A creamy, savory seafood filling loaded with shrimp and lump crab meat, topped with buttery Cheddar Bay-style biscuits. The result is rich, cheesy, comforting, and perfect for a cozy dinner.
Ingredients
For the Seafood Filling
1 lb (450 g) large shrimp, peeled, deveined, and chopped into bite-size pieces
½ lb (225 g) lump crab meat, picked over for shells
1 cup celery, finely chopped
½ cup onion, finely diced
½ cup red bell pepper, finely diced
3 tablespoons butter
3 cloves garlic, minced
3 tablespoons all-purpose flour
1½ cups chicken or seafood broth
1 cup heavy cream
½ cup whole milk
1 cup shredded sharp cheddar cheese
½ teaspoon Old Bay seasoning
½ teaspoon dried thyme
½ teaspoon paprika
¼ teaspoon black pepper
½ teaspoon salt, or to taste
2 tablespoons fresh parsley, chopped
1 teaspoon lemon juice
For the Cheddar Bay Biscuit Topping
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon garlic powder
½ teaspoon Old Bay seasoning
¼ teaspoon salt
½ cup cold butter, cubed
1 cup shredded sharp cheddar cheese
¾ cup buttermilk
2 tablespoons chopped fresh parsley
For the Garlic Butter Topping
2 tablespoons melted butter
¼ teaspoon garlic powder
½ teaspoon dried parsley
¼ teaspoon Old Bay seasoning
Instructions
1. Prepare the Seafood
Pat the shrimp dry with paper towels. Cut into bite-size pieces.
Check the crab meat carefully and remove any pieces of shell.
2. Cook the Vegetables
Preheat the oven to 400°F (200°C).
Melt 3 tablespoons butter in a large oven-safe skillet over medium heat.
Add the celery, onion, and red bell pepper. Cook for about 4–5 minutes, until softened.
Add the minced garlic and cook for another 30–60 seconds.
3. Make the Creamy Sauce
Sprinkle the flour over the vegetables and stir continuously for about 1 minute.
Gradually whisk in the broth to prevent lumps.
Add the heavy cream and milk. Continue stirring until the sauce thickens, about 3–5 minutes.
Stir in:
Cheddar cheese
Old Bay
Thyme
Paprika
Black pepper
Salt
Cook until the cheese melts and the sauce becomes smooth.
4. Add the Seafood
Add the shrimp and cook for about 2–3 minutes, just until they begin turning pink.
Gently fold in the lump crab meat.
Stir in the lemon juice and fresh parsley.
Do not overcook the seafood because it will continue cooking in the oven.
Make the Cheddar Bay Biscuit Topping
5. Combine the Dry Ingredients
In a large bowl, whisk together:
Flour
Baking powder
Garlic powder
Old Bay seasoning
Salt
6. Add the Butter
Add the cold cubed butter.
Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
7. Add Cheese and Buttermilk
Fold in the shredded cheddar cheese.
Pour in the buttermilk and gently stir just until a soft dough forms.
Do not overmix, or the biscuits can become tough.
8. Top the Pie
Drop spoonfuls of biscuit dough over the hot seafood filling, leaving a little space between the biscuits so steam can escape.
9. Make the Garlic Butter
Mix together the melted butter, garlic powder, parsley, and Old Bay seasoning.
Brush the biscuit tops lightly with the garlic butter.
10. Bake
Place the skillet in the preheated oven.
Bake for approximately 20–25 minutes, or until:
The biscuits are puffed and golden brown.
The seafood filling is bubbling around the edges.
The shrimp are fully cooked.
If the biscuit tops brown too quickly, loosely cover the skillet with foil for the remaining baking time.
11. Rest and Serve
Remove from the oven and let the pie rest for 5–10 minutes before serving.
Garnish with additional fresh parsley and serve warm.
Important Seafood Cooking Tip
Shrimp should be cooked until they are opaque and firm, rather than translucent. Because the shrimp continue cooking in the hot filling and oven, avoid cooking them for too long on the stovetop.
Nut Information
Does this recipe contain nuts?
No. The recipe itself contains no peanuts or tree nuts.
Peanut-free: Yes, when all packaged ingredients are peanut-free.
Tree-nut-free: Yes, when all packaged ingredients are tree-nut-free.
Important allergy note: If preparing this for someone with a severe nut allergy, check the labels on the flour, cheddar cheese, biscuits ingredients, broth, seasonings, and butter. Also check for statements such as “may contain peanuts/tree nuts” or “processed in a facility with nuts.”
Other major allergens: This recipe contains shellfish, milk/dairy, and wheat/gluten. The crab and shrimp are shellfish allergens.
Recipe Q&A
Q: Can I use only shrimp?
Yes. Replace the crab with an additional ½ lb (225 g) shrimp.
Q: Can I use another seafood combination?
Yes. Scallops, lobster, white fish, or chopped cooked salmon can be added, although cooking times will vary.
Q: Can I use frozen shrimp?
Yes. Thaw completely and pat them very dry before using.
Q: Can I use imitation crab?
Yes, although lump crab gives the best flavor and texture.
Q: Can I make this without a cast-iron skillet?
Absolutely. Prepare the filling in a saucepan and transfer it to a greased 9×13-inch baking dish before adding the biscuit topping.
Q: Can I use refrigerated biscuits?
Yes. For a shortcut, arrange refrigerated cheddar or buttermilk biscuits over the seafood filling and bake according to the biscuit package directions, until golden and fully cooked.
Q: Can I prepare the filling ahead of time?
Yes. Prepare the filling, cool it, cover, and refrigerate for up to 24 hours. Add the biscuit topping just before baking.
Q: Can I freeze Cheddar Bay Seafood Pie?
Yes, but the biscuit topping may lose some of its original texture after freezing. For best results, freeze the seafood filling separately and add freshly prepared biscuits when baking.
Q: What can I serve with it?
A simple green salad, roasted asparagus, steamed broccoli, green beans, or a light cucumber salad pairs beautifully with this rich pie.
Q: How do I store leftovers?
Refrigerate leftovers in an airtight container for up to 3 days. Reheat thoroughly before serving.
Q: Can I make the filling less rich?
Yes. Replace some of the heavy cream with additional seafood or chicken broth or milk. The sauce will be lighter but still creamy.
Approximate Nutrition
Per serving, assuming 6 servings:
Calories: approximately 650–700
Protein: approximately 35–40 g
Carbohydrates: approximately 45–50 g
Fat: approximately 35–40 g
Fiber: approximately 2–3 g
Sugar: approximately 5–7 g
Sodium: approximately 1,200–1,500 mg
Nutrition is an estimate and will vary depending on the specific brands and quantities used, especially the cheese, broth, biscuits, and seasonings.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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