Cheesy Garlic Butter Crab and Shrimp Bombs -

Cheesy Garlic Butter Crab and Shrimp Bombs

Prep Time: 20 minutes

Cook Time: 15–20 minutes

Total Time: 40 minutes

Servings: 8 seafood bombs

Oven Temperature: 375°F (190°C)

Ingredients

8 oz crab meat, well drained

8 oz shrimp, peeled and deveined

4 oz cream cheese, softened

1 cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

4 cloves garlic, minced

4 tablespoons unsalted butter, melted

2 tablespoons fresh parsley, chopped

1 teaspoon Old Bay or seafood seasoning

½ teaspoon black pepper

1 can refrigerated biscuit dough (8 biscuits)

Extra Parmesan and parsley for garnish

Garlic Butter Topping

2 tablespoons melted butter

1 clove garlic, minced

1 tablespoon chopped fresh parsley

1 tablespoon grated Parmesan

Pinch of seafood seasoning

Instructions

Preheat the oven: Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Prepare the shrimp: Chop the shrimp into small pieces. Melt 1 tablespoon of butter in a skillet over medium heat. Add some of the garlic, shrimp, and a light sprinkle of seafood seasoning. Cook briefly until the shrimp turn opaque. Remove from the heat and let cool slightly.

Make the filling: In a large bowl, combine the softened cream cheese, mozzarella, Parmesan, cooked shrimp, drained crab meat, remaining garlic, parsley, seafood seasoning, and black pepper. Gently fold everything together until evenly combined.

Prepare the dough: Separate the biscuit dough and flatten each biscuit into a circle about 4–5 inches wide.

Add the filling: Spoon about 2 tablespoons of the crab and shrimp mixture into the center of each piece of dough. Avoid overfilling.

Shape the bombs: Bring the edges of the dough up around the filling and pinch them firmly together. Gently shape each one into a ball and place seam-side down on the prepared baking sheet.

Make the garlic butter: Mix the melted butter with minced garlic, parsley, Parmesan, and a pinch of seafood seasoning.

Brush and bake: Brush each seafood bomb generously with garlic butter. Bake for 15–20 minutes, or until the dough is puffed, cooked through, and golden brown.

Finish with garlic butter: Remove from the oven and immediately brush with another light coating of garlic butter.

Serve: Sprinkle with Parmesan and fresh parsley. Serve warm with garlic butter, remoulade, spicy mayo, cocktail sauce, or lemon aioli.

Tips

Drain the crab and pat the shrimp dry to prevent a watery filling.

Don't overfill the dough, or the bombs may split while baking.

Keep the dough slightly thicker in the center so the filling doesn't break through.

For a spicy version, add Cajun seasoning, cayenne pepper, or Pepper Jack cheese.

Serve the bombs while warm for the best creamy, cheesy center.

Storage

Store leftovers in an airtight container in the refrigerator. Reheat them in the oven or air fryer for the best exterior texture.