Introduction

Cheesy Seafood Tortilla Bombs are a delightful and indulgent appetizer combining succulent shrimp, crab meat, and a blend of cheeses wrapped in soft tortillas. Topped with a creamy garlic sauce and baked to golden perfection, these bombs are sure to impress at any gathering.

Three rolled crepes lay side by side on a wooden board, each filled with small cooked shrimp that have a light orange color with a slight char. The crepes are thin and pale yellow with golden brown spots from cooking. On top of each crepe is a thick layer of melted white cheese sauce browned slightly with toasted edges. Chopped green herbs are sprinkled evenly over the cheese. Some sauce and shrimp peek out from the open ends of the crepes, resting on the wooden board. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 medium flour tortillas
1 cup cooked shrimp, chopped
1 cup lump crab meat
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese
4 oz cream cheese, softened
3 tbsp mayonnaise
3 garlic cloves, minced
1 tsp paprika
Salt, to taste
Pepper, to taste
2 tbsp butter
3 garlic cloves, minced (for sauce)
1 cup heavy cream
1 tbsp fresh parsley, chopped

Instructions

Step 1: In a large bowl, combine the chopped cooked shrimp, lump crab meat, shredded mozzarella, shredded cheddar, softened cream cheese, mayonnaise, minced garlic, paprika, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated to create a creamy seafood filling.
Step 2: Lay out each flour tortilla flat and evenly spread the seafood filling over the surface. Roll the tortillas tightly to encase the filling and place each seam-side down in a greased baking dish to prevent unrolling during baking.
Step 3: In a skillet over medium heat, melt the butter and sauté the additional minced garlic until fragrant but not browned. Pour in the heavy cream and let it simmer gently, stirring occasionally, until the mixture thickens slightly to a creamy consistency.
Step 4: Pour the prepared garlic cream sauce evenly over the rolled tortillas in the baking dish. Place the dish in a preheated oven at 375°F (190°C) and bake for 15 to 18 minutes, or until the sauce is bubbly and the tops of the tortilla bombs turn a golden brown color.
Step 5: Remove the baked tortilla bombs from the oven and sprinkle freshly chopped parsley on top for a burst of color and freshness. Serve the dish hot as an irresistible seafood appetizer or snack.

Tips & Variations

For extra heat, add a pinch of cayenne or diced jalapeños to the seafood filling.
Replace lump crab meat with canned crab or finely chopped cooked lobster for different seafood variations.
Use whole wheat or spinach tortillas for a different flavor and added nutrients.
Serve with a squeeze of fresh lemon juice to brighten the flavors.

Storage

Store leftover tortilla bombs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or oven until warmed through to preserve the creamy texture. For best results, avoid reheating multiple times.

How to Serve

Two rolled crepes with a golden brown, slightly crispy top layer sprinkled with chopped green herbs fill the center of the image, resting on a wooden board. The crepes are filled with creamy white sauce and pinkish-orange sautéed shrimp, some shrimp peeking out at the front. The creamy sauce spills slightly onto the board, adding a glossy, smooth texture beneath the crepes. Fresh green parsley bushes in the background rest on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can prepare the seafood filling a day in advance and keep it refrigerated. Assemble the tortilla bombs just before baking to maintain the best texture.

What can I use if I don’t have heavy cream for the sauce?

You can substitute heavy cream with half-and-half or whole milk mixed with a bit of butter, but the sauce may be slightly less rich and creamy.