Shrimp Crab Melts Recipe You Gonna Love
This Shrimp Crab Melts recipe ain’t just food; it’s a little comfort hug on a plate, made real quick with the broth depth locked in your cooker.
Equipment
- 1 Pressure cooker
- 1 Oven
- 1 Mixing bowl
- 1 Baking sheet
- 1 Rack or heat-proof plate
Ingredients
Main ingredients
- 1 lb shrimp peeled and deveined—fresh or thawed is best
- 1 lb crab meat canned or fresh, both work real good
- 1 cup mayonnaise to keep it creamy and smooth
- 1 cup shredded cheddar cheese sharp or mild—your call
- ¼ cup green onions chopped fine for that little fresh bite
- 2 tablespoon lemon juice brings out the seafood flavor just right
- 1 teaspoon garlic powder because garlic always makes things better
- ½ teaspoon cayenne pepper for a subtle kick, gotta balance the creaminess
- 4 biscuits split in half—you wanna soak up all those tasty juices
Instructions
Instructions
- Preheat your oven to 375°F. It ain’t pressure cooker but you need that heat to finish the biscuits right.
- In a big bowl, toss together the shrimp, crab meat, mayo, cheddar cheese, green onions, lemon juice, garlic powder, and cayenne pepper. Mix it all good so the flavors get friendly.
- Split the biscuits in half, lay them on a baking sheet cut side up. This little step gets you that tender pull.
- Spoon the seafood mix generously onto each biscuit half. Don’t be shy—make it nice and thick.
- Now, in your pressure cooker, you’re gonna wanna add a cup of broth or water for that broth depth. This keeps everything juicy while cooking the seafood fast.
- Put the filled biscuits on a rack or heat-proof plate inside the cooker. Lock the lid, check the float valve, and bring to pressure.
- Cook on high pressure for just 5 minutes. After that, let it go through natural release for about 10 minutes so the cheese stays gooey and the flavors blend well.
- Quickly finish them off in the preheated oven for 20-25 minutes or until the tops get golden and bubbly. That tender pull from the biscuits is worth the wait.
Notes
Wrap leftovers tightly in foil or plastic wrap to keep that tender pull of the biscuits intact. Store in the fridge for up to 3 days. You can also pop the leftovers into an airtight container if you wanna save space and prevent fridge odors. For freezing, put biscuit halves in a freezer bag or container. Just remember to thaw overnight in the fridge before reheating so the seafood mixture doesn’t dry out.