Shrimp & Crab Stuffed Crescent Bombs

Ingredients

• 10.5 lb shrimp, peeled, deveined, finely chopped(227g)
• 26 oz lump crab meat(170g)
• 34 oz cream cheese, softened(113g)
• 40.5 cup shredded mozzarella or Monterey Jack(56g)
• 52 tablespoon grated Parmesan(10g)
• 62 clove garlic, minced(6g)
• 71 tablespoon lemon juice(15g)
• 81 tablespoon fresh parsley, chopped(4g)
• 90.5 teaspoon Old Bay seasoning(1.5g)
• 100.25 teaspoon smoked paprika(0.5g)
• 110.25 teaspoon salt(1.5g)
• 120.13 teaspoon black pepper(0.3g)
• 131 can (8-count) refrigerated crescent roll dough(226g)
• 142 tablespoon melted butter(28g)
• 150.5 teaspoon garlic powder(1.5g)
• 161 tablespoon grated Parmesan (for topping)(5g)
• 170.25 teaspoon parsley or Italian seasoning(0.5g)

Instructions

1. 1Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. 2In a bowl, mix together the chopped shrimp, crab meat, cream cheese, shredded mozzarella or Monterey Jack, grated Parmesan, minced garlic, lemon juice, chopped parsley, Old Bay seasoning, smoked paprika, salt, and black pepper until well combined.
3. 3Separate the crescent dough into 8 triangles.
4. 4Spoon 2–3 tablespoons of the seafood filling onto the wide end of each triangle.
5. 5Fold the sides in slightly and roll up each triangle, sealing the edges as best as possible.
6. 6Mix melted butter, garlic powder, grated Parmesan, and parsley or Italian seasoning in a small bowl.
7. 7Brush the butter mixture generously over each crescent bomb.
8. 8Bake for 14–18 minutes, until golden brown and flaky.
9. 9Let cool for 3–5 minutes before serving, as the filling will be hot.