Pin it The first time I made these seafood bombs was during a rushed weekend when friends dropped by unexpectedly. I had leftover crab from a dinner party and frozen shrimp in the freezer, so I decided to throw them into tortillas with whatever cheese I could find. Now, they request them every single time they come over, and honestly, I cannot blame them one bit.
I served these at a New Year's Eve gathering once and watched them disappear within minutes. People were actually hovering around the baking dish as they came out of the oven, which I consider the ultimate compliment. Now they are my go to whenever I want to serve something that feels special without spending hours in the kitchen.
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Ingredients
- Flour tortillas: These create the perfect crispy vessel that holds everything together while getting beautifully golden in the oven
- Cooked shrimp: Chopping them into smaller pieces distributes the sweet seafood flavor throughout every bite
- Lump crab meat: Worth the extra cost for those tender chunks that make each bite feel luxurious
- Mozzarella and cheddar: This cheese combo gives you both melt and sharp flavor that cuts through the rich seafood
- Cream cheese: Soften this completely first or you will end up with lumpy filling that refuses to blend smoothly
- Mayonnaise: The secret ingredient that makes the filling impossibly creamy and helps everything bind together
- Garlic: Do not be shy with the garlic here because it needs to stand up to the rich seafood and cream sauce
- Paprika: Adds a subtle warmth and beautiful color that makes the filling look as good as it tastes
- Butter: The foundation of your cream sauce, so use real butter for the best flavor
- Heavy cream: This creates that luscious sauce that bubbles up and gets into every crevice
- Fresh parsley: Adds a bright pop of color and fresh flavor that cuts through all the richness
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Instructions
- Preheat and prep your baking dish:
- Get your oven to 375°F and give your baking dish a light coating of oil or cooking spray so nothing sticks
- Mix the filling:
- Combine all your seafood, cheeses, mayo, cream cheese, garlic, paprika, salt and pepper in a bowl until everything is creamy and well blended
- Roll them up:
- Spread filling evenly over each tortilla and roll tightly, placing them seam side down in your prepared dish
- Make the garlic cream sauce:
- Melt butter in a skillet, cook garlic for about a minute until fragrant, then stir in cream and let it simmer until slightly thickened
- Coat and bake:
- Pour that creamy sauce all over the tortillas and bake for 15 to 18 minutes until everything is bubbly and golden on top
- Finish and serve:
- Sprinkle with fresh parsley and get these to the table immediately while the cheese is still molten
Pin it My sister in law still talks about the night I made these for her birthday dinner last spring. She is usually picky about seafood but ended up eating three of these bombs and taking the recipe home with her that same evening. There is something about the combination of tender seafood, melted cheese, and that garlic cream sauce that just makes people feel cared for.
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Making These Ahead
You can assemble the tortilla bombs up to a day in advance and keep them covered in the refrigerator. Just wait to pour the cream sauce over them until right before baking, or the tortillas will get soggy. Add about five minutes to the baking time if you are baking them cold from the refrigerator.
Perfect Seafood Ratio
The balance between crab and shrimp matters more than you might think. Too much crab and the filling becomes dense, while too much shrimp can make it rubbery. I find that equal parts creates the ideal texture, with crab providing richness and shrimp adding sweetness that lightens everything up.
Serving Suggestions
These tortilla bombs are rich enough to stand alone as an appetizer, but a crisp green salad with citrus vinaigrette makes them feel like a complete light meal. I also love serving them with lemon wedges on the side so guests can add extra brightness if they want.
- Consider serving with crusty bread to soak up any extra sauce
- A glass of chilled white wine pairs beautifully with all this seafood richness
- Have extra parsley ready because the garnish fades quickly under that hot sauce
Pin it These have become my emergency dinner party trick because they look like I spent hours but come together so fast. Watch people's faces when they bite into that first one, all creamy and cheesy and full of seafood.
Recipe FAQs
- → Can I use imitation crab instead of lump crab meat?
While fresh lump crab meat provides the sweetest, most delicate flavor and best texture, you can substitute imitation crab if needed. The filling will still be creamy and satisfying, though the authentic seafood sweetness will be less pronounced.
- → How do I prevent the tortillas from getting soggy?
Roll tortillas tightly and place them seam-side down in the baking dish. The cream sauce should cover them but not completely submerge. Bake until the tops are golden and slightly crisp—about 18 minutes at 375°F ensures the right texture balance.
- → Can I make these ahead of time?
Prepare the seafood filling and sauce up to 24 hours in advance, storing them separately in the refrigerator. Assemble and bake just before serving for the freshest texture. Leftovers reheat well in a 350°F oven for 10-12 minutes.
- → What can I serve with tortilla bombs?
These rich appetizers pair beautifully with crisp mixed greens dressed in lemon vinaigrette, roasted asparagus, or sautéed broccoli rabe. A glass of chilled white wine like Sauvignon Blanc or Pinot Grigio complements the seafood perfectly.
- → How do I know when the bombs are fully cooked?
The tortilla bombs are done when the garlic cream sauce is bubbling around the edges and the tortilla tops have turned golden brown. The filling should be hot throughout—insert a knife in the center to check for warmth if needed.
- → Can I make these spicy?
Absolutely. Add a pinch of cayenne pepper to the seafood filling, or incorporate diced jalapeños into the cheese blend. You could also drizzle hot sauce over the finished dish or serve with spicy aioli for dipping.
