1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. In a medium bowl, toss the shrimp with a pinch of salt, pepper, and half of the smoked paprika. Set aside.
3. Heat 1 tablespoon of butter in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
4. Add the shrimp to the skillet and cook for 2-3 minutes on each side, until pink and opaque. Remove from heat and chop the shrimp into bite-sized pieces. Transfer to a large mixing bowl.
5. Gently fold the lump crab meat into the bowl with the chopped shrimp.
6. In a small bowl, mix the mayonnaise, Dijon mustard, lemon juice, remaining smoked paprika, green onions, and a pinch of salt and pepper. Taste and adjust seasoning, adding hot sauce if you like a little heat.
7. Add this creamy mixture to the seafood and gently combine, being careful not to break up the crab too much.
8. Slice the biscuits in half horizontally and place the bottom halves on the prepared baking sheet.
9. Divide the shrimp and crab mixture evenly over each biscuit bottom.
10. Sprinkle shredded cheddar cheese generously on top of the seafood mixture.
11. Place the biscuit tops on each melt. Dot with the remaining butter, cut into small pieces, to add richness and help the tops brown beautifully.
12. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden and the cheese is melted and bubbly.
13. Remove from the oven and let the melts rest for 2-3 minutes before serving. This helps everything set and makes them easier to handle.

One of my favorite memories is watching Mama Lou’s eyes light up as she pulled these melts from the oven, the kitchen filled with that irresistible buttery, garlicky scent. She’d always say, “The secret is in the love you put into the mix.” I’ve carried that lesson into every dish I make, and I hope it shines through here.