Crabby Shrimp-Stuffed Garlic Bread Bombs (Print version)

Golden biscuit bombs stuffed with creamy shrimp, crab, cheese, and garlic butter for a rich party appetizer.

# Ingredients:

For the seafood filling

01 - 1/2 lb (225 g) cooked shrimp, peeled, deveined, patted dry, and finely chopped
02 - 6 oz (170 g) lump crab meat, drained, picked over, and patted dry
03 - 4 oz (115 g) cream cheese, softened
04 - 3/4 cup (75 g) shredded mozzarella cheese
05 - 1/4 cup (25 g) grated parmesan cheese
06 - 2 cloves garlic, finely minced
07 - 1 tablespoon chopped fresh parsley
08 - 1 teaspoon lemon zest
09 - 1 teaspoon lemon juice
10 - 3/4 teaspoon Old Bay seasoning
11 - 1/4 teaspoon black pepper
12 - Pinch of red pepper flakes, optional

For the bread bombs

13 - 1 can (16.3 oz or 462 g) refrigerated large biscuit dough, 8 biscuits
14 - 2 tablespoons all-purpose flour, for shaping if needed

For the garlic butter

15 - 4 tablespoons (56 g) unsalted butter, melted
16 - 1 clove garlic, grated or finely minced
17 - 1 tablespoon chopped fresh parsley
18 - 2 tablespoons grated parmesan cheese
19 - Lemon wedges, for serving

# Instructions:

01 - Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
02 - In a bowl, stir the cream cheese, mozzarella, parmesan, garlic, parsley, lemon zest, lemon juice, Old Bay, black pepper, and red pepper flakes until combined. Fold in the chopped shrimp and crab gently so the crab stays in small pieces.
03 - Separate the biscuit dough. On a lightly floured surface, press each biscuit into a 4-inch round, keeping the center slightly thicker than the edges.
04 - Place about 2 tablespoons of seafood filling in the center of each dough round. Pull the edges up around the filling, pinch tightly to seal, and place seam-side down on the prepared baking sheet.
05 - Mix the melted butter, grated garlic, parsley, and parmesan. Brush the tops and sides of the bombs generously with the garlic butter.
06 - Bake for 15-18 minutes, until the biscuits are puffed, deeply golden, and the centers are hot. If the tops brown too fast, tent loosely with foil for the last few minutes.
07 - Let the bombs rest for 5 minutes so the filling settles. Serve warm with lemon wedges and your favorite dipping sauce.

# Good to know:

01 - Use cooked shrimp and drained crab for the best texture and safest bake.
02 - The filling can be mixed up to 1 day ahead and refrigerated.
03 - Best served warm after a short 5-minute rest.

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