Tortillas filled with crab, shrimp, and three cheeses, baked in garlic cream sauce.
# What You 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:
01 - Preheat your oven to 375°F. Lightly grease a baking dish with cooking spray or butter.
02 - In a large mixing bowl, combine chopped cooked shrimp, lump crab meat, shredded mozzarella, shredded cheddar, softened cream cheese, mayonnaise, minced garlic, paprika, salt, and pepper. Mix thoroughly until creamy and evenly blended.
03 - Lay out each flour tortilla on a clean surface. Spread the seafood filling evenly over each tortilla, leaving a small border around the edges. Roll up each tortilla tightly into a cylinder shape. 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, approximately 1 minute. Pour in the heavy cream and stir continuously. Simmer the sauce, stirring occasionally, until slightly thickened and creamy, about 3-4 minutes.
05 - Pour the warm garlic cream sauce evenly over the rolled tortillas in the baking dish, ensuring each tortilla bomb is coated. Transfer to the preheated oven and bake for 15-18 minutes, until the sauce is bubbly and the tops of the tortilla bombs are golden brown.
06 - Remove the baking dish from the oven. Sprinkle chopped fresh parsley over the top for garnish. Serve immediately while hot and creamy for the best texture and flavor.
