Prepare the Filling: In a mixing bowl, combine cooked crab meat, diced cooked shrimp, cream cheese, and shredded cheddar cheese. Add finely chopped green onions, garlic powder, Old Bay seasoning, salt, and pepper. Stir thoroughly until the mixture is creamy and well-blended.

Assemble the Tortilla Bombs: Take a small flour tortilla and place 2-3 tablespoons of the prepared filling in the center. Fold the sides over the filling and roll it up tightly, ensuring no filling escapes. Use a small amount of water to seal the edges securely.

Heat the Oil: In a large skillet, pour enough oil to fill it by 1-2 inches and heat it over medium heat. Use a kitchen thermometer to monitor the temperature, aiming for 350°F (175°C).

Fry the Tortilla Bombs: Carefully place each rolled tortilla bomb into the hot oil, frying in batches. Cook for 3-4 minutes on each side until golden brown and crispy.

Drain Excess Oil: Remove the tortilla bombs from the skillet using a slotted spoon and transfer to a plate lined with paper towels to drain any excess oil.

Serve Warm: Serve your Crab and Shrimp Tortilla Bombs warm, alongside dips like salsa or avocado dip.