Cheesy Seafood Tortilla Bombs

These Cheesy Seafood Tortilla Bombs are my secret weapon for any gathering. They are an outrageously delicious appetizer that combines plump shrimp and sweet crab in a creamy, cheesy filling, all rolled up and baked in a luxurious garlic cream sauce.

I first whipped these up for a game night, and they vanished from the plate before the first quarter was over. Now, they're a non negotiable request for any get together.

Ingredients

• Medium flour tortillas: The perfect soft vessel for our rich filling
• Cooked shrimp: I recommend using small salad shrimp or chopping larger ones for even distribution
• Lump crab meat: This is where you want to splurge a bit for sweet, flaky texture
• Shredded mozzarella cheese: The ultimate cheese for that glorious, stretchy pull
• Shredded cheddar cheese: Adds a nice sharp flavor to balance the richness
• Cream cheese: Softened to room temperature is key for a smooth, lump free filling
• Mayonnaise: Provides creaminess and a subtle tang
• Minced garlic: Fresh is always best for a pungent, aromatic flavor
• Paprika: Adds a hint of smokiness and beautiful color
• Butter: The base for our decadent cream sauce
• Heavy cream: Creates a silky, luxurious sauce to bake the tortillas in
• Fresh parsley: Chopped for a pop of fresh, green flavor at the end
• Salt and pepper: To season everything perfectly

Step-by-Step Instructions

Get Ready to Bake:

First things first, get your oven preheating to 375°F. This ensures it's nice and hot when the tortilla bombs are ready to go in. Grease a baking dish lightly so nothing sticks.

Mix the Seafood Filling:

In a large bowl, combine the chopped shrimp, lump crab, mozzarella, cheddar, softened cream cheese, mayonnaise, garlic, paprika, salt, and pepper. The secret here is to make sure your cream cheese is truly soft, otherwise you’ll struggle to get a smooth, cohesive mixture. Mix until everything is well incorporated.

Assemble the Tortilla Bombs:

Lay a tortilla flat and spread a generous amount of the seafood mixture evenly across the surface, going almost to the edges. Roll it up as tightly as you can and place it seam side down in your prepared baking dish. Repeat with the remaining tortillas, snuggling them up next to each other.

Create the Garlic Cream Sauce:

In a small skillet, melt the butter over medium low heat. Add the remaining minced garlic and cook for about a minute, just until it becomes fragrant. You don't want it to brown or it will taste bitter. Pour in the heavy cream, give it a good stir, and let it simmer for 3 to 5 minutes. It will thicken slightly, just enough to coat the tortillas beautifully.

Bake to Golden Perfection:

Carefully and evenly pour the warm garlic cream sauce over all the rolled tortillas in the dish. Pop it into the preheated oven and bake for 15 to 18 minutes. You're looking for the sauce to be bubbly and the tops of the tortillas to be a lovely golden brown.

Garnish and Serve:

Once they're out of the oven, sprinkle the freshly chopped parsley over the top. This adds a wonderful freshness that cuts through the richness. Let them cool for just a couple of minutes before serving them hot.

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For me, the lump crab meat is the star. Its natural sweetness is the perfect counterpoint to the sharp cheddar and creamy sauce. I remember my dad trying one for the first time and his eyes just lit up; that's the moment I knew this recipe was a keeper.

Storage and Make Ahead Tips

This is a fantastic recipe to prep in advance. You can fully assemble the filled and rolled tortillas, place them in the baking dish, cover tightly, and refrigerate for up to 24 hours. When you're ready to serve, just make the sauce, pour it over, and bake as directed. It takes all the stress out of party prep.

Ingredient Substitutions

Don't be afraid to play around with the fillings. If crab or shrimp aren't your thing, cooked lobster, scallops, or even flaked white fish like cod would be delicious. For the cheese, Monterey Jack adds a milder creaminess, while Pepper Jack will give it a nice kick. You can even add some finely diced jalapeños to the filling for extra heat.

Serving Suggestions

While these are a meal in themselves, they are fantastic served with a simple green salad dressed in a bright vinaigrette to cut through the richness. A side of your favorite hot sauce or a dollop of sour cream also works wonderfully. For a party, I like to slice them into one inch pinwheels after they've cooled for a few minutes to make them easier to share.

Frequently Asked Questions

→ What other seafood can I use?

Cooked lobster, scallops, or flaked white fish are excellent substitutes for crab or shrimp.

→ Can I make these ahead of time?

Yes! Assemble the tortillas up to a day in advance and store them in the refrigerator. Add the cream sauce and bake just before serving.

→ What cheeses work well in these?

Monterey Jack or Pepper Jack can replace mozzarella for a different flavor profile.

→ How can I make these lighter?

Substitute Greek yogurt for some of the mayonnaise to reduce fat content without sacrificing flavor.

→ How can I add some spice?

Add diced jalapeños or a pinch of cayenne pepper to the filling for a spicy kick that complements the seafood.

→ Can this dish be made dairy-free?

Yes, use plant-based cheese and cream alternatives for a dairy-free version. Be aware that this may alter the texture and flavor.