Crispy Crab and Shrimp Queso Taquitos Recipe

Introduction

Crispy Crab and Shrimp Queso Taquitos are a delightful seafood twist on a classic favorite. Filled with creamy cheeses and fresh seafood, these golden fried taquitos make a perfect appetizer or party snack.

Ingredients

• 8 small corn tortillas
• 1 cup cooked crab meat (lump crab works best)
• 1 cup cooked shrimp, chopped (peeled and deveined)
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened
• 1/4 cup green onions, chopped
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Cooking oil for frying

Instructions

1. Step 1: In a mixing bowl, combine crab meat, chopped shrimp, Monterey Jack cheese, cheddar cheese, cream cheese, green onions, lime juice, garlic powder, onion powder, salt, and pepper. Mix until smooth and well blended.
2. Step 2: Warm the corn tortillas by heating each side in a hot skillet for about 30 seconds, or wrap them in a damp paper towel and microwave for 20 seconds to make them pliable.
3. Step 3: Place a generous spoonful of the seafood mixture in the center of each tortilla. Roll the tortilla tightly and tuck in the sides to form a secure taquito.
4. Step 4: Heat cooking oil in a deep skillet over medium heat until hot but not smoking.
5. Step 5: Fry the rolled taquitos in the hot oil for 4 to 5 minutes, turning as needed, until they are golden brown and crispy.
6. Step 6: Remove the taquitos from the oil and drain on a plate lined with paper towels to absorb excess oil.
7. Step 7: Serve warm with your favorite dipping sauces such as guacamole or sour cream, and garnish with chopped cilantro if desired.

Tips & Variations

• Use lump crab meat for a sweeter and more delicate flavor, but canned crab can work in a pinch.
• For a spicier kick, add diced jalapeños or a pinch of cayenne pepper to the filling.
• If you prefer baking, place the taquitos on a baking sheet and bake at 400°F (200°C) for 15–20 minutes, turning halfway through for even crispness.
• To avoid the tortillas cracking when rolling, warming them properly is key; slightly dampening and microwaving works well.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or air fryer at 350°F (175°C) for 5–7 minutes to restore their crispiness. Avoid microwaving to keep them from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flour tortillas instead of corn tortillas?

Yes, you can substitute flour tortillas if you prefer a softer texture, but corn tortillas give the best traditional crispiness when fried.

Is it possible to freeze these taquitos?

Yes, you can freeze the rolled but uncooked taquitos on a baking sheet, then transfer them to a freezer bag. When ready, fry or bake from frozen, adding a couple of extra minutes to cooking time.

Crispy Crab and Shrimp Queso Taquitos Recipe

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★★★★★

4.8 from 64 reviews

• Author: Lana
• Total Time: 40 minutes
• Yield: 4 servings (2 taquitos per serving) 1x

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Description

Crispy Crab and Shrimp Queso Taquitos are golden-fried rolled corn tortillas filled with a creamy blend of lump crab meat, chopped shrimp, Monterey Jack and cheddar cheeses, cream cheese, and aromatic seasonings. These taquitos offer a delightful combination of seafood and cheese with a crispy exterior, perfect as a flavorful appetizer or snack. Ready in just 40 minutes, they’re best served warm with guacamole, sour cream, and a sprinkle of fresh cilantro for added freshness.

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Ingredients

Scale 1x2x3x

Seafood Filling

• 1 cup cooked crab meat (lump crab works best)
• 1 cup cooked shrimp, chopped (peeled and deveined)

Cheese and Seasonings

• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened
• 1/4 cup green onions, chopped
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Other Ingredients

• 8 small corn tortillas
• Cooking oil for frying

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Instructions

1. Prepare the Filling: In a mixing bowl, combine the crab meat, chopped shrimp, Monterey Jack cheese, cheddar cheese, cream cheese, green onions, lime juice, garlic powder, onion powder, and a pinch of salt and pepper. Mix thoroughly until you achieve a smooth, uniform mixture.
2. Warm the Tortillas: Heat the corn tortillas in a hot skillet for about 30 seconds on each side to make them pliable, or wrap them in a damp paper towel and microwave for 20 seconds.
3. Assemble the Taquitos: Spoon a generous amount of the seafood cheese mixture into the center of each warm tortilla. Roll the tortilla tightly and tuck in the sides to secure the filling, forming a compact taquito.
4. Heat the Oil: In a deep skillet, pour enough cooking oil to cover the taquitos halfway and heat over medium heat until shimmering and hot.
5. Fry the Taquitos: Carefully place the rolled taquitos seam-side down into the hot oil. Fry them for about 4-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
6. Drain Excess Oil: Remove the taquitos with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
7. Serve: Serve the crispy taquitos warm, garnished with chopped cilantro and accompanied by your choice of dipping sauces such as guacamole or sour cream.

Notes

• Warming the tortillas makes rolling easier and prevents cracking during frying.
• Use fresh lump crab meat for the best texture and flavor.
• Ensure oil is hot enough before frying to achieve crispiness and prevent sogginess.
• For a milder flavor, reduce the amount of garlic and onion powder.
• Can be baked for a lower-fat alternative: bake at 425°F (220°C) for 15-20 minutes until crispy.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Mexican

Keywords: crispy taquitos, crab and shrimp taquitos, seafood appetizer, fried taquitos, Mexican seafood recipe, queso taquitos