This Cheesy Seafood Tortilla Bombs dish has been one of those happy accidents that turned into a family favorite almost overnight. I first put it together on a rainy Saturday evening when I had leftover cooked shrimp and a tin of lump crab meat in the fridge. I wanted something warm, comforting, and a little bit indulgent but still quick — the result was these tightly rolled tortillas filled with a creamy seafood mixture and baked under a garlic cream sauce until golden and bubbly. The texture is irresistible: a slightly crisped tortilla exterior gives way to a lush, cheesy interior, and the sauce ties everything together with a gentle garlic-sweet creaminess.

What made this recipe special from the start was how easily it elevated simple store-bought ingredients into something that felt celebratory. I remember my partner walking into the kitchen while the sauce was simmering and saying, "That smells like a restaurant." We ate them straight from the dish with crusty bread for sopping and a green salad to balance the richness. Since then, they have shown up at potlucks, on movie nights, and as a treat for unexpected guests. They’re simple to execute but deliver on presentation and flavor, which is my favorite kind of recipe to share.

Ingredients

• Flour tortillas: Six medium flour tortillas (8-inch). Choose soft, pliable tortillas so they roll without cracking; brand preference: Mission or Guerrero for consistent results.
• Cooked shrimp: 1 cup, chopped. Use peeled, deveined shrimp that have been cooked and cooled; 6–8 medium shrimp usually equals 1 cup. Wild-caught or farmed both work.
• Lump crab meat: 1 cup. Use refrigerated fresh lump crab or high-quality canned lump crab drained well to avoid added moisture.
• Mozzarella: 1 cup shredded. Whole-milk mozzarella melts best for a gooey texture; pre-shredded works but freshly shredded gives a cleaner melt.
• Cheddar: 1/2 cup shredded. Sharp cheddar adds flavor depth; 2% or full-fat yields the best mouthfeel.
• Cream cheese: 4 ounces, softened. Full-fat cream cheese adds creaminess that stabilizes the filling.
• Mayonnaise: 3 tablespoons. Adds silkiness and a touch of tang to the mixture.
• Garlic: 6 cloves total (3 minced into the filling, 3 minced for the sauce). Fresh garlic is essential for a bright garlic profile.
• Paprika: 1 teaspoon. Adds a mild color and smoky warmth; smoked paprika is optional for a deeper note.
• Butter: 2 tablespoons for the sauce.
• Heavy cream: 1 cup for the sauce. Provides a silky, luscious base; light cream will thin the sauce.
• Parsley: 1 tablespoon chopped, for freshness and garnish.
• Salt & pepper: To taste — start with 1/2 teaspoon salt and 1/4 teaspoon black pepper in the filling and adjust.

Instructions

Prepare the seafood filling: In a large mixing bowl, add 1 cup chopped cooked shrimp, 1 cup drained lump crab meat, 1 cup shredded mozzarella, 1/2 cup shredded cheddar, and 4 ounces softened cream cheese. Add 3 tablespoons mayonnaise, 3 minced garlic cloves, 1 teaspoon paprika, and a pinch or two of salt and pepper. Use a sturdy spoon or rubber spatula to fold everything together until the mixture is uniformly creamy but still has defined pieces of seafood. Taste and adjust salt; if crab is on the salty side, reduce additional salt. Assemble the rolls: Lay each medium flour tortilla flat on a work surface. Spoon roughly an even portion of the seafood mixture across the center of each tortilla, leaving a 1/2-inch border on the long sides. Roll the tortillas tightly from one edge to the other, pressing gently to compact the filling. Place each seam-side down in a lightly greased 9x13-inch baking dish to prevent unrolling and to allow the edges to crisp evenly. Make the garlic cream sauce: In a small skillet over medium heat, melt 2 tablespoons butter. Add the remaining 3 cloves minced garlic and sauté for 30–45 seconds until fragrant but not browned. Pour in 1 cup heavy cream and bring to a gentle simmer, stirring occasionally. Let the sauce reduce for 3–5 minutes until it thickens slightly; season with salt and black pepper to taste, then stir in 1 tablespoon chopped fresh parsley. Remove from heat. Bake until bubbly: Preheat the oven to 375°F (190°C). Pour the warm garlic cream sauce evenly over the rolled tortillas in the baking dish, coating the tops. Bake uncovered for 15–18 minutes, until the sauce is bubbling and the tops of the tortillas develop a light golden-brown color. If you prefer a more pronounced browning, broil for 1–2 minutes at the end—watch carefully to avoid burning. Garnish and serve: Remove from the oven and let rest for 3–5 minutes to set slightly. Sprinkle with additional chopped parsley and a grind of black pepper. Serve warm with crusty bread or a crisp green salad for contrast.

Storage Tips

Store leftovers covered in the refrigerator for up to 3 days. Use shallow airtight containers for quicker chill times and to protect the tops from condensation. To reheat, place the rolls in a 350°F (175°C) oven for 10–12 minutes until warmed through; a quick 1–2 minute blast under the broiler can refresh the top. If freezing, wrap individual assembled rolls in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake at 375°F (190°C) for 15–20 minutes until heated and the sauce bubbles.

Ingredient Substitutions

If you need to adapt, swap the lump crab with canned crab (drained) or replace with additional chopped shrimp for a single-protein version. For lower-fat options, substitute half-and-half for heavy cream (note: finished sauce will be thinner and less rich). Use light cream cheese or Greek yogurt (combined with a tablespoon of mayo) to reduce fat but expect a tangier filling. For a gluten-free version, use corn tortillas that are pliable or gluten-free flour tortillas; warm them briefly to prevent cracking while rolling.

Serving Suggestions

Serve the rolls whole as a hearty appetizer or cut them into halves or thirds to create finger-friendly bites. They pair beautifully with a crisp arugula salad dressed in lemon vinaigrette, roasted asparagus, or garlic-herb roasted potatoes. For parties, arrange on a platter with lemon wedges, chopped parsley, and a bowl of extra garlic cream sauce for dipping. A light, citrusy white wine like a Sauvignon Blanc complements the seafood and cuts the richness.

Cultural Background

While these particular rolls don’t come from a single traditional cuisine, they borrow elements from coastal American seafood cooking and Tex-Mex techniques. The idea of rolling savory fillings into a tortilla is classic Latin American fare, while the garlic cream sauce is more European in character. Combining the two gives a hybrid comfort dish that nods to both traditions — approachable, seafood-forward, and suited to modern home cooking.

Seasonal Adaptations

In summer, lighten the filling by adding grated zucchini or corn kernels and serve with a chilled citrus salad. In winter, swap in a touch of smoked paprika and serve alongside roasted root vegetables for a cozier plate. For holidays, make mini versions using small tortillas and serve as elegant canapés topped with a sprig of dill or microgreens.

Meal Prep Tips

For meal prep, assemble the rolls and store them seam-side down in a single layer on a tray covered with plastic wrap for up to 24 hours. Prepare the sauce and keep it chilled; warm it gently before pouring over the rolls. Portion into microwave-safe containers for quick lunches, but for best texture, reheat in the oven rather than the microwave to keep the tortilla from getting soft.

These Cheesy Seafood Tortilla Bombs are a joyful, comforting dish that’s easy to make and satisfying to share. They strike the perfect balance between fuss-free prep and impressive results — do try them for your next casual celebration or cozy night in.