Cheesy Seafood Tortilla Bombs (Print version)

Soft tortillas wrapped around shrimp, crab, and cheese, then baked under a garlicky cream sauce until bubbly and golden.

# Ingredients:

For the seafood filling

01 - 6 medium flour tortillas, about 8 inches (20 cm)
02 - 1 cup (150 g) cooked shrimp, chopped and patted dry
03 - 1 cup (170 g) lump crab meat, drained and picked over
04 - 4 oz (115 g) cream cheese, softened
05 - 3 tablespoons mayonnaise
06 - 1 cup (115 g) shredded mozzarella cheese
07 - 1/2 cup (55 g) shredded sharp cheddar cheese
08 - 2 cloves garlic, minced
09 - 1 teaspoon smoked paprika
10 - 1/4 teaspoon cayenne pepper, optional
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon black pepper

For the garlic cream sauce

13 - 2 tablespoons unsalted butter
14 - 2 cloves garlic, minced
15 - 1 cup (240 ml) heavy cream
16 - 1/4 teaspoon kosher salt, plus more to taste
17 - 1 tablespoon chopped fresh parsley
18 - 1 lemon, cut into wedges for serving

# Instructions:

01 - Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
02 - In a large bowl, stir the cream cheese and mayonnaise until smooth. Fold in the shrimp, crab, mozzarella, cheddar, garlic, paprika, cayenne if using, salt, and black pepper.
03 - Warm the tortillas for 15-20 seconds in the microwave or in a dry skillet until flexible. This helps prevent cracking while rolling.
04 - Divide the seafood filling among the tortillas. Spoon it down the center of each tortilla, fold in the sides, roll tightly, and place seam-side down in the prepared baking dish.
05 - Melt the butter in a skillet over medium heat. Add the garlic and cook for 30-45 seconds until fragrant. Stir in the heavy cream and salt, then simmer for 3-5 minutes until slightly thickened.
06 - Pour the garlic cream sauce over the rolled tortillas, leaving some edges exposed. Bake for 18-22 minutes until the sauce is bubbling and the tortilla edges are golden.
07 - Let the pan rest for 5 minutes. Sprinkle with parsley and serve warm with lemon wedges.

# Good to know:

01 - Best served warm after a 5-minute rest so the filling sets.
02 - Use cooked seafood that has been drained and patted dry.
03 - For smaller party bites, slice each roll in half after baking.

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