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A close-up of a cheesy garlic bread bomb

Crabby Shrimp-Stuffed Garlic Bread Bombs

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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 12
Course: Side Dish
Cuisine: Mediterranean
Calories: 195
Ingredients Method Notes

Ingredients
  

  • For the Garlic Bread Dough & Coating:
  • 16 oz Pizza dough or pre-made dinner roll dough
  • 4 tbsp Unsalted butter melted
  • 1 tbsp Extra virgin olive oil
  • 4 cloves Garlic finely minced
  • 2 tbsp Fresh Italian parsley finely chopped
  • For the Creamy Seafood Filling:
  • 1/2 cup Raw shrimp peeled, deveined, and finely chopped
  • 1/2 cup Lump crab meat picked over for shells
  • 4 oz Cream cheese softened at room temperature
  • 1 cup Mozzarella cheese shredded
  • 1/4 cup Parmesan cheese finely grated
  • 1 tbsp Fresh lemon juice
  • 1 tsp Italian seasoning blend oregano, garlic powder, black pepper
  • 1/2 tsp Red pepper flakes optional for heat

Method
 

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Sauté the Shrimp: Heat a small splash of olive oil in a skillet over medium heat. Sauté the chopped shrimp with a pinch of minced garlic for 2-3 minutes until pink. Remove from heat and let cool.
  3. Mix the Filling: In a medium mixing bowl, vigorously mix the softened cream cheese, shredded mozzarella, grated parmesan, cooked shrimp, crab meat, lemon juice, half of the chopped parsley, and the dried seasoning spices until thick and cohesive.
  4. Prepare the Dough: Divide your bread dough into 12 equal portions. Flatten each portion with your hands into a flat disc, keeping the center slightly thicker than the edges.
  5. Stuff the Bombs: Place one heaping tablespoon of the seafood mixture into the center of a dough disc. Draw the edges up together tightly, pinching the seams firmly to form a perfectly sealed ball. Repeat for all pieces.
  6. Make the Garlic Butter: Combine the melted butter, olive oil, remaining minced garlic, and the remaining parsley in a small bowl.
  7. Coat the Dough: Place the stuffed dough balls seam-side down onto the prepared baking sheet. Thoroughly brush each bomb with the garlic-butter mixture using a pastry brush.
  8. Bake and Serve: Bake in the preheated oven for 15-18 minutes, or until the tops turn a crisp, rich golden brown. Rest for 5 minutes, then serve warm for the perfect cheese pull.

Notes

  • Seafood Prep: Pat the chopped shrimp and crab meat completely dry with a paper towel before mixing to prevent a watery filling.
     
  • Prevent Leaking: Do not overfill the dough discs, and pinch the seams firmly. Place them seam-side down on the baking sheet so the weight helps keep the bottom locked.
  • Garlic Tip: Use freshly minced garlic for the exterior butter brush rather than garlic powder; fresh garlic roasts beautifully on the crust in the oven.
  • Make-Ahead Option: Assemble the bombs completely but do not bake or brush them with butter. Cover with plastic wrap and refrigerate for up to 8 hours. Brush with the garlic butter just before sliding into the oven.
  • Baking Alternative: To use an air fryer, cook at 360°F (180°C) for 10–12 minutes until the crust is fully golden and crisp.