In a large mixing bowl, combine 1 cup of chopped cooked shrimp, 1 cup of lump crab meat, 4 oz of softened cream cheese, and 3 tablespoons of mayonnaise. Stir in 1 cup of shredded mozzarella cheese, ½ cup of shredded cheddar cheese, 3 minced garlic cloves, and 1 teaspoon of paprika. Season with salt and pepper to taste; mix until all ingredients are well blended.

Lay a medium flour tortilla flat on a clean surface. Place a generous scoop of the seafood filling in the center, ensuring not to overfill. Carefully fold in the sides and roll the tortilla tightly to secure the filling, creating a snug package. Repeat this process for the remaining tortillas, ensuring each is well-sealed.

In a saucepan over medium heat, melt 2 tablespoons of butter. Once the butter is melted, add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned. Gradually stir in 1 cup of heavy cream and allow the mixture to simmer gently for 3-5 minutes until it thickens slightly, stirring occasionally to prevent sticking.

Preheat your oven to 375°F (190°C). Grease a non-stick baking dish with cooking spray or butter, then arrange the filled tortilla bombs in a single layer. Pour the creamy garlic sauce evenly over the top of the bombs, ensuring they are well-coated. Bake in the preheated oven for 25-30 minutes until the tortillas are golden brown and the filling is bubbling.

Once baked, remove the Cheesy Seafood Tortilla Bombs from the oven and let them cool for about 5 minutes. Serve warm, drizzled with additional garlic cream sauce and freshly chopped parsley.