Flour tortillas stuffed with crab, shrimp, and triple cheese blend, baked in rich garlic cream.
# What You'll Need:
→ Seafood Filling
01 - 6 medium flour tortillas
02 - 1 cup cooked shrimp, chopped
03 - 1 cup lump crab meat
04 - 1 cup shredded mozzarella cheese
05 - ½ cup shredded cheddar cheese
06 - 4 oz cream cheese, softened
07 - 3 tbsp mayonnaise
08 - 3 garlic cloves, minced
09 - 1 tsp paprika
10 - Salt, to taste
11 - Pepper, to taste
→ Garlic Cream Sauce
12 - 2 tbsp butter
13 - 3 garlic cloves, minced
14 - 1 cup heavy cream
15 - 1 tbsp fresh parsley, chopped
# How to Make It:
01 - Preheat your oven to 375°F. Lightly grease a baking dish with butter or cooking spray.
02 - In a large bowl, combine chopped cooked shrimp, lump crab meat, mozzarella, cheddar, softened cream cheese, mayonnaise, minced garlic, paprika, salt, and pepper. Mix until creamy and evenly blended.
03 - Lay out each flour tortilla. Evenly spread the seafood filling over each, then roll up tightly. Place seam-side down in the prepared baking dish.
04 - In a skillet over medium heat, melt the butter. Add minced garlic and sauté until fragrant, about 1 minute. Stir in the heavy cream and simmer, stirring occasionally, until slightly thickened and creamy, about 3–4 minutes.
05 - Pour the garlic cream sauce evenly over the rolled tortillas in the baking dish. Bake for 15–18 minutes, until the sauce is bubbly and the tops of the tortilla bombs are golden brown.
06 - Remove from the oven, sprinkle with chopped parsley, and serve hot while the filling is at its creamiest.
