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Cheesy crab and shrimp tortilla bombs served on a plate

Cheesy Crab and Shrimp Tortilla Bombs

These crispy bites filled with creamy crab and shrimp are perfect for parties or as a snack, offering a delightful twist on traditional appetizers.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American, Seafood
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 cup cooked crab meat, shredded Use pre-cooked crab meat for convenience.
  • 1 cup cooked shrimp, chopped Ensure shrimp is chopped into small pieces.
  • 1 cup cream cheese, softened Let cream cheese sit at room temperature before mixing.
  • 1 cup shredded cheddar cheese Feel free to mix different cheeses for added flavor.
  • 1/2 cup green onions, chopped Adds freshness to the filling.
  • 1 teaspoon garlic powder For extra flavor.
  • 1 teaspoon Old Bay seasoning Compliments seafood well.
  • to taste Salt and pepper Adjust based on preference.
For Frying
  • 12 small flour tortillas Size matters for the bomb shape.
  • Oil for frying Use a suitable oil with a high smoke point.

Method
 

Preparation
  1. In a large mixing bowl, combine the crab meat, shrimp, cream cheese, cheddar cheese, green onions, garlic powder, Old Bay seasoning, salt, and pepper. Mix until well combined.
  2. Lay a tortilla flat on a clean surface. Place about 2-3 tablespoons of the crab and shrimp mixture in the center of each tortilla.
  3. Fold the sides of the tortilla over the filling, then roll it up tightly to form a bomb shape. Repeat with the remaining tortillas and filling.
Cooking
  1. Heat oil in a deep skillet or fryer over medium heat.
  2. Once the oil is hot, carefully place a few tortilla bombs in the oil, frying until golden brown and crispy, about 3-4 minutes per side.
  3. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining bombs.
Serving
  1. Serve warm with your choice of dipping sauce.

Notes

Make sure to chop the shrimp into small pieces for easier filling, and don't overcrowd the frying pan for even frying.