This dish has been one of those joyful discoveries that turned a simple dinner into a celebration. I first assembled these cheesy seafood tortilla bombs on an impromptu weekend when I had leftover cooked shrimp and a tin of lump crab meat sitting in the fridge. What started as quick pantry rescue became an instant family favorite: rich, creamy, and satisfying without being fussy. The combination of stringy mozzarella with sharp cheddar and the tang from a touch of mayonnaise yields a filling that clings to each tortilla and keeps every bite luscious. The mild seafood flavor lets the cheeses and garlic shine, and the finished bites have a crisp, golden top where the sauce has caramelized slightly.

What I love most about this preparation is how approachable it feels despite its decadent profile. It reads like a special-occasion dish, yet it comes together quickly and uses easy-to-find ingredients. I remember bringing a baking dish of these to a small gathering and watching guests tear into them with surprise — the room filled with the warm scent of garlic and butter, and people kept passing around plates asking for more. These work beautifully as an appetizer for six or as a hearty snack for a movie night. The textures are key: tender, slightly chewy tortilla, a creamy interior with chunks of shellfish, and a silky garlic cream draped over the rolls. That balance is what makes this recipe irresistible.

Ingredients

• Flour tortillas (6 medium): Choose pliable, store-bought tortillas about 8 inches in diameter. Fresh, soft tortillas roll without cracking; if they feel stiff, wrap them in a damp paper towel and microwave 10 to 15 seconds.
• Cooked shrimp (1 cup, chopped): Use medium to large shrimp already cooked and chilled. I prefer wild-caught if available for firmer texture. Chop into bite-sized pieces so they distribute evenly through the filling.
• Lump crab meat (1 cup): Fresh or canned lump crab both work. Gently pick through the crab to remove any shells and keep the lumps intact to give texture contrast within the creamy mixture.
• Mozzarella (1 cup, shredded): Mild, low-moisture shredded mozzarella melts smoothly and gives the stretchy texture that makes each bite comforting.
• Cheddar (1/2 cup, shredded): A sharper cheddar adds depth and a savory edge; choose a medium-sharp variety for good flavor without overpowering the seafood.
• Cream cheese (4 ounces, softened): Room-temperature cream cheese helps bind the filling and lends richness. Full-fat gives the creamiest result.
• Mayonnaise (3 tablespoons): Adds silkiness and a slight tang. Use a high-quality brand for best texture and flavor.
• Garlic (6 cloves total): Three cloves go into the filling minced, plus three more for the sauce. Fresh garlic provides the brightest aroma; mince finely for even distribution.
• Paprika (1 teaspoon): Adds color and subtle warmth; smoked paprika can be used for a faint smoky note.
• Butter (2 tablespoons): For the sauce — use unsalted so you control seasoning.
• Heavy cream (1 cup): Forms the base of the garlic cream sauce; for a lighter version substitute half-and-half but expect a thinner sauce.
• Fresh parsley (1 tablespoon, chopped): For garnish to add freshness and color.
• Salt and pepper: Season to taste; start conservative and adjust after the sauce is combined.

Instructions

Prepare the seafood filling: In a large bowl combine the chopped cooked shrimp, lump crab meat, shredded mozzarella, shredded cheddar, softened cream cheese, mayonnaise, three cloves of minced garlic, 1 teaspoon paprika, and a pinch of salt and pepper. Use a rubber spatula to fold ingredients gently so the crab lumps remain intact. The goal is a cohesive, spreadable mixture with visible pieces of seafood and melted cheese texture. If the filling feels dry, add a teaspoon of mayonnaise or a splash of cream to loosen it. Warm and roll the tortillas: Heat a clean skillet over low heat and warm each tortilla for 10 to 15 seconds per side to increase flexibility. Lay each tortilla flat, spread roughly 1 heaping third-cup of filling across the center, then roll tightly and tuck the ends as you roll. Place each roll seam-side down in a greased 9-by-13-inch baking dish so they sit snugly and support one another during baking. Make the garlic cream sauce: In a skillet over medium heat melt 2 tablespoons unsalted butter. Add three minced garlic cloves and sauté for 30 to 45 seconds until fragrant but not browned. Pour in 1 cup heavy cream and stir occasionally while bringing to a gentle simmer. Reduce heat and simmer 3 to 4 minutes until the sauce thickens slightly and coats the back of a spoon. Stir in a pinch of salt and freshly ground pepper, taste, and adjust seasoning. Assemble and bake: Pour the warm garlic cream sauce evenly over the rolled tortillas, letting it pool between rolls and over the tops. Preheat the oven to 375 degrees Fahrenheit. Bake uncovered for 15 to 18 minutes, until the sauce is bubbly and the tortilla tops turn a light golden brown. Keep an eye after 12 minutes to prevent over-browning. Garnish and serve: Remove from oven and let rest 3 minutes. Sprinkle with 1 tablespoon chopped fresh parsley for color and serve hot. Provide a small spoon so guests can drizzle remaining sauce from the baking dish onto their portions.

Storage Tips

Allow the dish to cool to room temperature before storing. For short-term storage keep covered in the refrigerator up to 3 days in an airtight container or covered baking dish. To freeze, flash-cool the individual rolls on a baking sheet, wrap each tightly in plastic wrap and aluminum foil, then place in a freezer-safe bag for up to 3 months. Reheat from frozen by thawing overnight in the refrigerator and warming in a 350 degrees Fahrenheit oven for 15 to 20 minutes, or reheat directly covered at 375 degrees Fahrenheit for 25 to 30 minutes from frozen, checking periodically. Use oven reheating rather than microwave to preserve the sauce texture and tortilla exterior.

Ingredient Substitutions

Swap cooked lobster for crab for a more luxurious version, or use canned salmon for a budget-friendly twist. For a lighter dairy profile, use reduced-fat cream cheese and half-and-half in place of heavy cream, though the sauce will be thinner. To make it gluten-free use certified gluten-free flour tortillas; they may be slightly more fragile so warm them gently before rolling. For a vegetarian take, replace seafood with a mixture of artichoke hearts and sautéed mushrooms combined with vegetarian crab alternatives and proceed the same way.

Serving Suggestions

These are ideal as an appetizer served family-style from the baking dish or plated individually with a small green salad to cut the richness. Pair with a crisp white wine such as a Sauvignon Blanc or a light, citrusy Pinot Grigio. Garnish with extra parsley, a squeeze of lemon for brightness, or a sprinkle of smoked paprika for visual contrast. For a buffet, provide small tongs and ramekins of extra garlic cream for guests who want more sauce.

Cultural Background

This preparation is an Americanized fusion drawing on coastal seafood traditions and the comfort of cheese-draped bakes. Rolled and stuffed tortillas parallel rolled savory preparations found in several Latin cuisines, reshaped here with creamy seafood and a French-inspired garlic cream. The result feels familiar but playful — an example of how simple, high-quality ingredients can be combined across culinary influences to create a new comfort classic.

Seasonal Adaptations

In spring and summer lighten the filling by adding diced roasted peppers and fresh corn kernels, and swap heavy cream for a lighter béchamel to keep it fresh. For the holidays consider adding a teaspoon of Old Bay seasoning and replacing half the cheddar with Gruyère for a festive depth. In colder months boost richness with an extra ounce of cream cheese and a touch more butter in the sauce for a comforting winter bake.

Meal Prep Tips

Prepare the filling up to 48 hours ahead and store it chilled. Warm the tortillas and roll them the day you plan to bake so the shells remain flexible and do not become soggy. The garlic cream can be prepared and chilled separately; reheat gently on low and whisk before pouring over rolls. For freezer meal prep, assemble individually wrapped rolls on a tray, freeze solid, then pack in freezer-safe bags. Label with date and bake as directed when ready.

These cheesy seafood tortilla bombs strike the balance between indulgent and approachable: the techniques are simple, the flavors shine, and the presentation feels special. Whether you serve them at a small gathering or enjoy them as a treat at home, I hope they become a staple in your entertaining playbook. Make them your own, and don’t be shy with the garlic cream.