Crab and Shrimp Tortilla Bombs are the ultimate crunchy seafood fusion you didn't know you needed. These crispy tortilla appetizers are packed with a cheesy, savory filling that combines the delicate flavors of crab and shrimp.
Ingredients
Scale:
8 oz lump crab meat, drained
8 oz shrimp, peeled and deveined
1 cup cream cheese, softened
1 cup shredded Monterey Jack cheese
1 tablespoon fresh lemon juice
2 teaspoons garlic powder
1 teaspoon Old Bay seasoning
Salt and pepper to taste
8 large flour tortillas
Vegetable oil for frying
Chopped fresh cilantro (optional)
Sour cream (optional)
Guacamole (optional)
Fresh salsa (optional)
Instructions
In a skillet over medium heat, add a tablespoon of oil. Cook the peeled and deveined shrimp for about 3-4 minutes, or until they are pink and opaque. Remove from heat and chop them into bite-sized pieces.
In a large mixing bowl, combine the cooked shrimp, lump crab meat, softened cream cheese, shredded Monterey Jack cheese, lemon juice, garlic powder, Old Bay seasoning, and season with salt and pepper. Mix until all ingredients are well incorporated.
Take a tortilla and place about 2-3 tablespoons of the crab and shrimp filling in the center. Fold in the sides and roll it up tightly to form a sealed bomb. Repeat this process with all tortillas and filling.
In a deep skillet, heat about 2 inches of vegetable oil to 350°F (175°C). Test if the oil is ready by dropping a small piece of tortilla; it should sizzle.
Carefully place 2-3 tortilla bombs into the hot oil and fry for 3-4 minutes until golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.
Allow the tortilla bombs to cool slightly before serving. Arrange them on a platter and garnish with chopped cilantro. Serve with sour cream, guacamole, or fresh salsa.
