Crispy Crab Shrimp Queso Taquitos (Printable)
Crispy tortillas rolled with crab, shrimp, and creamy queso for a crowd-pleasing appetizer.
# What You'll 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
# Steps:
01 - Preheat oven to 425°F (220°C). Alternatively, heat vegetable or canola oil in a deep skillet to 350°F (175°C) if 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 mixture, stirring until all components are evenly incorporated.
05 - Wrap tortillas in a damp paper towel and microwave for 30 seconds until pliable and easy to roll without cracking.
06 - Spoon approximately 3 tablespoons of filling onto the lower third of each tortilla. Roll each tightly into a cylinder, keeping the filling secure inside.
07 - Place taquitos seam-side down on a parchment-lined baking sheet and brush lightly with oil. Bake for 15–20 minutes until golden and crisp, turning once halfway through. If frying, cook in hot oil for 2–3 minutes per side until golden brown, then drain on paper towels.
08 - Serve warm, garnished with fresh cilantro, lime wedges, salsa, or guacamole as desired.
# Expert Tips:
01 -
- The combination of lump crab and shrimp folded into a smoky queso blend tastes like something from a coastal restaurant but comes together in under an hour.
- Baking them means less mess than frying while still delivering that irresistible golden crunch everyone fights over.
02 -
- Overfilling the tortillas is the most common mistake and causes them to burst open during baking, so resist the urge to stuff them like burritos.
- Letting the cream cheese fully soften before mixing prevents weird lumps that no one wants to bite into mid taquito.
03 -
- Place the seam side down and do not flip them for the first ten minutes of baking so the seal sets permanently.
- A light brushing of oil on top is enough for baking, and going heavier actually makes the tortillas greasy instead of crispy.