Crab and Shrimp Tortilla Bombs (Print version)

Crispy tortilla pockets stuffed with crab, shrimp, and spiced cheese filling

# What you need:

→ Seafood

01 - 5 oz lump crab meat, picked over for shells
02 - 5 oz small cooked shrimp, peeled, deveined, and chopped

→ Vegetables & Aromatics

03 - 1 small red bell pepper, finely diced
04 - 2 spring onions, thinly sliced
05 - 1 small jalapeño, deseeded and finely chopped
06 - 2 tbsp fresh cilantro, chopped
07 - 1 garlic clove, minced

→ Dairy & Sauces

08 - 4 oz cream cheese, softened
09 - 1/2 cup shredded Monterey Jack cheese
10 - 2 tbsp mayonnaise
11 - Juice of 1/2 lime

→ Spices & Seasonings

12 - 1/2 tsp smoked paprika
13 - 1/2 tsp ground cumin
14 - Salt and pepper, to taste

→ Assembly

15 - 8 small flour tortillas (6-inch)
16 - 2 tbsp olive oil, for brushing

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine crab meat, chopped shrimp, red bell pepper, spring onions, jalapeño, cilantro, and garlic.
03 - Add cream cheese, Monterey Jack, mayonnaise, lime juice, smoked paprika, cumin, salt, and pepper. Mix until well combined.
04 - Lay out tortillas. Place about 2 heaping tablespoons of filling in the center of each.
05 - Gather the edges of each tortilla up and twist to seal, forming a bomb shape. Secure with a toothpick if needed.
06 - Brush each tortilla bomb lightly with olive oil and place seam-side down on the prepared baking sheet.
07 - Bake for 16–18 minutes, until golden brown and crisp.
08 - Remove toothpicks (if used) and serve warm with salsa or guacamole.

# Expert advice:

01 -
  • The combination of lump crab and sweet shrimp creates pure luxury in every bite
  • They come together faster than you can decide on a Netflix movie
  • Twisting the tortillas into little bombs is weirdly satisfying
02 -
  • Overfilling the tortillas is the number one mistake that causes explosions in the oven
  • Twisting the tortilla wrapper like a little purse creates the best seal
  • Room temperature cream cheese mixes much smoother than cold from the fridge
03 -
  • Gently squeeze excess moisture from the shrimp after chopping to prevent soggy filling
  • Pepper Jack cheese instead of Monterey Jack kicks up the spice level beautifully

Return