Crabby Shrimp Bread Bombs

This hearty Crabby Shrimp Stuffed Garlic Bread Bombs recipe transforms simple Italian bread into an irresistible party appetizer that will have your guests raving. The combination of succulent shrimp and creamy cheese stuffed into crusty bread creates the perfect balance of textures and flavors.

I first made these stuffed bread bombs for a last-minute game day gathering, and they disappeared faster than any other dish on the table. Now they're requested at every family gathering, and I've perfected the recipe over dozens of iterations.

Ingredients

• Italian bread loaf: the sturdy crust holds up to the filling while the soft interior soaks up all the delicious flavors
• Butter: adds richness and helps create that golden crust everyone loves
• Fresh shrimp: provides that sweet seafood flavor and meaty texture that makes this dish special
• Cream cheese: creates the creamy base that binds everything together
• Mozzarella cheese: adds that irresistible stretch when you take a bite
• Fresh parsley: brightens the rich filling and adds beautiful color contrast
• Garlic cloves: fresh minced garlic infuses the entire dish with aromatic flavor
• Salt and pepper: essential seasonings that enhance all the other flavors
• Red pepper flakes: optional but highly recommended for a gentle heat that complements the seafood

How To Make Crabby Shrimp Stuffed Garlic Bread Bombs

Prepare the filling:

Chop your shrimp into small bite-sized pieces to ensure they cook evenly and distribute throughout the filling. Mix thoroughly with softened cream cheese, mozzarella, parsley, and garlic until you have a cohesive mixture. The cream cheese should be room temperature for easy mixing without overworking the shrimp.

Hollow the bread:

Cut your Italian bread horizontally then carefully remove the soft interior, leaving about a half-inch shell all around. Save the bread crumbs for another use like homemade croutons. The sturdier your bread, the better it will hold up to the filling.

Fill the bread boats:

Divide the filling evenly between both bread halves, pressing it gently into all the nooks and crannies. Make sure to spread it evenly from end to end for consistent flavor in every slice. The filling should come right up to the edge of the bread shell.

Initial baking phase:

Brush the exterior generously with melted butter, making sure to cover all exposed surfaces. Wrap each half loosely in foil to trap moisture and prevent burning while the filling cooks through. The foil protection is crucial during this first cooking phase.

Final crisping:

Removing the foil for the final minutes allows the bread to develop that beautiful golden crust while the cheese gets perfectly melty. Watch carefully during this stage to prevent burning as ovens can vary significantly.

Rest and serve:

Allow the bread bombs to rest briefly before slicing to let the filling set slightly. This prevents the hot filling from oozing out completely when cut. Slice into portions about two inches wide for the perfect shareable size.

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My absolute favorite way to enjoy these is with a glass of crisp white wine on our back patio during summer evenings. The recipe originally came from my grandmother who made a simpler version with just cheese and herbs, but I've evolved it over the years to include seafood for special occasions.

Make-Ahead Tips

The beauty of this recipe is its flexibility for entertaining. You can prepare everything up to the baking stage several hours in advance. Simply assemble the bread bombs, cover tightly with plastic wrap, and refrigerate. When guests arrive, brush with butter, wrap in foil, and bake as directed. You might need to add 5 extra minutes of baking time if starting from cold.

Ingredient Substitutions

No Italian bread? A French baguette or sourdough loaf works beautifully too, just adjust the hollowing technique based on the bread shape. For a budget-friendly version, imitation crab meat can substitute for some or all of the shrimp. Dairy-free guests can enjoy this with plant-based cream cheese and mozzarella alternatives, though the texture will be slightly different.

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Serving Suggestions

These stuffed bread bombs shine as the star of an appetizer spread but can also serve as a main course when paired with a simple green salad. For an elegant presentation, drizzle the sliced portions with a little good olive oil and sprinkle with additional fresh herbs just before serving. If serving at a party, consider cutting into smaller, bite-sized pieces that guests can easily pick up with cocktail napkins.

The Secret to Perfect Texture

The key to nailing this recipe lies in the bread-to-filling ratio. Remove enough bread to make room for a generous amount of filling, but leave enough shell for structure. Too thin, and the bread will collapse during baking. Too thick, and you lose the perfect balance of crispy exterior and creamy filling. About a half-inch shell is the sweet spot that I've found works consistently well.

Frequently Asked Questions

→ Can I use pre-cooked shrimp for this dish?

Yes, you can use pre-cooked shrimp. Just chop them finely and mix as directed. However, fresh shrimp typically provides better flavor and texture.

→ Can I substitute the bread with another type?

Crusty Italian bread works best, but you can try baguettes or sourdough. Ensure the bread has a firm crust to hold the filling.

→ How spicy are these bread bombs?

The heat level is mild, but you can adjust by adding red pepper flakes according to your preference or skipping them altogether.

→ Can I prepare this dish ahead of time?

You can prepare the bread with the filling and refrigerate it for a few hours. Bake just before serving for the best taste and texture.

→ Are there any vegetarian alternatives for the shrimp filling?

You can substitute shrimp with chopped mushrooms, spinach, or artichokes. Mix them with the cheeses for a similar creamy filling.

→ What sides pair well with this dish?

This dish pairs well with a simple green salad, roasted vegetables, or a tangy dipping sauce like marinara or garlic aioli.