Crab and Shrimp Tortilla Bombs (Print View)

Crispy tortilla wraps filled with crab, shrimp, and spiced cream cheese.

# What You'll Need:

01 - 5 oz lump crab meat, picked over for shells

02 - 5 oz small cooked shrimp, peeled, deveined, and chopped

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

08 - 4 oz cream cheese, softened

09 - 1/2 cup shredded Monterey Jack cheese

10 - 2 tbsp mayonnaise

11 - Juice of 1/2 lime

12 - 1/2 tsp smoked paprika

13 - 1/2 tsp ground cumin

14 - Salt and pepper, to taste

15 - 8 small flour tortillas (6-inch)

16 - 2 tbsp olive oil, for brushing

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.

01 -

That moment when you bite through crispy tortilla into creamy seafood filling is pure magic
They're impressive enough for guests but easy enough for a Tuesday night craving

02 -

Overfilling these will cause explosions in the oven, trust me on this one
Let them rest for a couple minutes out of the oven or that filling will be molten hot

03 -

Pat your seafood dry with paper towels before mixing to prevent soggy filling
Twist the tortilla tops tight and place them seam side down for the prettiest presentation