Cheesy Seafood Tortilla Bombs (Print View)

Golden tortilla parcels stuffed with creamy shrimp, crab, and melted cheese blend

# What You'll Need:

→ Seafood

01 - 5 oz cooked shrimp, chopped
02 - 3.5 oz cooked crab meat or imitation crab, shredded

→ Dairy & Cheese

03 - 4.25 oz cream cheese, softened
04 - 3.5 oz shredded mozzarella cheese
05 - 1.75 oz shredded cheddar cheese

→ Vegetables & Flavorings

06 - 2 spring onions, finely sliced
07 - 1 small red bell pepper, finely diced
08 - 1 clove garlic, minced
09 - 1 tbsp fresh parsley, chopped
10 - Zest of 1 lemon
11 - 1 tsp smoked paprika
12 - 0.5 tsp salt
13 - 0.25 tsp black pepper

→ Tortillas & Frying

14 - 8 small flour tortillas (6-inch diameter)
15 - Vegetable oil, for shallow frying

# Method:

01 - In a large bowl, combine shrimp, crab meat, cream cheese, mozzarella, cheddar, spring onions, red bell pepper, garlic, parsley, lemon zest, smoked paprika, salt, and black pepper. Mix until thoroughly combined and uniform.
02 - Lay out a tortilla and place 2-3 tablespoons of the seafood-cheese mixture in the center. Gather the edges upward and twist gently to form a sealed parcel. Secure with a toothpick if necessary. Repeat with remaining tortillas and filling.
03 - Pour 0.5-1 inch of vegetable oil into a deep skillet and heat over medium heat until shimmering but not smoking.
04 - Fry the tortilla bombs in batches, starting seam-side down first, for 2-3 minutes per side until golden brown and crispy. Drain on paper towels immediately after frying.
05 - Serve warm, garnished with additional fresh parsley and lemon wedges if desired. Pair with garlic aioli or sweet chili dip for enhanced flavor.

# Insider Tips:

01 -
  • The crispy shell gives way to impossibly creamy, cheesy seafood filling that feels like a warm hug
  • They come together faster than you can decide what to order for takeout
  • People will think you spent hours perfecting these little parcels of joy
02 -
  • Overfilling the tortillas is the number one mistake that causes them to burst during frying
  • The oil needs to be properly hot or the tortillas will turn soggy instead of crispy
  • Let the bombs rest for about two minutes after frying so the cheese sets slightly
03 -
  • Pat your seafood dry with paper towels before mixing to prevent a watery filling
  • Work quickly once the tortillas are filled so they do not become soggy from the moisture

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