Shrimp Crab Croissant Bomb Cups served on a plate with garnish.

Shrimp & Crab Croissant Bomb Cups

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why make this recipe

These Shrimp & Crab Croissant Bomb Cups are quick and tasty. They use simple ingredients and bake fast. You get a warm, cheesy seafood bite in a flaky shell. They work for parties, snacks, or a simple dinner. If you like small filled cups, try a similar sweet cup like chocolate hot cups for dessert.

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how to make Shrimp & Crab Croissant Bomb Cups

Make the dough cups, mix the filling, fill each cup, and bake until golden. The steps are easy and you can do most work ahead. The mixture stays creamy and the top gets a nice shrimp for show.

Ingredients :

  • 1 can (8-count) refrigerated croissant dough or puff pastry sheets
  • 1/2 cup lump crab meat (drained)
  • 1/2 lb shrimp, peeled & chopped (reserve a few whole shrimp for topping)
  • 4 oz cream cheese, softened
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan
  • 1 garlic clove, minced
  • 1/4 tsp Old Bay seasoning (or Cajun seasoning)
  • 1 tbsp chopped parsley (plus extra for garnish)
  • 1 egg (for egg wash)
  • Salt & black pepper to taste
  • Cooking spray or butter for greasing

Directions :

  1. Preheat oven to 375°F. Lightly grease a muffin tin. Roll out croissant dough and press each square into the muffin cups, forming a deep well.
  2. In a bowl, mix cream cheese, crab meat, chopped shrimp, mozzarella, parmesan, garlic, parsley, Old Bay, salt, and pepper.
  3. Spoon the mixture into each dough cup. Place a whole shrimp on top for presentation. Brush exposed dough with egg wash.
  4. Bake for 15–18 minutes or until puffed and golden brown.
  5. Sprinkle with fresh parsley and serve warm.

how to serve Shrimp & Crab Croissant Bomb Cups

Serve warm from the oven. They pair well with a light salad or lemon wedges. For party trays, arrange on a platter and add small forks or toothpicks. If you like more seafood sides, try a baked option like shrimp au gratin on the side.

introduction

This recipe makes 8 neat cups that are crispy outside and soft inside. The cream cheese and cheeses keep the filling rich. You can prep the filling a few hours ahead and fill the cups before baking. These cups are great warm and travel well to potlucks.

how to store Shrimp & Crab Croissant Bomb Cups

Cool completely before storing. Put in an airtight container and refrigerate for up to 3 days. To reheat, warm in a 350°F oven for 8–10 minutes or until hot. Do not leave shrimp cups at room temperature for more than two hours.

tips to make Shrimp & Crab Croissant Bomb Cups

  • Drain the crab well so the filling is not watery.
  • Chop shrimp small so each bite has balanced seafood.
  • Use room temperature cream cheese for easy mixing.
  • Brush egg wash only on exposed dough to get a shiny crust.
  • You can make filling a day ahead and keep it covered in the fridge.
  • For a different flavor, add a squeeze of lemon or a dash of hot sauce like in many seafood dishes such as shrimp au gratin.

variation (if any)

  • Make them with smoked salmon instead of crab and shrimp.
  • Use puff pastry for a flakier shell.
  • Add diced bell pepper or green onion for more crunch.
  • Swap Old Bay for smoked paprika or Italian seasoning.

FAQs

Q: Can I freeze these cups?
A: Yes. Freeze baked cups on a tray, then move to a freezer bag. Reheat from frozen in a 350°F oven for 12–15 minutes.

Q: Can I use canned crab meat?
A: Yes. Just drain it well and pick out any shells.

Q: Can I make these vegetarian?
A: Yes. Replace crab and shrimp with cooked, diced mushrooms and spinach. Season the same way.

Q: Do I need to thaw the croissant dough?
A: Thaw the dough per package instructions so it is easy to roll and press into cups.

Q: How do I know when they are done?
A: They should be golden brown and the filling hot and bubbly. The egg wash will give a shiny, brown top.

Conclusion

For the full recipe and a quick reference, see the original Shrimp and Crab Croissant Bomb Cups here: Shrimp and Crab Croissant Bomb Cups

Shrimp & Crab Croissant Bomb Cups

These quick and tasty Shrimp & Crab Croissant Bomb Cups are filled with creamy seafood and baked in flaky dough, perfect for parties or a simple dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 8 cups
Course: Appetizer, Snack
Cuisine: Seafood
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cups
  • 1 can refrigerated croissant dough (8-count) or use puff pastry sheets
  • 1 egg egg (for egg wash)
  • Cooking spray or butter for greasing
For the Filling
  • 1/2 cup lump crab meat (drained) Drain well to avoid watery filling.
  • 1/2 lb shrimp, peeled & chopped Reserve a few whole shrimp for topping.
  • 4 oz cream cheese, softened Use room temperature for easy mixing.
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan
  • 1 clove garlic, minced
  • 1/4 tsp Old Bay seasoning or Cajun seasoning
  • 1 tbsp chopped parsley Plus extra for garnish.
  • Salt & black pepper to taste

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Lightly grease a muffin tin.
  2. Roll out the croissant dough and press each square into the muffin cups, forming a deep well.
Filling
  1. In a bowl, mix cream cheese, crab meat, chopped shrimp, mozzarella, parmesan, garlic, parsley, Old Bay, salt, and pepper.
  2. Spoon the mixture into each dough cup. Place a whole shrimp on top for presentation.
  3. Brush exposed dough with egg wash.
Baking
  1. Bake for 15–18 minutes or until puffed and golden brown.
  2. Sprinkle with fresh parsley and serve warm.

Notes

These cups travel well to potlucks and can be prepped ahead of time. Serve with a light salad or lemon wedges. For different flavors, consider adding lemon juice or hot sauce.