Cheddar Bay Seafood Pie (Print)
Succulent shrimp and crab in creamy sauce topped with flaky, cheesy Cheddar Bay biscuits for the ultimate comfort food experience.
# Ingredients:
→ Seafood
01 -
450g shrimp, peeled and deveined
02 -
225g lump crab meat
→ Vegetables and Aromatics
03 -
120g celery, finely chopped
04 -
120g onion, diced
05 -
120g red bell pepper, diced
06 -
2 garlic cloves, minced
07 -
1 tablespoon fresh parsley, chopped, plus extra for garnish
→ Sauce
08 -
60g unsalted butter
09 -
24g all-purpose flour
10 -
360ml heavy cream
11 -
120ml seafood stock or chicken broth
12 -
1 teaspoon Old Bay seasoning
13 -
Salt to taste
14 -
Freshly ground black pepper to taste
→ Topping
15 -
120g sharp cheddar cheese, shredded
16 -
1 pack Cheddar Bay Biscuit mix (or homemade cheddar biscuit batter)
17 -
80ml whole milk for biscuit mix
18 -
28g butter, melted, for brushing tops
# Directions:
01 -
In a large skillet, melt butter over medium heat. Add celery, onion, and red bell pepper; sauté for 5-7 minutes until vegetables soften.
02 -
Stir in minced garlic and cook for 1 minute. Sprinkle flour over vegetables and whisk continuously for 1-2 minutes until a smooth roux forms.
03 -
Gradually add heavy cream and seafood stock while stirring continuously. Simmer until mixture thickens to a creamy consistency.
04 -
Fold shrimp and crab meat into the sauce and simmer until shrimp turn opaque and are fully cooked. Add cheddar cheese, Old Bay seasoning, parsley, salt, and black pepper. Stir to combine.
05 -
Transfer seafood mixture to greased individual ramekins or a medium casserole dish, spreading evenly.
06 -
Mix Cheddar Bay Biscuit mix according to package directions using milk. Drop spoonfuls of batter evenly over seafood mixture.
07 -
Bake in a preheated oven at 200°C for 15-20 minutes or until biscuits are puffed and golden brown.
08 -
Remove from oven and immediately brush biscuit tops with melted butter. Garnish with extra chopped parsley before serving.
# Notes:
01 -
For best results, ensure seafood is fresh and pat dry before adding to the sauce.
02 -
This dish can be prepared in advance up to the baking stage and refrigerated for up to 24 hours.