Ooh, Crabby Shrimp Garlic Bread Bombs? That sounds like next-level indulgence! 🦀🦐🧄 These are buttery, garlicky bread bites stuffed with a creamy crab and shrimp filling—think of them as seafood-stuffed pull-apart rolls or savory seafood bombs. Perfect for parties, appetizers, or just treating yourself.
🧄🦀 Crabby Shrimp Garlic Bread Bombs
🧺 Ingredients:
For the Filling:
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4 oz cooked shrimp, finely chopped
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4 oz lump crab meat (fresh, canned, or imitation works)
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4 oz cream cheese, softened
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1/4 cup shredded mozzarella (or cheddar)
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1 tbsp mayonnaise
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1 tbsp green onion, finely chopped
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1 clove garlic, minced
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1/2 tsp Old Bay seasoning (or Cajun seasoning)
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Salt & pepper, to taste
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Optional: 1 tsp lemon juice for brightness
For the Bread:
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1 can refrigerated biscuit dough (like Pillsbury Grands, 8-count)
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OR homemade biscuit dough or pizza dough
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3 tbsp butter, melted
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2 cloves garlic, minced
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1 tbsp parsley, chopped
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Optional: grated Parmesan for topping
🔧 Instructions:
1. Preheat Oven
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Set oven to 375°F (190°C) and line a baking sheet with parchment or spray a muffin tin.
2. Make the Filling
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In a bowl, mix cream cheese, shrimp, crab, mozzarella, mayo, green onion, garlic, Old Bay, lemon juice (if using), and a pinch of salt and pepper.
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Mix until smooth and well combined.
3. Assemble the Bombs
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Flatten each biscuit or dough piece into a 4–5 inch circle.
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Spoon 1–2 tbsp of the seafood filling into the center.
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Fold the edges over and pinch tightly to seal.
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Place seam-side down on baking sheet or in muffin cups.
4. Garlic Butter Topping
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Mix melted butter with minced garlic and parsley.
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Brush the tops of each dough bomb generously.
5. Bake
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Bake for 15–18 minutes, or until golden brown and puffed.
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Optional: Sprinkle Parmesan cheese on top in the last 2–3 minutes of baking.
6. Serve
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Serve warm with lemon wedges, cocktail sauce, or a creamy dipping sauce (like remoulade or garlic aioli).
💡 Tips & Variations:
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Add a dash of hot sauce or diced jalapeños for heat.
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Try crescent roll dough for a flakier texture.
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Turn them into mini garlic bread boats by slicing the top of a dinner roll and stuffing instead of sealing them up.