Shrimp and Crab Nacho Biscuit Melts

Ingredients:

Seafood Mixture:

• ½ lb (225g) shrimp, peeled, deveined, and chopped
• ½ lb (225g) crab meat (fresh, canned, or imitation)
• 1 clove garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• Salt & black pepper to taste
• ½ tsp paprika
• ¼ tsp cayenne (optional for a little heat)

Cheesy Sauce:

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1 ½ cups milk (warm)
• 1 cup shredded cheddar cheese
• ½ cup Monterey Jack or mozzarella cheese
• Salt and pepper to taste
• 1 tbsp hot sauce (optional)

Base:

• 1 can refrigerated biscuit dough (8 biscuits)
• ½ cup nacho cheese sauce (optional for layering)

Toppings (optional but recommended):

• Chopped green onions
• Fresh parsley
• Jalapeño slices
• Extra melted cheese for drizzling

Directions:

1. Bake the Biscuits:
   Preheat oven to 375°F (190°C).
   Bake the biscuits according to package instructions until golden brown. Set aside.
2. Cook the Seafood:
   In a skillet, heat butter and olive oil over medium heat.
   Add garlic, cook 30 seconds.
   Add shrimp and crab, season with salt, pepper, paprika, and cayenne.
   Cook for 3–4 minutes until shrimp are pink and cooked through. Remove from heat.
3. Make the Cheese Sauce:
   In a saucepan, melt butter, then whisk in flour to form a roux.
   Slowly pour in warm milk, whisking until smooth and thickened.
   Stir in cheeses, salt, pepper, and hot sauce until creamy and smooth.
4. Assemble the Melts:
   Split the baked biscuits in half.
   Spread a spoon of nacho cheese (if using) on the bottom half.
   Add a generous scoop of the shrimp and crab mixture, then drizzle with cheese sauce.
   Top with the other half of the biscuit.
5. Final Touch (Optional):
   Place assembled melts on a baking sheet, sprinkle extra cheese on top, and broil for 1–2 minutes until bubbly and golden.

Serve & Enjoy:

Garnish with green onions, parsley, or jalapeños.
Best served warm with a side of fries or a fresh salad