Shrimp and Crab Nacho Biscuit Melts

Here’s a detailed recipe for Shrimp and Crab Nacho Biscuit Melts a rich, cheesy, seafood-packed twist on open-faced biscuit melts with a Tex-Mex flair. This recipe is perfect as a party appetizer, lunch dish, or comfort food treat.

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Shrimp and Crab Nacho Biscuit Melts

Servings: 8 melts

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: ~35 minutes

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Ingredients

For the Biscuit Base:

• 1 can (16.3 oz) refrigerated biscuit dough (Grands or similar)

• 1 tbsp melted butter (optional, for brushing)

• ½ tsp garlic powder (optional)

For the Seafood Topping:

• ½ lb cooked shrimp, peeled, deveined, chopped

• ½ cup lump crab meat (canned or fresh, picked over for shells)

• ½ cup diced red bell pepper

• ¼ cup diced red onion

• 1 jalapeño, finely chopped (optional, for heat)

• 1 clove garlic, minced

• 1 tbsp olive oil

For the Nacho Cheese Sauce:

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 1 cup milk (whole or 2%)

• 1½ cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)

• ¼ tsp ground cumin

• ¼ tsp chili powder

• Salt and pepper to taste

Garnish (optional but recommended):

• Fresh chopped cilantro

• Sliced green onions

• Diced tomatoes

• Sour cream or crema

• Sliced black olives

• Hot sauce

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Directions

1. Prepare the Biscuits:

1. Preheat oven to 375°F (190°C).

2. Open the biscuit dough and separate into individual rounds.

3. Place biscuits on a baking sheet lined with parchment paper or lightly greased.

4. Flatten each biscuit slightly with your hand or a flat-bottomed cup to make a wide base.

5. Optional: Brush tops with melted butter and sprinkle with garlic powder.

6. Bake for 12–15 minutes or until golden brown and cooked through.

7. Remove and set aside to cool slightly.

2. Cook the Seafood Mixture:

1. While biscuits bake, heat 1 tbsp olive oil in a skillet over medium heat.

2. Add diced onion, bell pepper, jalapeño, and garlic. Sauté until soft, about 3–4 minutes.

3. Add chopped shrimp and crab meat. Stir and cook for another 2–3 minutes, just until heated through.

4. Remove from heat and set aside.

3. Make the Nacho Cheese Sauce:

1. In a saucepan, melt 2 tbsp butter over medium heat.

2. Whisk in flour and cook for 1 minute, stirring constantly to form a roux.

3. Gradually add milk, whisking constantly to avoid lumps. Cook until slightly thickened (2–3 minutes).

4. Add shredded cheese, cumin, chili powder, salt, and pepper. Stir until melted and smooth.

5. Taste and adjust seasoning as needed. Keep warm.

4. Assemble the Biscuit Melts:

1. Preheat the oven broiler on low (or keep it at 375°F if you prefer not to broil).

2. Place baked biscuits on a baking sheet.

3. Spoon a generous amount of seafood mixture onto each biscuit.

4. Drizzle or spoon cheese sauce over the top of each one.

5. Optional: Sprinkle a little extra shredded cheese on top for a melted finish.

5. Melt & Serve:

1. Place the baking sheet under the broiler for 2–3 minutes, just until the tops are bubbly and golden (watch closely to avoid burning).

2. Remove from oven and garnish with cilantro, green onions, diced tomatoes, and any other toppings you like.

3. Serve warm with a side of sour cream, hot sauce, or lime wedges.

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Tips & Variations:

• Seafood Swap: You can substitute the shrimp or crab with canned tuna, lobster, or even a seafood mix.

• Spicier? Add cayenne to the cheese sauce or use pepper jack cheese.

• Cheese Sauce Shortcut: Use store-bought nacho cheese dip if you’re in a hurry.

• Gluten-Free Option: Use gluten-free biscuit dough and cornstarch instead of flour in the cheese sauce.