Cheesy Seafood Tortilla Bombs (Printable)

Tender tortillas filled with shrimp, crab, and cheeses baked in a creamy garlic sauce for golden bites.

# What You Need:

→ Seafood Filling

01 - 6 medium flour tortillas
02 - 1 cup cooked shrimp, chopped
03 - 1 cup lump crab meat
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup shredded cheddar cheese
06 - 4 ounces cream cheese, softened
07 - 3 tablespoons mayonnaise
08 - 3 garlic cloves, minced
09 - 1 teaspoon paprika
10 - Salt to taste
11 - Black pepper to taste

→ Garlic Cream Sauce

12 - 2 tablespoons butter
13 - 3 garlic cloves, minced
14 - 1 cup heavy cream
15 - 1 tablespoon fresh parsley, chopped

# How to Make It:

01 - Preheat oven to 375 degrees Fahrenheit. Lightly grease a baking dish with cooking spray or butter.
02 - In a large mixing bowl, combine chopped cooked shrimp, lump crab meat, mozzarella, cheddar, softened cream cheese, mayonnaise, minced garlic, paprika, salt, and pepper. Mix until creamy and evenly blended.
03 - Lay out each flour tortilla. Evenly spread the seafood filling over each, then roll up tightly. Place seam-side down in the prepared baking dish.
04 - In a skillet over medium heat, melt the butter. Add minced garlic and sauté until fragrant, approximately 1 minute. Stir in the heavy cream and simmer, stirring occasionally, until slightly thickened and creamy, approximately 3 to 4 minutes.
05 - Pour the garlic cream sauce evenly over the rolled tortillas in the baking dish.
06 - Bake for 15 to 18 minutes, until the sauce is bubbly and the tops of the tortilla bombs are golden brown.
07 - Remove from the oven, sprinkle with chopped parsley, and serve immediately while hot.

# Expert Advice:

01 -
  • They taste like you spent hours on them when you actually had time to set the table and light a candle.
  • The seafood filling is forgiving enough that you can use whatever quality shrimp and crab you find, and it still comes out creamy and delicious.
  • One batch feeds a crowd without requiring you to stand at the stove playing short order cook.
02 -
  • Softening your cream cheese before you start makes the difference between a smooth, cohesive filling and one with frustrating little nuggets that never quite blend.
  • Rolling the tortillas tightly is worth the extra effort because a loose roll will unwrap itself in the oven and release all its filling into the sauce, which sounds nice in theory but looks sad on the plate.
  • The sauce will thicken slightly more as it cools, so don't overdo the simmering or you'll end up with something closer to paste than cream.
03 -
  • Use a skillet large enough that your garlic doesn't crowd the bottom, so it toasts evenly instead of steaming and turning bitter.
  • The moment you smell the garlic becoming fragrant is when you add the cream, because another thirty seconds and it starts tasting acrid instead of sweet.
  • If your sauce breaks or looks grainy, you likely let it get too hot, so slow down the heat and stir in a splash of cold cream to reset it.
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