Crabby Shrimp Garlic Bombs
I have a confession to make. I’m the person who hovers around the appetizer table at parties, strategically planning my next move. You know the one.
For years, I was on a quest to find that one perfect, show-stopping appetizer. The kind that makes people’s eyes light up. The one they talk about on the drive home.
After a lot of trial, error, and some very “interesting” kitchen experiments, I finally landed on it. These Crabby Shrimp Garlic Bombs are the real deal. They are cheesy, garlicky, and packed with seafood goodness, all wrapped in a warm, buttery biscuit.
Every time I make these, they vanish in minutes. Seriously, I have to hide a couple for myself before I put the tray out. They look impressive, but the secret is they’re incredibly simple to pull together. Let’s make some magic.
What You’ll Need
Here’s the full list of ingredients. Fresh is always great, but don’t be afraid to use quality canned or frozen ingredients to make your life easier.
For the Filling:
- 1 can (16.3 oz) refrigerated biscuit dough (like Pillsbury Grands!)
- 8 oz cream cheese, softened to room temperature
- 1 cup cooked shrimp, peeled, deveined, and chopped
- 1 cup lump crab meat, drained and picked over for shells
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 3-4 cloves garlic, minced
- 2 green onions, finely sliced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon black pepper
- A pinch of salt
For the Garlic Butter Topping:
- 4 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
Pro Tips
I’ve made these dozens of times. Here are a few hard-won tips that will guarantee your garlic bombs are perfect on the first try.
1. Dry Your Seafood: This is the most important step! After you drain your crab meat and chop your shrimp, pat them thoroughly with paper towels. Excess moisture will make the filling watery and can cause the bombs to get soggy or leak during baking.
2. Soften the Cream Cheese: Don’t try to rush this by microwaving it. Let the cream cheese sit on the counter for an hour or so until it’s genuinely soft. This ensures a smooth, lump-free filling that mixes easily without breaking down the delicate crab and shrimp.
3. Don’t Overfill: It’s tempting to stuff as much filling as possible into each biscuit, but resist the urge! Overfilling is the number one cause of blowouts in the oven. A heaping tablespoon is usually the perfect amount. Make sure you pinch the seams together very tightly to create a good seal.
4. Chill the Filling (Optional but helpful): If you find the filling is too soft to work with, pop it in the refrigerator for 15-20 minutes. A slightly chilled filling is much easier to scoop and wrap inside the dough without making a huge mess.
Quick Glance
| Detail | Time/Amount |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 15-18 minutes |
| Servings | 8 bombs |
Tools Required
You don’t need any fancy gadgets for this recipe. Here’s the basic gear you’ll want to have on hand:
- Large Baking Sheet
- Parchment Paper
- Large Mixing Bowl
- Small Mixing Bowl
- Spatula or Wooden Spoon
- Knife and Cutting Board
- Measuring Cups and Spoons
- Pastry Brush (or a small spoon)
Substitutions and Variations
One of the best things about this recipe is how easy it is to adapt. Here are some ideas to get you started.
- Seafood: No crab? Go all shrimp. You could also use finely chopped cooked lobster or even surimi (imitation crab) if you’re on a budget.
- Cheese: Feel free to experiment! Pepper Jack adds a nice kick. A sharp cheddar gives a bolder flavor. Smoked gouda is also a fantastic choice.
- Dough: Refrigerated crescent roll dough works well, just pinch the seams together to form rectangles before filling. Puff pastry can also be used for a flakier, more delicate version.
Flavor Twist Ideas
| Variation | What to Add |
|---|---|
| Spicy Kick | Add 1/4 tsp cayenne pepper or 1 chopped jalapeño. |
| Smoky Flavor | Add 1/2 tsp smoked paprika to the filling. |
| Extra Herby | Add fresh dill or chives to the cream cheese mix. |
Make-Ahead Tips
Hosting can be hectic, so I’m all about prepping ahead. You can make the filling up to 24 hours in advance. Just cover it tightly and store it in the refrigerator.
When you’re ready to bake, let the filling sit out for about 15 minutes to take the chill off, then proceed with filling and baking the biscuits. I don’t recommend assembling the bombs completely ahead of time, as the dough can get soggy.
How to Make Crabby Shrimp Garlic Bombs: Step by Step
Alright, let’s get to the fun part. Follow these simple steps for appetizer perfection.
Step 1: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. This makes cleanup so much easier.
Step 2: In a large bowl, combine the softened cream cheese, shredded Monterey Jack, grated Parmesan, minced garlic, green onions, parsley, Old Bay, pepper, and salt. Mix until everything is well combined and smooth.
Step 3: Gently fold in the chopped shrimp and the drained crab meat. Be careful not to overmix here; you want to keep some of that nice seafood texture intact.
Step 4: Separate the biscuit dough. Flatten each biscuit with your hands until it’s about 4 inches in diameter. Don’t worry about making them perfect circles.
Step 5: Scoop a heaping tablespoon of the crab and shrimp mixture into the center of each flattened biscuit. Pull the edges of the dough up and over the filling, pinching them together tightly at the top to seal the bomb completely.
Step 6: Place the sealed bombs, seam-side down, onto your prepared baking sheet. Make sure to leave an inch or two of space between them.
Step 7: Bake for 15-18 minutes, or until the tops are a beautiful golden brown.
Step 8: While the bombs are baking, prepare the garlic butter topping. In a small bowl, mix the melted butter, minced garlic, and chopped parsley.
Step 9: As soon as the bombs come out of the oven, brush them generously with the garlic butter. Let them cool for a few minutes before serving—the filling is incredibly hot!
Nutrition and Dietary Swaps
While these are definitely an indulgence, you can make some tweaks to fit different dietary needs.
- For a Keto/Low-Carb version: Skip the biscuit dough. Instead, stuff the filling into large mushroom caps or hollowed-out bell pepper halves. Bake until the filling is hot and bubbly.
- For a Gluten-Free version: Simply use your favorite brand of gluten-free refrigerated biscuit dough. The rest of the recipe is naturally gluten-free!
Nutritional Estimate
| Nutrient | Amount Per Bomb (Approx.) |
|---|---|
| Calories | 320 kcal |
| Protein | 15g |
| Fat | 22g |
| Carbohydrates | 18g |
Disclaimer: Nutritional information is an estimate and will vary based on the specific ingredients used.
Meal Pairing and Efficiency
These are a fantastic standalone appetizer, but they also pair wonderfully with a simple green salad for a light lunch.
For a party spread, serve them alongside other simple bites like a veggie platter with dip, some olives, and maybe some fruit. They are the rich, savory star, so you can keep the other items light and fresh.
To be efficient, you can chop your veggies and seafood while the cream cheese is softening. While the bombs bake, you have the perfect window to mix the garlic butter and tidy up your workspace.
Leftovers and Storage
If by some miracle you have leftovers, they store quite well. Let them cool completely before placing them in an airtight container.
They will keep in the refrigerator for up to 3 days. To reheat, I highly recommend using an oven or an air fryer at 350°F for 5-7 minutes. This crisps the outside back up beautifully. Microwaving works in a pinch, but the biscuit will be soft.
Frequently Asked Questions
Q1. Can I use frozen shrimp?
Ans: Yes, absolutely. Just make sure the shrimp is fully thawed and patted very, very dry before you chop and add it to the filling.
Q2. Why did my garlic bombs leak while baking?
Ans: This usually happens for two reasons: they were overfilled, or the seams weren’t sealed tightly enough. Really give those edges a good pinch to make sure the filling is locked inside.
Q3. Can I make these in an air fryer?
Ans: You sure can! Place them in the air fryer basket in a single layer and cook at 350°F (175°C) for about 8-10 minutes, or until golden brown. You might need to work in batches.
Q4. What’s the best crab meat to use?
Ans: Fresh lump crab meat is the gold standard if you can get it. For a more convenient option, good quality canned lump crab meat works perfectly well. Just be sure to drain it!
Wrapping Up
There you have it—the secret to becoming the undisputed champion of appetizers. These Crabby Shrimp Garlic Bombs are more than just a recipe; they’re a guaranteed hit, a conversation starter, and just plain delicious.
The real joy comes from seeing the look on your friends’ and family’s faces when they take that first bite. So go ahead, give it a try!
I would absolutely love to hear how they turn out for you. Did you try any variations? Drop a comment below and let me know.
