This recipe grew from a summer picnic experiment that turned into a tradition. I wanted something portable and indulgent that combined the briny sweetness of seafood with the buttery, flaky comfort of a biscuit. The first time I baked these, I was nervous about overworking the dough and losing the delicate crab texture, but the result was better than I imagined: tender biscuit pockets yielding a warm, creamy filling that tastes like a seaside picnic. I discovered that the mayonnaise keeps the filling silky, while a touch of Dijon and lemon brightens each bite. The contrast between the crisp biscuit exterior and the soft, savory center is what keeps friends reaching back into the platter. I first made these for a family brunch and watched everyone go quiet as they tried the first one — the sound of satisfied chewing was my highest compliment. The recipe is forgiving, which is why it became my go-to when I need something that feels special but doesn't take all day. Use good-quality lump crab and medium shrimp for the best texture, and don’t be afraid to taste and adjust for salt, because seafood varies in natural salinity. These are excellent for weekend gatherings, holiday hors d'oeuvres, or an elevated breakfast that impresses without stress.

Ingredients

• Cooked shrimp (1 cup): Use medium shrimp, peeled and deveined, chopped into bite-size pieces. Frozen cooked shrimp from brands like SeaPak thaw quickly and hold up well; avoid overcooking if you prepare them fresh.
• Lump crab meat (1 cup): Pick good-quality lump crab for texture and sweet flavor. I prefer hand-picked lump from a refrigerated seafood counter, but canned jumbo lump can work in a pinch — drain gently to avoid sogginess.
• Shredded cheddar (1 cup): Sharp cheddar adds tang and structure to the filling. Use a block shredded yourself for better melt and flavor; pre-shredded can contain anti-caking agents that slightly change texture.
• Mayonnaise (1/2 cup): Mayo binds and gives creaminess — Duke’s or Hellmann’s deliver a clean, balanced taste. For lighter texture, substitute plain Greek yogurt 1:1.
• Dijon mustard (1 tbsp) and lemon juice (1 tbsp): These brighten and cut through the richness. Freshly squeezed lemon is best; bottled juice is acceptable but less bright.
• Garlic powder (1 tsp) and Old Bay (1 tsp): Garlic powder gives gentle savory depth; Old Bay brings coastal warmth — adjust Old Bay to taste depending on your preference for spice.
• Salt and pepper: Season carefully — crab can be naturally salty, so start with a pinch and taste the filling before adding more.
• Refrigerated biscuit dough (1 package): A standard 8-count canned biscuit dough works perfectly. Pillsbury Grands or similar provide consistent size and a flaky exterior.
• Fresh parsley (for garnish): A tablespoon chopped adds color and a fresh herbal lift just before serving.

Instructions

Prepare the filling: In a medium bowl, combine 1 cup chopped cooked shrimp, 1 cup lump crab meat, 1 cup shredded cheddar, 1/2 cup mayonnaise, 1 tablespoon Dijon, 1 tablespoon lemon juice, 1 teaspoon garlic powder, and 1 teaspoon Old Bay. Gently fold to keep lumps intact. Taste and adjust salt and pepper; the mixture should be creamy but not runny. Chill if you have time — cold filling is easier to handle and keeps biscuit dough from getting soggy. Preheat and prepare baking surface: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. Set aside a small bowl of flour or extra biscuit crumbs to help seal edges if needed. Using a cookie scoop or spoon makes portioning consistent. Assemble biscuit pockets: Separate the refrigerated biscuit dough into individual rounds. Flatten each round with your palm or a rolling pin to about 1/4-inch thickness. Place roughly 2 tablespoons of filling in the center of each round. Fold the dough over the filling and pinch edges to seal, forming a half-moon or ball; ensure seams are tight to prevent leaks. If dough tears, patch with an extra scrap and pinch firmly. Bake until golden: Arrange assembled biscuits on the prepared sheet leaving space to expand. Brush lightly with melted butter if desired for a glossy finish. Bake in the preheated oven for 12–15 minutes, rotating the pan halfway through, until edges are golden and dough is cooked through. Internal filling should be hot and bubbling slightly. Finish and serve: Let rest 3–5 minutes to avoid burning, then transfer to a serving platter. Sprinkle with chopped fresh parsley and an extra squeeze of lemon if you like an extra bright note. Serve warm with lemon wedges and a simple sauce like aioli or tartar for dipping.

Storage Tips

To keep texture optimal, store leftover assembled but unbaked biscuits in a single layer on a sheet pan covered with plastic wrap for up to 24 hours in the refrigerator. Baked items should cool completely before sealing to prevent condensation. Use airtight containers or resealable bags and layer with parchment paper to prevent sticking. For freezing, flash-freeze on a tray until solid, then transfer to a freezer-safe bag; baked biscuits reheat well from frozen in a 350°F oven for 12–15 minutes. Check the filling temperature — it should reach 165°F when reheated.

Ingredient Substitutions

If lump crab is unavailable, claw meat is a worthy substitute and usually more economical; it will provide flavor with slightly softer texture. For a lighter binder, replace half the mayonnaise with plain Greek yogurt; this brightens and reduces fat while keeping creaminess. If you need gluten-free, use a gluten-free biscuit dough or premade gluten-free cut biscuits, and ensure all other packaged ingredients are certified gluten-free. For dairy-free, omit cheddar and use a dairy-free shredded cheese alternative; texture will be less rich but still delicious with added lemon and herbs.

Serving Suggestions

Serve warm as an appetizer with lemon wedges and a simple garlic aioli or dill-yogurt dip. For brunch, pair with a crisp green salad, poached eggs, and a light vinaigrette. These also stand up well alongside chilled cocktail shrimp and a crisp white wine like Sauvignon Blanc or a light lager. Garnish with chopped parsley and a dusting of smoked paprika for a color pop. For a party platter, arrange on a tiered serving tray to keep them accessible and visually appealing.

Cultural Background

Stuffed biscuits echo coastal American traditions where bread or pastry often carries seafood — think of crab cakes, stuffed rolls, or seafood-stuffed hush puppies. Using Old Bay seasoning brings a specifically Mid-Atlantic, Chesapeake influence that pairs naturally with crab and shrimp. This recipe marries Southern biscuit-making comfort with coastal seafood flavors, reflecting a regional love of combining buttery dough and fresh catches in portable, shareable formats.

Seasonal Adaptations

In summer, use fresh sweet corn kernels and chopped chives folded into the filling for brightness. In winter, incorporate a little roasted red pepper or a touch of smoked paprika for warmth. Holiday variations can include a splash of sherry in the filling and a sprinkle of toasted breadcrumbs for crunch. For spring, add finely chopped asparagus tips blanched briefly to lend a vegetal note and color contrast.

Meal Prep Tips

Make the filling up to 24 hours ahead and refrigerate; the flavors meld and actually improve overnight. Keep the dough separate until ready to assemble. For efficient assembly, set up an assembly line: flatten dough, measure filling with a scoop, seal, and place on sheet. Use a kitchen scale or cookie scoop for consistent portions so baking time is even. Label frozen batches with a date and reheat directly from frozen for convenience.

These shrimp and crab biscuit pockets are a little bit nostalgic and a little bit indulgent — a perfect combination for sharing. Whether you’re serving them at a casual brunch, a festive gathering, or a cozy dinner, they’re designed to be approachable, adaptable, and truly delicious. Try them once and you’ll find new reasons to make them again and again.