Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper and lightly brush it with olive oil.
2. Pat the peeled and deveined shrimp completely dry with paper towels and chop them into small, bite-sized pieces.
3. In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add 3 cloves of minced garlic and sauté for about 30 seconds until fragrant. Add the chopped shrimp and cook for 2 to 3 minutes until pink and opaque, then drizzle with 1 tablespoon of fresh lemon juice and remove from heat.
4. In a large mixing bowl, combine cream cheese, mozzarella, Parmesan, mayonnaise, egg, garlic powder, onion powder, dried Italian seasoning, salt, black pepper, lemon zest, and remaining lemon juice. Mix until smooth.
5. Gently fold in the cooled shrimp and crab meat, then stir in seasoned breadcrumbs until it holds together nicely.
6. Cover the mixing bowl with plastic wrap and refrigerate the mixture for about 20 minutes.
7. After chilling, divide the mixture into 8 portions and shape each into a bomb-like shape.
8. Place the bombs on the prepared baking sheet and top each with a reserved whole shrimp. Bake for 20–25 minutes until golden brown and crispy.
9. In a small bowl, mix together melted butter, minced garlic, lemon juice, and chopped parsley for the garlic butter sauce.
10. Once baked, let cool slightly before serving. Drizzle with garlic butter sauce and garnish with more parsley.