Shrimp and Crab Crescent Bomb Cups

Ingredients
2 cans refrigerated croissant dough
8 oz shrimp, peeled, deveined, and finely chopped
6 oz crab meat (lump or claw)
4 oz cream cheese, softened
½ cup shredded mozzarella cheese
¼ cup shredded cheddar cheese
2 tbsp mayonnaise
2 cloves garlic, minced
1 tbsp olive oil
½ tsp paprika
½ tsp Old Bay seasoning (or seafood seasoning)
¼ tsp black pepper
Salt to taste
1 tbsp fresh parsley, finely chopped (plus more for garnish)
Cooking spray or butter for the muffin tin

Preparation Steps
Preheat the oven to 375°F (190°C). Lightly grease a muffin tin with cooking spray or butter.
Cook the shrimp: Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds. Add chopped shrimp, paprika, Old Bay, salt, and pepper. Cook for 2–3 minutes until just pink. Remove from heat.
Prepare the filling: In a bowl, mix cream cheese, mayonnaise, mozzarella, cheddar, parsley, cooked shrimp, and crab meat until well combined.
Shape the cups: Separate croissant dough and press each piece into a muffin cup, forming a shallow cup shape.
Fill: Spoon the seafood mixture generously into each croissant cup.
Bake: Place in the oven and bake for 15–18 minutes, or until the croissant dough is golden brown and puffed.
Garnish & serve: Sprinkle with fresh parsley and serve warm.
Total Time
Prep: 15 minutes
Cook: 18 minutes
Total: ~33 minutes
Perfect for appetizers, brunch tables, or party platters—these little bombs disappear fast