I love that these little bread bombs combine all the flavors of seafood garlic bread in one handheld package. The filling is creamy, savory, and rich, while the bread stays soft inside and perfectly crisp on the outside. They’re easy to prepare, bake beautifully, and can be served warm with marinara or any dipping sauce I like. Whether for family gatherings, game nights, or casual dinners, these always disappear fast.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 can (8 oz) refrigerated pizza dough 1/2 cup cooked shrimp, chopped 1/2 cup crab meat, shredded 1 cup shredded mozzarella cheese 2 cloves garlic, minced 2 tablespoons cream cheese, softened 2 tablespoons mayonnaise 1 tablespoon fresh parsley, chopped 1 teaspoon Old Bay seasoning Salt and pepper to taste 2 tablespoons butter, melted 1 teaspoon garlic powder
Directions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the chopped shrimp, crab meat, cream cheese, mayonnaise, minced garlic, parsley, Old Bay seasoning, salt, and pepper. Stir until the mixture is well blended and creamy.
Roll out the pizza dough on a lightly floured surface and cut it into 8 equal squares.
Place a spoonful of the seafood filling and some mozzarella cheese in the center of each square.
Fold the corners up and pinch the seams tightly to form a ball, ensuring the filling is sealed inside.
Arrange the dough balls seam-side down on the prepared baking sheet.
Brush the tops with melted butter and sprinkle evenly with garlic powder.
Bake for 18–20 minutes, until the bread bombs are puffed and golden brown.
Let them cool slightly, then serve warm with marinara sauce or your favorite dip.
Extra cheesy: I sometimes mix in shredded cheddar or a little Parmesan for more depth of flavor.
Spicy twist: Add a dash of hot sauce or a sprinkle of cayenne pepper to the filling for a bit of heat.
Deluxe version: Stir in finely chopped green onions or red bell peppers for color and crunch.
Swap the seafood: If I don’t have shrimp or crab, I use canned tuna or salmon for a similar creamy filling.
Mini version: Cut the dough into smaller pieces and make bite-sized appetizers for parties.
Storage/Reheating
I store leftover bread bombs in an airtight container in the fridge for up to 2 days. To reheat, I place them in a 350°F oven for about 5–7 minutes to bring back their crispiness. I avoid microwaving them since it can make the bread soft and chewy. These also freeze well—just reheat them in the oven straight from frozen for about 10–12 minutes.
FAQs
1. Can I use imitation crab for this recipe?
Yes, I often use imitation crab when fresh crab isn’t available—it still gives that sweet, savory seafood flavor.
2. Can I make these ahead of time?
Definitely. I assemble them earlier in the day, refrigerate them, and then bake them just before serving.
3. Can I use crescent roll dough instead of pizza dough?
Yes, crescent roll dough works wonderfully and adds a buttery, flaky texture.
4. How can I keep the filling from leaking out?
I make sure to pinch the dough tightly at the seams and place the sealed side down on the baking sheet.
5. What kind of dipping sauces go best with these?
I love serving them with marinara, garlic butter, or even a spicy aioli for variety.
6. Can I air fry these bread bombs?
Yes, I air fry them at 350°F for about 8–10 minutes, flipping halfway through, until golden brown.
7. Is this recipe freezer-friendly?
It is! I freeze them after baking and reheat them directly from frozen in the oven until warmed through.
8. Can I use canned shrimp instead of cooked fresh shrimp?
Yes, I just make sure to drain it well and pat it dry before mixing it with the other ingredients.
9. What can I use instead of Old Bay seasoning?
I sometimes use a mix of paprika, celery salt, black pepper, and a pinch of cayenne for a homemade alternative.
10. Can I make them dairy-free?
Yes, just use dairy-free cream cheese and mozzarella. The flavor and texture remain delicious.
Conclusion
These crabby shrimp-stuffed garlic bread bombs are one of my favorite appetizers to bake. I love how the creamy seafood filling pairs with the soft, garlicky bread for a rich, satisfying bite. They’re simple to make, endlessly customizable, and always a hit at parties or dinners. Serve them warm and watch them disappear in minutes!
Soft, buttery bread stuffed with a creamy, cheesy blend of crab, shrimp, garlic, and Old Bay seasoning. These golden garlic bread bombs are the ultimate bite-sized seafood appetizer—crispy on the outside, rich and savory inside.
Total Time:35 minutes
Yield:8 bread bombs
Ingredients
1 can (8 oz) refrigerated pizza dough
1/2 cup cooked shrimp, chopped
1/2 cup crab meat, shredded
1 cup shredded mozzarella cheese
2 cloves garlic, minced
2 tbsp cream cheese, softened
2 tbsp mayonnaise
1 tbsp fresh parsley, chopped
1 tsp Old Bay seasoning
Salt and pepper, to taste
2 tbsp butter, melted
1 tsp garlic powder
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix chopped shrimp, crab meat, cream cheese, mayonnaise, minced garlic, parsley, Old Bay seasoning, salt, and pepper until creamy and well combined.
Roll out pizza dough on a lightly floured surface and cut into 8 equal squares.
Place a spoonful of seafood filling and mozzarella cheese in the center of each square.
Fold the corners up and pinch the seams tightly to form a ball, sealing the filling inside.
Arrange dough balls seam-side down on the prepared baking sheet.
Brush tops with melted butter and sprinkle with garlic powder.
Bake for 18–20 minutes, or until puffed and golden brown.
Let cool slightly, then serve warm with marinara sauce or your favorite dip.
Notes
Mix in cheddar or Parmesan for a cheesier flavor.
Add cayenne or hot sauce for a spicy twist.
Use canned tuna or salmon as a substitute for crab or shrimp.
Make bite-sized minis for parties by cutting smaller dough pieces.
Store in fridge up to 2 days; reheat in oven at 350°F for 5–7 minutes.
Freeze and reheat straight from frozen for 10–12 minutes until hot.
Air fry at 350°F for 8–10 minutes, flipping halfway for golden crispness.
