Crispy Crab Shrimp Queso Taquitos (Print Version)
Crispy tortillas loaded with crab, shrimp, and melted queso for a crowd-pleasing seafood appetizer.
# What You Need:
→ Seafood Filling
01 - 1/2 cup lump crab meat, drained and picked through for shells
02 - 1/2 cup cooked shrimp, finely chopped
03 - 1/4 cup scallions, thinly sliced
04 - 1/4 cup red bell pepper, finely diced
05 - 1 jalapeño, seeded and minced (optional)
→ Queso Blend
06 - 1 cup shredded Monterey Jack cheese
07 - 1/2 cup shredded cheddar cheese
08 - 3 oz cream cheese, softened
09 - 1/4 cup sour cream
10 - 1/2 tsp garlic powder
11 - 1/2 tsp smoked paprika
12 - Salt and black pepper, to taste
→ Assembly
13 - 8 small flour or corn tortillas
14 - Vegetable or canola oil for brushing or frying
→ Garnishes (optional)
15 - Chopped fresh cilantro
16 - Lime wedges
17 - Salsa or guacamole
# Directions:
01 - Preheat the oven to 425°F (220°C). Alternatively, heat about 1 inch of vegetable or canola oil in a deep skillet over medium-high heat for frying.
02 - In a large mixing bowl, combine the lump crab meat, chopped shrimp, sliced scallions, diced red bell pepper, and minced jalapeño. Toss gently to distribute evenly.
03 - In a separate bowl, mix together the shredded Monterey Jack, shredded cheddar, softened cream cheese, sour cream, garlic powder, smoked paprika, salt, and black pepper. Stir until smooth and creamy.
04 - Gently fold the queso blend into the seafood and vegetable mixture, stirring until all ingredients are evenly coated and well combined.
05 - Wrap the tortillas in a damp paper towel and microwave for about 30 seconds until pliable and easy to roll without cracking.
06 - Spoon approximately 3 tablespoons of the filling onto the lower third of each tortilla. Roll each one up tightly, keeping the filling tucked inside.
07 - Place the taquitos seam-side down on a parchment-lined baking sheet. Brush the tops lightly with oil. Bake for 15–20 minutes, turning once halfway through, until golden and crisp. For frying, cook the taquitos in hot oil for 2–3 minutes per side until golden brown, then drain on paper towels.
08 - Transfer the taquitos to a serving platter and garnish with chopped cilantro, lime wedges, salsa, or guacamole as desired. Serve warm.
# Expert Tips:
01 -
- The queso blend melts into the seafood filling like a warm hug, making every bite rich and slightly indulgent without feeling heavy.
- You can bake or fry these depending on your mood, and either way they come out impossibly golden and crunchy.
02 -
- Overfilling the tortillas is the number one reason they burst open during cooking, so resist the urge and stick to about 3 tablespoons each.
- Letting the filling sit in the fridge for 15 minutes before rolling makes it firmer and dramatically easier to work with.
03 -
- Use a toothpick to secure each taquito seam side down during baking and remove them right before serving for picture perfect results.
- Shredding your own cheese instead of using pre shredded bags makes the queso blend melt noticeably smoother and creamier.