Pin The kitchen smelled amazing before I even finished preheating the oven. My roommate walked in, following the garlic and cream butter scent like a cartoon character floating toward a pie on a windowsill. What started as an experiment with leftover seafood from a dinner party turned into the most requested appetizer I have ever made. Now I keep frozen shrimp and crab in the freezer just in case.
I brought these to a friends housewarming and stood by the baking dish the entire night. People kept circling back for one more, then just standing there chatting while they nibbled. By the time I went to pack up leftovers, the dish was completely empty except for a few parsley flakes. That is when I knew this recipe was a permanent keeper.
Ingredients
- Flour tortillas: Medium size works best for rolling tight little packages without tearing
- Cooked shrimp: Chopped into small pieces so they distribute evenly throughout the filling
- Lump crab meat: Look for fresh or pasteurized crab, avoiding the stringy canned stuff
- Mozzarella and cheddar cheese: The mozzarella melts beautifully while cheddar adds a sharp bite
- Cream cheese: Must be completely softened or you will get lumps in your filling
- Mayonnaise: Adds richness and helps bind everything together
- Garlic cloves: Fresh minced garlic beats powder every single time here
- Paprika: Smoked paprika adds a lovely depth if you want to try it
- Salt and pepper: Taste your filling before wrapping to get the seasoning right
- Butter: Unsalted lets you control the salt level in the sauce
- Heavy cream: Do not try substituting milk or the sauce will not thicken properly
- Fresh parsley: Adds a bright pop of color and fresh flavor against all that richness
Instructions
- Preheat your oven:
- Set it to 375°F and grease your baking dish while everything warms up
- Mix the seafood filling:
- Combine shrimp, crab, both cheeses, cream cheese, mayonnaise, garlic, paprika, salt, and pepper until completely blended
- Fill the tortillas:
- Spread filling evenly over each tortilla and roll tightly, placing them seam side down in the dish
- Make the garlic cream sauce:
- Melt butter and sauté garlic until fragrant, then stir in cream and simmer until slightly thickened
- Pour and bake:
- Drizzle sauce over the tortillas and bake for 15 to 18 minutes until bubbly and golden
- Garnish and serve:
- Sprinkle fresh parsley on top and bring them to the table while they are still hot
Pin My sister made these for her Super Bowl party and people actually stopped watching the game to ask for the recipe. She texted me the next morning saying her husband ate three for breakfast cold. Apparently they are good any time of day.
Make Ahead Magic
You can assemble these completely and refrigerate them covered for up to 8 hours before baking. Add the sauce just before they go into the oven. The tortillas might get slightly soggy but they bake up beautifully.
Sauce Variations
Try adding a tablespoon of Old Bay seasoning to the cream sauce for a classic seafood boil flavor. A splash of white wine works nicely too and cuts through some of the richness.
Serving Suggestions
These are rich enough to stand alone as an appetizer but pair wonderfully with a crisp green salad dressed with citrus vinaigrette. They also work alongside roasted vegetables for a light dinner.
- Lemon wedges on the side let people brighten their own portion
- A small sprinkling of red pepper flakes adds nice color and heat
- Keep extra warm sauce handy for anyone who wants more
Pin Every time I serve these, someone inevitably asks if there is a way to make them even more indulgent. I usually just smile and pass the garlic cream sauce.
Recipe Q&A
- → Can I prepare these ahead of time?
Yes, you can assemble the tortilla bombs up to a day in advance. Store them covered in the refrigerator, then add the garlic cream sauce just before baking. You may need to add 2-3 extra minutes to the baking time if baking from cold.
- → What type of tortillas work best?
Medium flour tortillas (8-inch diameter) are ideal as they're pliable enough to roll without tearing and large enough to hold a generous amount of filling. Corn tortillas tend to crack when rolled with this moist filling.
- → Can I use imitation crab meat?
While imitation crab will work, the flavor and texture won't be quite as luxurious. For the best results, use fresh or high-quality canned lump crab meat. The sweet, delicate flavor of real crab really shines through the rich cheese blend.
- → How do I store leftovers?
Store any leftover tortilla bombs in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-12 minutes to restore the crispy edges. The microwave will make them soggy, so oven reheating is recommended.
- → Can I make these spicier?
Absolutely! Add a pinch of cayenne pepper to the filling mixture or some diced jalapeños. You could also use pepper jack cheese in place of some cheddar for a spicy kick that melts beautifully.
- → What can I serve with these?
These pair wonderfully with a fresh green salad with citrus vinaigrette to cut through the richness. Roasted vegetables, steamed asparagus, or a light soup also make excellent sides. For a party spread, serve alongside other finger foods and dips.