Crispy Crab Shrimp Taquitos (Printable Version)
Crispy tortilla rolls loaded with crab, shrimp, and melted queso. Ready in 45 minutes.
# Ingredient List:
→ 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
15 - Chopped fresh cilantro
16 - Lime wedges
17 - Salsa or guacamole
# How to Make:
01 - Preheat oven to 425°F. 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, stir together the shredded Monterey Jack, shredded cheddar, softened cream cheese, sour cream, garlic powder, smoked paprika, salt, and black pepper until smooth and creamy.
04 - Fold the queso mixture into the seafood mixture and stir until all ingredients 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 one tightly into a cylinder shape.
07 - Place taquitos seam-side down on a parchment-lined baking sheet. Brush the tops lightly with oil for a golden, crispy finish.
08 - Bake for 15 to 20 minutes, turning once halfway through, until golden brown and crisp. If frying, cook taquitos in hot oil for 2 to 3 minutes per side until golden; drain on paper towels.
09 - Serve warm, garnished with chopped cilantro, lime wedges, salsa, or guacamole as desired.
# Expert Tips:
01 -
- The creamy queso seals in the seafood so every bite bursts with flavor instead of drying out.
- Baking works beautifully, but frying turns these into something genuinely irresistible that disappears within minutes at any gathering.
02 -
- Do not skip picking through the crab meat because a single shell fragment will break trust with whoever is eating.
- Let the filling rest for 10 minutes in the fridge before rolling because cold filling holds its shape and leaks less during cooking.
03 -
- Use a toothpick to secure the seam if a tortilla keeps unrolling, and remember to remove it before serving.
- The single biggest improvement I made was letting the filling chill before rolling because it firms up the cream cheese and prevents blowouts during cooking.