Shrimp and Crab Nacho Biscuit Melts

If you’re craving something irresistibly rich, cheesy, and seafood-inspired, Shrimp and Crab Nacho Biscuit Melts are the perfect fusion of Southern comfort and coastal flavor. Imagine buttery, golden biscuits layered with a creamy, zesty seafood filling, then topped with melted cheese, jalapeños, and a touch of crunch from tortilla chips. Every bite delivers the best of both worlds—savory biscuits and nacho-style indulgence—all baked together in one satisfying dish.

This recipe works beautifully as a main course, party appetizer, or weekend brunch star. It’s hearty, flavorful, and a guaranteed showstopper for seafood lovers.

Ingredients

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 ¾ cup milk + 1 teaspoon lemon juice, let sit 5 minutes)
• 1 cup shredded cheddar cheese (optional for extra flavor)

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, for heat)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon all-purpose 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 for garnish)

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

Step-by-Step Instructions

Step 1: Prepare the Biscuit Dough

1. Mix the dry ingredients:
   In a large bowl, combine flour, baking powder, baking soda, and salt. Whisk briefly to ensure even distribution of leavening agents.
2. Cut in the butter:
   Add cold, cubed butter into the flour mixture. Using a pastry cutter or your fingertips, blend the butter into the flour until the texture resembles coarse crumbs with pea-sized pieces of butter. This ensures flaky layers once baked.
3. Add the buttermilk:
   Pour in the cold buttermilk and gently stir until the dough just comes together. Avoid overmixing, as this can make the biscuits tough.
4. Optional – Add cheese:
   For an extra-savory biscuit, fold in 1 cup of shredded cheddar cheese. This creates a flavorful, golden crust with cheesy pockets throughout.
5. Shape the biscuits:
   Turn the dough onto a lightly floured surface. Pat it out to about ¾-inch thickness. Use a biscuit cutter or glass to cut out 8 rounds.
6. Bake:
   Arrange the biscuits on a parchment-lined baking sheet. Bake at 425°F (220°C) for 12–14 minutes, or until golden brown and puffed. Remove and let cool slightly while you prepare the filling.

Step 2: Prepare the Seafood Nacho Filling

1. Heat the fats:
   In a large skillet, heat olive oil and butter over medium heat until melted and sizzling.
2. Sauté the vegetables:
   Add onion, garlic, and red bell pepper. Sauté for 3–4 minutes until softened and fragrant.
3. Add the shrimp:
   Stir in the chopped shrimp. Cook for 2–3 minutes until they turn pink and opaque.
4. Add the crab meat:
   Gently fold in the crab meat. Stir carefully so as not to break it up too much.
5. Season the mixture:
   Sprinkle in smoked paprika, chili powder, cayenne, salt, and black pepper. Stir to coat the seafood evenly with the spices.
6. Thicken the sauce:
   Sprinkle 1 tablespoon of flour over the mixture and stir well. Slowly pour in milk or half-and-half while stirring to create a smooth, creamy base.
7. Add the cheeses:
   Stir in the softened cream cheese and ½ cup of shredded Monterey Jack cheese. Continue stirring until the cheese melts and the sauce becomes rich and velvety.
8. Add final touches:
   Stir in lime juice and chopped cilantro for brightness and a hint of freshness. Remove from heat and set aside.

Step 3: Assemble the Biscuit Melts

1. Slice the biscuits:
   Carefully cut each baked biscuit in half horizontally, as if making a sandwich.
2. Add the seafood filling:
   Spoon a generous portion of the creamy seafood mixture onto the bottom half of each biscuit.
3. Top with cheese:
   Sprinkle shredded cheddar or pepper jack cheese over the filling.
4. Melt and brown:
   Place the topped biscuits (open-faced) on a baking sheet. Broil for 1–2 minutes, just until the cheese melts and bubbles slightly. Watch closely to avoid burning.
5. Garnish:
   Remove from the oven and top each with a small dollop of sour cream, a few sliced jalapeños, and a sprinkle of crushed tortilla chips for crunch.
6. Finish and serve:
   Add chopped green onions or cilantro for color and freshness. Top with the other biscuit half if desired for a sandwich-style presentation, or serve open-faced as melts.

Serving Ideas

These Shrimp and Crab Nacho Biscuit Melts are incredibly versatile and can be enjoyed in several delicious ways:

• As a Main Dish: Pair with a crisp garden salad or roasted vegetables for a complete meal.
• For Appetizers: Slice each biscuit in half and serve smaller portions for game-day bites or party platters.
• Seafood Biscuit Salad: Serve open-faced melts over a bed of lettuce with extra lime wedges and a drizzle of ranch dressing.
• Southern Feast: Accompany with corn on the cob, coleslaw, or creamy grits for a down-home seafood dinner.
• Brunch Option: Serve with poached eggs or hollandaise sauce for an elevated coastal brunch.

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze the seafood filling (not the assembled melts) in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm the seafood filling in a skillet over low heat or in the microwave. Toast the biscuits separately to keep them crisp before assembling again.

Recipe Tips and Tricks

• Use fresh seafood for the best flavor and texture. Frozen shrimp and canned crab can be used, but make sure they’re well-drained.
• Avoid overcooking the shrimp. They should be pink and tender, not rubbery.
• Balance the spice: Adjust cayenne or chili powder to suit your heat preference.
• Cheese matters: Use freshly shredded cheese instead of pre-packaged varieties for a creamier melt.
• Add crunch: Crushed tortilla chips or crispy fried onions add texture and a fun nacho-inspired finish.
• Make-ahead: The seafood filling can be prepared a day ahead and stored in the fridge—simply reheat and assemble the melts before serving.

Flavor Variations

• Spicy Cajun Style: Add 1 teaspoon of Cajun seasoning or a dash of hot sauce for a bold Southern kick.
• Garlic Butter Twist: Double the butter in the seafood mix and add a squeeze of lemon juice for a rich, buttery finish.
• Tex-Mex Fusion: Add corn, black beans, and a bit of salsa to the filling for a Tex-Mex flair.
• Cheesy Deluxe: Use a mix of cheeses—cheddar, Monterey Jack, mozzarella—for layers of gooey goodness.

Frequently Asked Questions (FAQs)

1. Can I use pre-made biscuits instead of homemade?
Yes, refrigerated or frozen biscuits can save time. Bake according to package instructions and then proceed with the recipe.

2. Can I substitute the crab with another seafood?
Absolutely. Lobster, scallops, or even firm white fish (like cod) work beautifully in this filling.

3. Can I make this recipe without cheese?
Yes. You can skip the cheese and add a little extra cream cheese or a tablespoon of butter to maintain creaminess.

4. What’s the best way to prevent soggy biscuits?
Assemble just before serving. If the seafood mixture sits too long on the biscuit, it may soften it.

5. Can I make this filling spicy?
Yes, add jalapeños, hot sauce, or extra cayenne pepper for heat.

6. How can I make it more “nacho-like”?
Top the finished melts with diced tomatoes, sliced olives, or crushed tortilla chips before serving.

7. What’s the best cheese to use?
Monterey Jack and cheddar melt beautifully, but pepper jack adds a nice spicy touch.

8. Can I serve the filling on something other than biscuits?
Yes. It’s excellent over toasted bread, English muffins, puff pastry, or even baked potatoes.

9. Is imitation crab okay to use?
Yes, but choose high-quality imitation crab for the best texture and flavor.

10. Can I make the biscuits gluten-free?
Yes. Use a gluten-free all-purpose flour blend and check that your baking powder and seasonings are gluten-free certified.

Conclusion

These Shrimp and Crab Nacho Biscuit Melts are the definition of comfort food with a coastal twist. The combination of buttery biscuits, creamy seafood, and melty cheese delivers pure indulgence in every bite. It’s a creative fusion of Southern biscuit-making and Tex-Mex nacho flavor that feels both homey and gourmet.

Perfect for dinner, brunch, or entertaining guests, this dish proves that seafood and biscuits are a match made in culinary heaven. Whether you serve them open-faced, sandwich-style, or as bite-sized appetizers, these biscuit melts are guaranteed to impress.

Tender, cheesy, buttery, and bursting with seafood flavor — this is one recipe you’ll want to make again and again.