This recipe for Shrimp and Crab Biscuits is one of those coastal comforts that quietly became a weekend staple in my kitchen. I first put this combination together on a rainy Saturday when I had leftover cooked shrimp and a small container of lump crab meat from a market haul. The idea was simple: marry the sweet, briny seafood with sharp cheddar and a lemony, seasoned binder, then tuck it into pillowy refrigerated biscuit dough for an easy handheld treat. The result was unexpectedly indulgent — crunchy at the edges, tender inside, and utterly addictive.

What makes these pockets special is the textural contrast. The biscuit dough offers a golden, buttery shell while the filling stays creamy with occasional chunks of shrimp and delicate lumps of crab. There’s a bright thread from fresh lemon and a warm undertone from Old Bay and garlic. I remember my family hovering by the oven, the house smelling of baking biscuits and butter, and everyone praising the mix of sophisticated flavors wrapped in such a homey package. These are perfect for lazy brunches, game-day spreads, or a simple weeknight dinner when you want something special without a lot of fuss.

Ingredients

• Cooked shrimp (1 cup): Use peeled, deveined shrimp chopped into bite-sized pieces. Fresh-cooked or thawed frozen shrimp works fine; aim for medium-to-large so the texture stands up against the creamy binder.
• Lump crab meat (1 cup): Gentle drainage preserves sweet lumps. Look for refrigerated lump crab from a reputable market or well-drained canned lump crab; avoid heavy pickers that break down when mixed.
• Sharp cheddar (1 cup shredded): A full-bodied sharp cheddar adds savory depth and melts into the filling. Pre-shredded cheese is convenient but freshly shredded from a block will melt more smoothly.
• Mayonnaise (1/2 cup): Provides a silky binder and richness. Use a good-quality full-fat mayo for the best texture and flavor.
• Dijon mustard (1 tablespoon): Adds a subtle tang and helps brighten the overall profile without overwhelming the seafood.
• Fresh lemon juice (1 tablespoon): Freshly squeezed is important — bottled lacks that bright citrus lift that cuts through the richness.
• Garlic powder (1 teaspoon) and Old Bay (1 teaspoon): Garlic powder gives background warmth while Old Bay brings classic coastal seasoning notes that complement both shrimp and crab.
• Refrigerated biscuit dough (1 package, 8-count): Choose a flaky-style biscuit dough for the best layered texture; flaky or buttery varieties are ideal.
• Salt, pepper and parsley: Season to taste and garnish with chopped fresh parsley for color and a mild herb accent.

Instructions

Prepare the filling: In a medium mixing bowl, combine 1 cup chopped cooked shrimp, 1 cup lump crab meat, 1 cup shredded sharp cheddar, 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon garlic powder, and 1 teaspoon Old Bay. Fold gently enough to keep crab lumps intact and avoid overworking the shrimp. Taste and add salt and freshly ground black pepper sparingly — the cheese and Old Bay already add salt. Chill the mixture for 15–30 minutes if time allows; cooling firms the binder so pockets seal more cleanly. Preheat oven and prepare pan: Set the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. If using a convection setting, reduce temperature by 25°F and watch the bake time closely. Lay out biscuit dough on a clean surface so assembly flows smoothly. Assemble biscuit pockets: Flatten each biscuit with your palm or a rolling pin to about 1/4-inch thickness. Place roughly 2 tablespoons of the chilled filling into the center of each round. Fold the dough over, pinching and sealing seams tightly; use excess dough to patch any tears. A damp fingertip helps create a better seal. For a decorative finish, crimp the edges with a fork or roll the seam under to create a smooth top. Bake until golden: Arrange pockets on the prepared sheet with spaces between them. Bake for 12–15 minutes, rotating the pan halfway through for even color, until biscuits are golden and the internal filling registers hot. If you prefer a glossy finish, brush warm pockets with melted butter immediately after they come out of the oven. Rest and serve: Allow the pockets to rest 3–5 minutes on the sheet before transferring. Sprinkle with chopped parsley and serve warm with lemon wedges or a tangy aioli for dipping. The short rest time lets the filling settle so you don't lose precious filling when biting in.

Storage Tips

Store cooled pockets in an airtight container in the refrigerator for up to 3 days. To retain flakiness, place a sheet of parchment between layers to prevent sticking and cover tightly. For longer storage, freeze fully baked pockets on a tray until firm, then transfer to a resealable bag. Reheat frozen pockets in a 350°F oven for 15–20 minutes, or until warmed through and crisp on the outside. If you prefer reheating in a toaster oven, set it to 325–350°F and watch closely to avoid over-browning.

Ingredient Substitutions

Short on lump crab? Use claw crab or a quality canned crab, but reduce stirring to preserve texture. If shrimp aren’t available, chopped cooked lobster or cooked scallops provide similar briny notes. To make dairy-free, substitute dairy-free shredded cheese and a plant-based mayonnaise — note the texture will be slightly different. For a gluten-free version, use gluten-free biscuit dough or puff pastry, and check all labels carefully for cross-contamination. Swap Old Bay for a homemade blend of paprika, celery salt, and cayenne if needed.

Serving Suggestions

Serve these pockets as an appetizer with lemon wedges, homemade remoulade, or a garlic-parsley aioli. For brunch, accompany them with a crisp green salad and light coleslaw. They pair well with light white wines (a crisp Sauvignon Blanc or unoaked Chardonnay) or a citrusy pale ale. Garnish with chopped chives or parsley and offer hot sauce on the side for guests who like heat.

Cultural Background

Stuffed biscuit concepts draw from American comfort traditions and coastal seafood cuisines where fresh shellfish meets simple pantry doughs. The use of Old Bay calls back to Mid-Atlantic seasoning styles, often found in crab cakes and seafood boils. Folding seafood into bread or pastry has deep roots in many coastal communities as a way to make seafood portable and family-friendly — a heritage these pockets continue by balancing elegance and homestyle accessibility.

Seasonal Adaptations

In summer, fold in minced chives and a splash more lemon for brightness, and serve alongside a chilled corn salad. In cooler months, add a pinch of smoked paprika and swap sharp cheddar for Gruyère for a deeper, nuttier profile. Around the holidays, incorporate a teaspoon of Dijon with a tablespoon of finely chopped celery and a sprinkle of fresh tarragon to create a festive, herb-forward version.

Meal Prep Tips

For make-ahead convenience, mix the filling and store it refrigerated up to 24 hours. When ready to serve, flatten dough and assemble quickly — consider an assembly line: dough, filling, sealing, and placing on the sheet. If hosting, partially bake the pockets for 6–7 minutes, chill, then finish baking before guests arrive so everything is hot and fresh. Use disposable parchment-lined trays to simplify cleanup during large gatherings.

These shrimp and crab pockets strike a lovely balance between indulgence and ease. They invite experimentation, whether you’re adjusting spices or swapping cheeses, and are consistently rewarded with smiles at the table. Give them a try the next time you want a special bite without a complicated process — I think they’ll become a favorite for you too.