Let me introduce a serious showstopper for brunch or any indulgent craving: Shrimp & Crab Monte Cristo Bomb Sandwiches. These sandwiches bring together fluffy brioche, rich seafood, melted cheese, and a golden crust with a playful sweet finish. Every bite balances creamy, crispy, sweet, and savory elements—making them unforgettable. Whether it’s a special occasion or I just want to spoil myself, this is the dish I turn to.
Why You’ll Love This Recipe
I love how these sandwiches combine comfort food with gourmet flair. They’re packed with shrimp, crab, and cheese inside soft brioche, then dipped in custard and pan-fried to a golden crisp. A dusting of powdered sugar and a side of raspberry jam adds a unique twist that works beautifully. These are indulgent, but so worth it. They’re also incredibly satisfying to make and even more fun to serve.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Brioche bread
Cooked shrimp, chopped
Lump crab meat
Shredded Swiss cheese
Cream cheese, softened
Eggs
Milk
Garlic powder
Paprika
Butter
Powdered sugar
Raspberry jam
Directions
Make the Filling In a mixing bowl, I combine the chopped shrimp, lump crab, Swiss cheese, cream cheese, garlic powder, and paprika. I mix gently until everything is creamy but still textured.
Build the Sandwiches I lay out 4 slices of brioche and spread the filling evenly. Then I top them with the remaining 4 slices, pressing lightly to seal.
Prepare the Custard Bath In a shallow dish, I whisk the eggs and milk together until smooth. This gives the sandwiches their signature golden crust.
Dip the Sandwiches Each sandwich gets a good soak in the custard, turning to coat both sides well.
Fry to Crispy Perfection I melt butter in a skillet over medium heat, then fry the sandwiches for 3–4 minutes per side until deeply golden and crisp, with cheese melting inside.
Finish and Serve Once fried, I dust them with powdered sugar and serve warm with a side of raspberry jam for dipping. That sweet-savory combo is next level.
Servings and Timing
This recipe makes 4 hearty sandwiches and takes about 30–35 minutes total to prepare and cook. It’s perfect for brunch or lunch.
Variations
Seafood swaps: I sometimes use lobster or scallops for a more decadent twist.
Cheese options: Gruyère or sharp white cheddar are great alternatives to Swiss.
Jam alternatives: Apricot, strawberry, or chili jam can switch up the flavor vibe.
Mini versions: I cut the sandwiches into quarters before dipping and frying to make fun, party-sized bites.
Storage/Reheating
Storing leftovers: Once cooled, I wrap each sandwich tightly and refrigerate for up to 2 days.
Freezing: These freeze well—just wrap individually and freeze for up to 1 month.
Reheating: I prefer reheating in a 350°F oven for about 10–12 minutes to keep the outside crisp and the inside gooey.
FAQs
Can I use imitation crab or canned crab?
Yes, both work in a pinch. I make sure to drain them well and mix gently so the filling stays rich and not watery.
Is there a way to lighten these up?
I use light cream cheese, reduced-fat Swiss, and opt for a quick grill with cooking spray instead of butter. They’re still delicious but a bit less indulgent.
Can I make these gluten free?
Definitely. I choose a sturdy gluten-free brioche or sandwich bread that holds up during dipping and frying.
What other jams work if I don’t have raspberry?
I like using strawberry, apricot, or even a spicy-sweet chili jam. The goal is a tangy contrast to the rich, cheesy filling.
Can I assemble these in advance?
Yes. I prepare the filling and assemble the sandwiches a few hours ahead, then store them in the fridge. I just wait to dip and fry until I’m ready to serve.
Conclusion
Shrimp & Crab Monte Cristo Bomb Sandwiches are my go-to when I want something truly special. They hit every note—crispy, creamy, sweet, savory—and they look as amazing as they taste. If you’re ready to impress your guests or treat yourself to something extraordinary, I highly recommend giving these a try. They never disappoint.
