Equipment Needed
- Mixing bowls (one medium, one small)
- Sharp knife and cutting board
- Measuring cups and spoons
- Fork or hand mixer for blending filling
- Baking sheet
- Parchment paper or silicone baking mat
- Pastry brush
- Aluminum foil
Step-by-Step Instructions
First, let’s make the magic filling. In my medium bowl, I combine that beautifully softened cream cheese, mozzarella, Parmesan, the 2 cloves of minced garlic, parsley, Old Bay, and smoked paprika. I give it a really good stir until it’s creamy and uniform. Then, I fold in the chopped shrimp and crab meat gently. You want them evenly coated but not pulverized. I season with a pinch of salt and pepper here. Now, pop this bowl into the fridge. I learned the hard way that a chilled filling is MUCH easier to handle when you’re assembling the bombs—it doesn’t ooze out as you try to seal the dough.
While the filling chills, I prep the garlic butter that makes these truly legendary. In a small bowl, I melt the stick of butter and stir in the remaining 2 cloves of minced garlic and the lemon juice. The lemon juice is my secret weapon—it cuts through the richness and brightens everything up. Set this fragrant butter aside. Now, open your can of biscuit dough (that pop is so satisfying) and separate the rounds. On a clean surface, I gently stretch and flatten each biscuit into a circle about 5 inches across. They don’t need to be perfect!
Here comes the fun, slightly messy part: assembly. I take a heaping tablespoon (maybe a bit more, I’m generous) of the chilled shrimp mixture and place it in the center of a stretched biscuit circle. Then, I gather the edges of the dough up and over the filling, pinching them tightly at the top to seal. I twist the top a little and place it seam-side down on my parchment-lined baking sheet. Repeat with all eight biscuits. A crucial tip I discovered: really pinch those seams well and make sure no filling is peeking out. Any little breach will cause major cheese leakage in the oven, and while it tastes fine, it doesn’t look as neat.
Finally, the transformation. Using my pastry brush, I generously brush the top and sides of each assembled bomb with the garlic butter mixture. You want them well-coated—this is what creates that gorgeous, golden, flavorful crust. I bake them in a preheated 375°F (190°C) oven for about 18-22 minutes. I start checking at 18 minutes; you want them deeply golden brown. The smell at this point is absolutely intoxicating. As soon as they come out of the oven, I brush them once more with any remaining garlic butter and sprinkle with extra chopped parsley for a fresh, colorful finish.(See the next page below to continue…)