Crabby Shrimp Garlic Bread Bombs (Print version)
Fluffy biscuit bombs packed with a creamy crab and shrimp filling, brushed with garlic herb butter, and baked until golden brown in under 30 minutes.
# Ingredients:
For the filling
01 -
1/2 lb (225 g) cooked shrimp, peeled, deveined, and finely chopped
02 -
6 oz (170 g) lump crab meat, well drained and patted dry
03 -
4 oz (115 g) cream cheese, softened to room temperature
04 -
3/4 cup (75 g) shredded mozzarella cheese
05 -
3 cloves garlic, finely minced
06 -
2 tablespoons fresh parsley, finely chopped
07 -
1 teaspoon lemon zest
08 -
1/4 teaspoon salt
09 -
1/4 teaspoon black pepper
For the dough and glaze
10 -
1 can (16 oz / 454 g) refrigerated biscuit dough, 8 biscuits (such as Pillsbury Grands)
11 -
3 tablespoons unsalted butter, melted
12 -
1/2 teaspoon garlic powder
13 -
1 tablespoon fresh parsley, finely chopped
# Instructions:
01 -
Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 -
In a medium bowl, stir together the cream cheese, shrimp, crab meat, mozzarella, garlic, parsley, lemon zest, salt, and pepper until fully combined. The mixture should hold together when scooped.
03 -
Separate the biscuit rounds and press each one into a flat disk about 4-5 inches wide using your fingers or the bottom of a glass.
04 -
Place about 1 tablespoon of filling in the center of each disk. Fold the dough edges up and over the filling, pinching firmly to seal. Place each bomb seam-side down on the parchment-lined pan.
05 -
Mix the melted butter, garlic powder, and parsley together. Brush generously over every bomb.
06 -
Bake for 15-18 minutes until the tops are deep golden brown and the dough is cooked through. Serve immediately with cocktail sauce, garlic aioli, or lemon wedges.
# Good to know:
01 -
Cream cheese must be fully softened before mixing so the filling stays smooth and doesn't tear the dough when sealing.
02 -
Pat shrimp and crab dry with paper towels before adding to the filling to prevent soggy biscuit bottoms.