Savory Cheesy Seafood Tortilla Bombs Recipe with Easy Garlic Cream Sauce

I’ll never forget the first time I made these savory cheesy seafood tortilla bombs. It was one of those lazy Saturday nights where I wanted something fancy but didn’t want to spend hours in the kitchen. The smell of garlic cream sauce simmering on the stove mixed with bubbling cheese had me hooked before the first bite.

These tortilla bombs are like little pockets of pure comfort—stuffed with a dreamy seafood mix, gooey cheese, and wrapped up in a crispy tortilla shell. After testing this recipe about 10 times (because yes, I’m that obsessed), I finally nailed the perfect balance of creamy, cheesy, and garlicky. And the garlic cream sauce? It’s ridiculously easy but feels like you’re eating at a fancy coastal bistro.

Why You’ll Love This Recipe

Okay, I need to be honest—this savory cheesy seafood tortilla bombs recipe has completely changed the way I think about quick dinner ideas.

• Ready in under 40 minutes: I’ve made this on weeknights after work, and it’s fast enough to make you feel like a kitchen superhero.
• Seafood without the fuss: The filling uses simple canned crab and shrimp that you can find anywhere, but the end result tastes like you spent hours prepping fresh seafood.
• Cheese overload in the best way: Mozzarella and sharp cheddar melt together inside the tortilla, giving you gooey, stretchy bites every time.
• Garlic cream sauce for dipping (or drizzling!): This sauce takes the whole thing from “yum” to “oh wow” with minimal effort.

Seriously, these tortilla bombs are the kind of recipe that makes you want to invite everyone over just so you can show off. Plus, they’re perfect for casual dinner parties or game day snacks. I hope you’ll love them as much as my family does—every time I make these, they disappear in minutes.

What Ingredients You’ll Need

Here’s what I love about this ingredient list: you probably have most of this already, and the seafood components are super flexible. I broke them down by purpose because knowing what each ingredient does helps you get the best result.

• Seafood Filling:
• Canned lump crab meat (8 oz / 225g) — Use good quality, drained well. I prefer crab packed in water, not oil.
• Cooked shrimp (½ cup / 75g, chopped) — Fresh or frozen, just thawed and diced. I keep a bag of frozen cooked shrimp in my freezer for this.
• Green onions (2 stalks, thinly sliced) — Adds a fresh, mild bite.
• Minced garlic (2 cloves) — Because garlic and seafood are best friends.
• Mayonnaise (¼ cup / 60ml) — Helps bind everything together and adds creaminess.
• Fresh parsley (2 tbsp, chopped) — Optional but adds a pop of color and brightness.
• Tortilla Bombs:
• Large flour tortillas (6-inch, 6 pieces) — I use white flour, but whole wheat works too if you want a nuttier flavor.
• Shredded mozzarella cheese (1 cup / 100g) — The gooey star of the show.
• Sharp cheddar cheese (½ cup / 50g) — Adds a nice tang and depth.
• Vegetable oil (for frying) — Any neutral oil with a high smoke point works. I usually use canola.
• Garlic Cream Sauce:
• Butter (3 tbsp / 45g) — Real butter, not margarine. It makes a huge difference.
• Minced garlic (3 cloves) — Fresh, finely minced.
• All-purpose flour (2 tbsp / 16g) — For thickening the sauce.
• Heavy cream (1 cup / 240ml) — Creamy and indulgent.
• Grated Parmesan cheese (¼ cup / 25g) — Adds a salty, nutty finish.
• Salt and freshly ground black pepper — To taste.

Quick tip: I always keep canned crab and frozen shrimp on hand for quick meals like this. It’s a lifesaver on busy days.

Equipment Needed

You don’t need a fancy kitchen to make this—I’ve made it with the most basic setup and still gotten restaurant-worthy results.

• Deep frying pan or heavy skillet — For frying the tortilla bombs. I use a 10-inch cast iron skillet, but any heavy-bottomed pan works.
• Medium saucepan — To make the garlic cream sauce.
• Mixing bowls — One for the seafood filling, one for mixing the cheese with the filling.
• Tongs or slotted spoon — For flipping and removing the bombs from the hot oil.
• Whisk — To make the cream sauce smooth.
• Paper towels — For draining excess oil after frying.
• Cutting board and knife — For chopping shrimp, green onions, and parsley.

Bonus: A candy or deep-fry thermometer helps keep your oil at the perfect temperature (about 350°F/175°C). But if you don’t have one, just test with a small piece of tortilla to see if it bubbles and browns nicely.

How to Make It: Step-by-Step

1. Prep the seafood filling (10 minutes)
   In a mixing bowl, combine the drained crab meat, chopped cooked shrimp, sliced green onions, minced garlic, mayonnaise, and chopped parsley. Gently fold everything together so you don’t break up the crab too much. Set aside.
2. Assemble the tortilla bombs (10 minutes)
   Lay out one tortilla on a clean surface. Sprinkle about 2 tablespoons of shredded mozzarella and 1 tablespoon of sharp cheddar in the center. Spoon 2-3 tablespoons of the seafood filling on top, then add another sprinkle of both cheeses. Fold the tortilla edges toward the center, creating a tight parcel. Pinch the edges to seal. Repeat with remaining tortillas.
3. Heat the oil (5 minutes)
   Pour about 1½ inches of vegetable oil into your deep frying pan and heat over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of tortilla in the oil—it should sizzle and float to the top quickly.
4. Fry the tortilla bombs (6-8 minutes)
   Carefully place 2-3 bombs in the hot oil (don’t overcrowd). Fry for about 3-4 minutes per side, turning gently with tongs until golden brown and crispy. Remove and drain on paper towels. Repeat with remaining bombs.
5. Make the garlic cream sauce (8 minutes)
   In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Whisk in the flour and cook for 1-2 minutes to form a roux. Slowly pour in the heavy cream, whisking constantly to avoid lumps. Bring to a gentle simmer and cook until thickened, about 3-4 minutes. Stir in the Parmesan cheese, salt, and pepper to taste. Keep warm.
6. Serve
   Plate the crispy tortilla bombs and drizzle generously with the garlic cream sauce. Or serve the sauce on the side for dipping. Enjoy immediately for the best gooey texture!

Pro tip: If your bombs start to brown too quickly, lower the heat slightly. You want them golden and crispy, not burnt.

My Best Tips & Techniques

Okay, here’s where I share everything I’ve learned from making these way too many times…

• Don’t skip draining the crab meat. Excess moisture will make the filling soggy and harder to seal inside the tortilla.
• Seal those edges well. I sometimes use a tiny dab of water on the tortilla edge to help it stick better. Nobody wants a cheesy explosion in the fryer.
• Keep the oil temperature steady. If it’s too hot, the bombs burn outside and stay raw inside. Too low, and they absorb oil and get greasy.
• Make the garlic cream sauce last. You can prepare it while the bombs are frying—it thickens quickly and keeps warm on low heat.
• Don’t overstuff. It’s tempting to pack in more filling, but that makes folding tricky and can cause leaks.
• Use a slotted spoon or tongs. This helps you flip and remove the bombs gently without breaking them.
• Let the bombs rest a minute before serving. The filling will be extremely hot, and a little rest helps all the flavors settle.

Ways to Mix It Up

Once you’ve nailed the basic recipe, here’s how you can shake things up. I’ve tried all of these, and they work like a charm.

• Spicy Kick: Add ½ teaspoon smoked paprika and a pinch of cayenne to the seafood filling. I love this version when I’m craving a little heat.
• Cheesy Jalapeño: Fold in diced pickled jalapeños and swap out sharp cheddar for pepper jack cheese. It’s got a fun zing that pairs amazingly with the cream sauce.
• Veggie Boost: Add finely diced red bell pepper and corn kernels to the filling. It adds sweetness and crunch without overpowering the seafood.
• Herb Swap: Use fresh dill or chives instead of parsley for a more delicate herb flavor. Dill especially pairs beautifully with crab.
• Oven-Baked Version: Brush assembled bombs with olive oil and bake at 400°F (200°C) for 15-18 minutes instead of frying. Crisp edges with less oil, though the texture differs slightly.
• Garlic Cream Sauce Variations: Stir in a teaspoon of lemon zest or a splash of white wine before adding the cream for a bright twist.

Serving Ideas & Storage

This savory cheesy seafood tortilla bombs recipe is ridiculously versatile when it comes to serving.

• How to Serve: I love them fresh and hot, drizzled with the garlic cream sauce. But they’re also fantastic dipped individually.
• Pairing Suggestions: Serve with a crisp green salad or roasted vegetables to balance the richness. A chilled glass of Sauvignon Blanc pairs perfectly too.
• Presentation Tips: For a party, arrange bombs on a platter with small bowls of the cream sauce and some fresh lemon wedges for squeezing.

Storage:

• Room Temperature: These are best eaten immediately but will keep at room temp for a couple of hours if covered.
• Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat in a 350°F (175°C) oven for 8-10 minutes to crisp them back up.
• Freezer: You can freeze assembled but uncooked bombs on a baking sheet, then transfer to a freezer bag. Freeze for up to 1 month. Fry or bake directly from frozen, adding a few extra minutes to cooking time.

Pro tip: These also make killer leftovers sliced and turned into a seafood quesadilla the next day.

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s why I feel good about eating these savory cheesy seafood tortilla bombs.

Health Highlights:

• High protein from crab, shrimp, and cheese keeps you full longer.
• Seafood provides omega-3 fatty acids, great for heart health.
• Homemade garlic cream sauce uses real butter and cream—indulgent but made from wholesome ingredients.
• Moderate carbs from tortillas, balanced by protein and fat to keep energy steady.

Real talk: This is comfort food, so enjoy it as part of a balanced diet. It’s definitely not everyday fare, but perfect for special dinners or entertaining.

Final Thoughts

So that’s my savory cheesy seafood tortilla bombs recipe with easy garlic cream sauce! I know I’ve gone on about it, but when you find a recipe this good, you want to shout it from the rooftops.

This has become my go-to when I want to impress friends without stressing. Plus, it’s surprisingly easy to make—no complicated seafood prep or fancy ingredients.

Make it your own! Try the variations, swap ingredients based on what you have, and definitely add your favorite mix-ins. That’s how the best recipes evolve.

If you make this, I’d love to hear how it turns out! Drop a comment below or tag me on Instagram @seafoodbites—your photos always brighten my day.

Happy cooking! Hope your kitchen smells as amazing as mine does right now.

FAQs

Q: Can I use fresh seafood instead of canned crab and cooked shrimp?

A: Absolutely! Fresh crab and shrimp work beautifully, but you’ll want to cook and chop them before mixing. Just be mindful of extra moisture—pat them dry to keep the filling from getting soggy.

Q: How do I know when the tortilla bombs are done frying?

A: Look for a deep golden brown color and a crispy texture. They should float easily in the oil and feel firm when you gently press with tongs. If you cut one open, the cheese should be melted and the filling hot.

Q: Can I bake these instead of frying?

A: Yes! Brush the bombs with olive oil and bake at 400°F (200°C) for about 15-18 minutes, flipping halfway through. They won’t be quite as crispy but still delicious—perfect if you want a lighter option.

Q: What’s the best way to store leftovers?

A: Store cooled bombs in an airtight container in the fridge for up to 2 days. Reheat in the oven to keep them crispy. You can also freeze uncooked bombs and cook them straight from frozen.

Q: Can I make the garlic cream sauce ahead of time?

A: Definitely. Make the sauce up to 2 days ahead and keep it refrigerated. Gently rewarm it on low heat before serving, stirring occasionally to keep it smooth.

Savory Cheesy Seafood Tortilla Bombs Recipe with Easy Garlic Cream Sauce

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• Author: Nora Winslow
• Total Time: 38 minutes
• Yield: 6 servings 1x

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Description

These savory cheesy seafood tortilla bombs are crispy pockets filled with a creamy seafood mix and gooey cheese, served with a rich garlic cream sauce. Ready in under 40 minutes, they make a perfect quick dinner or game day snack.

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Ingredients

Scale 1x2x3x

• 8 oz canned lump crab meat, drained
• ½ cup cooked shrimp, chopped
• 2 stalks green onions, thinly sliced
• 2 cloves minced garlic (for filling)
• ¼ cup mayonnaise
• 2 tbsp fresh parsley, chopped (optional)
• 6 large flour tortillas (6-inch)
• 1 cup shredded mozzarella cheese
• ½ cup sharp cheddar cheese
• Vegetable oil (for frying)
• 3 tbsp butter
• 3 cloves minced garlic (for sauce)
• 2 tbsp all-purpose flour
• 1 cup heavy cream
• ¼ cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste

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Instructions

1. Prep the seafood filling: In a mixing bowl, combine drained crab meat, chopped cooked shrimp, sliced green onions, minced garlic, mayonnaise, and chopped parsley. Gently fold together and set aside.
2. Assemble the tortilla bombs: Lay one tortilla flat. Sprinkle 2 tablespoons mozzarella and 1 tablespoon sharp cheddar in the center. Spoon 2-3 tablespoons seafood filling on top, then add another sprinkle of both cheeses. Fold edges toward center to form a tight parcel and pinch edges to seal. Repeat with remaining tortillas.
3. Heat the oil: Pour about 1½ inches of vegetable oil into a deep frying pan and heat over medium until 350°F (175°C). Test with a small tortilla piece to check readiness.
4. Fry the tortilla bombs: Carefully place 2-3 bombs in hot oil without overcrowding. Fry 3-4 minutes per side until golden brown and crispy. Remove and drain on paper towels. Repeat with remaining bombs.
5. Make the garlic cream sauce: In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté 1 minute until fragrant. Whisk in flour and cook 1-2 minutes to form roux. Slowly whisk in heavy cream and simmer until thickened, about 3-4 minutes. Stir in Parmesan, salt, and pepper. Keep warm.
6. Serve: Plate tortilla bombs and drizzle with garlic cream sauce or serve sauce on the side for dipping. Enjoy immediately.

Notes

[‘Drain crab meat well to avoid soggy filling.’, ‘Use a dab of water to seal tortilla edges to prevent leaks.’, ‘Maintain oil temperature at 350°F for best frying results.’, ‘Make garlic cream sauce while frying bombs to save time.’, ‘Do not overstuff tortillas to avoid difficulty sealing and leaks.’, ‘Let bombs rest a minute before serving to settle flavors.’, ‘Can bake bombs at 400°F for 15-18 minutes as a lighter alternative.’]

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 tortilla bomb with
• Calories: 320
• Fat: 18
• Carbohydrates: 20
• Fiber: 1.5
• Protein: 18

Keywords: seafood tortilla bombs, cheesy seafood pockets, garlic cream sauce, quick dinner, fried tortilla recipe, crab and shrimp recipe