Mediterranean Shrimp & Crab Croissant Bomb Cups
These Mediterranean Shrimp & Crab Croissant Bomb Cups combine flaky, buttery croissant pastry with a creamy, flavorful seafood filling. Shrimp and crab are tossed with Mediterranean-inspired herbs, garlic, lemon, and a touch of Parmesan for richness. The result is an elegant appetizer or light meal that looks impressive while being surprisingly simple to assemble. Each cup is perfectly portioned, making them ideal for entertaining or a festive gathering.
The croissant exterior crisps beautifully in the oven, while the filling stays creamy and tender. The Mediterranean flavors—olive oil, lemon, garlic, parsley, and mild paprika—add brightness and depth without overwhelming the seafood. These cups are flexible, so you can adjust the filling to taste, add cheese or vegetables, or even make a spicier version for extra kick.
Prep: 20 minutes
Cook: 18–20 minutes
Total: 38–40 minutes
Ingredients
Seafood Filling
150g cooked shrimp, chopped
150g cooked crab meat
2 tablespoons olive oil
2 cloves garlic, minced
¼ cup finely chopped onion
2 tablespoons chopped fresh parsley
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons cream cheese
2 tablespoons grated Parmesan
¼ teaspoon smoked paprika
Salt and pepper to taste
Croissant Cups
1 sheet refrigerated croissant dough (or 4–6 croissants)
Extra Parmesan for sprinkling
Olive oil for brushing
Optional Garnish
Extra parsley
Lemon wedges
Instructions
Preheat oven to 190°C (375°F). Grease a muffin tin lightly.
Roll out croissant dough and separate into triangles.
Place each triangle into a muffin cup, shaping it into a small cup with edges slightly overlapping.
Heat olive oil in a skillet over medium heat. Sauté onions until translucent.
Add garlic, smoked paprika, salt, and pepper. Cook for 30 seconds until fragrant.
Add chopped shrimp and crab meat, stirring gently. Cook for 1–2 minutes to warm through.
Remove from heat and stir in cream cheese, Parmesan, lemon zest, lemon juice, and parsley. Mix until creamy and evenly combined.
Spoon the seafood mixture into each croissant cup, filling generously.
Brush croissant edges with olive oil and sprinkle extra Parmesan on top.
Bake for 15–18 minutes until croissant cups are golden brown and puffed. Garnish with parsley and lemon wedges before serving.
Tips
Use cooked seafood to prevent overcooking during baking.
Pat shrimp and crab dry to prevent watery filling.
Don’t overfill the croissant cups; it may spill while baking.
Brush croissant edges with olive oil or melted butter for extra golden color.
Use a sharp knife or kitchen scissors to separate croissant dough neatly.
Allow filling to cool slightly before spooning into cups to avoid melting the pastry unevenly.
Add a pinch of cayenne for subtle heat if desired.
Toast Parmesan lightly on top for extra flavor and texture.
Use fresh parsley for garnish to enhance color and freshness.
Let cups rest 2–3 minutes after baking before removing to keep them intact.
Variations
Cheesy version: Mix shredded mozzarella or Gruyère into the filling.
Vegetable version: Add finely diced bell peppers or spinach to the filling.
Spicy version: Add chopped jalapeño or red pepper flakes to the mixture.
Lemon-herb version: Add tarragon or dill for extra Mediterranean flavor.
Mini version: Use mini croissant dough for bite-sized appetizers.
Creamier version: Add a dollop of mascarpone or Greek yogurt to the filling.
Garlic-butter crust: Brush tops with garlic butter for richer flavor.
Smoky version: Add smoked salmon or smoked paprika for depth.
Nutty crunch: Sprinkle toasted pine nuts on top before baking.
Gluten-free option: Use gluten-free puff pastry or croissant dough.
Q&A
Can I use frozen shrimp or crab?
Yes, just thaw completely and pat dry before cooking.
Can I prepare filling ahead of time?
Yes, make the filling a few hours ahead and refrigerate. Fill croissant cups just before baking.
Can I use raw seafood?
Yes, but ensure it’s cooked thoroughly while sautéing before baking.
Can I freeze these?
Freeze unbaked filled cups on a tray, then transfer to a bag. Bake from frozen with extra 5 minutes.
Can I make this dairy-free?
Yes, use dairy-free cream cheese and skip Parmesan or use vegan cheese.
Can I add more vegetables?
Yes. Finely diced peppers, spinach, or zucchini work well.
Can I bake in a larger pan?
A muffin tin is best for individual portions, but you could bake in a small baking dish and cut after.
Can I use pre-shredded cheese?
Yes, but freshly grated melts more smoothly.
Are these good as appetizers?
Absolutely. They’re bite-sized and elegant for entertaining.
How do I reheat leftovers?
Reheat in the oven at 175°C (350°F) for 5–7 minutes to crisp the croissant edges.
Nutrition
(per cup, approx.)
Calories: 250
Protein: 12g
Fat: 15g
Carbohydrates: 15g
Fiber: 1g
Sugar: 2g
Sodium: 320mg
Conclusion
Mediterranean Shrimp & Crab Croissant Bomb Cups are a perfect blend of flaky pastry, creamy seafood filling, and Mediterranean flavors. The buttery croissant provides the ideal vessel for the savory, lemony, and herb-packed filling. Easy to assemble yet impressive on the plate, they are versatile for brunch, appetizers, or a light dinner. With numerous variations—from spicy, cheesy, vegetable-packed, or gluten-free options—this recipe adapts to any occasion. The golden croissant exterior, combined with the tender shrimp and crab filling, makes these cups an elegant, flavorful, and satisfying dish every time.