Crabby Shrimp‑Stuffed Garlic Bread Bombs

I’ve created these irresistible garlic bread bombs stuffed with succulent shrimp and a hint of crab. Each bite is a melty explosion of cheesy seafood goodness wrapped in golden, buttery bread.

Why You’ll Love This Recipe

I’m head over heels for this recipe because it combines the best of everything: soft, pillowy bread; rich garlic-butter flavor; gooey cheese; and a succulent seafood filling. It’s an easy crowd-pleaser that elevates simple ingredients into a show‑stopping appetizer or snack.

Ingredients

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

• Garlic bread dough or store‑bought dough

• Cooked shrimp, chopped

• Crab meat (lump or claw), flaked

• Mozzarella cheese, shredded

• Cream cheese, softened

• Garlic cloves, minced

• Fresh parsley, chopped

• Butter, melted

• Salt and pepper to taste

Directions

1. Preheat oven to 375 °F (190 °C). Grease a baking sheet or line with parchment paper.

2. In a mixing bowl, combine chopped shrimp, crab meat, cream cheese, half the mozzarella, minced garlic, parsley, salt, and pepper. Stir until well blended.

3. Divide the dough into equal portions—about 8 to 10 balls. Flatten each ball into a disc.

4. Spoon a generous tablespoon of the seafood mixture into the center of each disc. Sprinkle extra mozzarella on top.

5. Carefully fold the edges of the dough around the filling, pinching to seal and forming smooth balls.

6. Place the sealed bombs seam-side down on the baking sheet. Brush each with melted butter and sprinkle with parsley and extra cheese if desired.

7. Bake for 20–25 minutes, until golden brown and cheese is bubbling.

8. Let cool for 5 minutes before serving.

Servings and timing

• Servings: 8–10 garlic bread bombs (depending on portion size)

• Prep time: ~15 minutes

• Cook time: 20–25 minutes

• Total time: around 40 minutes

Variations

• Swap crab for lobster or scallops for a decadent twist.

• Use pepper jack or cheddar cheese instead of mozzarella for bolder flavor.

• Add chopped jalapeño or red pepper flakes to the filling for a spicy kick.

• Brush tops with garlic-parsley butter after baking for extra shine and taste.

Storage/reheating

• Storage: Store cooled bombs in an airtight container in the refrigerator for up to 3 days.

• Freezing: Freeze baked bombs in a freezer-safe bag for up to 1 month.

• Reheating: Warm in a 350 °F (175 °C) oven for 10–12 minutes, or microwave on medium power for 1–2 minutes until heated through.

FAQs

What type of dough works best for these bombs?

I use soft, pillowy bread dough—either homemade garlic-dough or a store-bought equivalent. It wraps around the filling easily and bakes to a golden crust.

Can I make these ahead and freeze before baking?

Yes, I sometimes assemble and freeze them on a tray, then transfer to a bag once firm. Bake directly from frozen—add a few extra minutes to the baking time.

Is there a non‑shellfish alternative?

Absolutely. I swap in diced cooked chicken or sautéed mushrooms for a delicious vegetarian take.

How can I make these less rich?

I lighten them by using less cream cheese or substituting part of it with Greek yogurt. Reducing the butter brush also helps with calories.

Can I reheat them in an air fryer?

Definitely—I reheat them at 350 °F for about 5–7 minutes until crispy on the outside and warm inside.

Conclusion

I love digging into these Crabby Shrimp‑Stuffed Garlic Bread Bombs—comforting, cheesy, and packed with flavor. Perfect for a party appetizer or indulgent snack, they’re always a hit. I hope you enjoy making (and eating!) them as much as I do.