Cheesy Seafood Tortilla Bombs

The kitchen smelled incredible when I first experimented with these seafood bombs. I had extra crab and shrimp from a weekend crab boil and decided to tuck them into tortillas with whatever cheese I could find. My husband wandered in, lifted the lid off the baking dish, and literally said "what did you make and when can we eat this every single week" before they even came out of the oven.

I made these for my book club last winter and people kept asking for the recipe before they even finished their first bite. One friend admitted she ate three and then texted me the next morning asking if she could take the leftovers home. There is something about melted cheese and seafood that makes people instantly comfortable and happy.

Ingredients

• 6 medium flour tortillas: These need to be pliable enough to roll without cracking so warm them slightly if they are cold from the refrigerator
• 1 cup cooked shrimp: Fresh cooked shrimp has the best texture but frozen thawed works perfectly fine in a pinch
• 1 cup lump crab meat: The good stuff really makes a difference here so splurge on lump meat if you can find it
• 1 cup shredded mozzarella cheese: This creates that gorgeous stretchy melted cheese effect everyone loves
• ½ cup shredded cheddar cheese: Adds a nice sharpness that balances the sweet seafood
• 4 oz cream cheese: Must be completely softened or you will get lumps in your filling
• 3 tbsp mayonnaise: The secret ingredient that makes the filling impossibly creamy
• 3 garlic cloves: Freshly minced releases more flavor than the pre-minced stuff in jars
• 1 tsp paprika: Gives the filling a beautiful subtle warmth and color
• Salt and pepper: Taste your filling before rolling to adjust seasoning
• 2 tbsp butter: Unsalted butter lets you control the salt level better
• 1 cup heavy cream: Do not try to substitute with milk or half and half because it will not thicken properly
• 1 tbsp fresh parsley: Adds a bright fresh finish and makes the dish look finished when you serve it

Instructions

Preheat your oven:

Get it to 375°F and give your baking dish a quick coating of cooking spray or butter

Mix up the seafood filling:

Combine shrimp, crab, both cheeses, cream cheese, mayo, garlic, paprika, salt, and pepper until everything is evenly distributed

Roll your bombs:

Spread filling over each tortilla, roll them up tight like little burritos, and place seam side down in your dish

Make the garlic cream sauce:

Melt butter in a skillet, add minced garlic and cook about 1 minute until it smells amazing, then pour in cream and let it simmer until it thickens

Pour and bake:

Drizzle that creamy sauce all over your rolled tortillas and bake 15 to 18 minutes until bubbly and golden

Finish and serve:

Sprinkle fresh parsley on top and let everyone dig in while they are still hot and gooey

Save

My daughter helped me make these last Sunday and we ended up eating them straight off the baking sheet while standing at the counter. Sometimes the best meals are the ones that never make it to the table.

Make Ahead Magic

You can assemble these bombs the night before, cover and refrigerate, then bake them right before guests arrive. The tortillas might soften slightly overnight but they still taste amazing and it makes party prep so much easier.

Seafood Variations

Swap in diced lobster for a seriously fancy version, or try chopped crawfish during season. I have even made a vegetarian version with artichoke hearts and spinach that my meat loving friends actually requested again.

Serving Ideas That Work

These disappear fast at parties so plan accordingly and consider doubling the recipe if you are feeding a crowd. The flavors pair beautifully with a crisp white wine or light beer.

• Set out small bowls of extra hot sauce for guests who like heat
• A simple green salad with lemon dressing balances the richness perfectly
• Cut them in half if you are serving these as cocktail hour appetizers

Save

Hope these become a new favorite in your house like they have in mine. There is something magical about biting into that warm cheesy seafood center.

Recipe FAQs

→ Can I prepare these ahead of time?

Yes, you can assemble the tortilla bombs up to 24 hours in advance. Store them tightly covered in the refrigerator, then add the garlic cream sauce just before baking. You may need to add a few extra minutes to the baking time if they're cold from the fridge.

→ What can I substitute for the seafood?

If you don't eat shellfish, you can replace the crab and shrimp with diced cooked chicken, flaked salmon, or even a vegetarian filling using spinach and artichoke hearts. The creamy cheese base works well with various protein options.

→ How do I prevent the tortillas from getting soggy?

Roll the tortillas tightly and place them seam-side down in the baking dish. Avoid pouring excessive sauce directly into the seams. Bake until the tops are golden brown and crispy, which helps maintain texture while keeping the inside creamy.

→ Can I freeze these before baking?

Absolutely. Assemble the tortilla bombs without the sauce, wrap individually in plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator, add the garlic cream sauce, and bake as directed. The sauce should always be added fresh before baking.

→ What sides pair well with these?

These rich bites work beautifully alongside a crisp green salad with vinaigrette, roasted vegetables like asparagus or broccoli, or a light tomato soup. The fresh acidity helps balance the decadent creaminess of the tortilla bombs.

→ How spicy is this dish?

The base version is mild, with just a hint of warmth from paprika. For more heat, add cayenne pepper to the filling or include diced jalapeños. The garlic cream sauce is rich and savory without being spicy, making it family-friendly.