There’s something about warm, creamy seafood under a golden biscuit crust that makes a meal feel like a cozy escape.
This Cheddar Bay Biscuit Seafood Bake is my go-to when I want the comfort of a seafood pot pie but with a buttery, cheesy biscuit twist on top.
It reminds me of family vacations near the coast — big bowls of seafood chowder, crusty bread, and buttery toppings that made everything feel just a little more indulgent.
Why I Love This Recipe
This recipe hits all the notes: it’s hearty, creamy, packed with shrimp, crab, and flaky fish — then topped with soft, golden cheddar biscuits that soak up every bit of the savory sauce.
Even better? It’s surprisingly easy to make with store-bought Cheddar Bay Biscuit mix, and it’s perfect for feeding a crowd or meal-prepping for the week.
What You’ll Need (Ingredient Highlights)
Shrimp – Tender and sweet, they add a meaty texture to the dish.
Crab Meat – Use real or imitation crab; both deliver great flavor and richness.
White Fish (Cod or Haddock) – Breaks apart gently into the sauce for a perfect seafood medley.
Mixed Vegetables – Peas, carrots, and corn bring color and light sweetness.
Heavy Cream + Broth – These form the luscious, savory base.
Cheddar Bay Biscuit Mix – Adds cheesy, garlicky biscuits that rise right on top of the bake.
Melted Butter – Helps the topping bake into a golden, buttery crust.
Pro Tips Before You Start
If using frozen seafood, thaw completely and pat dry to avoid excess moisture.
Don’t overcook the shrimp — they’ll finish cooking in the oven.
For a thicker filling, you can stir in a spoonful of flour or cornstarch slurry before baking.
Let the biscuit mix rest a minute after combining so it rises nicely in the oven.
Add a touch of Old Bay seasoning if you like more seafood kick.
How to Make Cheddar Bay Biscuit Seafood Bake
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C).
This ensures the biscuit topping bakes evenly.
Step 2: Cook the Seafood
In a large pot over medium heat, combine shrimp, crab meat, and chunks of fish.
Cook for about 3–4 minutes, just until the shrimp turns pink.
Don’t overcook! Remove from heat and set aside.
Step 3: Make the Creamy Base
Using the same pot, pour in the chicken or seafood broth and the heavy cream.
Add garlic powder, onion powder, dried thyme, salt, and pepper.
Stir and bring the mixture to a simmer.
Step 4: Add Vegetables and Seafood
Stir in the frozen mixed vegetables and return the cooked seafood to the pot.
Cook everything together for another 5 minutes to heat through.
Step 5: Thicken the Filling
Let the mixture simmer gently for about 5 minutes more, stirring often, until it thickens slightly.
Once ready, remove from heat.
Step 6: Prepare the Biscuit Mix
In a separate bowl, pour in the Cheddar Bay Biscuit mix.
Add milk and stir gently until just combined.
Don’t overmix — lumps are okay and help the biscuits rise fluffy.
Step 7: Assemble the Bake
Pour the seafood mixture into a large baking dish.
Use a spoon to dollop the biscuit mix on top, spreading as much as possible to cover the surface.
Step 8: Butter Topping
Drizzle melted butter over the biscuit topping.
This adds rich flavor and helps the biscuits get that golden finish.
Step 9: Bake
Place the baking dish in the preheated oven and bake for 25–30 minutes, or until the biscuits are puffed and golden brown on top.
Step 10: Cool and Serve
Remove from the oven and let it cool for 5–10 minutes before digging in.
Serve warm and enjoy that creamy, buttery seafood goodness!
What to Serve It With
A crisp green salad with lemon vinaigrette
Roasted green beans or asparagus
A light white wine like Pinot Grigio or Sauvignon Blanc
Variations / Substitutions
Different Protein: Swap fish for scallops or use only shrimp if preferred.
Make It Spicy: Add chopped jalapeño or a pinch of cayenne to the sauce.
Add More Veggies: Try spinach, mushrooms, or chopped leeks for variety.
Lighter Version: Use half-and-half instead of heavy cream and a reduced-fat biscuit mix.
Storage & Leftovers
Refrigerator: Store in an airtight container for up to 3 days.
Reheat: Warm gently in the oven or microwave, adding a splash of cream if needed.
Freezing Not Ideal: The cream and biscuit textures change when frozen and thawed.
FAQs
Can I use canned crab meat?
Yes, canned crab (drained) works well and is a convenient option.
What if I don’t have Cheddar Bay Biscuit mix?
You can use regular biscuit mix and add shredded cheddar plus garlic powder.
Can I prep this dish in advance?
Yes! Prepare the filling a day ahead and add the biscuit topping just before baking.
Can I make this gluten-free?
Use gluten-free biscuit mix and check labels on your broth and crab meat.
Do I need to cook the seafood before baking?
Yes, shrimp and fish need a quick cook before baking to ensure they’re safe and evenly cooked.
What size baking dish should I use?
A 9×13 inch or similarly large casserole dish works great for this recipe.
Can I make individual portions?
Absolutely — bake in ramekins or small oven-safe bowls for personal servings.
Final Thoughts
This Cheddar Bay Biscuit Seafood Bake brings the magic of a seafood chowder and a biscuit pot pie into one comforting, bubbly casserole.
It’s a showstopper of a meal with minimal effort.
Whether you’re making this for a weekend dinner, a holiday side, or just because you need a bowl of something warm and creamy — it always hits the spot.
