Shrimp and Crab Croissant Bombs
Soft croissant dough filled with creamy shrimp and crab mixture, baked to golden perfection.
Ingredients
Main ingredients
- 1 package croissant dough usually contains 8-count triangles
- ½ cup cooked shrimp chopped fine
- ½ cup imitation crab shredded up nice
- 4 ounces cream cheese softened so it blends easy
- 2 tablespoons mayonnaise for that creamy touch
- ½ cup shredded cheddar cheese melty and sharp
- 2 green onions chopped, add some fresh bite
- ½ teaspoon garlic powder you can use fresh garlic if you want
- 1 tablespoon fresh parsley if you're feeling fancy, otherwise dry works too
- 1 teaspoon lemon juice for a little tang that wakes up the seafood
- butter or an egg for brushing to get that golden finish
Instructions
Instructions
- Preheat your oven to 375°F (190°C).
- Mix shrimp, crab, cream cheese, mayo, cheddar, green onions, garlic powder, lemon juice, and parsley all together in a bowl.
- Roll out the croissant dough on a clean surface and carefully separate the triangles.
- Put about a spoonful of the seafood mix on the wider end of each triangle. Roll the dough from the wide end toward the tip and pinch the edges.
- Lay the croissant bombs on a parchment-lined baking sheet. Brush the tops with melted butter or beaten egg.
- Pop them into the oven for 15 to 20 minutes until they’re golden brown.
- Let them cool just a bit before digging in.
Notes
Serve warm for best flavor. Can be stored in an airtight container in the fridge for 3-4 days.