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crab_stuffed_shrimp_tortilla_bombs

Crab Stuffed Shrimp Tortilla Bombs

These crab stuffed shrimp tortilla bombs combine juicy shrimp, creamy lump crab, mozzarella, cheddar, cream cheese, and Old Bay seasoning inside golden, crispy flour tortillas. Baked until crisp and served warm, they make a fun seafood appetizer for parties or game day.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 persons
Course: Appetizer
Cuisine: American, Fusion
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large shrimp, peeled, deveined, and tails removed
  • 8 oz lump crab meat, picked over for shells
  • 4 oz cream cheese, softened
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup cheddar cheese, shredded
  • 2 tbsp mayonnaise
  • 2 green onions, finely sliced
  • 2 cloves garlic, minced
  • 1 tsp Old Bay seasoning
  • 1/2 tsp paprika
  • 1 tbsp fresh parsley, chopped
  • 6 8-inch flour tortillas, halved
  • 2 tbsp butter, melted
  • 1 tbsp olive oil
  • Cooking spray

Equipment

  • large mixing bowl
  • Baking sheet
  • parchment paper
  • pastry brush
  • Toothpicks Optional

Method
 

  1. Preheat the oven to 400°F. In a bowl, mix the crab meat, cream cheese, mozzarella, cheddar, mayonnaise, garlic, green onions, Old Bay seasoning, paprika, and parsley until well combined.
  2. Season the shrimp lightly with a pinch of Old Bay seasoning. Place one shrimp and about 2 tablespoons of the crab mixture onto each tortilla half.
  3. Wrap each tortilla tightly around the shrimp and crab filling, folding in the sides to create a sealed tortilla bomb. Secure with a toothpick if needed.
  4. Mix the melted butter with the olive oil. Brush each crab stuffed shrimp tortilla bomb evenly with the butter mixture.
  5. Place the tortilla bombs seam side down on a parchment-lined baking sheet. Bake for 18 to 20 minutes, until the tortillas are golden brown and crispy and the shrimp are fully cooked.
  6. Let the tortilla bombs cool for 3 minutes before serving. Serve warm with garlic butter, spicy aioli, or cocktail sauce for dipping.

Notes

Pick through the lump crab carefully to remove any shell fragments before mixing the filling.
Use softened cream cheese so the filling blends smoothly.
Wrap the tortillas tightly and place them seam side down to help keep the filling enclosed while baking.
Secure the tortilla bombs with toothpicks if needed, then remove the toothpicks before serving.
Brush the tortillas evenly with the butter and olive oil mixture for the best golden, crisp finish.
Let the tortilla bombs cool for 3 minutes before serving.
Serve warm with garlic butter, spicy aioli, or cocktail sauce for dipping.