In a small skillet, melt a little butter over medium heat and sauté shrimp until just pink. Chop them into bite-sized pieces and set aside. Be careful not to overcook—they should remain tender and juicy.

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for about a minute to form a roux. Gradually add milk, whisking constantly until smooth and slightly thickened. Stir in cream cheese, garlic powder, paprika, salt, and pepper.

The sauce should be creamy and luscious, perfect for coating the shrimp and crab. This step is key—take your time to get a smooth, velvety texture.

Remove the sauce from heat and fold in cooked shrimp and crab meat. Stir until evenly coated in the creamy mixture. Add fresh parsley for a touch of brightness. The parsley also gives the dish a fresh look and a subtle herbal flavor that balances the richness.

Slice biscuits in half horizontally and place them on the prepared baking sheet. Spoon generous amounts of the seafood mixture onto each biscuit half. Sprinkle cheddar cheese on top, and optionally, a little Parmesan.

The assembly is so fun—you can pile on the filling and cheese, knowing it will melt into a delicious gooey topping in the oven.

Bake in the preheated oven for 12–15 minutes until the cheese is melted, bubbly, and slightly golden. The biscuits should be warm and tender. The aroma of melted cheese and seafood filling will fill your kitchen, making it nearly impossible to wait until they are ready!

Serve immediately, garnished with extra parsley if desired. These melts are perfect on their own or paired with a simple side salad, roasted vegetables, or a crisp slaw. They also pair beautifully with a chilled white wine or sparkling water.