These Crabby Shrimp-Stuffed Garlic Bread Bombs turn simple crusty Italian bread into rich, melty, seafood-packed bites. I mix tender shrimp, creamy cheese, crab, garlic, and herbs into a decadent filling that bakes inside buttery pull-apart pieces of bread. They come out golden, aromatic, and irresistibly savory.
Why You’ll Love This Recipe
I love how this recipe transforms basic ingredients into something that feels restaurant-worthy with very little effort. I get the crunch of toasted bread, the richness of cream cheese, and the sweetness of shrimp and crab all in one bite. I also enjoy that I can prep the filling ahead and assemble the bread bombs right before baking, making this perfect for appetizers, parties, or an indulgent snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 loaf crusty Italian bread
1 pound fresh shrimp, peeled and deveined
1 cup cream cheese, softened
1 cup shredded mozzarella or Monterey Jack cheese
1 cup lump crab meat (fresh, canned, or imitation)
4 tablespoons butter, melted
3 garlic cloves, minced
2 tablespoons chopped parsley (plus more for garnish)
1 teaspoon Old Bay seasoning
Salt and pepper to taste
Optional: red pepper flakes, lemon zest, or paprika
Directions
I preheat my oven to 375°F (190°C) and line a baking sheet.
I cook the shrimp in a skillet for a few minutes until pink, then chop them into small pieces.
I mix the shrimp, crab, cream cheese, shredded cheese, garlic, parsley, Old Bay, salt, and pepper in a bowl until creamy and well combined.
I slice the Italian bread into 12–14 even chunks, keeping the bottoms attached so the loaf stays together.
I gently separate each section and spoon in a generous amount of the seafood filling.
I brush the top of the loaf with melted butter and sprinkle with a little extra garlic or seasoning if I like.
I bake for 15–18 minutes, or until the bread is golden and the filling is hot and melty.
I let it rest for 5 minutes before pulling apart and serving.
Servings And Timing
This recipe makes about 12–14 garlic bread bombs, enough to serve 4–6 people as an appetizer.
Prep time: about 15 minutes
Cook time: 15–18 minutes
Total time: around 30–35 minutes
Variations
I sometimes swap shrimp for crab entirely to make an all-crab version, or substitute the crab with chopped lobster when I want something extra luxurious. I also like adding red pepper flakes for heat or lemon zest for brightness. If I want a cheesier pull, I increase the mozzarella by another half cup.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the bombs in a 350°F (175°C) oven for about 8–10 minutes so the bread crisps back up. I avoid microwaving because it makes the bread soggy.
FAQs
Can I use frozen shrimp?
Yes, I thaw and dry them well before cooking so extra moisture doesn’t water down the filling.
Can I make the filling ahead of time?
I often mix the filling a day in advance and refrigerate it; it makes assembly very quick.
What kind of crab works best?
I like lump crab for its texture, but claw meat, canned, or imitation crab also work well.
Can I make this without cheese?
I can reduce or remove the cheese, but the texture will be less creamy. Adding a bit of mayo can help compensate.
Can I use a different type of bread?
Any sturdy loaf such as French bread or sourdough works as long as it can hold the filling without tearing.
Conclusion
I enjoy making these Crabby Shrimp-Stuffed Garlic Bread Bombs whenever I want a crowd-pleasing seafood appetizer that feels indulgent but comes together quickly. The combination of creamy filling, tender shrimp, and crisp buttery bread always satisfies, and the recipe is easy to adapt to my tastes.
Crabby Shrimp-Stuffed Garlic Bread Bombs are savory, seafood-packed bites made with crusty Italian bread filled with a creamy mixture of shrimp, crab, cheeses, garlic, and herbs—perfect for parties or indulgent snacks.
Total Time:33 minutes
Yield:12–14 bread bombs (serves 4–6)
Ingredients
1 loaf crusty Italian bread
1 pound fresh shrimp, peeled and deveined
1 cup cream cheese, softened
1 cup shredded mozzarella or Monterey Jack cheese
1 cup lump crab meat (fresh, canned, or imitation)
4 tablespoons butter, melted
3 garlic cloves, minced
2 tablespoons chopped parsley (plus more for garnish)
1 teaspoon Old Bay seasoning
Salt and pepper to taste
Optional: red pepper flakes, lemon zest, or paprika
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet.
Cook shrimp in a skillet until pink; chop into small pieces.
In a bowl, mix shrimp, crab, cream cheese, shredded cheese, garlic, parsley, Old Bay, salt, and pepper until creamy.
Slice Italian bread into 12–14 chunks, keeping bottoms attached.
Gently separate each section and fill with the seafood mixture.
Brush top of loaf with melted butter and sprinkle with extra garlic or seasoning if desired.
Bake for 15–18 minutes, until golden and melty.
Let rest for 5 minutes before serving.
Notes
Filling can be made a day ahead and stored in the refrigerator.
Use any sturdy bread like sourdough or French bread.
Increase mozzarella for more cheesy pull.
Add lemon zest or red pepper flakes to customize flavor.
