Description
There’s something utterly irresistible about the combination of crispy, golden tortillas filled with creamy, seafood-laden queso. These Crispy Crab And Shrimp Queso Taquitos transform simple ingredients into restaurant-quality appetizers that disappear within minutes of hitting the table. Whether you’re hosting game night, planning a special dinner,
Ingredients
Main Components
- 1 pound cooked lump crab meat, picked over for shells
- ½ pound cooked shrimp, peeled, deveined, and chopped
- 8 ounces cream cheese, softened
- 1 cup shredded Mexican cheese blend (or Monterey Jack)
- ½ cup white queso dip
- 12 small flour or corn tortillas
Seasonings & Aromatics
- 2 cloves garlic, minced
- 1 jalapeño, seeded and finely diced (optional for heat)
- ¼ cup fresh cilantro, chopped
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
For Cooking & Garnish
- Vegetable oil for frying (or cooking spray for baking)
- Lime wedges
- Sour cream for serving
- Fresh salsa or pico de gallo
Substitution Tips: Use imitation crab for a budget-friendly option. For gluten-free, choose corn tortillas. Dairy-free? Swap cream cheese with cashew cream and use vegan cheese alternatives.
Instructions
Start by combining the softened cream cheese, Mexican cheese blend, and white queso in a large mixing bowl. Mix until smooth and creamy—this base creates that signature molten center. Fold in the crab meat and chopped shrimp gently to keep the seafood chunks intact. Add minced garlic, jalapeño (if using), cilantro, cumin, and smoked paprika. Season generously with salt and pepper. The filling should taste bold since cooking will mellow the flavors slightly.
Heat tortillas in a dry skillet for about 15 seconds per side or wrap them in damp paper towels and microwave for 30 seconds. This crucial step prevents cracking when rolling. Work with a few tortillas at a time, keeping the rest covered to maintain pliability.
Place about 2-3 tablespoons of filling along the center of each tortilla, leaving space at the ends. Roll tightly, tucking in the sides slightly as you go. Place seam-side down on a plate. The tighter your roll, the better they’ll hold during cooking and the crispier they’ll become.
For Frying: Heat ½ inch of oil in a large skillet over medium-high heat until shimmering (around 350°F). Carefully place taquitos seam-side down and fry for 2-3 minutes per side until deeply golden and crispy. Work in batches to avoid crowding. Drain on paper towels.
For Baking: Preheat oven to 425°F. Arrange taquitos on a baking sheet, brush with oil, and bake for 15-18 minutes, flipping halfway, until golden and crispy.
Air Fryer Option: Cook at 380°F for 8-10 minutes, flipping once, for the crispiest result with minimal oil.
Nutrition
- Calories: 380-420
- Sodium: 580mg
- Fat: 20g
- Fiber: 2g
- Protein: 22g