Crabby Shrimp-Stuffed Garlic Bread Bombs

These decadent, shareable “bombs” are packed with a creamy crab and shrimp filling, wrapped in garlicky dough, and baked until golden. Perfect as a show-stopping appetizer or indulgent snack.

Ingredients

For the Filling:

• 8 oz lump crabmeat, drained and picked for shells

• 8 oz raw shrimp, peeled, deveined, and finely chopped

• 4 oz cream cheese, softened

• ½ cup shredded mozzarella

• ¼ cup grated Parmesan

• 2 green onions, finely sliced

• 2 cloves garlic, minced

• 1 tbsp fresh parsley, chopped

• 1 tsp Old Bay seasoning

• ½ tsp smoked paprika

• Salt and black pepper to taste

• Squeeze of lemon juice

For the Bread Bombs:

• 1 large loaf Italian or French bread (round or oval)

• ½ cup (1 stick) unsalted butter, melted

• 4 cloves garlic, minced

• 2 tbsp fresh parsley, chopped

• ¼ tsp red pepper flakes (optional)

• ½ cup shredded mozzarella (for topping)

Instructions

1. Prep: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Make Filling: In a bowl, combine cream cheese, mozzarella, Parmesan, green onions, garlic, parsley, Old Bay, paprika, salt, pepper, and lemon juice. Gently fold in crab and shrimp until just mixed.

3. Prepare Bread: Slice the top off the loaf (like a pumpkin lid). Hollow out the inside, leaving about a ½–¾-inch shell. Tear the removed bread into small pieces.

4. Mix Garlic Butter: Combine melted butter, minced garlic, parsley, and red pepper flakes.

5. Assemble: Brush the inside of the bread shell with garlic butter. Spoon in the seafood filling, pressing gently. Sprinkle the top with ½ cup mozzarella. Place the “lid” back on.

6. Bake: Wrap the whole loaf loosely in foil, leaving the top slightly exposed. Bake for 25–30 minutes, then remove foil and bake another 5–10 minutes until golden and cheese is bubbly.

7. Optional Extra Garlic Toast: Toss the reserved torn bread pieces with remaining garlic butter, spread on the baking sheet, and toast during the last 10 minutes of baking.

8. Serve: Let cool 5 minutes. Slice into wedges or tear apart. Serve with lemon wedges, marinara, or remoulade for dipping.

Tips:

• For a shortcut, use pre-made garlic bread or a round sourdough loaf.

• Don’t overmix the filling to keep crab lumps intact.

• Make it spicier with diced jalapeño or a dash of hot sauce in the filling.

• Make ahead: Assemble (unbaked) up to a day ahead, cover, and refrigerate. Add 5–10 minutes to bake time if starting cold.

Enjoy these rich, savory bombs straight from the oven—guaranteed to disappear fast!