Save The first time I made these, I was trying to use up leftover crab from a weekend boil and some shrimp that needed to disappear. My kitchen smelled like butter and garlic, and my roommate kept wandering in, asking if they were ready yet. When they finally came out of the oven, bubbling and golden, we stood over the counter and ate them straight from the dish with forks.
Last summer I made these for a rooftop gathering, and honestly, they vanished before I could even set out the main course. My friend Sarah, who claims to hate cream cheese, asked for the recipe before she finished her second one. Now every time I host anything, someone messages me beforehand asking if those tortilla things will be there.
Ingredients
- 6 medium flour tortillas: Soft ones fold easier without cracking, so give them 20 seconds in the microwave if theyre stiff from the fridge
- 1 cup cooked shrimp, chopped: Fresh or thawed frozen both work, just pat them dry so your filling doesnt get watery
- 1 cup lump crab meat: Spend the extra money on good crab here because it really shines through all that cheese
- 1 cup shredded mozzarella cheese: This creates that ridiculous cheese pull everyone loves
- ½ cup shredded cheddar cheese: Adds sharpness that cuts through all the richness
- 4 oz cream cheese, softened: Leave it on the counter for an hour or it will leave lumps in your filling
- 3 tbsp mayonnaise: Sounds weird but it binds everything together perfectly
- 3 garlic cloves, minced: Fresh minced garlic gives way more flavor than the stuff in jars
- 1 tsp paprika: Smoked paprika takes it somewhere entirely good if you want to experiment
- Salt and pepper: Taste your filling before you wrap anything because seafood needs more seasoning than you think
- 2 tbsp butter: Let it foam up a bit in the pan before adding the garlic
- 3 garlic cloves, minced: You want it fragrant but not brown or it gets bitter
- 1 cup heavy cream: Room temperature cream combines better and wont separate when you pour it
- 1 tbsp fresh parsley, chopped: Use whatever fresh herbs you have, honestly it just adds color
Instructions
- Get your oven ready:
- Preheat to 375°F and grab a baking dish, give it a quick swipe of butter or oil so nothing sticks
- Mix the filling:
- Dump shrimp, crab, both cheeses, cream cheese, mayo, garlic, paprika, salt and pepper into a bowl and mash it together until its smooth and everything is evenly distributed
- Roll them up:
- Lay out a tortilla, spread some filling across, roll tight like youre burrito rolling, and place it seam down in your dish
- Make the sauce:
- Melt butter in a skillet, cook garlic for about a minute until you can smell it, pour in cream and let it bubble for 3 minutes until it coats the back of a spoon
- Assembly:
- Pour that creamy garlic sauce all over your rolled tortillas, making sure some gets down into the cracks
- Bake:
- Slide into the oven for 15 to 18 minutes, until the tops are golden and the sauce is bubbling up around the edges
- Finish:
- Hit it with parsley and serve hot, right from the dish
Save My dad requests these every time he visits now, which feels kind of wild considering he grew up thinking tortillas were only for tacos. The other day he called me from the grocery store, reading ingredient labels over the phone like he was solving a puzzle.
Make Ahead Magic
You can assemble these up to 24 hours ahead and keep them in the fridge, just add 5 minutes to the bake time. I do this for parties and it changes everything about how stressed I am when people arrive.
Freezer Friendly
Freeze them wrapped tight before baking, then thaw overnight and bake as directed. My sister keeps a stash in her freezer for emergency comfort food situations.
Serving Ideas
These work as appetizers but honestly Ive made them a full dinner with a green salad on the side. Lemon wedges on the side cut through all that richness beautifully.
- A crisp white wine like Sauvignon Blanc balances everything
- Cold beer works surprisingly well too
- Fresh fruit afterward helps your palate reset
Save Every time I serve these, someone asks why Ive never opened a restaurant, which is the best compliment even though they say it to everyone who cooks well.
Kitchen Help
- → Can I prepare these ahead of time?
Yes, assemble the tortilla bombs and refrigerate up to 24 hours before baking. Add the garlic cream sauce just before putting them in the oven for best results.
- → What other seafood works in this filling?
Lobster, crawfish, or even diced salmon fillets work well. Stick to cooked, flaky seafood that won't become rubbery during baking.
- → How do I prevent tortillas from getting soggy?
Roll tightly and place seam-side down. The flour tortilla crisps nicely in the oven while the creamy filling stays inside. Avoid overfilling to prevent bursting.
- → Can I make these spicy?
Absolutely. Add cayenne pepper, red pepper flakes, or diced jalapeños to the seafood filling. A splash of hot sauce in the garlic cream sauce also adds warmth.
- → What dipping sauces pair well?
Extra garlic cream sauce, zesty lime aioli, or spicy remoulade complement the rich seafood flavors. A squeeze of fresh lemon brightens each bite.
- → Can I freeze unbaked tortilla bombs?
Yes, freeze assembled bombs without sauce for up to 3 months. Thaw overnight in refrigerator, add sauce, and bake as directed.