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Crispy Cajun Shrimp & Crab Crunchwraps

Crispy Cajun Shrimp & Crab Crunchwraps

These crispy Cajun shrimp and crab crunchwraps are packed with buttery seasoned shrimp, tender lump crab, warm queso, melted pepper jack or Monterey Jack cheese, crisp tostadas, sour cream, lettuce, and tomatoes. Toasted until golden and crunchy, they make a bold seafood dinner with creamy, cheesy, and crisp textures in every bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Cajun-Inspired, Fusion, Mexican-Inspired
Calories: 980
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb medium raw shrimp, peeled, deveined, and chopped
  • 8 oz lump crab meat, drained and checked for shells
  • 2 tbsp unsalted butter
  • 1 1/2 tbsp Cajun seasoning
  • 2 cloves garlic, minced
  • 4 extra large 12-inch flour tortillas
  • 4 small 6-inch flour tortillas
  • 4 crispy corn tostada shells
  • 1 cup warm queso blanco or nacho cheese sauce
  • 1 1/2 cups pepper jack or Monterey Jack cheese, shredded
  • 1/2 cup sour cream or Mexican crema
  • 2 cups iceberg lettuce, shredded
  • 1 cup Roma tomatoes, diced
  • 1 tbsp cooking oil or butter, for toasting

Equipment

  • large skillet For cooking the shrimp and toasting the crunchwraps
  • spatula For folding, pressing, and flipping the crunchwraps
  • Mixing spoon For gently folding the crab into the shrimp
  • cutting board For cutting the finished crunchwraps
  • chef’s knife

Method
 

  1. Melt 2 tablespoons butter in a skillet over medium high heat. Add the garlic, chopped shrimp, and Cajun seasoning. Cook for about 2 minutes, until the shrimp are pink and cooked through.
  2. Remove the skillet from the heat and gently fold the lump crab into the Cajun shrimp. Mix carefully so the crab stays in tender pieces.
  3. Lay each extra large tortilla flat. Spoon about 2 tablespoons of warm queso into the center, keeping the filling about the same width as the tostada shell.
  4. Spoon the Cajun shrimp and crab mixture over the queso. Sprinkle with shredded pepper jack or Monterey Jack cheese, then place a crispy tostada shell on top.
  5. Spread sour cream over the tostada shell. Add shredded lettuce, diced tomatoes, and another sprinkle of cheese.
  6. Place one small tortilla over the center of the toppings. Fold the edges of the large tortilla inward in 5 to 6 pleats, pressing gently to completely enclose the shrimp and crab filling.
  7. Heat the cooking oil or butter in a skillet over medium heat. Place each crunchwrap seam side down and cook for 3 to 4 minutes, until sealed, crisp, and golden.
  8. Carefully flip and cook for another 2 to 3 minutes. Cut the crispy Cajun shrimp and crab crunchwraps in half and serve immediately while the cheese is melted and the tostada is still crunchy.

Notes

Cook the chopped shrimp only until pink and cooked through so they stay tender.
Fold the lump crab in gently after removing the skillet from the heat to keep the crab pieces intact.
Keep the fillings centered and close to the width of the tostada shell so the crunchwraps fold neatly.
Use the small tortillas in the center to help completely enclose the filling.
Fold the large tortillas inward in 5 to 6 pleats and press gently to keep them sealed.
Toast seam side down first so the crunchwraps seal before flipping.
Serve immediately after toasting so the tortillas and tostada shells stay crisp.