Cheesy Crab & Shrimp Stuffed Bombs

Cheesy Crab & Shrimp Stuffed Bombs

Golden baked seafood appetizer bites packed with lump crab meat, finely chopped shrimp, softened cream cheese, mozzarella, cheddar, garlic, and savory Old Bay seasoning. These rich, creamy seafood bombs make a delicious appetizer for parties, holidays, and family gatherings.

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Course: Appetizer, Party Food, Seafood Appetizer, Snack

Cuisine: American, Seafood

Keyword: Baked Crab Balls, Baked Seafood Bombs, Cheesy Crab & Shrimp Stuffed Bombs, Cheesy Crab Shrimp Bombs, Cheesy Seafood Balls, Crab and Shrimp Bites, Crab Shrimp Appetizer, Cream Cheese Seafood Bites, Old Bay Crab Shrimp Bites, Party Seafood Appetizer, Seafood Cheese Bombs, Shrimp Cheese Appetizers

Calories: 340kcal

Equipment

Oven
Large baking sheet
Parchment Paper
Large mixing bowl
Sharp kitchen knife
cutting board
Measuring cups and spoons
Silicone spatula or large spoon
Small cookie scoop or tablespoon
Pastry brush
Small microwave-safe bowl or saucepan for melting butter
Instant-read food thermometer
Refrigerator, if chilling mixture
serving platter
Airtight storage containers

Ingredients

1 lb lump crab meat, checked for shells
0.5 lb raw shrimp, peeled, deveined, and finely chopped
8 oz cream cheese, softened
1 cup mozzarella cheese, shredded
0.5 cup cheddar cheese, shredded
2 whole green onions, thinly sliced
2 cloves garlic, finely minced
0.5 cup plain breadcrumbs
1 large egg, beaten
1 tbsp mayonnaise
1 tsp Old Bay seasoning
1 tsp paprika
0.25 tsp salt, or to taste
0.25 tsp ground black pepper, or to taste
1 tbsp unsalted butter, melted, for brushing

Instructions

Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Check 1 pound lump crab meat for shell fragments and drain excess liquid. Pat 1/2 pound raw peeled deveined shrimp dry, then chop finely.
In a large mixing bowl, combine 8 ounces softened cream cheese, 1 cup shredded mozzarella, 1/2 cup shredded cheddar, 2 thinly sliced green onions, and 2 minced garlic cloves.
Gently fold the lump crab meat and finely chopped raw shrimp into the cheese mixture.
Add 1/2 cup breadcrumbs, 1 beaten egg, 1 tablespoon mayonnaise, 1 teaspoon Old Bay seasoning, 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Mix gently until evenly combined.
If the seafood mixture feels too soft to shape, cover the bowl and refrigerate for approximately 20 minutes.
Scoop approximately 2 tablespoons of filling per portion and gently shape into compact balls. Arrange about 24 balls on the prepared baking sheet, leaving space between them.
Brush the tops of the seafood balls lightly with 1 tablespoon melted unsalted butter.
Bake for approximately 20 to 25 minutes, or until lightly golden and the centers reach at least 165°F (74°C) when checked with an instant-read food thermometer.
Remove from the oven and rest for 3 to 5 minutes. Transfer to a serving platter and serve warm with garlic butter, spicy mayonnaise, lemon aioli, or lemon wedges if desired. Refrigerate leftovers promptly.

Notes

Prep time: 20 minutes. Optional chilling time: 20 minutes. Bake time: 20 to 25 minutes. Total time: approximately 40 to 65 minutes, depending on chilling. Oven temperature: 375°F (190°C). Yield: approximately 24 seafood bites. Servings: 8, approximately 3 bites per serving. Use 1 pound lump crab meat, 1/2 pound raw peeled deveined shrimp, 8 ounces softened cream cheese, 1 cup shredded mozzarella, 1/2 cup shredded cheddar, 2 sliced green onions, 2 minced garlic cloves, 1/2 cup plain breadcrumbs, 1 beaten large egg, 1 tablespoon mayonnaise, 1 teaspoon Old Bay seasoning, 1 teaspoon paprika, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon melted unsalted butter for brushing. Before mixing, inspect crab meat for shell fragments and gently drain excess liquid. Check whether packaged crab meat is fully cooked and ready to eat. Pat raw shrimp dry and finely chop. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Combine softened cream cheese, mozzarella, cheddar, green onions, and garlic in a large bowl. Fold in crab, shrimp, breadcrumbs, egg, mayonnaise, Old Bay, paprika, salt, and pepper. Mix gently until combined. If the mixture feels too soft to shape, cover and chill for approximately 20 minutes. Scoop about 2 tablespoons per portion and form approximately 24 compact seafood balls. Arrange with space between them on the baking sheet. Brush tops lightly with melted butter. Bake approximately 20 to 25 minutes, or until lightly golden and the centers reach at least 165°F (74°C). This is a conservative food-safety target for the mixed filling containing raw shrimp, egg, and possibly ready-to-eat crab. Use an instant-read food thermometer rather than relying on color alone. Allow bites to rest for 3 to 5 minutes before serving. Optional accompaniments include garlic butter, spicy mayonnaise, lemon aioli, lemon wedges, and fresh parsley; these serving suggestions are not included in the measured ingredient list or nutrition estimates. Optional variations include a pinch of cayenne, lemon zest, chopped chives, or Monterey Jack instead of mozzarella. Refrigerate raw seafood mixture promptly at 40°F (4°C) or colder and use within 1 day for best safety and quality. Store cooked leftovers promptly in airtight containers in the refrigerator at 40°F (4°C) or colder for 3 to 4 days. Freeze fully cooked bites for up to 2 months for best quality. Reheat thoroughly to 165°F (74°C). Nutrition values are estimates per serving based on 8 servings and may vary by seafood type, cheese brands, breadcrumbs, and portion size.

Nutrition