Cheesy Seafood Tortilla Bombs (Print View)

Golden tortilla wraps stuffed with crab, shrimp and melted cheeses, baked in garlic cream sauce

# Components:

→ 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 - ½ cup shredded cheddar cheese
06 - 4 oz cream cheese, softened
07 - 3 tbsp mayonnaise
08 - 3 garlic cloves, minced
09 - 1 tsp paprika
10 - Salt, to taste
11 - Pepper, to taste

→ Garlic Cream Sauce

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

# Preparation Steps:

01 - Preheat oven to 375°F. Lightly grease a baking dish with butter or cooking spray.
02 - In a large mixing bowl, combine chopped shrimp, lump crab meat, shredded mozzarella, shredded cheddar, softened cream cheese, mayonnaise, minced garlic, paprika, salt, and pepper. Mix thoroughly until fully incorporated and creamy.
03 - Lay each flour tortilla flat. Spread seafood filling evenly across each tortilla, leaving a small border around edges. Roll up tightly from one end to the other and place seam-side down in the prepared baking dish.
04 - Heat a skillet over medium heat. Melt butter, then add minced garlic and sauté for approximately 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until sauce thickens slightly.
05 - Pour garlic cream sauce evenly over the tortilla rolls. Bake for 15–18 minutes until sauce bubbles and tortilla tops achieve golden brown color.
06 - Remove from oven. Sprinkle chopped fresh parsley over the top. Serve immediately while hot and creamy.

# Expert Advice:

01 -
  • The combination of crab and shrimp creates this sweet, bratty depth that pairs perfectly with the rich cream cheese filling
  • These reheat surprisingly well for lunch the next day, though they rarely last that long in my house
02 -
  • Tightly rolling the tortillas is the secret to keeping all that filling inside during baking
  • The sauce will continue thickening slightly as it stands, so don't over-reduce it in the pan
03 -
  • If your tortillas crack when rolling, microwave them for 15 seconds to make more pliable
  • Pat your seafood dry before mixing to prevent a watery filling
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