Cheesy Seafood Tortilla Bombs (Printable)
Golden tortilla parcels with creamy seafood and melted cheese filling
# What You 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
14 - 8 small flour tortillas (6-inch diameter)
→ For Frying
15 - Vegetable oil, for shallow frying
# Steps:
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 all ingredients are evenly distributed and mixture holds together well.
02 - Lay out a tortilla on a clean surface. Place 2-3 tablespoons of the seafood-cheese mixture in the center. Gather the edges upward and twist gently to form a sealed parcel, ensuring no filling escapes. Secure with a toothpick if necessary. Repeat with remaining tortillas and filling until all bombs are formed.
03 - Pour vegetable oil into a deep skillet to a depth of 0.5-1 inch. Heat over medium heat until oil shimmers but is not smoking, approximately 350°F.
04 - Fry tortilla bombs in batches, placing seam-side down first. Cook for 2-3 minutes per side until golden brown and crispy throughout. Transfer to paper towels to drain excess oil. Maintain oil temperature between batches for consistent results.
05 - Arrange bombs on a serving platter while still warm. Garnish with additional fresh parsley and lemon wedges if desired. Serve promptly while cheese remains melted and exterior stays crisp.
# Expert Advice:
01 -
- The filling stays incredibly creamy while the outside gets satisfyingly crispy, creating that perfect textural contrast we all crave in appetizers
- These reheat surprisingly well for lunch the next day, though they rarely last that long in my house
02 -
- If your tortillas crack while folding, microwave them for 10-15 seconds wrapped in damp paper towels to make them pliable again
- Do not overcrowd the pan because the oil temperature will drop too much and you will end up with soggy, greasy bombs instead of crispy ones
03 -
- Twist the tortilla tops tightly and leave a little room at the top because steam needs to escape during frying or they might burst open
- Keep the finished ones warm in a 150°C oven while you finish frying the rest so everyone can eat them together at the same temperature