Why You’ll Love This Recipe

I love how these bread bombs are crispy on the outside, soft and cheesy on the inside, and loaded with flavor. The combination of crab and shrimp makes them feel fancy, while the garlic butter gives them that irresistible pull-apart quality. They’re easy to make with store-bought dough and perfect for sharing, whether I’m hosting a get-together or just treating myself to something decadent.

Ingredients

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

Cooked shrimp, chopped
Cooked crab meat (lump or imitation)
Cream cheese, softened
Shredded mozzarella or Monterey Jack cheese
Garlic, minced
Green onions or chives, finely chopped
Fresh parsley, chopped
Salt and pepper
Refrigerated biscuit dough or pizza dough
Butter (for brushing)
Additional garlic, parsley, and Parmesan for topping (optional)

Directions

I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a mixing bowl, I combine the chopped shrimp, crab meat, cream cheese, shredded cheese, garlic, green onions, parsley, salt, and pepper. I mix until smooth and well combined.
I take a piece of biscuit or pizza dough, flatten it slightly, and place a spoonful of the seafood mixture in the center.
I pinch the dough closed around the filling, forming a ball, and place it seam-side down on the baking sheet.
Once all the bombs are formed, I melt butter with minced garlic and brush it generously over each one.
I bake for about 15–18 minutes or until golden brown and puffed.
Right out of the oven, I brush with more garlic butter and sprinkle with Parmesan and parsley if I want to make them extra special.

Servings and timing

This recipe makes about 12 bread bombs and takes roughly 30–35 minutes from start to finish. It’s quick enough for a weeknight and fancy enough for a special occasion.

Variations

I like to switch things up with the filling—sometimes I add Old Bay seasoning for a classic seafood flavor or a squeeze of lemon juice for brightness. I’ve also used Cajun seasoning for a spicier version. If I don’t have crab, I double up on shrimp or use canned crab as a budget-friendly option. For a cheesy twist, I stuff a small cube of cream cheese or mozzarella in the center before sealing.

Storage/Reheating

I store leftovers in the fridge in an airtight container for up to 3 days. To reheat, I pop them in the oven at 350°F for 10 minutes, or until warmed through. The microwave works too, but the crust stays crispier in the oven or air fryer. These also freeze well—I wrap them individually and reheat from frozen when I need a quick snack or appetizer.

FAQs

Can I use imitation crab meat?

Yes, I use imitation crab all the time—it blends well and still gives that seafood flavor on a budget.

What kind of dough works best?

I prefer refrigerated biscuit dough for convenience, but pizza dough or crescent roll dough also work really well.

Can I make these ahead of time?

Yes, I assemble the bombs and store them in the fridge (uncooked) for a few hours before baking. They’re best fresh but still delicious when prepped ahead.

Are these freezer-friendly?

Absolutely. I bake them first, let them cool completely, then freeze. To reheat, I bake from frozen at 350°F until heated through.

Can I make them spicy?

Yes, I often add red pepper flakes or a few dashes of hot sauce to the filling for extra heat.

Conclusion

Crabby shrimp garlic bread bombs are one of my favorite appetizers—they’re fun to make, packed with flavor, and always a hit. Whether I’m serving them at a party or sneaking one for a midnight snack, they deliver buttery, cheesy, seafood-filled satisfaction in every bite. It’s the kind of recipe that turns heads and disappears fast.