The first chill of autumn always nudges me toward richer, heartier recipes—the kind that make my kitchen smell like comfort itself. One drizzly evening, after wrapping up a long day at the office, I stopped by the seafood counter at our local market.
The man behind the counter, an old friend named Pete, had just unpacked a tray of fresh shrimp and crab meat. He grinned and said, “You’ll make something good out of this, I bet.” Challenge accepted. That’s how these Shrimp and Crab Stuffed Crescent Bombs came to life—a mix of sea-sweetness tucked inside buttery, golden pastry.
Back home, with the kids doing homework at the kitchen table and my husband helping slice green onions, I started stirring together the filling. There’s something satisfying about this recipe, it looks fancy, but it’s incredibly easy. As they baked, the air filled with the smell of garlic, seafood, and butter.
The moment I pulled them from the oven, everyone came running. These little bombs disappeared faster than I could plate them. Now, they’ve earned their spot in my weekday rotation—simple enough for a weeknight, yet special enough for guests.
Short Description
Shrimp and Crab Stuffed Crescent Bombs are buttery pastry rolls filled with a creamy mix of shrimp, crab, and cream cheese, baked until golden brown. They’re savory, rich, and irresistibly easy to make.
Key Ingredients
- 1 package crescent roll dough
- 1 cup cooked shrimp, chopped
- 1 cup crab meat
- ½ cup cream cheese, softened
- ¼ cup green onions, chopped
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Tools Needed
- Baking sheet
- Parchment paper
- Mixing bowl
- Spatula or spoon
- Knife and cutting board
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 375°F (190°C). Line a baking sheet with parchment paper to keep the dough from sticking and to make cleanup easier.
Step 2: Make the Filling
In a medium mixing bowl, combine the chopped shrimp, crab meat, softened cream cheese, green onions, lemon juice, garlic powder, salt, and pepper. Stir until well blended. The mixture should be creamy and slightly chunky.
Step 3: Prepare the Dough
Unroll the crescent roll dough and separate it into triangles. Place them flat on a clean surface. If the dough is too soft or sticky, pop it into the fridge for five minutes—it’ll be easier to handle.
Step 4: Fill and Roll
Spoon about one tablespoon of the seafood filling onto the wide end of each triangle. Carefully roll it up toward the pointed end, tucking in the sides slightly to keep the filling from leaking.
Step 5: Bake Until Golden
Arrange the rolls on your prepared baking sheet, spacing them about two inches apart. Bake for 12–15 minutes, or until the tops are puffed and golden brown. You’ll know they’re done when you catch a hint of buttery seafood aroma.
Step 6: Cool and Serve
Let them rest for about five minutes before serving. The filling will firm up slightly, making them easier to bite into.
Troubleshooting Tip:
If your rolls open during baking, pinch the dough edges tighter next time or chill them briefly before baking. Cold dough holds its shape better.
Why You’ll Love This Recipe
Flavor Explosion: The creamy seafood filling melts perfectly inside the flaky crescent dough, creating a luxurious, savory bite.
Quick and Easy: Only 15 minutes in the oven and minimal prep time—perfect for weeknight dinners or unexpected guests.
Kid-Approved: My kids love them as snack-sized treats, and they’re surprisingly non-messy.
Versatile: Serve them as appetizers, lunch bites, or alongside a soup or salad.
Make-Ahead Friendly: You can prep the filling a day before and assemble right before baking.
Mistakes to Avoid & Solutions
Overfilling the Dough: Too much filling can cause leaks. Use about one tablespoon per roll.
Not Softening the Cream Cheese: Cold cream cheese will create lumps. Let it sit at room temperature for at least 15 minutes before mixing.
Uneven Baking: If your rolls brown too quickly, lower the oven rack or tent them lightly with foil.
Wet Filling: Drain your shrimp and crab meat well before mixing to avoid soggy dough.
Rolling Too Tight: The dough needs room to puff, so don’t wrap it too snugly.
Serving and Pairing Suggestions
Best Served With: A light salad, creamy soup, or garlic butter dipping sauce.
Perfect Drinks: Pair with lemonade, white wine, or sparkling water with lemon.
Serving Style: Arrange on a wooden platter for a cozy family dinner or line them up on a serving tray for parties.
Storage and Reheating Tips
To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
To Reheat: Warm them in a 350°F oven for 5–7 minutes until heated through. Avoid microwaving—they’ll lose their crispness.
To Freeze: Freeze unbaked rolls on a tray, then store in a freezer bag. Bake directly from frozen, adding 3–4 extra minutes.
FAQs
1. Can I use imitation crab meat?
Yes, imitation crab works fine. It’s budget-friendly and still gives a nice seafood flavor.
2. Can I make these ahead for a party?
Absolutely! Prepare and refrigerate the unbaked rolls for up to 24 hours before baking.
3. Can I use canned crab?
Yes, just drain it thoroughly to prevent watery filling.
4. What can I substitute for cream cheese?
Mascarpone or ricotta cheese will work, though the texture may be slightly lighter.
5. How do I make them spicier?
Add a pinch of cayenne pepper or a splash of hot sauce to the filling for a gentle kick.
Tips & Tricks
Chill the crescent dough before filling—it’s easier to roll and less likely to tear.
Add a sprinkle of shredded mozzarella or Parmesan before rolling for extra richness.
Brush the tops with melted butter before baking for a deeper golden color.
For mini bites, cut each triangle in half before filling.
Recipe Variations
Spicy Cajun Style: Add ½ teaspoon Cajun seasoning and diced bell pepper to the filling for a Southern twist.
Garlic Herb Version: Mix in 1 tablespoon of fresh parsley and a pinch of dried thyme.
Cheesy Delight: Add ¼ cup shredded cheddar or mozzarella to the seafood filling for extra creaminess.
Vegetable Option: Skip the seafood and use chopped spinach, cream cheese, and feta for a vegetarian version.
Breakfast-Inspired: Replace seafood with scrambled eggs, bacon bits, and cheese for a morning-friendly variation.
Final Thoughts
When I made these Shrimp and Crab Stuffed Crescent Bombs that evening, I remember sitting down at the table with my family as the kitchen lights glowed warm against the cool night outside. My husband took one bite and raised an eyebrow in surprise—the good kind of surprise that says, “You nailed it.” The kids were too busy reaching for seconds to say much, which was compliment enough.
Sometimes, after a long workday, a recipe like this feels like a little reward—a way to unwind and share something special without fuss. These flaky, creamy, golden bites remind me that the best meals aren’t always the most complicated, they’re the ones that bring everyone to the table with smiles and full plates.
Shrimp And Crab Stuffed Crescent Bombs
Ingredients
- 1 package crescent roll dough
- 1 cup cooked shrimp chopped
- 1 cup crab meat
- ½ cup cream cheese softened
- ¼ cup green onions chopped
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix shrimp, crab meat, cream cheese, green onions, lemon juice, garlic powder, salt, and pepper until creamy.
- Unroll the crescent dough and separate into triangles.
- Place a spoonful of filling on the wide end of each, then roll toward the point, tucking the sides.
- Arrange on the baking sheet and bake for 12–15 minutes until golden and puffed. Let cool for 5 minutes before serving.
