Preheat your oven to 360°F and line a cast-iron skillet with parchment paper or lightly grease it. This takes 10 minutes total.

Pat your shrimp dry with paper towels. Toss them in a bowl with 2 tablespoons of neutral oil and 1 tablespoon of Old Bay seasoning. The shrimp should be evenly coated. Refrigerate for 15 minutes—this allows the flavors to infuse into the shrimp. Checkpoint: Your shrimp should smell fragrant and be well-coated with seasoning.

While shrimp chills, melt 1 stick of butter in a small saucepan over medium heat (about 2–3 minutes). Once melted and foaming slightly, whisk in 2 tablespoons of minced fresh garlic, 1 tablespoon of Old Bay seasoning, and 1/2 tablespoon of Italian seasoning. Stir constantly for 1–2 minutes until fragrant. Remove from heat and set aside. Checkpoint: The butter should be golden, foamy, and smell intensely of garlic and Old Bay.

Heat a large skillet over medium-high heat. Add a splash of neutral oil and a small pat of butter (about 1/2 tablespoon). Once the butter is foaming and the pan is hot, carefully add the chilled shrimp in a single layer. Do not crowd the pan—work in batches if needed. Sauté for 2–3 minutes on the first side without moving them, until the underside turns bright pink. Flip each shrimp and cook for another 2–3 minutes on the reverse side until fully opaque and firm to the touch. Transfer to a cutting board. Checkpoint: All shrimp should be bright pink/white, firm, and no longer translucent.

Let the cooked shrimp cool for 5 minutes at room temperature until safe to handle. Using a sharp knife, chop each shrimp into bite-sized pieces (roughly 1/2-inch chunks). You should have about 1 cup of chopped shrimp.

In a large mixing bowl, combine 8 ounces of lump crab meat (gently, to keep lumps intact), your chopped shrimp, and 2 pounds of shredded cheese blend (Cheddar, Parmesan, Mozzarella mix). Gently fold everything together using a spatula or wooden spoon for 2–3 minutes until evenly mixed. Do not overmix or the crab will break apart. Checkpoint: The mixture should look like chunky, cheesy seafood filling with visible shrimp and crab pieces.

Open your roll of Pillsbury Butter Biscuits and carefully separate all 8 biscuits. Using your fingers, gently split each biscuit in half horizontally to create two thin discs per biscuit. This takes 3–4 minutes total for all 8 biscuits.

Place one biscuit disc on a clean, lightly floured surface. Spoon approximately 2–3 tablespoons of the seafood-cheese mixture into the center of the disc, leaving a 1/2-inch border around the edges. Repeat with 7 more discs, setting up an assembly line.

Working with one stuffed disc at a time, pinch the edges of the dough and gently pull them up and over the filling. Roll the dough between your palms for 30–45 seconds to form a tight, smooth ball that encloses all filling. If any cheese pokes through, pinch the dough to seal. Repeat for all 8 biscuits. This takes 5–7 minutes. Checkpoint: Each biscuit ball should be round, sealed tightly, and no cheese should be visible on the surface.

Arrange all 8 stuffed biscuit balls seam-side down in your prepared cast-iron skillet, spacing them about 1 inch apart. This should take 2 minutes.

Slowly pour the prepared garlic butter sauce over each biscuit ball, allowing it to drizzle down the sides and pool slightly in the skillet. Use all of the garlic butter (about 1/2 cup total). This takes 2 minutes.

Sprinkle an additional generous handful (about 1/2 to 3/4 cup) of shredded cheese blend evenly over the top of all biscuit balls. The cheese should partially cover each one.

Place the cast-iron skillet into your preheated 360°F oven on the middle rack. Set a timer for 20–25 minutes. The biscuits are done when the dough is golden-brown (deeper color at the edges) and the cheese is bubbling and slightly browned in spots. At 20 minutes, check by inserting a toothpick into the thickest part of one biscuit—it should meet little resistance. Checkpoint: The biscuits should be golden brown and the cheese should be melted and bubbly, with some golden-brown spots on top.

Remove the skillet from the oven using oven mitts. The skillet will be extremely hot. Immediately brush any remaining garlic butter over the hot biscuits (if you have any left over). Work quickly—this takes 1–2 minutes. The heat will help the butter melt and glaze the biscuits.

Sprinkle 2–3 tablespoons of fresh chopped parsley evenly over all the biscuits while they are still hot. The heat will help release the parsley's fresh aroma.

Allow the biscuits to cool in the skillet for 3–5 minutes before serving. This helps the cheese set slightly and makes them easier to handle and eat. Checkpoint: The biscuits should be set enough to lift out of the skillet without breaking, but still warm inside.