Mediterranean Crabby Shrimp-Stuffed Garlic Bread Bombs
These golden, cheesy bread bombs are a show-stopping appetizer or snack. Crispy on the outside and filled with a savory mix of shrimp, crab, garlic, and herbs, they’re like a seafood twist on classic stuffed garlic bread. The Mediterranean-inspired flavors of parsley, lemon, and olive oil balance the richness, making them irresistible at parties or even as a special family treat.
Time
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Serves: 6–8 (makes about 12 bombs)
Ingredients
For the Filling:
1/2 cup cooked shrimp, finely chopped
1/2 cup crab meat (fresh, canned, or imitation), shredded
1 tablespoon olive oil
2 garlic cloves, minced
1/4 cup cream cheese, softened
1/4 cup shredded mozzarella
2 tablespoons Parmesan cheese, grated
1 tablespoon mayonnaise
1 tablespoon fresh parsley, chopped
1 teaspoon lemon juice
Salt & pepper to taste
For the Bread Bombs:
1 can refrigerated biscuit dough (or small dinner rolls)
3 tablespoons melted butter
1 garlic clove, minced
1 teaspoon dried oregano
2 tablespoons Parmesan cheese, grated (for topping)
Instructions
Make the Filling
In a skillet, heat olive oil over medium heat.
Sauté garlic for 30 seconds, then add chopped shrimp. Cook for 2–3 minutes until just pink and fragrant.
Remove from heat and stir in crab meat, cream cheese, mozzarella, Parmesan, mayonnaise, parsley, lemon juice, salt, and pepper. Mix until creamy and combined.
Assemble the Bread Bombs
Preheat oven to 375°F (190°C).
Flatten each biscuit or roll dough piece into a small circle.
Place about 1 tablespoon of the seafood filling in the center. Fold the dough over and pinch tightly to seal, forming a ball.
Place seam side down on a parchment-lined baking sheet.
Garlic Butter Topping
Mix melted butter with minced garlic and oregano.
Brush each bread bomb generously with the garlic butter mixture.
Sprinkle with Parmesan cheese.
Bake & Serve
Bake for 15–18 minutes, until golden brown and puffed.
Serve warm, garnished with extra parsley and a squeeze of lemon if desired.
Tips
Seal well: Make sure the dough edges are pinched tightly, or the filling may leak out while baking.
Don’t overstuff: A tablespoon of filling per bread bomb is just right. Too much will cause them to burst.
Crispy bottoms: Bake on parchment or a lightly greased sheet so the bottoms turn golden and crisp.
Serve hot: These are best enjoyed fresh out of the oven when the filling is gooey and warm.
Prep ahead: You can make the filling a day in advance and keep it in the fridge to save time.
Variations
Cheese lovers: Add shredded cheddar or fontina for an extra cheesy bite.
Spicy twist: Mix in a pinch of chili flakes, cayenne, or diced jalapeño to the filling.
Different dough: Try pizza dough or puff pastry instead of biscuit dough for a different texture.
Herb swap: Use fresh dill, basil, or chives in place of parsley for different Mediterranean flavor notes.
Seafood mix: Replace shrimp or crab with scallops, salmon, or even tuna for variety.
Q&A
Q: Can I use imitation crab?
A: Yes, imitation crab works fine, though real crab will give a fresher, sweeter flavor.
Q: Can these be made ahead of time?
A: You can prep and fill the dough balls, then refrigerate them uncooked for up to 6 hours. Bake just before serving for best results.
Q: Can I freeze them?
A: Yes. Bake first, let them cool, then freeze in an airtight bag. Reheat in the oven at 350°F (175°C) for 10–12 minutes.
Q: What can I serve these with?
A: They’re great with a light dipping sauce like marinara, garlic aioli, or even a lemony yogurt dip.
Nutrition Facts
(per bread bomb, based on 12 servings)
(Approximate values)
Calories: 160
Protein: 8 g
Carbohydrates: 13 g
Fat: 8 g
Fiber: 1 g
Sugar: 2 g
Sodium: 330 mg
Conclusion
These Mediterranean Crabby Shrimp-Stuffed Garlic Bread Bombs are crispy, cheesy, and full of seafood flavor with a Mediterranean twist. They’re an impressive finger food for parties, but easy enough to make as a fun family snack. The garlic butter topping and gooey seafood filling make every bite rich and satisfying, while the parsley and lemon keep it bright and fresh.