This recipe began as a warm memory at my grandmother's kitchen table and quickly became one of my family's all-time favorites. I first combined shrimp and crab into a biscuit filling during a busy holiday when I needed something that felt special but was fast enough to prepare between guests arriving. The first batch disappeared before I could sit down, and the buttery biscuit pockets filled with seafood and melted cheese have been a requested repeat ever since. The contrast of flaky biscuit exterior and a creamy, slightly tangy seafood interior is what keeps everyone coming back for seconds.

What makes these biscuits stand out is the balance of textures and flavors: sweet lump crab meat, snappy cooked shrimp, sharp cheddar, and a mayonnaise-mustard binder that adds richness without being heavy. The Old Bay and garlic powder provide an undercurrent of warm spice while lemon juice brightens the whole thing. These pockets are the kind of comfort food that also feels refined enough for a weekend brunch or to bring to a potluck. I usually serve them warm, garnished with parsley, with a crisp green salad to balance the richness.

Ingredients

• Cooked shrimp (1 cup): Small shrimp, peeled and deveined, roughly chopped. Choose wild-caught if available for a firmer texture and brighter flavor. If buying frozen, thaw fully and pat dry before chopping.
• Lump crab meat (1 cup): Fresh or high-quality refrigerated lump crab gives a sweet, delicate flavor and large flakes. Avoid highly processed imitation crab for best texture.
• Shredded cheddar cheese (1 cup): Sharp cheddar melts well and adds tang; I like Tillamook or Cabot for consistent melting and flavor. Reserve a tablespoon to sprinkle on top if you like extra crusty cheese.
• Mayonnaise (1/2 cup): Full-fat mayo binds the filling and creates a creamy mouthfeel; use a good-quality brand like Hellmann’s or Duke’s. For a lighter version, use half mayo and half Greek yogurt.
• Dijon mustard (1 tablespoon): Adds gentle tang and depth without overtly mustardy flavor; it balances the richness from mayo and cheese.
• Lemon juice (1 tablespoon): Freshly squeezed is best — it brightens the seafood and cuts through the richness.
• Garlic powder (1 teaspoon) and Old Bay seasoning (1 teaspoon): Fundamental for savory backbone. Old Bay gives the classic coastal spice mix; adjust to taste and add more garlic powder if you prefer stronger garlic notes.
• Salt and pepper to taste: Start with a pinch of each and adjust at the end; the crab can be subtly sweet so a careful hand with salt preserves balance.
• Refrigerated biscuit dough (1 package): Canned biscuit dough keeps this fast; flaky layers from brands like Pillsbury or a similar premium brand create a tender shell. For scratch biscuits use your favorite flaky biscuit dough and follow the same assembly.
• Fresh parsley, chopped: Bright garnish that adds color and herbaceous lift. Flat-leaf parsley works best for fresh flavor.

Instructions

Prepare the seafood 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 mustard, and 1 tablespoon lemon juice. Add 1 teaspoon garlic powder and 1 teaspoon Old Bay seasoning. Gently fold until combined, taking care not to break up the crab lumps too much. Taste and season with salt and pepper. Chill while you preheat the oven so the filling firms slightly and is easier to portion.Preheat and ready the dough:Preheat the oven according to the biscuit package directions, typically 375 to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. Separate the biscuit rounds and, if they are thick, flatten each slightly with the palm of your hand to make a shallow well for the filling.Assemble the pockets:Place about 2 tablespoons of the seafood mixture in the center of each biscuit round. Brush the edges with a little water or beaten egg to help seal, fold the dough over, and pinch the edges tightly to form a sealed pocket. Arrange assembled biscuits spaced about 1 inch apart on the prepared sheet. If you like, use a small knife to make a tiny vent on top to release steam.Brush and bake:Lightly brush the tops with melted butter or egg wash for a glossy finish and sprinkle a little extra cheddar if desired. Bake according to biscuit package times, generally 12 to 16 minutes, until golden brown and cooked through. Look for puffed layers and a deep golden top as your visual cue.Rest and garnish:Allow biscuits to rest 3 to 5 minutes on the baking sheet so the filling sets slightly. Garnish with chopped fresh parsley and serve warm. If making ahead, reheat at 325 degrees Fahrenheit for 8 to 10 minutes, covered with foil for the first 5 minutes to avoid over-browning.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To maintain flakiness, reheat in a preheated 325 degree Fahrenheit oven for 8 to 10 minutes covered with foil for the first 5 minutes, then uncover to crisp the tops. For longer storage, assemble unbaked pockets on a lined sheet and flash-freeze for 1 hour, then transfer to a freezer-safe bag for up to 3 months. When baking from frozen, add 5 to 8 extra minutes and watch for a golden exterior. Avoid reheating in the microwave if you care about texture; it will soften the biscuit shell.

Ingredient Substitutions

If lump crab is unavailable, use claw meat or high-quality canned crab for a similar sweet flavor, but reduce stirring to preserve larger flakes. Substitute cooked, chopped frozen shrimp if fresh shrimp are unavailable — thaw completely and pat dry. For a dairy-free option, swap cheddar for a dairy-free shredded alternative and use vegan mayonnaise. To make the filling lighter, replace half the mayonnaise with plain Greek yogurt. For gluten-free, use a gluten-free biscuit dough or make small hand-rolled pie crust pockets using gluten-free flour blends; baking time may vary slightly.

Serving Suggestions

Serve the biscuits warm with a crisp lemony arugula salad or a simple mixed greens tossed in a light vinaigrette to cut through the richness. For parties, arrange on a platter with lemon wedges and a small bowl of remoulade or spicy aioli for dipping. They pair nicely with chilled white wines like Sauvignon Blanc or a dry rosé. For brunch, consider serving alongside scrambled eggs and sautéed greens to create a complete, satisfying plate.

Cultural Background

These biscuits merge coastal seafood traditions with classic American biscuit-making, drawing inspiration from seafood-stuffed pastries common in coastal regions of the United States. Old Bay seasoning, originally from Maryland, nods to Chesapeake Bay seafood flavors while the biscuit itself is rooted in Southern baking traditions of flaky, buttery layers. The result is a hybrid that celebrates regional ingredients in a portable, crowd-pleasing format.

Seasonal Adaptations

Spring and summer are perfect for using fresh local crab and shrimp, and you can brighten the filling with chopped fresh chives or dill. In autumn and winter opt for richer accents like smoked cheddar or a pinch of smoked paprika for warmth. During the holidays, make a larger batch as a party appetizer and add a touch of minced tarragon to the filling for a festive, aromatic twist. For a lighter summer version combine half the mayo with lemony yogurt and add finely diced celery for crunch.

Meal Prep Tips

To simplify weeknight meals, prepare the filling up to 24 hours in advance and refrigerate. On the day you plan to serve, assemble and bake the pockets fresh for the best texture. Alternatively, assemble a double batch and freeze half unbaked to keep on hand. Use parchment-lined trays for freezing so pockets don’t stick together. Label bags with the date and reheat from frozen when needed. Portion individual pockets into meal-size containers with a side salad for grab-and-go lunches.

These pockets are an invitation to share good food and simple hospitality. Whether you make them for a small family dinner or a larger gathering, they bring comforting flavors and a little coastal charm to the table. Enjoy experimenting with variations and making this preparation your own.