Crab Dip Croissants

Flaky croissants stuffed with rich, cheesy crab dip and brushed with garlic butter—these indulgent bites are perfect for brunch, game day, or any occasion that calls for something irresistibly delicious.

Why You’re Going to Love This Recipe

• Decadent and flavorful – Buttery croissants filled with creamy crab dip, sharp cheddar, and Old Bay seasoning create the perfect balance of richness and spice.
• Easy yet impressive – A simple recipe that looks and tastes like something from a high-end bakery.
• Perfect for any occasion – Serve these at brunch, as an appetizer, or as a show-stopping snack.
• Garlic butter magic – A golden, crispy finish with a garlicky glaze makes every bite even more irresistible.

How to Make Crab Dip Croissants (VIDEO)

Prepare the Garlic Butter
Mix together melted butter, minced garlic, and salt, then set it aside.

Make the Crab Dip Filling
Combine softened cream cheese, shredded cheeses, mayo, minced shallot, fresh herbs, Worcestershire sauce, garlic, Old Bay seasoning, and pepper. Fold in the lump crab meat gently to keep it intact. Transfer the mixture to a piping bag (or a ziplock bag with the tip cut off).

Stuff the Croissants
Make several shallow cuts across each croissant, ensuring you don’t slice all the way through. Pipe the crab dip filling into the openings, stuffing as much as possible.

Bake to Perfection
Brush the tops with garlic butter and place them on a parchment-lined baking sheet. Bake in a preheated oven until golden brown and warmed through.

Finish and Serve
Once out of the oven, brush with more garlic butter and sprinkle with fresh chives. Serve warm and enjoy!

Reheating Tips

• Oven – Warm in a low-temperature oven until heated through to maintain crispiness.
• Air Fryer – A quick blast at a low setting will revive the flakiness.
• Microwave – Use short intervals to prevent the croissants from becoming too soft.

Storage Suggestions

• Refrigerate – Store leftovers in an airtight container for a few days.
• Freeze – Wrap individually and freeze for a longer shelf life. Reheat in the oven for best results.

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Crab Dip Croissant

Flaky croissants meet creamy, indulgent crab dip in this irresistible recipe that’s perfect for brunch, game day, or any occasion that calls for something decadently delicious. The rich, cheesy filling is packed with tender lump crab, sharp cheddar, and a hint of Old Bay, while a garlic butter glaze takes every bite over the top. Whether you’re serving these as an appetizer or savoring them as a meal, one thing’s for sure—you won’t be able to stop at just one.

Course Appetizer, Breakfast, brunch, lunch

Cuisine American

Keyword brunch, crab dip, croissants

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 6

Author kingcooks

Ingredients

• 6-8 croissants

Crab Dip Filling

• 16 oz cream cheese softened
• 8 oz lump crab meat
• 4 oz claw crab meat
• 1/2 cup mozzarella shredded
• 1/2 cup sharp white cheddar shredded
• 1/4 cup mayo
• 1/4 cup shallot minced
• 1 tbsp parsley freshly chopped
• 1 tbsp chives minced
• 1 tsp Worcestershire sauce
• 1 tsp garlic paste or minced
• 1 tsp old bay seasoning
• 1 tsp pepper

Garlic Butter

• 5 tbsp unsalted butter melted
• 1 tsp garlic minced
• 1/4 tsp salt

Garnish

• Chives minced

Instructions

Garlic Butter

• Mix together the ingredients listed under “Garlic Butter “and set aside.

Crab Dip Filling

• In a bowl add all the ingredients listed under “Crab Dip Filling” EXCEPT for the jumbo lump crab meat and mix thoroughly. Once combined, fold in the jumbo lump crab meat.
• Once thoroughly mixed, transfer to a pipping bag and set aside.
• TIP: no pipping bag no problem! Just simply transfer to a ziplock plastic bag and cut the tip off of one end.

Assemble

• Make 4-5 shallow cuts through each croissant making sure not to cut all the way through.
• Fill the openings in the croissants with the Crab Dip Filling to the best of your ability.
• Brush on the garlic butter and transfer the stuffed croissants to a parchment lined baking sheet. Place on the middle rack of a preheated oven at 350F.
• Bake for 10-12 minutes or until the tops are golden brown and the filling is warmed through.
• Once baked, topped with remaining garlic butter and chives.
• Serve while warm and enjoy!

Crispy Shrimp and Grits with Jumbo Lump Crab Cream Sauce

Golden, crispy shrimp, velvety grits, and a luxurious crab cream sauce—this dish brings the soul of the South to your table with an indulgent twist. Marinated in buttermilk and coated in Papi Cuisine Deluxe Breading, these shrimp are fried to crispy perfection, layered over cheesy grits, and finished with a creamy crab sauce for a rich. Shrimp and grits is such comforting meal that’s equally suited for cozy nights or special occasions.

Why You’ll Love This Recipe

• Southern Comfort with a Coastal Flair: This isn’t just any shrimp and grits—the addition of a buttery crab cream sauce elevates each bite with a blend of bold flavors and textures.
• Perfect for Entertaining: Restaurant-worthy yet easy to prepare, this dish is ideal for wowing guests or treating yourself to an extra-special meal.
• Layers of Flavor: Each element—crispy shrimp, creamy grits, and crab sauce—works together to create a harmonious, unforgettable dish.

Ingredients You’ll Need

• Shrimp: Jumbo, marinated in buttermilk and coated in Papi Cuisine Deluxe Breading for an ultra-crispy texture.
• Jumbo Lump Crab Cream Sauce: Made with real jumbo lump crabmeat, heavy cream, bell peppers, shallots, garlic, and spices for a rich, decadent topping.
• Cheesy Grits: Old-fashioned grits combined with mild cheddar, gouda, and a touch of butter for a creamy, comforting base.

Step-by-Step Instructions

Marinate the Shrimp
In a large bowl, mix buttermilk, shrimp, and Papi Cuisine Deluxe Breading until the shrimp are well-coated. Allow to marinate for 20 minutes to tenderize and infuse flavor.

Prepare the Crab Cream Sauce
In a medium pan over medium heat, add olive oil, then sauté bell peppers and shallots until slightly browned. Add butter and garlic, cooking until fragrant. Pour in the heavy cream, stirring as it comes to a gentle simmer. Add crabmeat, seasoning with oregano, salt, pepper, and smoked paprika. Cook for a few more minutes until the sauce thickens. Reduce heat and keep warm.

Cook the Cheesy Grits
In a deep pot over medium heat, bring chicken broth and milk to a slight boil. Stir in grits, cover, and cook, stirring occasionally, until thick and creamy. Reduce heat, add shredded cheddar and gouda, butter, and heavy cream, stirring until melted and smooth. Season with salt and pepper and keep warm.

Assemble the Dish

1. Heat vegetable oil to 330°F in a deep pot.
2. Dredge the marinated shrimp in Papi Cuisine Deluxe Breading, shake off excess, and fry until golden brown and crispy.
3. To serve, spoon creamy grits onto a plate, layer with crispy shrimp, and drizzle generously with the crab cream sauce. Garnish with fresh parsley.

Tips for Perfect Shrimp and Grits

• For Extra Crisp Shrimp: After dredging, let the shrimp rest for a few minutes before frying for an even crispier crust.
• Avoid Overcooking the Crab: Gently stir the crab cream sauce to keep the crabmeat tender and intact.
• Keep Grits Creamy: Stir frequently while cooking to prevent grits from clumping and to maintain a smooth, creamy texture.

Reheating Creamy Cheesy Grits

1. Stovetop: Add a splash of milk or broth and reheat over low heat, stirring gently to bring back the creamy consistency.
2. Microwave: Place in a microwave-safe dish, add a little milk or broth, and heat in 30-second intervals, stirring each time until heated through.

Storage and Freezing Suggestions

• Refrigerate: Store shrimp, sauce, and grits in separate airtight containers for up to 3 days.
• Freezing: Freeze the crab cream sauce and grits separately in airtight containers for longer storage. Reheat the sauce gently to avoid breaking, and refresh the grits with extra milk or broth when reheating.

Indulge in the comforting flavors of the South with a touch of luxury in every bite of this Crispy Shrimp and Grits with Jumbo Lump Crab Cream Sauce—perfect for treating yourself or impressing a crowd!

Cheddar Bay Biscuit Seafood Pot Pie: The Ultimate Comfort Food with a Seafood Twist

If you’re a fan of creamy pot pies and crave that savory, buttery goodness of Red Lobster’s famous Cheddar Bay Biscuits, then this Cheddar Bay Biscuit Seafood Pot Pie is about to become your new favorite comfort food! Packed with succulent shrimp, langostino tails, and jumbo lump crab, it’s a seafood lover’s dream wrapped in a cheesy, golden biscuit topping. The rich, flavorful gravy, infused with garlic, thyme, and tarragon, adds depth and warmth, making this dish the perfect choice for cozy nights at home.

Whether you’re entertaining guests or treating yourself to something special, this easy-to-make seafood pot pie is guaranteed to impress. And the best part? It uses a store-bought Cheddar Bay Biscuit mix to give you all the cheesy, flaky goodness without the extra fuss. Read on for how to make this irresistible dish that’s sure to have everyone asking for seconds!

Why You’re Going to Love This Recipe

• Seafood Bliss: With shrimp, langostino, and jumbo lump crab, this pot pie is packed with luxurious seafood in every bite.
• Cheddar Bay Biscuit Topping: The cheesy, golden-brown biscuit topping gives you the comforting feel of a classic pot pie with a delicious twist.
• Creamy and Flavorful Gravy: A rich, herb-infused gravy made with garlic, thyme, and tarragon ties everything together, making it perfect for cozy evenings.
• Individual Portions or One Big Dish: Make it your way—either in individual ramekins or a family-sized pie.
• Easy Store-bought Biscuit Mix: The Red Lobster Cheddar Bay Biscuit mix cuts down on prep time without sacrificing flavor.

Ingredients You’ll Need

• For the Seafood & Vegetable Filling: Shrimp, langostino tails or lobster, jumbo lump crabmeat, onions, bell peppers, celery, salt, pepper, and olive oil for cooking.
• For the Creamy Gravy: Chicken broth, heavy cream, butter, flour, garlic, thyme, tarragon, salt, pepper, and smoked paprika.
• For the Biscuit Topping: Red Lobster Cheddar Bay Biscuit mix, cheddar cheese, and milk.
• For the Herb Butter Sauce: Butter and garlic herb seasoning from the biscuit mix box.

How to Make Cheddar Bay Biscuit Seafood Pot Pie (VIDEO)

1. Sear the Seafood: Start by cooking the shrimp and langostino tails in olive oil with a sprinkle of salt and pepper. Sauté until just cooked through, then set aside.
2. Sauté the Veggies: In the same pan, sauté onions, bell peppers, and celery until they’re soft and fragrant.
3. Make the Gravy: Lower the heat, add butter, then stir in flour to create a roux. Slowly whisk in chicken broth and heavy cream until smooth. Add garlic, thyme, tarragon, smoked paprika, salt, and pepper for layers of rich flavor. Gently fold the seafood back into the pan.
4. Prepare the Biscuit Topping: Combine the Red Lobster biscuit mix, shredded cheddar cheese, and milk to form a shaggy dough. Don’t overmix to keep it tender and light.
5. Assemble and Bake: Preheat the oven to 425°F. Transfer the seafood filling to ramekins or a baking dish. Top with the biscuit dough, then bake for 14-16 minutes until golden brown.
6. Finish with Herb Butter Sauce: Brush the freshly baked biscuits with a garlic herb butter sauce for that extra savory touch.

Storage Suggestions

These seafood pot pies are best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350F for 8-10 minutes to keep the biscuit topping crisp.

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Cheddar Bay Biscuit Seafood Pot Pie

This Cheddar Bay Biscuit Seafood Pot Pie combines the best of both worlds—tender shrimp, langostino, and jumbo lump crab enveloped in a rich, creamy gravy and topped with golden Cheddar Bay Biscuits. It’s a hearty, easy-to-make dish perfect for cozy nights in. The cheesy biscuit topping takes this classic pot pie to the next level!

Course brunch, dinner, lunch, Main Course

Cuisine American

Keyword biscuits, cheddar bay biscuit, pot pie, seafood

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 6 people

Author kingcooks

Equipment

• 6 ramekins or baking dish

Ingredients

Seafood & Vegetable Filling

• 1 lb shrimp peeled and deveined
• 12 oz langostino tails or lobster
• 8 oz jumbo lump crabmeat cooked
• 1 cup onions chopped
• 1/2 cup bell pepper chopped
• 1/4 cup celery chopped
• 1 tsp salt plus more to taste
• 1 tsp pepper plus more to taste
• Olive oil for cooking

Creamy Gravy

• 2 cups chicken broth
• 1 cup heavy cream
• 4 tbsp butter
• 5 tbsp flour
• 1 tbsp garlic minced or paste
• 1 tsp thyme
• 1 tsp tarragon dried
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp smoked paprika

Cheddar Bay Biscuit Topping

• 1 box red lobster cheddar bay biscuit mix 11.36oz
• 3/4 cup milk
• 1/2 cup mild cheddar cheese shredded

Herb Butter Sauce

• 1/4 cup butter melted
• 1 pouch garlic Herb seasoning from the box

Instructions

Seafood & Vegetable Filling

• To a pan over medium heat, add olive oil and sear the shrimp and langostino with salt and pepper for 2-3 minutes. Remove from the pan and set aside once cooked.
• To the same pan, sauté onions, bell peppers and celery, cook until the onions are translucent. This should take about 4-5 minutes.

Creamy Gravy

• Turn the heat down to medium low and add the butter and stir. Once the butter is melted, sprinkle in the flour and continue to stir until all the flour is absorbed by the vegetables.
• Deglaze the pan with chicken broth and allow to come to a slight simmer. Then, pour in the heavy cream and stir until combined.
• Season with garlic, thyme, tarragon, salt, pepper and smoked paprika. Let the gravy cook for 2-3 minutes then gently fold in the seared shrimp, langostino and jumbo lump crabmeat. Remove from heat and set aside.

Herb Butter Sauce

• In a small bowl, mix together all ingredients listed under “Herb Butter Sauce” and set aside.
• Cheddar Bay Biscuit Topping
• To a bowl add the dry biscuit mix, cheddar cheese and milk. Using a fork, mix together until the dough starts to form. Be care not to over mix here. You really just need to stir enough to get a shaggy dough.

Assemble

• Pre-heat your oven to 425F.
• Transfer the seafood & vegetable filling to the baking dish of your choice. I decided to divide the filling between 6 ramekins. Top each ramekin with the cheddar bay biscuit dough.
• Place on a baking tray, and bake until the biscuit topping is cooked through and golden brown, about 14-16 minutes.
• As soon as they come out of the oven, brush on the herb garlic butter and serve. Enjoy!

Why You’re Going to Love This Recipe

• Restaurant-Quality Dish at Home: A perfect blend of seafood elegance and creamy pasta comfort, offering you a luxurious meal without leaving your kitchen.
• Perfectly Balanced Flavors: The creamy sauce, infused with garlic, tarragon, and a subtle heat from red pepper flakes, perfectly complements the delicate sweetness of the crab cakes.
• Customizable Pasta: Choose your favorite pasta to pair with this dish, from shellbows to fettuccine, ensuring the sauce clings to every bite for a memorable experience.
• Great for Impressing: Ideal for dinner parties, this dish will wow your guests with its stunning presentation and sophisticated flavors.
• Easy and Straightforward: Despite its gourmet appearance, this recipe is simple to follow and doesn’t require advanced cooking skills.

Ingredients

For the Crab Cake

• Claw crab meat
• Mayo
• Panko breadcrumbs
• Fresh parsley, chopped
• Fresh chives, chopped
• Dijon mustard
• Worcestershire sauce
• Black pepper
• Old Bay seasoning
• Garlic, grated
• Lemon juice
• Large egg

For the Cream Sauce

• Heavy whipping cream
• White wine
• Parmesan cheese, grated
• Unsalted butter
• Garlic, grated
• Tarragon, dried or fresh chopped
• Red pepper flakes
• Salt to taste

For the Garnish

• Dried parsley
• Olive oil

Instructions

Crab Cake

1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, combine all ingredients listed under “Crab Cake” except for the crab meat. Mix until well combined.
3. Gently fold in the crab meat, being careful not to overmix, to keep the crab cakes moist and light.
4. Form the mixture into mounds with your hands, handling them gently.
5. Place the crab cakes on a parchment-lined baking sheet and bake until golden brown on top.

Cream Sauce

1. In a large pan over medium heat, melt the butter and sauté the garlic until fragrant.
2. Add the white wine to the pan and let it simmer, allowing the alcohol to cook off.
3. Pour in the heavy whipping cream and season with red pepper flakes, tarragon, and salt. Stir well to combine.
4. Let the sauce simmer until it thickens slightly, stirring occasionally.

Assemble

1. Add your cooked pasta of choice to the cream sauce. Toss to coat the pasta evenly.
2. Sprinkle in the grated Parmesan cheese and continue to cook, stirring occasionally, until the sauce has thickened to your liking.
3. Once the crab cakes are done, plate your pasta and top each serving with a crab cake.
4. Drizzle with any remaining sauce and garnish with dried parsley and a touch of olive oil. Serve immediately and savor the richness of this indulgent dish.

Storage Suggestions

This dish is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to two days. To reheat, gently warm the pasta and crab cakes in a pan over low heat, adding a splash of cream or milk to refresh the sauce if necessary. The crab cakes can also be reheated in a preheated oven at 350°F (175°C) to retain their crispiness.

Final Thoughts

Creamy Crab Cake Pasta is the epitome of indulgence. Each bite offers a delightful contrast between the creamy pasta and the tender, flavorful crab cakes. Whether you’re looking to impress someone special or treat yourself, this recipe is sure to become a staple in your kitchen. Don’t forget to experiment with different pasta shapes to find the perfect match for this luxurious sauce!

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Creamy Crab Cake Pasta

Indulge in the luxurious flavors of our Creamy Crab Cake Pasta, where tender pasta meets a velvety cream sauce, infused with aromatic garlic, white wine, and a hint of tarragon. Topped with a golden, succulent crab cake, this dish marries comfort with sophistication, making it perfect for a special dinner or a delightful treat any night of the week. Whether you’re cooking for yourself or impressing guests, this recipe promises a restaurant-quality experience at home.

Course dinner, Main Course

Cuisine American

Keyword crab cakes, creamy pasta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author kingcooks

Ingredients

• 1 lb cooked pasta your choice

Crab Cake

• 8 oz claw crab meat
• 1/2 cup mayo
• 1/4 cup Panko breadcrumbs
• 1 tbsp parsley fresh chopped
• 1 tbsp chives fresh chopped
• 1 tsp dijon mustard
• 1 tsp worcestershire sauce
• 1 tsp black pepper
• 1 tsp old bay
• 1 tsp garlic grated
• 1 tsp lemon juice
• 1 large egg

Cream Sauce

• 2 cups heavy whipping cream
• 1/4 cup white wine
• 1/2 cup parmesan cheese grated
• 2 tbsp butter unsalted
• 1 tsp garlic grated
• 1 tsp tarragon dried or fresh chopped
• 1/2 tsp red pepper flakes
• Salt to taste

Garnish

• Parsley dried
• Olive oil

Instructions

Crab Cake

• In a bowl, add all ingredients listed under “Crab Cake” except for the crab meat. Mix thoroughly, then gently fold in the crab meat.
• Using your hands, gently form into mounds being careful not to over mix or pack into too tight. This will insure the crab cakes are moist and light.
• Transfer to a parchment lined baking sheet and place in a preheated oven at 400F for 15-18 minutes. Cook until they are golden brown on top.

Cream Sauce

• To a pan over medium heat, add butter and garlic. Cook until the garlic is fragrant, about 1-2 minutes.
• Add the white wine and cook for an additional 2-3 minutes to allow the alcohol to dissipate.
• Then, add the heavy whipping cream and season with red pepper flakes, tarragon and salt, to taste.

Assemble

• Add in the cooked pasta of your choice to the cream sauce. I used shellbows with looks like a mix between elbow and shell pasta’s. Perfect to hold that delicious sauce.
• Follow that with some parmesan cheese and allow the sauce to thicken and cook for 4-5 minutes. Mixing occasionally.
• At this point the crab cakes should be cooked and ready to go as well.
• Plate the pasta and top with one of the golden crab cakes. Top with additional sauce and garnish with dried parsley and a little olive oil. Enjoy!

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Jumbo Fried Shrimp (Chinese Takeout Style)

Indulge in the crunch of these jumbo Chinese takeout fried shrimp, enveloped in the same tantalizing golden crispy batter that elevates the famous Chinese takeout wings. Savor the fusion of flavors as each bite unleashes a level of untapped satisfaction.

Author kingcooks

Ingredients

Shrimp Marinade

• 1 – 1/2 lbs jumbo shrimp cleaned and deveined
• 1 large egg
• 2 tbsp flour
• 3 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp garlic minced or paste
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Other ingredients

• Vegetable oil for frying
• Duck sauce optional
• Hot sauce optional

Instructions

Shrimp Marinade

• In a bowl add all ingredients listed under “Shrimp Marinade” and mix thoroughly until well coated in a thin batter.
• Tip: you can marinate this ahead of time up to 24 hours before cooking.

Frying

• In a pot add vegetable oil and heat to 375F.
• Fry the shrimp for 2-3 minutes until golden brown and crispy.
• Serve immediately.
• Enjoy!

Video

Indulge in the crunch of these jumbo Chinese takeout fried shrimp, enveloped in the same tantalizing golden crispy batter that elevates the  famous Chinese takeout wings. Savor the fusion of flavors as each bite unleashes a level of untapped satisfaction.