Golden Crab and Shrimp Seafood Stromboli Roll is a crisp, cheesy seafood bake with a creamy garlic-Parmesan filling tucked inside pizza dough. Shrimp, crab, mozzarella, cream cheese, and Old Bay-style seasoning make every slice rich, savory, and easy to serve warm from the oven.
Quick Overview
- Flavor/texture: Creamy, cheesy, garlicky seafood filling with a crisp golden pizza crust
- Difficulty: Easy to moderate
- Best for: Weeknight seafood dinner, party appetizer, game day snack, or cozy family meal
- Method: Sauté shrimp, mix creamy filling, roll in pizza dough, brush, vent, and bake
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Servings: 6
- Approx.: 460 Calories | 29g Protein per serving
What This Is and Why You’ll Love It
- This seafood stromboli roll wraps shrimp, crab, mozzarella, Parmesan, and cream cheese inside golden pizza dough.
- The filling is creamy without being loose, so the roll slices cleanly after resting.
- Chopped shrimp cook quickly and give every bite tender seafood flavor.
- Crab meat adds sweet, delicate richness that balances the garlic and Old Bay seasoning.
- The egg wash and olive oil help the crust bake up glossy, crisp, and deeply golden.
- It works as a main dish or sliced smaller for a seafood appetizer tray.
- If you love warm, cheesy seafood bites, these Seafood Crescent Bombs are another easy party-style recipe to save.
Ingredients
• 1 lb store-bought or homemade pizza dough
• 1 tbsp olive oil, for brushing
• 1 egg, beaten, for egg wash
• 8 oz shrimp, peeled, deveined, and chopped into bite-sized pieces
• 6 oz crab meat, imitation or lump crab meat, drained
• 1 tbsp butter
• 2 cloves garlic, minced
• 1/2 tsp Old Bay seasoning or Cajun blend
• 1/4 cup cream cheese, softened
• 1/4 cup heavy cream
• 1 1/2 cups mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 2 tbsp fresh parsley, chopped
Key ingredients
- Pizza dough: Creates the golden stromboli shell and holds the creamy seafood filling.
- Shrimp: Chopped shrimp cook fast and stay tender when removed from heat as soon as they turn pink.
- Crab meat: Imitation or lump crab both work here, as long as it is drained well.
- Garlic and butter: Build the savory base for the seafood mixture.
- Cream cheese and heavy cream: Make the filling smooth, rich, and sliceable.
- Mozzarella and Parmesan: Mozzarella melts, while Parmesan adds salty depth.
- Old Bay seasoning or Cajun blend: Adds classic seafood seasoning without needing extra spices.
Substitutions
- Use homemade pizza dough or store-bought dough, depending on what you have.
- Use lump crab meat for a sweeter, more delicate seafood flavor.
- Use imitation crab meat for a budget-friendly version.
- Use Cajun blend instead of Old Bay if you want a slightly bolder flavor.
- Use finely chopped cooked shrimp only if needed, but fold it in gently and bake just until the crust is done.
How to Make It
- Prepare the Crust
Heat the oven to 400°F and line a large baking sheet with parchment paper. Roll the pizza dough on a lightly floured surface into a broad rectangle about 1/4 inch thick.
Cue: The dough should be even and thin enough to roll, but not so thin that it tears when filled. - Cook the Shellfish
Warm the butter in a skillet over medium heat and briefly cook the garlic until fragrant. Add the chopped shrimp for 2 to 3 minutes, just until pink, then take the pan off the heat and gently fold in the crab meat with the Old Bay seasoning.
Seafood cue: The shrimp should look pink, opaque, and lightly curled. Avoid cooking until tightly curled, which can make shrimp rubbery. - Build the Creamy Filling
Stir the softened cream cheese and heavy cream together until smooth. Fold in the mozzarella, Parmesan, parsley, and warm seafood mixture until evenly combined without overmixing.
Cue: The filling should be thick, creamy, and scoopable, not runny. - Form the Roll
Spread the filling across the dough, leaving a 1-inch edge clear. Tuck in the short sides, roll into a firm log, pinch the seam closed, and transfer it seam-side down to the prepared pan.
Cue: Pinch the seam well so the creamy seafood filling stays tucked inside while baking. - Finish in the Oven
Cut 3 to 4 small steam vents across the top, then brush the surface with beaten egg and olive oil. Bake for 20 to 25 minutes until deeply golden and crisp, then rest for 5 to 10 minutes before slicing.
Cue: The crust should be firm, glossy, and golden brown, and the filling should be hot and melted when sliced.
Pro Tips
- Drain the crab meat well so the creamy filling does not become watery.
- Let the shrimp cool slightly before mixing with the cheeses so the mozzarella does not melt too early.
- Keep the 1-inch border clean so the dough seals properly.
- Do not skip the steam vents; they help prevent the stromboli from splitting.
- Rest the roll before slicing so the filling settles instead of spilling out.
- Use parchment paper to make transfer and cleanup easier.
- For a garlic-forward seafood dinner, pair this with Garlic Butter Shrimp Recipe on another night.
- Slice with a serrated knife for cleaner edges.
Variations
- Cajun seafood stromboli: Use Cajun blend and serve with a simple creamy dipping sauce.
- Extra cheesy version: Add a little more mozzarella only if you are comfortable with a softer filling.
- Party slices: Cut into smaller pieces and serve warm as an appetizer.
- Seafood feast style: Serve alongside a bold skillet dish like Seafood Dirty Rice .
- Lump crab upgrade: Use lump crab meat for a more delicate, sweet crab flavor.
What to Serve With It
- Crisp green salad with lemon vinaigrette
- Roasted asparagus
- Steamed broccoli
- Garlic bread or toasted baguette slices
- Lemon wedges for brightness
- Marinara sauce or creamy garlic dip
- Roasted green beans
- A chilled cucumber salad
- Tomato soup for a cozy soup-and-stromboli meal
- For another creamy seafood dinner idea, try Shrimp Penne Pasta.
Storage
Store leftover Golden Crab and Shrimp Seafood Stromboli Roll in an airtight container in the refrigerator for up to 3 days.
Reheat slices in a 350°F oven or air fryer until the crust crisps again and the filling is hot. The microwave works for speed, but the crust will soften.
Freezing is possible, but the creamy seafood filling may change texture after thawing. For best results, enjoy it fresh or refrigerated within a few days.
Troubleshooting
- Filling leaked out: The seam may not have been pinched tightly, or the dough may have been overfilled.
- Crust browned too fast: Tent loosely with foil near the end of baking.
- Filling seems watery: Crab meat may not have been drained well, or the seafood mixture was overmixed.
- Shrimp turned tough: Shrimp likely cooked too long before baking. Cook only until pink before folding into the filling.
- Slices are messy: Let the stromboli rest for 5 to 10 minutes before cutting.
FAQs
Can I use cooked shrimp?
Yes, but add cooked shrimp only long enough to warm with the garlic and seasoning. Since it will bake again inside the roll, avoid overcooking.
Can I use imitation crab?
Yes. The recipe allows imitation or lump crab meat. Just drain it well before mixing.
Can I make this ahead?
You can prepare the filling ahead and refrigerate it. Assemble the stromboli closer to baking so the dough does not get soggy.
How do I know the shrimp are cooked?
The shrimp should turn pink, opaque, and curl into a loose “C” shape. If they curl tightly, they may be overcooked.
What dipping sauce goes with seafood stromboli?
Marinara, garlic butter, creamy Parmesan dip, or a lemony aioli all pair well.
Can I use puff pastry instead of pizza dough?
This recipe is designed for pizza dough, which gives it the classic stromboli texture. Puff pastry would bake differently and may need timing adjustments.
Why do I need steam vents?
Steam vents let moisture escape so the top crust stays crisp and the roll is less likely to burst.
Can I serve this as an appetizer?
Yes. Slice it into smaller pieces and serve warm on a platter.
Conclusion
Golden Crab and Shrimp Seafood Stromboli Roll is creamy, cheesy, crisp, and packed with savory seafood flavor in every slice. Serve it warm, slice it after resting, and save this one for the next time you want seafood comfort food that feels a little special without being complicated.
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Golden Crab and Shrimp Seafood Stromboli Roll
Equipment
- large baking sheet
- parchment paper
- skillet
- mixing bowl
- serrated knife For cleaner slices after the stromboli has rested.
Ingredients
- 1 lb store-bought or homemade pizza dough
- 1 tbsp olive oil, for brushing
- 1 egg, beaten, for egg wash
- 8 oz shrimp, peeled, deveined, and chopped into bite-sized pieces
- 6 oz crab meat, imitation or lump crab meat, drained
- 1 tbsp butter
- 2 cloves garlic, minced
- 1/2 tsp Old Bay seasoning or Cajun blend
- 1/4 cup cream cheese, softened
- 1/4 cup heavy cream
- 1 1/2 cups mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare the Crust
Heat the oven to 400°F and line a large baking sheet with parchment paper. Roll the pizza dough on a lightly floured surface into a broad rectangle about 1/4 inch thick.
Cue: The dough should be even and thin enough to roll, but not so thin that it tears when filled. - Cook the Shellfish
Warm the butter in a skillet over medium heat and briefly cook the garlic until fragrant. Add the chopped shrimp for 2 to 3 minutes, just until pink, then take the pan off the heat and gently fold in the crab meat with the Old Bay seasoning.
Seafood cue: The shrimp should look pink, opaque, and lightly curled. Avoid cooking until tightly curled, which can make shrimp rubbery. - Build the Creamy Filling
Stir the softened cream cheese and heavy cream together until smooth. Fold in the mozzarella, Parmesan, parsley, and warm seafood mixture until evenly combined without overmixing.
Cue: The filling should be thick, creamy, and scoopable, not runny. - Form the Roll
Spread the filling across the dough, leaving a 1-inch edge clear. Tuck in the short sides, roll into a firm log, pinch the seam closed, and transfer it seam-side down to the prepared pan.
Cue: Pinch the seam well so the creamy seafood filling stays tucked inside while baking. - Finish in the Oven
Cut 3 to 4 small steam vents across the top, then brush the surface with beaten egg and olive oil. Bake for 20 to 25 minutes until deeply golden and crisp, then rest for 5 to 10 minutes before slicing.
Cue: The crust should be firm, glossy, and golden brown, and the filling should be hot and melted when sliced.
Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
