Shrimp Crab Biscuit Bomb

This Shrimp Crab Biscuit Bomb is pure comfort food bliss—cheesy, buttery, and packed with juicy seafood in every bite. Wrapped in golden flaky biscuits and baked to perfection, this dish is my favorite when I want something rich, satisfying, and totally indulgent. It’s everything I love about seafood baked into a warm, handheld bite.

Why You’ll Love This Recipe

I love how easy these biscuit bombs are to put together and how impressive they look and taste when served. The shrimp and crab filling is creamy and savory, with just the right amount of seafood sweetness, all wrapped in buttery biscuit dough. They’re perfect as an appetizer, brunch item, or main dish for a cozy night in.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 can flaky biscuit dough (8 biscuits)
1/2 lb shrimp, peeled, deveined, and chopped
1/2 cup lump crab meat
1 cup shredded mozzarella or cheddar cheese
2 oz cream cheese, softened
2 tbsp mayonnaise
1 clove garlic, minced
1/2 tsp Old Bay seasoning (or Cajun seasoning)
1 tbsp chopped parsley (plus more for garnish)
2 tbsp melted butter (for brushing)

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a bowl, I mix together the chopped shrimp, crab meat, mozzarella, cream cheese, mayonnaise, garlic, seasoning, and parsley until well combined.

3. I separate the biscuit dough and flatten each round into a 4-inch circle using my hands or a rolling pin.

4. I spoon a heaping tablespoon of the seafood mixture into the center of each biscuit.

5. I carefully fold the edges up and pinch them closed to form a sealed ball.

6. I place each biscuit seam-side down on the baking sheet and brush the tops with melted butter.

7. I bake for 15–18 minutes, or until the biscuits are golden brown and cooked through.

8. I sprinkle fresh parsley on top before serving and let them cool for a few minutes.

Servings and timing

This recipe makes 8 biscuit bombs.
Prep time: 15 minutes
Bake time: 18 minutes
Total time: 33 minutes

Variations

• I’ve added a little hot sauce or red pepper flakes to the filling for a spicy kick.

• A sprinkle of Parmesan on top before baking gives them a delicious cheesy crust.

• Sometimes I use chopped lobster instead of crab for an extra decadent version.

• I’ve also made mini versions using smaller biscuit dough for party appetizers.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 325°F (160°C) for about 8–10 minutes to keep the outside crispy and the inside warm. They also reheat well in an air fryer. I avoid the microwave since it can make the biscuits soggy.

FAQs

Can I use canned crab meat?

Yes, I’ve used canned or refrigerated crab meat—just make sure it’s well-drained and picked over for shell pieces.

Do I need to cook the shrimp first?

No, the shrimp cooks while the biscuit bakes. I just make sure to chop it small so it cooks through evenly.

Can I make these ahead of time?

I assemble them up to a day ahead and store them covered in the fridge, then bake them fresh when I’m ready.

What dipping sauce goes best?

I like to serve them with garlic butter, cocktail sauce, or a creamy Cajun aioli.

Can I freeze them?

Yes, I freeze the baked biscuit bombs once cooled. To reheat, I warm them straight from the freezer in the oven at 350°F (175°C) for 15–20 minutes.

Conclusion

These Shrimp Crab Biscuit Bombs are my go-to when I want something indulgent, cheesy, and loaded with seafood flavor. They’re easy to make, fun to eat, and always a hit whenever I serve them. Whether it’s game day, brunch, or just a cozy night at home, these little flavor bombs never disappoint.