This simple seafood bake has been a weeknight savior in my kitchen ever since I adapted it from a seaside deli sandwich I fell for on a summer trip. I love how it transforms ordinary refrigerated flaky biscuits into golden, buttery pockets stuffed with a rich, briny filling of cooked shrimp and sweet lump crab. The first time I made these, the house smelled like the harbor—salty, buttery, and aromatic—and my family hovered by the oven, impatient for that first warm bite.

I discovered the proportion of mozzarella and cream cheese by experimenting: I wanted a filling that would bind without becoming gluey, and that would melt just enough to give a creamy mouthfeel while still letting the seafood shine. A light dusting of Old Bay and a handful of fresh parsley finish the profile, giving familiar coastal flavor without fuss. These are perfect when you want something comforting but elegant, ready in under 30 minutes and made from mostly pantry items and one refrigerated can of biscuits.

Ingredients

• Shrimp: 3/4 cup cooked shrimp, chopped (about 3 ounces). Use medium cooked shrimp, tail-off, for easy chopping; avoid pre-seasoned varieties so the filling stays balanced.
• Crab meat: 3/4 cup lump crab meat (about 3 ounces). Opt for lump or backfin for large flakes and sweet flavor; drain any excess liquid to prevent a soggy filling.
• Mozzarella cheese: 1 cup shredded (about 4 ounces). Part-skim shredded mozzarella melts smoothly and stretches without overpowering the seafood.
• Cream cheese: 2 ounces (softened). One 2-ounce wedge or 1/4 cup provides the right creaminess—room temperature for easier mixing.
• Old Bay seasoning: 1/2 teaspoon. The classic blend gives a coastal, peppery lift that complements both shrimp and crab.
• Fresh parsley: 1 tablespoon chopped. Brightens the filling and adds color—flat-leaf parsley is ideal.
• Refrigerated flaky biscuits: 1 can (8-count). Choose a brand you like for flakiness; these form the tender, buttery shell.
• Butter: 1 tablespoon melted. Brushed on top to encourage deep golden browning and add flavor.

Instructions

Preheat and prepare: Preheat the oven to 375°F. Line a baking sheet with parchment or lightly grease it so the biscuit bottoms brown evenly. Keep the biscuits refrigerated until you’re ready to flatten them—cold dough is easier to handle and seals better. Make the filling: In a mixing bowl, combine chopped cooked shrimp (3/4 cup), lump crab meat (3/4 cup), 1 cup shredded mozzarella, 2 ounces softened cream cheese, 1/2 teaspoon Old Bay, and 1 tablespoon chopped fresh parsley. Use a rubber spatula to fold gently until evenly incorporated; avoid overmixing so the crab stays in flakes. Taste and adjust seasoning if needed. If the filling seems wet, blot crab or shrimp with paper towels and mix again. Assemble the pockets: On the prepared baking sheet, arrange the 8 biscuits and gently flatten each to a disk about 1/4" thick using the palm of your hand or the bottom of a glass. Spoon equal portions of the seafood mixture onto half of the flattened biscuits—roughly 2 tablespoons each—leaving a small border. Top each with a second biscuit, press the edges to seal using your fingers or a fork, and gently flatten the tops to form even sandwiches. Brush and bake: Brush each top with 1 tablespoon melted butter spread across all pockets. This helps them brown and adds a subtle buttery crisp. Bake in the preheated oven for 13–15 minutes, watching for a deep golden color and uniform puffing. Rotate the sheet halfway through the bake if your oven runs hot on one side. Rest and serve: Remove from the oven and let rest for 2 minutes to set the filling and avoid immediate steam burns. Serve whole or slice on the bias to reveal the creamy seafood center. These are best warm but will keep their texture when reheated briefly in a 350°F oven for 8–10 minutes.

Storage Tips

Store cooled pockets in an airtight container in the refrigerator for up to 3 days. For longer storage, assemble but do not brush with butter, then wrap each tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. To reheat refrigerated leftovers, preheat the oven to 350°F and heat for 8–10 minutes until warmed through; for frozen assembled pockets, bake from frozen at 375°F for 20–25 minutes, covering loosely with foil if the tops brown too quickly. Use a vented container when transporting to keep the crust from becoming soggy.

Ingredient Substitutions

If you don’t have lump crab, use drained canned crab or flaked cooked white fish for a similar texture—reduce added salt accordingly. Swap mozzarella for Monterey Jack or Gruyère for a nuttier flavor; Parmesan (grated) folded in will add umami but use sparingly. For a lighter version, replace half the cream cheese with Greek yogurt, but keep the mixture chilled before assembling to prevent sogginess. If you need gluten-free, use a suitable refrigerated gluten-free biscuit dough or make quick drop biscuits using a gluten-free flour blend.

Serving Suggestions

Serve warm with a simple green salad dressed in lemon vinaigrette to cut the richness, or alongside coleslaw for a picnic-style meal. For a heartier plate, pair with roasted new potatoes or a corn and tomato salad in summer. Garnish with extra chopped parsley and a lemon wedge so guests can add brightness. For parties, cut pockets into halves or thirds and serve on a platter with toothpicks and a spicy mayo or aioli for dipping.

Cultural Background

These handhelds borrow from coastal American seafood traditions where simple, high-quality shellfish are paired with buttery breads—think seafood rolls and crab bakes. Using refrigerated biscuit dough nods to Southern comfort cooking where flaky canned biscuits are an everyday convenience. The result merges the casual, finger-food approach of American coastal picnics with homey, comfort-driven baking techniques.

Seasonal Adaptations

In summer, add diced sweet corn and red pepper for color and sweetness; in colder months, fold in sautéed leeks or shallots for depth. For a festive holiday twist, mix a small amount of Dijon mustard and chopped tarragon into the filling for an herbaceous note. In spring, fold in pea shoots or blanched peas for a pop of freshness that complements the crab.

Meal Prep Tips

Assemble pockets on a parchment-lined sheet and freeze until solid, then transfer to a freezer bag and label with date and bake instructions. For weekday lunches, make a double batch and refrigerate half for the next two days—reheat in a toaster oven or conventional oven to retain flakiness. Portion filling into equal scoops using a 2-tablespoon measuring spoon to ensure consistent sizes that bake evenly.

These pockets are one of those joyful, simple dishes that reward small care in technique: gentle folding, chilled handling, and a good brush of butter. They’re easy enough for a weeknight and special enough for guests—give them a try, and then make them your own with favorite add-ins and tweaks.