinaigrette for a light meal. For brunch, pair with scrambled eggs and roasted tomatoes. Add a crisp white wine, like a Sauvignon Blanc, or a light beer to complement the seafood. Garnish with extra chopped parsley and thinly sliced scallions for color and a mild onion note.

Cultural Background

Seafood-filled biscuits are rooted in coastal American hospitality, where inexpensive pantry staples meet fresh catch. This version borrows elements from New England and Mid-Atlantic seafood traditions—lump crab and Old Bay—while using the biscuit format common in Southern baking. The result is an approachable hybrid that draws on both regions’ practices: rich seafood, bright citrus, and flaky pastry.

Seasonal Adaptations

In summer, use bright, fresh lump crab and add a touch of chopped chive or tarragon for herbal lift. In fall, swap cheddar for a milder monterey jack and add a small amount of roasted corn for texture. Around the holidays, make miniature versions with chive-infused cream cheese for a richer party bite. The recipe scales well to reflect seasonal produce and flavor accents.

Meal Prep Tips

Prepare the filling up to 24 hours in advance and keep refrigerated. When ready, press biscuit dough into tins and spoon in chilled filling; bake just before serving. For large gatherings, assemble several pans and bake in batches. Use disposable muffin tins for easy transport and cleanup when taking them to potlucks.

These biscuits are a reliable, joyful addition to any menu—comforting, quick, and endlessly adaptable. I encourage you to make the filling your own: tweak the seasonings, try a different cheese, and most of all, enjoy the way a simple recipe can make a gathering feel special.

Thank you for cooking along with Galovi Cooks—share a photo if you make these; I love seeing adaptations and hearing which substitutions you prefer.