Cheddar Bay Seafood Pie Delight (Printable Version)
Flaky cheddar biscuits top a rich seafood filling of shrimp, crab, and creamy Old Bay-infused sauce.
# Ingredients:
→ Seafood
01 -
250 g wild-caught shrimp, peeled and deveined
02 -
200 g lump crab meat, checked for shells
→ Vegetables
03 -
100 g celery, finely chopped
04 -
100 g yellow onion, diced
05 -
100 g red bell pepper, diced
06 -
2 cloves garlic, minced
→ Sauce
07 -
30 g unsalted butter
08 -
30 g all-purpose flour, sifted
09 -
240 ml heavy cream
10 -
240 ml seafood stock or chicken broth
11 -
5 g Old Bay seasoning
12 -
3 g salt
13 -
2 g freshly ground black pepper
14 -
100 g shredded sharp cheddar cheese
15 -
10 g fresh flat-leaf parsley, chopped
→ Biscuit Topping
16 -
250 g Cheddar Bay biscuit mix or homemade biscuit dough
17 -
180 ml whole milk
18 -
30 g melted butter, for brushing
# Steps:
01 -
Melt unsalted butter in a skillet over medium heat. Add celery, yellow onion, and red bell pepper. Cook gently for 5 to 7 minutes until softened but not browned.
02 -
Add minced garlic to the vegetables, cooking for 1 minute until fragrant. Stir in sifted flour and cook, stirring constantly for 1 to 2 minutes until a blond paste forms.
03 -
Gradually pour in heavy cream and seafood stock, stirring continuously and scraping the pan bottom. Simmer until thickened, keeping heat low to prevent scorching.
04 -
Fold shrimp and crab meat into the sauce. Simmer gently until shrimp turn pink and are just cooked. Stir in cheddar cheese until melted, then season with Old Bay, parsley, salt, and pepper.
05 -
Grease a casserole dish with butter. Spoon seafood mixture evenly into the dish, spreading to the edges.
06 -
Prepare biscuit dough according to package or recipe instructions using milk. Drop spoonfuls of dough over the seafood, leaving gaps for sauce bubbles.
07 -
Bake in a preheated oven at 200°C for 15 to 20 minutes until biscuits are puffed and golden at the edges.
08 -
Brush hot biscuits with melted butter and sprinkle with fresh parsley. Let rest for a few minutes before serving to allow the sauce to set.
# Notes:
01 -
Use wild-caught shrimp for optimal flavor. Cooling the filling slightly before topping prevents soggy biscuits. Leftovers reheat well in the oven, with a brief broil restoring biscuit crunch.