Save to Pinterest The first time I made these, my kitchen smelled like a coastal restaurant. My roommate actually came home early from work because she thought I'd ordered takeout. When she saw these bubbling beauties fresh from the oven, she asked why I'd never made them before.
I served these at a small dinner party last winter. My friend Sam who claims he hates seafood dishes went back for thirds. He kept saying there must be some secret ingredient but really it is just the harmony of good quality crab and patience with the sauce.
Ingredients
- 6 medium flour tortillas: Soft and pliable ones will roll without cracking, so give them a quick 15 second zap in the microwave if they are stiff
- 1 cup cooked shrimp, chopped: Fresh cooked shrimp gives the best texture, but thawed frozen shrimp works perfectly fine too
- 1 cup lump crab meat: Splurge for the good stuff here because the crab flavor really shines through
- 1 cup shredded mozzarella cheese: This creates that gorgeous cheese pull when you bite into the bombs
- ½ cup shredded cheddar cheese: Adds a sharpness that balances the sweet seafood perfectly
- 4 oz cream cheese, softened: Room temperature cream cheese blends into a silky smooth filling without any lumps
- 3 tbsp mayonnaise: This might seem unusual but it adds a creamy richness that holds everything together
- 3 garlic cloves, minced: Fresh garlic gives a much brighter flavor than garlic powder ever could
- 1 tsp paprika: A touch of smoked paprika adds subtle depth and a beautiful color
- Salt and pepper: Taste your filling before rolling to adjust the seasoning properly
- 2 tbsp butter: Use unsalted butter so you can control the salt level in your sauce
- 3 garlic cloves, minced: Yes, more garlic because you can never have too much garlic cream sauce
- 1 cup heavy cream: Do not substitute half and half here because you need the fat content for that luxurious consistency
- 1 tbsp fresh parsley, chopped: Fresh parsley adds a bright pop of color and freshness against the rich sauce
Instructions
- Preheat your oven to 375°F and prepare your baking dish:
- Lightly grease your baking dish with butter or cooking spray so nothing sticks later. I learned this lesson the hard way when I had to scrub baked on cheese off my favorite casserole dish for twenty minutes.
- Mix up your seafood filling:
- Combine the shrimp, crab meat, all three cheeses, mayonnaise, garlic, paprika, salt, and pepper in a large bowl. Keep mixing until the cream cheese is fully incorporated and everything looks creamy and uniform.
- Assemble your tortilla bombs:
- Lay each tortilla flat and spread an even layer of filling across it, leaving about an inch from the edges. Roll them up tightly like you would wrap a burrito, then place them seam side down in your prepared baking dish.
- Whisk together that heavenly garlic cream sauce:
- Melt the butter in a skillet over medium heat, add your minced garlic, and let it cook for about a minute until it smells amazing. Pour in the heavy cream and let it simmer for three to four minutes while stirring occasionally until it thickens enough to coat the back of a spoon.
- Pour and bake:
- Pour that luscious garlic cream sauce all over the tortilla bombs in the dish. Bake for fifteen to eighteen minutes until the sauce is bubbling up around the edges and the tops are turning a beautiful golden brown.
- Finish with fresh parsley:
- Sprinkle the chopped parsley over the top right when they come out of the oven. Serve them hot while that cheese is still stretchy and the sauce is at its creamiest.
Save to Pinterest These became a Friday night tradition in our house. There is something so satisfying about pulling them out of the oven all bubbling and golden. Even my sister who is picky about seafood asked for the recipe after just one bite.
Making Ahead Like A Pro
You can assemble the tortilla bombs up to a day ahead and keep them covered in the refrigerator. The sauce is best made fresh but you can mix your filling ahead of time. Just bring the filled tortillas to room temperature for about twenty minutes before baking so they cook evenly.
Perfect Pairings
I love serving these with a crisp green salad dressed with lemon vinaigrette. The acidity cuts through all that rich cheese and cream perfectly. A chilled white wine like Sauvignon Blanc or Pinot Grigio also complements the seafood beautifully without overpowering it.
Troubleshooting Your Tortilla Bombs
If your tortillas crack when you try to roll them, wrap the whole stack in a damp paper towel and microwave for fifteen seconds. This makes them pliable again without drying them out. Also do not be afraid to adjust your oven temperature if you notice the tops browning too quickly.
- Place a piece of foil loosely over the dish if the tops get too dark before the filling is hot
- Let them rest for five minutes after baking so the sauce sets slightly
- Use any leftover filling to stuff mushrooms or mix into pasta
Save to Pinterest Hope these become a favorite in your home like they are in mine. There is nothing quite like pulling apart that first tortilla bomb while the cheese is still melting.
Questions & Answers
- → What type of seafood works best in these tortilla bombs?
Lump crab meat and cooked shrimp provide the best texture and flavor combination. The crab adds sweetness while the shrimp contributes a tender bite. Both should be pre-cooked and chopped into manageable pieces for easy rolling.
- → Can I make these ahead of time?
Yes, you can assemble the tortilla bombs and store them in the refrigerator for up to 24 hours before baking. Add the garlic cream sauce just before placing them in the oven to prevent the tortillas from becoming soggy.
- → How do I prevent the tortillas from opening during baking?
Roll the tortillas tightly and place them seam-side down in the baking dish. The creamy cheese filling acts as a natural glue when heated, helping to seal the edges. Avoid overfilling to prevent the tortillas from splitting.
- → What can I serve with these tortilla bombs?
These pair well with a fresh green salad, roasted vegetables, or as part of a larger appetizer spread. They also complement Mexican-style sides like rice and beans or can be served with additional lime wedges for brightness.
- → Can I substitute the flour tortillas?
Corn tortillas may become too brittle when baked with this filling. Low-carb or whole wheat flour tortillas work as alternatives, though they may require slightly different baking times to achieve the same golden texture.
- → How do I store leftovers?
Store cooled tortilla bombs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-12 minutes to restore the crispy texture and warm the creamy filling throughout.