- In a bowl, mix cream cheese and mayonnaise until smooth.
- Stir in chopped shrimp, crab, 1 cup mozzarella (save 1/4 cup for topping), parmesan, garlic, Old Bay, paprika, lemon juice, parsley.
- Season with black pepper and a little salt if needed.
Thicker filling = easier stuffing: If it feels loose, chill it 10 minutes or add a bit more mozzarella/parmesan.
3) Stuff the bread bombs
- Separate biscuit dough pieces (or cut pizza dough into 16 equal pieces).
- Flatten each piece into a small circle (about 7–8 cm).
- Spoon 1–1.5 tbsp filling into the center.
- Pull edges up and pinch tightly to seal into a ball.
- Place seam-side down on the baking sheet.
Seal well: Any gaps can leak filling. Pinch firmly and place seam-side down.
4) Brush and bake
- Brush tops generously with garlic butter.
- Sprinkle with the reserved mozzarella (optional but extra melty).
- Bake 12–15 minutes until golden and cooked through.
5) Finish and serve
- Brush with a little more garlic butter right after baking for shine and flavor.
- Rest 3 minutes (filling is very hot), then serve warm.
| Dipping sauce | Why it works |
|---|---|
| Spicy aioli | Creamy heat balances rich seafood filling. |
| Warm marinara | Classic garlic-bread pairing; adds bright acidity. |
| Lemon-herb butter | Turns them into an ultra-buttery seafood bite. |
Serving and Storage
- Serve: Hot for maximum cheese pull. Add lemon wedges and fresh parsley for a bright finish.
- Refrigerate: Store airtight up to 3 days.
- Reheat: Oven or air fryer at 180–190°C for 6–8 minutes (best texture). Microwave works but softens the bread.
- Freeze: Freeze baked bombs up to 1 month. Reheat from frozen at 180°C for 12–15 minutes.
Make-ahead: Stuff and shape bombs, cover and refrigerate up to 12 hours. Bake fresh when ready.
Tips
- Chop shrimp small: Smaller pieces make sealing easier and every bite more even.
- Use room-temp cream cheese: Prevents lumps and helps the filling mix smoothly.
- Don’t overfill: Too much filling makes sealing difficult and increases leaking.
- Extra crisp tops: Bake the last 1–2 minutes on broil (watch closely).
- Flavor boost: Add 1–2 tsp lemon zest to the filling for brighter seafood flavor.
Variations
1) Cajun version
Swap Old Bay for Cajun seasoning and add a pinch of cayenne for a spicier kick.
2) Lobster upgrade
Replace shrimp or crab with chopped cooked lobster for an extra “special occasion” bite.
3) Spinach-artichoke seafood bombs
Stir in 1/2 cup chopped spinach (squeezed dry) and 1/3 cup chopped artichokes for a dip-style twist.
4) Lighter filling
Use Greek yogurt instead of mayo and reduce cream cheese slightly; add extra lemon and herbs for balance.
5) Cheddar-garlic twist
Swap half the mozzarella for sharp cheddar for a more pronounced cheesy bite.
FAQ
Can I use raw shrimp?
It’s better to use cooked shrimp so the filling doesn’t release extra moisture. If using raw, sauté quickly until just cooked, then cool and chop.
What’s the best dough for bread bombs?
Biscuit dough is fastest and fluffy. Pizza dough is chewier and more “garlic knot” style—both work great.
Why did my filling leak out?
Usually from overfilling or not sealing well. Use 1–1.5 tbsp filling per bomb and pinch seams firmly, then bake seam-side down.
Can I make these ahead?
Yes. Shape and refrigerate up to 12 hours, then bake fresh. Or bake and reheat in the oven/air fryer.
Is imitation crab okay?
Absolutely. It’s budget-friendly and still tastes great with the garlic butter, cheese, and seasoning.
What can I serve with these?
A crisp salad, roasted veggies, or a simple tomato soup pairs nicely. For parties, serve with marinara and spicy aioli.
