A decadent and crowd-pleasing appetizer that wraps tender shrimp and sweet crab meat in flour tortillas, layers of melty cheese, and a rich garlic-cream sauce. Perfect for a party or a special treat.

Why You’ll Love This Recipe

This dish brings together the luxurious pairing of seafood and cheese in an easy-to-make format:

• It’s impressive for guests yet simple enough for a weeknight treat.
• You can prepare ahead, then bake just before serving.
• The combination of shrimp, lump crab, and a creamy garlic sauce gives you both comfort and elegance.
• The golden baked tortillas hold gooey cheese and rich seafood — it’s a flavour explosion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 medium flour tortillas
• 1 cup cooked shrimp, chopped
• 1 cup lump crab meat
• ½ cup cream cheese, softened
• ½ cup shredded mozzarella cheese
• ½ cup shredded cheddar cheese
• 2 tablespoons chopped fresh parsley, plus extra for garnish
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 cup heavy cream
• ¼ cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 1 teaspoon lemon juice
• Cooking spray (for the baking dish)

Directions

1. Preheat your oven to 375 °F (190 °C).
2. In a mixing bowl, combine the chopped shrimp, lump crab meat, cream cheese, shredded mozzarella, shredded cheddar, lemon juice, half of the chopped parsley, and a pinch of salt and pepper. Stir until well-blended.
3. Warm the flour tortillas slightly (in microwave for ~15 seconds) so they become more pliable. Divide the seafood-cheese mixture among the tortillas and roll each tortilla tightly, burrito-style. Place the rolled tortillas seam-side down in a lightly greased baking dish.
4. In a skillet over medium heat, melt the butter and sauté the minced garlic until fragrant (about 1 minute). Pour in the heavy cream and bring to a gentle simmer for 3–4 minutes. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
5. Pour the garlic-cream sauce evenly over the rolled tortillas in the baking dish, making sure the tortillas are well coated.
6. Bake in the preheated oven for 15–18 minutes, or until the sauce is bubbling and the tops of the tortillas are golden brown.
7. Remove from the oven and let rest for 2 minutes. Sprinkle the remaining chopped parsley on top for garnish. Serve hot so the cheese is gooey.

Servings and timing

Serves about 4 (makes 12 tortilla bombs).
Total time: ~33 minutes (15 minutes prep + 18 minutes cook).

Variations

• Swap the lump crab meat for cooked lobster chunks or flaked white fish if crab is unavailable.
• Replace the mozzarella with Pepper Jack or Monterey Jack cheese for a spicier twist.
• Use gluten-free flour tortillas to make the dish gluten-friendly.
• For a lighter version, substitute half the heavy cream with Greek yogurt (though consistency will be slightly different).
• Add chopped cooked spinach or artichoke hearts into the filling for a “seafood spinach artichoke” version.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the tortilla bombs in a baking dish, cover loosely with foil, and bake in a 350 °F (175 °C) oven for about 10 minutes or until warmed through. You can also microwave individual portions for about 1–2 minutes, though the tortilla may become softer rather than crisp.

FAQs

What kind of tortillas should I use?

You should use medium flour tortillas (about 8-inch size) — they’re flexible and wrap the filling nicely without tearing.

Can I use raw shrimp instead of cooked shrimp?

Yes — just be sure to cook the raw shrimp first (poach or sauté until opaque), chop it, then use in the filling. The baking time in the tortillas won’t be enough to fully cook raw shrimp safely.

Is it necessary to use lump crab meat?

Lump crab meat gives the best texture and flavor, but you can substitute flaked crab meat or a mix of crab + other seafood if needed.

Can I make this ahead of time?

Yes — you can assemble the rolled tortillas and the sauce ahead of time, cover them, keep in the fridge, and bake just before serving. Add a few extra minutes to the bake if chilled.

How can I make this dish less rich?

Use half heavy cream and half Greek yogurt in the sauce, reduce the amount of cheese slightly, and omit or reduce the Parmesan. The flavour will still shine, though the texture will be slightly lighter.

Could I fry the tortillas instead of baking?

Yes — though that changes the texture. If you fry tortillas, you’d get a crispier shell and skip the sauce or serve the sauce on the side. But the baked version with sauce is the signature style here.

Can I add vegetables to the filling?

Absolutely. Drain and pat dry any added vegetables (like spinach, artichoke hearts, sautéed mushrooms, or diced bell pepper) so they don’t release too much liquid and make the filling soggy.

How spicy is this dish?

As written, this recipe is mild. If you prefer heat, add diced jalapeño, a pinch of cayenne pepper, or a splash of hot sauce to the filling or the sauce.

What sides go well with this dish?

This pairs nicely with a simple green salad, steamed vegetables, or even a light rice pilaf. The tortilla bombs are rich, so keep the sides fresh and simple.

Can I freeze these?

You can freeze the assembled (but un-baked) tortilla rolls: wrap them tightly and freeze for up to 1 month. When ready to bake, thaw in the fridge overnight and then bake as directed (you may need to add a few extra minutes).

Conclusion

If you’re craving something indulgent, comforting, and seafood-filled, these Cheesy Seafood Tortilla Bombs deliver. With gooey cheese, savory shrimp and crab, and a luscious garlic-cream sauce, every bite is satisfying. Whether for a party or a special night in, this recipe hits the mark.

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