If you love savory, buttery pastries with a coastal twist, this Shrimp and Crab Biscuit recipe is about to become a new favorite. Combining pillowy, flaky biscuit layers with sweet crab meat and succulent shrimp, this dish feels both luxurious and comforting. Whether you serve it for brunch, as a seafood side, or as the star of your dinner table, it delivers an unforgettable combination of texture, aroma, and flavor.
This recipe balances rich seafood with hints of Old Bay, garlic, and fresh herbs making each bite warm, flaky, and deeply satisfying. It’s surprisingly simple to prepare, even for beginners, yet impressive enough for guests. Let’s dive in and create a biscuit worth bookmarking and baking again and again.
Table of Contents
Shrimp and Crab Biscuit Recipe
Recipe Overview
- Prep Time: 20 minutes
- Cook Time:
- Total Time: 38 minutes
- Servings: 10 biscuits
- Calories: ~265 per biscuit
Ingredients
Seafood Mixture
- 1 cup cooked shrimp, finely chopped
- 1 cup lump crab meat, drained and flaked
- 1 tbsp butter
- 1 clove garlic, minced
- 1 tsp Old Bay seasoning
Biscuit Dough
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- 1 tsp sugar
- ½ cup cold unsalted butter, cubed
- 1 cup cold buttermilk (plus extra for brushing)
- 2 tbsp chopped fresh chives
- 1 tbsp fresh parsley, minced
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a small skillet, melt the butter and sauté garlic for 30 seconds. Add shrimp, crab, and Old Bay. Cook 2 minutes, then cool completely.
- In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar.
- Cut cold butter into the flour using a pastry cutter until pea-sized crumbs form.
- Add cooled seafood mixture, chives, and parsley. Stir gently to distribute evenly.
- Pour in cold buttermilk and fold just until the dough comes together.
- Turn dough onto a floured surface and gently fold it over itself 4–5 times for flaky layers.
- Pat dough into a 1-inch-thick rectangle and cut out biscuits using a 2.5-inch cutter.
- Place biscuits on the baking sheet, touching for higher rise.
- Brush tops with buttermilk and bake 15–18 minutes until golden brown.
Substitutions & Dietary Swaps
You can easily adapt this Shrimp and Crab Biscuit to your dietary needs:
- Gluten-Free: Use a high-quality 1:1 GF baking blend.
- Dairy-Free: Substitute coconut milk and vegan butter; note flavor differences.
- Seafood Variations: Swap crab for chopped scallops or extra shrimp.
- Herb Options: Dill, tarragon, or green onion work beautifully.
Chef’s Pro Tips
- Keep butter and buttermilk extremely cold for maximum flakiness.
- Fold the dough gently overworking leads to dense biscuits.
- Use lump crab for better texture and flavor.
- Chill the cut biscuits for 10 minutes before baking for cleaner rise.
Make Ahead, Storage & Reheating
These biscuits store well and reheat beautifully:
- Make Ahead: Prepare dough, cut biscuits, and freeze raw.
- Refrigerate: Store baked biscuits 3–4 days in an airtight container.
- Freezer: Freeze up to 2 months.
- Reheat: Warm at 325°F for 8–10 minutes for fresh-from-oven texture.
Troubleshooting & Common Mistakes
- Biscuit didn’t rise: Overmixed dough or expired baking powder.
- Dry texture: Not enough buttermilk or too much flour.
- Soggy layers: Seafood wasn’t cooled before mixing.
- Flat biscuits: Butter got too warm before baking.
Flavor Pairings & Serving Suggestions
These Shrimp and Crab Biscuits shine alongside:
Shrimp and Crab Biscuit
Ingredients
Equipment
Method
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
- In a small skillet over medium heat, melt 1 tablespoon of butter. Add the minced garlic and cook for about 30 seconds until fragrant.
- Stir in the chopped shrimp, lump crab meat, and Old Bay seasoning. Cook for 2 to 3 minutes, just until the seafood is warmed through. Remove from the heat and let the mixture cool completely.
- In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and sugar. Whisk to distribute the leavening evenly.
- Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until you have pea-sized crumbs.
- Fold in the cooled shrimp and crab mixture, along with the chopped chives and parsley, until evenly distributed throughout the flour mixture.
- Pour in the cold buttermilk and gently stir just until the dough comes together. The dough should be slightly shaggy; avoid overmixing.
- Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle and fold it over itself 4 to 5 times to create flaky layers, then pat into a 1-inch-thick rectangle.
- Use a 2.5-inch biscuit cutter to punch out biscuits, pressing straight down without twisting. Gather scraps, gently press together, and cut additional biscuits.
- Arrange the biscuits on the prepared baking sheet so they are just touching for a higher rise. Brush the tops lightly with extra buttermilk.
- Bake for 15 to 18 minutes, or until the biscuits are puffed and golden brown on top. Cool slightly before serving warm.
Notes
FAQs
Can I use canned crab?
Yes, but drain thoroughly and opt for high-quality lump style.
Can I use frozen shrimp?
Absolutely! just thaw, drain, and pat dry before cooking.
How spicy are these biscuits?
Mildly seasoned, but you can add cayenne or paprika for heat.
Can I make them mini-sized?
Yes! Reduce bake time to 10–12 minutes.
Do they work as breakfast biscuits?
They’re fantastic with eggs, smoked salmon, or a light hollandaise.
Can I add cheese?
Sharp cheddar or gruyère adds richness and works beautifully.
Conclusion
This Shrimp and Crab Biscuit brings together coastal flavor and buttery, flaky comfort in one unforgettable bite. Whether hosting brunch or adding something special to your dinner spread, this recipe will impress every time. Save it, share it, and enjoy it often!