This recipe for Shrimp and Crab Biscuits began as a Sunday afternoon experiment and quickly became a staple for casual entertaining and weeknight comfort. I first made these when I had a little leftover cooked shrimp and a prized jar of lump crab meat gifted from a friend by the coast. The contrast between warm, tender seafood and a buttery biscuit shell felt celebratory even on an ordinary day. Every bite offers buttery biscuit, a hit of sharp cheddar, a whisper of mustard and lemon, and the familiar warmth of Old Bay seasoning.

I discovered how simple it is to transform a few high quality ingredients into something that feels special. These pockets travel well for potlucks and they are quick enough for a simple dinner when served with a salad. The texture matters here so I recommend folding gently to keep the crab lumps intact and chilling the filling to a firm consistency before stuffing. Family and guests always comment on the contrast of the crisp golden exterior and the luscious seafood interior, and I love the ease of using refrigerated biscuit dough for a shortcut that still delivers on flavor.

Ingredients

• Cooked shrimp: Use 1 cup of peeled and deveined shrimp chopped into bite size pieces. Shrimp cooked just until opaque gives the best texture. If using frozen shrimp choose a medium size, thaw fully and pat dry to avoid a watery filling.
• Lump crab meat: One cup of gently drained lump crab preserves large flakes that add sweet notes and a delicate texture. Look for refrigerated fresh crab or high quality canned lump meat. Avoid claw meat if you prefer larger flakes.
• Sharp cheddar cheese: One cup shredded lends tang and melting body. Choose a block cheddar for better melting and flavor over pre shredded blends which include anti caking agents.
• Mayonnaise: Half a cup of a full fat mayonnaise binds the filling and gives silkiness. Use a brand you enjoy since this is a noticeable flavor component.
• Dijon mustard and lemon juice: One tablespoon Dijon and one tablespoon fresh lemon juice brighten the filling and balance richness.
• Seasoning: One teaspoon garlic powder and one teaspoon Old Bay seasoning provide savory depth. Add salt and freshly ground black pepper to taste but remember Old Bay contains salt so go easy.
• Biscuit dough: One package refrigerated biscuit dough eight count is the shortcut that makes assembly fast. For best results use plain buttermilk style biscuits if available.
• Garnish: Fresh chopped parsley and lemon wedges lift the final dish with fresh aroma and acidity.

Instructions

Prepare the filling In a mixing bowl combine one cup chopped cooked shrimp, one cup lump crab meat that has been gently drained, one cup shredded sharp cheddar, half a cup mayonnaise, one tablespoon Dijon mustard, one tablespoon fresh lemon juice, one teaspoon garlic powder and one teaspoon Old Bay seasoning. Fold the mixture gently to preserve large crab flakes instead of over mixing. Taste and add salt and freshly ground black pepper sparingly because Old Bay contains salt. If time allows chill the filling for at least 15 minutes so it firms and is easier to portion into biscuit dough. Preheat oven and prep baking sheet Set your oven to 375 degrees Fahrenheit and position a rack in the center. Line a baking sheet with parchment paper or lightly grease the sheet. Lay out the refrigerated biscuit dough so it comes to a workable temperature but not so warm that it becomes sticky. Measure out the filling into two tablespoon portions for even assembly. Assemble biscuit pockets Flatten each biscuit to about one quarter inch thickness using your fingers or a rolling pin. Place approximately two tablespoons of filling in the center of each round. Fold the dough over and press the edges to seal completely. If any tears appear patch them with small scraps of dough and press seams firmly to prevent leakage. Place pockets on the prepared baking sheet with the seam side down and leave space between them to brown evenly. Bake until golden Bake the pockets for 12 to 15 minutes rotating the pan halfway through to ensure even color. Look for a golden brown exterior and bubbling around seams as a sign the filling is heated through. Once baked you may brush the tops with a little melted butter for extra sheen and flavor. Rest and serve Allow the pockets to rest for three to five minutes to avoid scalding the mouth when cutting. Sprinkle with chopped fresh parsley and serve warm with lemon wedges and an optional aioli or remoulade for dipping.

Storage Tips

Store cooled pockets in an airtight container in the refrigerator and use within two days to maintain optimum texture. To freeze assemble the pockets and place them on a lined baking sheet to freeze solid then transfer to a freezer safe bag for up to three months. When reheating from frozen place them on a sheet and bake at 375 degrees Fahrenheit adding 8 to 12 minutes until heated through. For best results avoid microwaving since it will soften the biscuit shell and diminish the crisp exterior.

Ingredient Substitutions

If you cannot find lump crab choose white crab meat or a mix of crab and finely chopped cooked lobster for a richer taste. For lower fat use light mayonnaise but expect a slightly less creamy filling. To make these spicier add a teaspoon cayenne or use a spicy mustard in place of Dijon. If you need to avoid shellfish substitute cooked flaky white fish like cod or poached chicken cut into small pieces though the final flavor will shift away from classic crab and shrimp notes.

Serving Suggestions

Serve these pockets as an appetizer with lemon wedges and a simple aioli or remoulade. For a light main pair with a crisp green salad tossed in a citrus vinaigrette or roasted seasonal vegetables. Garnish with extra parsley or thinly sliced scallions and serve with cocktail forks for easy sharing. They work well with chilled white wine or a classic beer depending on the occasion.

Cultural Background

This style of warm filled pastry finds cousins in many coastal cuisines where seafood is abundant. The use of Old Bay seasoning and lump crab calls to coastal American traditions and casual seafood cooking. The idea of encasing savory fillings in biscuit or pastry dough is a comfort food technique that spans cultures and generations and here it becomes a quick, approachable way to celebrate shellfish in a familiar home kitchen format.

Seasonal Adaptations

In warmer months highlight fresh herbs such as dill or tarragon in the filling and serve with a chilled corn salad. In cooler months fold in a roasted red pepper for depth or add a small amount of cream cheese for extra richness that stands up to heartier sides. Holiday gatherings call for presentation on a wooden board with lemon wedges and colorful herb sprigs for visual appeal.

Meal Prep Tips

Prepare the filling up to two days ahead and keep it chilled in a covered container. Assemble pockets the morning of your event and refrigerate until baking time for fresh pastries. For busy weeks assemble a batch and freeze unbaked pockets then pull one tray out to bake for a fast no fuss dinner. Label freezer bags with baking time recommendations to make reheating stress free.

These Shrimp and Crab Biscuits combine simple techniques with high impact ingredients. They are flexible, forgiving, and reliably delicious which is why I keep making them for friends and family. Give them a try and make small changes to match your pantry and taste preferences.