Instructions
Step 1: Preheat your oven to 375 degrees F and line a baking sheet with parchment paper.
Step 2: In a large bowl, combine the chopped shrimp, lump crab meat, shredded mozzarella, cream cheese, mayonnaise, garlic powder, paprika, and fresh parsley. Mix until fully blended and season with salt and pepper to taste.
Step 3: Roll out your pie dough and use a large cookie cutter or bowl to cut out circles approximately 3-4 inches in diameter.
Step 4: Place about 2 tablespoons of the seafood filling in the center of each dough circle, leaving a half-inch border around the edges.
Step 5: Fold the dough in half over the filling to create a half-moon shape and press the edges firmly to seal, then crimp with a fork for a decorative finish.
Step 6: Beat the egg with 1 tablespoon of water to create an egg wash. Brush this mixture over the top of each bomb.
Step 7: Place the bombs on your prepared baking sheet and bake for 18-22 minutes until they turn golden brown and crispy.
Step 8: Remove from the oven and let cool for 2-3 minutes before serving warm.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the unbaked bombs on a baking sheet before transferring them to a freezer bag for up to 1 month.
To reheat, place chilled or frozen bombs on a baking sheet and bake at 350 degrees F for 8-12 minutes, depending on whether they’re thawed or frozen. This keeps the pastry crispy while warming the filling through.
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