Cheesy Seafood Tortilla Bombs (Printable Version)

Crispy tortilla parcels stuffed with creamy seafood and cheese filling. Golden fried appetizer perfect for sharing.

# 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 - ½ tsp salt
13 - ¼ tsp black pepper

→ Tortillas

14 - 8 small flour tortillas (6-inch diameter)

→ For Frying

15 - Vegetable oil for shallow frying

# Directions:

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 well combined and uniform.
02 - Lay out a tortilla and place 2–3 tablespoons of the seafood-cheese mixture in the center. Gather the edges up and twist gently to form a sealed bomb. Secure with a toothpick if needed. Repeat with remaining tortillas and filling.
03 - Heat ½–¾ inch of vegetable oil in a deep skillet over medium heat until shimmering.
04 - Fry the tortilla bombs in batches, seam-side down first, for 2–3 minutes per side until golden brown and crispy. Drain on paper towels.
05 - Serve warm, garnished with extra parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • The contrast between the shattering crispy tortilla shell and the molten cheesy seafood center is absolutely addictive
  • These come together in under 40 minutes but taste like something from a high end restaurant
  • You can prepare the filling ahead of time and fry them just before guests arrive
02 -
  • Do not overfill the tortillas or they will burst during frying and you will lose all that precious cheesy filling into the oil
  • The oil temperature matters, too low and they will be greasy, too high and they will burn before the filling heats through
03 -
  • Pat the shrimp and crab meat dry with paper towels before mixing to prevent the filling from becoming too wet
  • Let the fried bombs rest on a wire rack instead of paper towels for at least 2 minutes so they stay crispy on all sides

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