Description
Discover the ultimate seafood delight with our Shrimp and Crab Toasted Nacho Bomb Sticks recipe. Learn to create this crispy, flavorful appetizer in no time!
Ingredients
- 1 cup cooked shrimp, chopped (about 150 g)
- 1 cup cooked crab meat, shredded (about 150 g)
- 1 cup shredded cheddar cheese (about 115 g)
- 1/2 cup cream cheese, softened (about 115 g)
- 1/4 cup mayonnaise (about 60 ml)
- 1 tablespoon lime juice (about 15 ml)
- 1 tablespoon hot sauce (about 15 ml)
- 1 tablespoon chopped fresh cilantro (about 4 g)
- 1 teaspoon garlic powder (about 2 g)
- 1 teaspoon onion powder (about 2 g)
- 1/2 teaspoon salt (about 3 g)
- 1/4 teaspoon black pepper (about 1 g)
- 10 small flour tortillas
- Vegetable oil for frying
Instructions
- In a large mixing bowl, combine the chopped shrimp and shredded crab meat.
- Add the shredded cheddar cheese and softened cream cheese to the seafood mixture.
- Stir in the mayonnaise, lime juice, and hot sauce until well combined.
- Mix in the chopped cilantro, garlic powder, onion powder, salt, and black pepper.
- Lay out a small flour tortilla on a clean surface.
- Spread about 2-3 tablespoons of the seafood mixture onto the tortilla, leaving a small border.
- Roll the tortilla tightly into a log shape, securing the filling inside.
- Repeat the filling and rolling process with the remaining tortillas.
- Heat vegetable oil in a frying pan over medium heat until hot.
- Carefully place the rolled tortillas seam-side down in the hot oil.
- Fry each side until golden brown and crispy, about 2-3 minutes per side.
- Remove the nacho sticks from the oil and place them on paper towels to drain excess oil.
- Allow to cool slightly before serving.
Notes
- Ensure cream cheese is fully softened for a smooth filling
- Maintain oil temperature at 350°F (175°C) for a golden crust
- Let fried tortillas rest on paper towels to absorb excess oil
