Description
Whipping up this white chocolate raspberry dream cake brings pure joy to your baking adventure, creating a delightful dessert that melts hearts with its creamy texture and fruity charm. Smooth white chocolate layers paired with tangy raspberry filling make this cake a perfect treat for special moments and sweet celebrations.
Ingredients
Scale
Main Ingredients:
- 1 cup lump crab meat
- 1 cup chopped cooked shrimp
- 1 package (11.36 ounces) Red Lobster Cheddar Bay Biscuit Mix
Vegetables and Aromatics:
- 1 small onion
- 2 celery stalks
- 2 garlic cloves
- ½ cup frozen peas
Supporting Ingredients:
- 2 tablespoons all-purpose flour
- ½ cup shredded cheddar cheese
- 1 cup seafood or chicken broth
- 1 cup half-and-half or whole milk
- 2 tablespoons unsalted butter
- 4 tablespoons melted butter
- ½ cup cold water
- 1 teaspoon Old Bay seasoning
- Salt and pepper
Instructions
- Warm your oven to 400°F and coat a 9×9-inch baking dish with cooking spray.
- Melt 2 tablespoons butter in a skillet over medium heat. Sauté 1 diced onion, 2 minced garlic cloves, and 2 chopped celery stalks for 3-4 minutes until softened.
- Sprinkle 2 tablespoons flour over the vegetables and stir continuously for 1 minute to create a smooth base.
- Slowly whisk in 1 cup broth and 1 cup half-and-half. Simmer and stir until the mixture thickens, about 3-5 minutes.
- Add 1 teaspoon Old Bay seasoning, salt, and pepper. Stir in ½ cup frozen peas, 1 cup chopped shrimp, and 1 cup crab meat.
- Transfer the seafood mixture into your prepared baking dish, spreading it evenly.
- Mix the biscuit package with ½ cup shredded cheddar and ½ cup cold water until combined.
- Drop spoonfuls of biscuit dough across the top of the seafood filling, covering most of the surface.
- Bake uncovered at 400°F for 20-22 minutes until biscuits turn golden brown.
- Mix the seasoning packet with 4 tablespoons melted butter. Brush this over the warm biscuits immediately after removing from the oven.
Notes
- Seafood pot pie works best with fresh shrimp and crab, so visit your local fish market for highest quality ingredients.
- When making the roux, continuously stir to prevent burning and ensure a smooth, silky sauce base.
- Use cold water for the biscuit topping to help create flakier, more tender biscuit layers.
- Let the pot pie rest for 5-10 minutes after baking to allow the filling to set and make serving easier.
- Prep Time: 40 minutes
- Cook Time: 22 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 340 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 80 mg