Description
Discover how to make irresistible Shrimp and Crab Biscuit Bomb Melts with our easy-to-follow recipe. Perfect for seafood lovers seeking a delicious new dish!
Ingredients
- 1 pound (450 g) shrimp, peeled and deveined
- 8 ounce s (225 g) lump crab meat
- 1/2 cup (115 g) mayonnaise
- 1 tablespoon (15 ml) Dijon mustard
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon (5 g) garlic powder
- 1 teaspoon (5 g) onion powder
- 1/2 teaspoon (2.5 g) paprika
- 1/4 teaspoon (1.25 g) cayenne pepper
- Salt, to taste
- Black pepper, to taste
- 2 tablespoon s (30 g) unsalted butter
- 1/4 cup (25 g) chopped green onions
- 1/4 cup (25 g) chopped fresh parsley
- 4 large biscuits, baked
- 1 cup (100 g) shredded moz zarella cheese
Instructions
- Preheat the oven to 350°F (175°C).
- Chop the shrimp into small bite-sized pieces.
- Melt the unsalted butter in a skillet over medium heat.
- Add the chopped shrimp to the skillet and cook until pink and opaque, about 3-4 minutes.
- In a mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, garlic powder, onion powder, paprika, and cayenne pepper.
- Add the cooked shrimp, lump crab meat, chopped green onions, and chopped parsley to the bowl.
- Mix everything together until well combined.
- Season the mixture with salt and black pepper to taste.
- Slice the baked biscuits in half horizontally.
- Place the bottom halves of the biscuits on a baking sheet.
- Spoon the shrimp and crab mixture evenly onto each biscuit half.
- Sprinkle shredded mozzarella cheese over the top of each.
- Place the baking sheet in the oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and place the top halves of the biscuits on each.
- Serve warm.
Notes
- Ensure shrimp are evenly spaced in butter for uniform color and avoid overcookingnCarefully incorporate crab meat into shrimp to preserve its texturenUse fresh lemon juice for a brighter flavor and adjust seasoning before adding cheese
