Shrimp Crab Biscuit Bomb
What happens when buttery biscuits explode with juicy shrimp, sweet crab, and molten cheese? One bite and you’ll know why these are called bombs—crispy outside, creamy seafood center, total crowd-pleaser.

Ingredients
1 can (8 pieces) flaky refrigerated biscuits or 1 sheet puff pastry, thawed
8–10 large shrimp, peeled, deveined, chopped
1 cup lump crab meat (well-drained)
4 oz cream cheese, softened
1 cup shredded mozzarella (or Monterey Jack)
2 tbsp unsalted butter, melted
2 cloves garlic, minced
1 tbsp mayonnaise (optional for extra creaminess)
1 tsp Old Bay (or seafood seasoning)
½ tsp smoked paprika
Zest of ½ lemon + 1 tsp lemon juice
2 tbsp chopped green onion or chives
1 tbsp chopped parsley (plus more to garnish)
Pinch of salt & black pepper
1 egg, beaten (for egg wash)

Method
Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
Mix filling: In a bowl, combine cream cheese, mozzarella, mayo, Old Bay, paprika, lemon zest/juice, garlic, green onion, parsley, salt, and pepper. Fold in the crab and chopped shrimp.
Prep biscuits/pastry: If using biscuits, split each horizontally to create two thin rounds. If using puff pastry, cut into 8 squares.
Fill: Spoon 1–2 tablespoons of seafood mixture into the center of each round/square.
Seal: Bring edges up and pinch tightly to form a sealed ball (smooth side up). Place seam-side down on the sheet.
Brush & top: Brush with melted butter, then egg wash for shine. Sprinkle a little Old Bay on top if you like.
Bake for 15–18 minutes (biscuits) or 18–22 minutes (puff pastry), until deeply golden and puffed.
Finish: Rest 3 minutes. Garnish with parsley. Serve hot with lemon wedges or a quick garlic-butter dip.
Total Time: ~30–35 minutes (15 minutes prep, 15–20 minutes bake).
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