Description
These savory cheesy seafood tortilla bombs are crispy pockets filled with a creamy seafood mix and gooey cheese, served with a rich garlic cream sauce. Ready in under 40 minutes, they make a perfect quick dinner or game day snack.
Ingredients
- 8 oz canned lump crab meat, drained
- ½ cup cooked shrimp, chopped
- 2 stalks green onions, thinly sliced
- 2 cloves minced garlic (for filling)
- ¼ cup mayonnaise
- 2 tbsp fresh parsley, chopped (optional)
- 6 large flour tortillas (6-inch)
- 1 cup shredded mozzarella cheese
- ½ cup sharp cheddar cheese
- Vegetable oil (for frying)
- 3 tbsp butter
- 3 cloves minced garlic (for sauce)
- 2 tbsp all-purpose flour
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
- Prep the seafood filling: In a mixing bowl, combine drained crab meat, chopped cooked shrimp, sliced green onions, minced garlic, mayonnaise, and chopped parsley. Gently fold together and set aside.
- Assemble the tortilla bombs: Lay one tortilla flat. Sprinkle 2 tablespoons mozzarella and 1 tablespoon sharp cheddar in the center. Spoon 2-3 tablespoons seafood filling on top, then add another sprinkle of both cheeses. Fold edges toward center to form a tight parcel and pinch edges to seal. Repeat with remaining tortillas.
- Heat the oil: Pour about 1½ inches of vegetable oil into a deep frying pan and heat over medium until 350°F (175°C). Test with a small tortilla piece to check readiness.
- Fry the tortilla bombs: Carefully place 2-3 bombs in hot oil without overcrowding. Fry 3-4 minutes per side until golden brown and crispy. Remove and drain on paper towels. Repeat with remaining bombs.
- Make the garlic cream sauce: In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté 1 minute until fragrant. Whisk in flour and cook 1-2 minutes to form roux. Slowly whisk in heavy cream and simmer until thickened, about 3-4 minutes. Stir in Parmesan, salt, and pepper. Keep warm.
- Serve: Plate tortilla bombs and drizzle with garlic cream sauce or serve sauce on the side for dipping. Enjoy immediately.
Notes
[‘Drain crab meat well to avoid soggy filling.’, ‘Use a dab of water to seal tortilla edges to prevent leaks.’, ‘Maintain oil temperature at 350°F for best frying results.’, ‘Make garlic cream sauce while frying bombs to save time.’, ‘Do not overstuff tortillas to avoid difficulty sealing and leaks.’, ‘Let bombs rest a minute before serving to settle flavors.’, ‘Can bake bombs at 400°F for 15-18 minutes as a lighter alternative.’]
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 tortilla bomb with
- Calories: 320
- Fat: 18
- Carbohydrates: 20
- Fiber: 1.5
- Protein: 18
Keywords: seafood tortilla bombs, cheesy seafood pockets, garlic cream sauce, quick dinner, fried tortilla recipe, crab and shrimp recipe