Directions
- Prepare the Croissant Cups: Preheat oven to 375°F (190°C). Grease a muffin tin lightly with butter. Unroll croissant dough and separate into triangles. Press each triangle into a muffin cup, forming a small cup shape with the point tucked underneath. Bake for 8–10 minutes until lightly golden. Remove and let cool slightly.
- Cook the Shrimp: In a skillet over medium heat, melt butter. Add garlic and onions, sautéing until fragrant and translucent. Add chopped shrimp and cook for 2–3 minutes until just opaque. Remove from heat and set aside.
- Make the Creamy Filling: In the same skillet, melt butter and sprinkle in flour to form a roux. Slowly whisk in milk until smooth. Stir in Parmesan, paprika, salt, and pepper, cooking until thickened into a creamy sauce. Fold in the cooked shrimp and crab meat along with parsley.
- Assemble the Croissant Bombs: Spoon the creamy seafood mixture into each baked croissant cup, filling generously. Top with a little extra Parmesan if desired.
- Bake the Filled Cups: Return filled croissant cups to the oven and bake at 375°F (190°C) for 5–7 minutes, until the tops are golden and the filling is heated through.
- Serve: Garnish with fresh herbs and serve immediately while warm. These bite-sized cups are perfect for brunch spreads, appetizer platters, or a fancy snack.
Recipe Details
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6–8
Difficulty: Medium
Variations & Substitutions
- Substitute shrimp and crab with cooked lobster chunks for a more decadent version.
- Use cream cheese or Gruyère in place of Parmesan for a richer, creamier filling.
- Add finely chopped bell peppers or spinach for extra color and nutrition.
- Make mini versions using small tartlet pans for cocktail party bites.
Serving Suggestions
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