I almost threw in the towel on dinner last night. You know those days? The fridge looks empty, you’re tired, and ordering pizza feels like the only option.
But then I remembered this little trick I have up my sleeve. It’s my secret weapon for turning a few simple things into something that feels special, and it all starts with a can of biscuits. I’m going to show you how to make these Crabby Shrimp Garlic Bombs that will make your family think you spent hours in the kitchen.
It’s way easier than it looks, and honestly, the garlic butter topping alone is worth it. You’ll see what I mean.
What You’ll Need
Getting your ingredients ready first, what chefs call ‘mise en place’, is the key to not running around like a crazy person. It makes everything go so much smoother. Here’s what you need to grab for the filling.
For the Cheesy Filling
| Ingredient | Amount |
|---|---|
| Cooked Shrimp | 1 cup |
| Lump Crabmeat | 6 ounces |
| Cream Cheese | 8 ounces |
| Shredded Mozzarella | ½ cup |
| Grated Parmesan | ¼ cup |
| Green Onions | 2 tablespoons |
| Garlic Powder | 1 teaspoon |
| Old Bay Seasoning | ½ teaspoon |
| Black Pepper | ¼ teaspoon |
| Refrigerated Biscuits | 1 can (8 count) |
A quick note on the seafood. Make sure your shrimp is already cooked, peeled, and chopped up small. For the crab, try to get real lump crabmeat if you can find it. It makes a huge difference. And let that cream cheese sit out on the counter for about 30 minutes to soften up. It’ll make mixing so much easier.
Now, for the best part. The stuff you brush on top that makes everyone’s eyes go wide.
For the Garlic Butter Topping
| Ingredient | Amount |
|---|---|
| Salted Butter | ½ cup |
| Minced Garlic | 2 cloves |
| Dried Parsley | 1 tablespoon |
| Grated Parmesan | 2 tablespoons |
This topping is what takes these bombs from good to “wow.” Don’t be shy with it.
The Tools for the Job
You don’t need any wild kitchen gadgets for this. I bet you have everything already.
- Mixing Bowl: A medium-sized one is perfect for the filling.
- Baking Sheet: Your trusty cookie sheet will do just fine.
- Parchment Paper: This is your best friend for easy cleanup.
- Small Bowl: For melting the butter and mixing the topping.
- Spoon or Spatula: For mixing everything together.
- Pastry Brush: To slather on that glorious garlic butter.
See? Simple stuff. No need to get fancy.
Pro Tips from My Kitchen
I’ve made these a hundred times, and I’ve made all the mistakes so you don’t have to. Here are a few things that will help you nail it on the first try.
- Don’t Overwork the Crab. When you mix the filling, be gentle. The goal is to keep those nice chunks of crabmeat. If you stir it like you’re mad at it, the crab will break down and get lost. Fold it in at the very end.
- Seal The Bombs TIGHT. This is the most important part. When you wrap the biscuit dough around the filling, you have to pinch the seams together really well. If you don’t, the cheesy filling will ooze out during baking and make a mess on your pan.
- The “Double Brush” Technique. This is my secret. Brush half of the garlic butter on the bombs before you bake them. Then, when they come out of the oven, hot and golden, brush the other half on right away. The first brush bakes the flavor in, and the second one adds a fresh, buttery shine.
Trust me on these tips. They make all the difference between a good bomb and a great one.
Easy Substitutions and Fun Variations
Sometimes you don’t have exactly what a recipe calls for, and that’s okay! Cooking should be about using what you have.
- No Crab? No Problem: You can use all shrimp if you want. Or, you could try using finely chopped imitation crab (the kind you find in the seafood section). It works in a pinch.
- Cheese Swaps: Feel free to get creative here. A shredded Italian blend, some sharp cheddar, or even a little bit of pepper jack for a kick would be delicious.
- Biscuit Blues: If you can’t find the classic refrigerated biscuits, crescent roll dough works too. Just shape the dough into a small square before adding the filling.
- Add Some Spice: Want to turn up the heat? Add a few dashes of your favorite hot sauce or a pinch of red pepper flakes to the filling mixture.
Let’s Get Cooking: The Step-by-Step Guide
Alright, are you ready? Let’s walk through this together. It’s going to be quick and painless, I promise.
Step 1: Get Ready
First things first, preheat your oven to 375°F (190°C). Go ahead and line your baking sheet with parchment paper. This little step will save you from scrubbing a cheesy, baked-on mess later.
Step 2: Make the Filling
In your medium mixing bowl, plop in the softened cream cheese. Add the mozzarella, parmesan, chopped green onions, garlic powder, Old Bay, and black pepper. Mix it all up until it’s combined. Now, gently fold in your chopped shrimp and the lump crabmeat. Remember what I said—be gentle!
Step 3: Flatten the Biscuits
Open that can of biscuits (does the POP still make you jump? It gets me every time). Separate the 8 biscuits and place them on your counter. Gently flatten each one with your fingers until it’s about 4 inches wide. You just need enough room to hold a good scoop of filling.
Step 4: Fill ’em Up
Take about 2 tablespoons of the seafood filling and place it in the center of a flattened biscuit. Don’t overfill it, or you won’t be able to close it. This is a classic rookie mistake.
Step 5: Seal the Deal
Carefully pull the edges of the biscuit dough up and over the filling. Pinch the seams together firmly at the top to create a little ball, or a “bomb.” Make sure it’s totally sealed. Place it seam-side down on your prepared baking sheet. Repeat this with all 8 biscuits.
Step 6: The First Butter Brush
Melt your butter in the small bowl. Stir in the minced garlic and dried parsley. Now, brush about half of this glorious mixture over the tops and sides of each bomb.
Step 7: Bake to Golden Perfection
Slide the baking sheet into your preheated oven. Bake for about 13-17 minutes. You’re looking for them to be a beautiful golden brown color on top. You’ll smell them before you see them. That garlic butter smell is incredible.
Step 8: The Grand Finale
As soon as you pull them out of the oven, take the remaining garlic butter and stir in the last 2 tablespoons of parmesan cheese. Brush this over the hot bombs. The cheese will get a little melty. This is the magic moment. Let them cool for just a minute or two before serving, because that filling is hot!
Make-Ahead and Storage Tips
Life gets busy, so it’s good to know what you can prep ahead of time.
Making Ahead: You can make the seafood filling a full day in advance. Just keep it in an airtight container in the fridge. When you’re ready to bake, all you have to do is flatten the biscuits and fill them. It turns a 30-minute recipe into a 15-minute one.
Leftovers and Storage: If you happen to have any leftovers (which is rare in my house), let them cool completely. You can store them in an airtight container in the fridge for up to 2 days.
To reheat, I’d avoid the microwave. It can make the biscuit part a little soggy. The best way is to pop them back in the oven or a toaster oven at 350°F for about 5-7 minutes, until they’re warmed through and a little crispy again.
What to Serve With These Bombs
These little guys are pretty rich, so you don’t need a huge, heavy meal to go with them. I like to serve them with something light and fresh.
A simple side salad with a vinaigrette dressing is perfect. The acidity from the dressing cuts through the richness of the cheesy filling. Sometimes, I’ll even serve them alongside a bowl of simple tomato soup for a fun twist on soup and sandwiches.
Frequently Asked Questions
Q1. Can I use an air fryer to make these?
Ans: Yes, you can! Set your air fryer to 350°F and cook them for about 8-10 minutes, until the tops are golden brown. Just be sure not to overcrowd the basket.
Q2. My bombs leaked while baking! What did I do wrong?
Ans: This almost always means the seams weren’t pinched together tightly enough. Next time, give them an extra good pinch to make sure that cheesy goodness stays inside.
Q3. Can I freeze these?
Ans: You bet. You can freeze them either before or after baking. If freezing before, place the unbaked bombs on a baking sheet in the freezer until solid, then transfer to a freezer bag. You can bake them right from frozen, just add about 5-10 extra minutes to the baking time.
Q4. I don’t like seafood. Can I use something else?
Ans: Absolutely. A filling made with shredded chicken, buffalo sauce, and blue cheese would be amazing. Or try a mix of cooked sausage, peppers, and onions. The biscuit is just a great starting point for anything.
Wrapping Up
See? That wasn’t so hard. You just made something that looks fancy and tastes even better with a can of biscuits and a few other simple things. This is the kind of recipe that makes people happy and makes you look like a kitchen rockstar.
Now it’s your turn. Give these Crabby Shrimp Garlic Bombs a try the next time you need a quick appetizer or a fun dinner. And when you do, come back and leave a comment below. I’d love to hear how they turned out for you
