Directions
- Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper and set aside.
- In a small bowl, mix the melted butter, minced garlic, garlic powder, parsley, and Parmesan cheese. Set this garlic butter mixture aside—it will give the bread bombs their irresistible aroma and golden finish.
- In a medium bowl, combine the chopped shrimp, crab meat, cream cheese, mozzarella, mayonnaise, lemon juice, Old Bay seasoning, paprika, and black pepper. Stir until the mixture is creamy and evenly blended. The filling should be rich but not runny.
- Separate the biscuit dough and flatten each piece into a small circle using your fingers or a rolling pin. Aim for about 4 inches wide so the filling can be fully enclosed.
- Spoon about 1 to 1½ tablespoons of the crab and shrimp mixture into the center of each dough circle. Gently pull the edges up and pinch tightly to seal, forming a smooth ball.
- Place each sealed bread bomb seam-side down on the prepared baking sheet, spacing them slightly apart.
- Brush the tops generously with the garlic butter mixture, making sure some of the garlic and parsley cling to the dough.
- Bake for 16–20 minutes, or until the bread bombs are puffed, golden brown, and fragrant. The tops should be crisp while the centers stay soft and creamy.
- Remove from the oven and let cool for 5 minutes before serving. This short rest helps the filling set while staying warm and gooey.
Recipe Details
Prep Time: 20 minutes
Cook Time: 18–20 minutes
Total Time: 40 minutes
Servings: 8 bread bombs
Difficulty: Medium
Variations & Substitutions
- Replace crab with additional shrimp for a shrimp-only version that’s equally delicious.
- Add a pinch of red pepper flakes or cayenne for a subtle spicy kick.
- Swap mozzarella for Monterey Jack or provolone for a different cheese profile.
- Use homemade pizza dough instead of biscuit dough for a more bakery-style texture.
Serving Suggestions
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