Do I need to pre-cook the shrimp and crab before baking?

Yes. The shrimp should be pre-cooked and chopped , and the crab meat should be fully cooked (which most canned and refrigerated options are). This ensures your seafood mixture is flavorful, safe, and evenly cooked inside the biscuit dough, which bakes much faster than raw seafood would cook.

Can I prep these biscuit melts in advance?

Yes, the recipe is highly prep-friendly. You can make the shrimp and crab filling a day ahead and store it in the fridge. Or, assemble the unbaked biscuit melts the night before, place them on a tray, and cover them tightly with plastic wrap. When ready to bake, pop them into the oven and add a few extra minutes to the cook time if chilled. You can even freeze the unbaked melts for up to 2 months.

What’s the best way to keep biscuit melts warm for a party?

To keep your biscuit melts warm and party-ready, place them in a low-heat oven (around 170°F) covered lightly with foil. If you're serving buffet-style, use a warming tray or chafing dish to maintain heat without overbaking. If you baked the melts in a cast-iron skillet , simply cover it with foil—cast iron holds heat well for 30–45 minutes after baking. This trick keeps everything flaky and warm without drying out.

Can I use canned crab meat for this recipe?

Absolutely. Canned crab meat is a convenient and budget-friendly substitute for fresh crab in the Shrimp and Crab Nacho Biscuit Skillet . Just make sure to drain it well to avoid excess moisture in your filling. For best results, go with lump or white crab meat , and steer clear of imitation crab for this particular dish—its sweeter profile won’t blend as smoothly with the sharp cheddar and spices.

What are Shrimp and Crab Nacho Biscuit Melts made of?

These savory biscuit melts are made with a creamy blend of cooked shrimp , lump crab meat , cream cheese , shredded cheddar , and a touch of sour cream for richness. Flavor boosters like Old Bay seasoning , minced garlic , and optional jalapeños add that signature nacho-style heat. The filling is stuffed inside flattened refrigerated biscuit dough , sealed, and baked until golden brown and delicious. They’re the perfect combo of melty, flaky, and seafood-rich.

Shrimp and Crab Nacho Biscuit Skillet

Shrimp and Crab Nacho Biscuit Skillet: Unbelievably Delicious & Easy

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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 8 stuffed biscuits 1x
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Halal

Description

Golden, crispy biscuit pockets filled with a creamy, cheesy blend of shrimp and crab—these Shrimp and Crab Nacho Biscuit Skillets are the perfect fusion of seafood indulgence and comforting snack, perfect for game day or a party appetizer. #SeafoodBites #StuffedBiscuits #ShrimpAndCrabHeaven

Ingredients

Units Scale

1 can (8 count) refrigerated biscuit dough
1 tablespoon butter
2 cloves garlic, minced
1/2 cup small cooked shrimp, chopped
1/2 cup lump crab meat (fresh or canned, drained)
1/2 cup cream cheese, softened
1/2 cup shredded cheddar cheese
1/4 cup sour cream
1/4 cup diced tomatoes (optional)
2 tablespoons diced jalapeños (optional for heat)
1/2 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped green onions (for garnish)

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Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in shrimp and crab, cook for 2 minutes, then remove from heat.
In a bowl, combine the cooked seafood, cream cheese, cheddar, sour cream, tomatoes, jalapeños, Old Bay seasoning, salt, and pepper. Mix until well combined.
Separate biscuit dough and flatten each biscuit into a 4-inch round.
Spoon about 1–2 tablespoons of seafood mixture onto the center of half the rounds.
Top with the other biscuit rounds and pinch edges to seal, forming stuffed melts. Press slightly to flatten.
Place on prepared baking sheet and bake for 13–15 minutes, or until golden brown.
Let cool slightly. Garnish with chopped green onions and serve warm with extra sour cream or salsa if desired.

Notes

Make sure to drain any excess liquid from the crab and shrimp to avoid soggy biscuits.
Add extra jalapeños or hot sauce for a spicy kick.
Great served with a side of guacamole or salsa.
These can be made ahead and reheated in the oven or air fryer.

Nutrition

Serving Size: 1 stuffed biscuit
Calories: 215
Sugar: 2g
Sodium: 480mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 9g
Cholesterol: 48mg

Find it online: https://www.cookingflash.com/shrimp-crab-nacho-biscuit-skillet/