This Cheesy Seafood Tortilla Bombs Recipe makes a warm, cheesy snack with shrimp and crab. The bites fill your kitchen with a garlic cream smell. If you like wrapped, gooey bites, see a similar idea in the cheesy potato burritos comfort meal recipe for more inspiration.
Why make this recipe
This recipe is quick, tasty, and great for a party or a family snack. It mixes shrimp and crab with soft cheeses and a garlic cream. It gives you a rich seafood taste in a small, easy-to-eat roll. For more seafood comfort ideas, try this seafood chowder recipe to serve alongside.
How to make Cheesy Seafood Tortilla Bombs Recipe
Follow the steps below. Work in order: make the filling, roll the tortillas, make the garlic cream, pour it over, and bake. You can find other tortilla ideas in this tex-mex chicken tortilla cups and more post for extra plating ideas.
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, 1 cup heavy cream, 1 tbsp fresh parsley, chopped
Directions :
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. 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. In a skillet over medium heat, melt the butter and sauté 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. 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. 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.
How to serve Cheesy Seafood Tortilla Bombs Recipe
Serve hot from the oven on a plate or a shallow baking dish. Add a green salad or steamed veggies on the side. For a saucy option, spoon extra garlic cream over each roll. You can also plate with lime wedges or a small bowl of salsa. See serving ideas like these tex-mex tortilla cup serving ideas for extra flair.
How to store Cheesy Seafood Tortilla Bombs Recipe
Cool the baked rolls fully before storing. Put them in an airtight container and keep in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 8–10 minutes until hot. For a quick snack, warm in a microwave for 1–2 minutes but the oven keeps the crust better. For other make-ahead ideas, see these easy toast recipes for simple sides.
Tips to make Cheesy Seafood Tortilla Bombs Recipe
- Use cooked shrimp and fresh lump crab for best flavor.
- Drain any excess liquid from seafood to keep the filling thick.
- Warm tortillas a bit before rolling so they do not crack.
- Do not overcook the garlic in the butter; keep it fragrant.
- Let the rolls rest 5 minutes after baking so the filling sets.
Variation (if any)
- Swap crab for cooked crab sticks or extra shrimp if crab is not available.
- Add a pinch of cayenne or chopped jalapeño for heat.
- Use pepper jack cheese for a spicy, melty change.
- Make smaller bombs for bite-size appetizers.
FAQs
Q: Can I use frozen seafood?
A: Yes. Thaw and pat dry frozen shrimp or crab before using. Remove extra water.
Q: Can I make this ahead and bake later?
A: Yes. Roll the tortillas and keep them covered in the fridge. Pour sauce and bake when ready.
Q: Can I freeze the tortilla bombs?
A: You can freeze before baking. Wrap well and freeze up to 1 month. Bake from frozen, add a few extra minutes.
Q: What side dishes go well with these?
A: Simple sides like salad, steamed vegetables, or rice work well.
Q: Is there a vegetarian version?
A: Replace seafood with cooked mushrooms, corn, and beans and keep the cheeses.
Conclusion
This dish gives you warm, cheesy rolls filled with shrimp and crab and a creamy garlic sauce. If you want a similar recipe idea, check this Cheesy Seafood Tortilla Bombs with Creamy Garlic Sauce – LiLi for another take. For a shrimp creamy bake that feels close, see Creamy Shrimp Enchiladas | The Girl Who Ate Everything. You can read another version of this recipe at Cheesy Seafood Tortilla Bombs | Savory Mom Kitchen. If you like fried shrimp ideas, try this Delicious Fried Shrimp and Cheese Quesadilla Cones Recipe. For shrimp taco ideas to pair with these rolls, visit Best Shrimp Tacos Recipe – Perry’s Plate.
Cheesy Seafood Tortilla Bombs
Ingredients
Seafood Filling
- 1 cup cooked shrimp, chopped Use cooked shrimp for best flavor
- 1 cup lump crab meat Use fresh lump crab
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 4 oz cream cheese, softened
- 3 tbsp mayonnaise
- 3 cloves garlic, minced For filling
- 1 tsp paprika
- 6 medium flour tortillas
Garlic Cream Sauce
- 2 tbsp butter Melt in skillet
- 3 cloves garlic, minced For sauce
- 1 cup heavy cream Pour in skillet
- 1 tbsp fresh parsley, chopped For garnish
Instructions
Preparation
- In a large bowl, combine 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.
- 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.
Cooking
- In a skillet over medium heat, melt the butter and sauté 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.
- Pour the garlic cream sauce evenly over the rolled tortillas in the baking dish.
- Preheat the oven to 375°F (190°C) and bake for 15 to 18 minutes, or until the sauce is bubbly and the tops are golden brown.
- Remove from oven and sprinkle freshly chopped parsley on top before serving.