Cheesy Seafood Tortilla Bombs (Printable View)

Golden tortilla parcels with creamy seafood filling, ideal 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

# Cooking Steps:

01 - Combine shrimp, crab meat, cream cheese, mozzarella, cheddar, spring onions, red bell pepper, garlic, parsley, lemon zest, smoked paprika, salt, and black pepper in a large bowl. Mix thoroughly until all ingredients are evenly distributed and the mixture is cohesive.
02 - Place a tortilla on a flat surface and mound 2 to 3 tablespoons of the seafood-cheese mixture in the center. Gather the tortilla edges upward and twist gently to create a sealed parcel. Secure with a toothpick if necessary. Continue until all tortillas and filling are used.
03 - Pour vegetable oil into a deep skillet to a depth of ½ to ¾ inch. Heat over medium heat until the oil shimmers but is not smoking, approximately 350°F.
04 - Fry the tortilla bombs in batches, starting with the seam side down. Cook for 2 to 3 minutes per side until the exterior is golden brown and crispy. Transfer to paper towels to drain excess oil.
05 - Arrange the fried bombs on a serving platter while still warm. Optionally garnish with additional fresh parsley and lemon wedges for presentation.

# Expert Tips:

01 -
  • The combination of creamy cheese and sweet seafood creates a flavor that feels fancy but comes together in minutes
  • They reheat surprisingly well, making them perfect for meal prep or parties
  • The crispy tortilla exterior gives way to that impossibly rich, melty center
02 -
  • The toothpicks can be tricky to remove after frying, so I try to secure them loosely and pull them out within the first minute of draining
  • If the tortillas start to unfold while frying, press them gently with tongs to reseal the seam
  • Overfilling is the most common mistake, and it causes the tortillas to burst open in the hot oil
03 -
  • Baking these at 220°C for 12 to 15 minutes produces a lighter version, though the texture difference is noticeable
  • The filling can be made a day ahead and kept refrigerated, but assemble the bombs just before frying
  • A blend of finely diced shrimp and crab creates better texture than large chunks

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