Crispy Crab Shrimp Taquitos (Print Page)
Crispy tortillas rolled with crab, shrimp, and melted queso for a golden 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
15 - Fresh cilantro, chopped
16 - Lime wedges
17 - Salsa or guacamole
# Directions:
01 - Preheat oven to 425°F. Alternatively, heat about 1 inch of vegetable 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, combine shredded Monterey Jack, shredded cheddar, softened cream cheese, sour cream, garlic powder, smoked paprika, salt, and black pepper. Stir until smooth and creamy.
04 - Fold the queso blend into the seafood mixture, stirring gently until all ingredients are evenly coated and well incorporated.
05 - Wrap tortillas in a damp paper towel and microwave for 30 seconds until pliable. This prevents cracking during rolling.
06 - Spoon approximately 3 tablespoons of filling onto the lower third of each tortilla. Roll each tightly into a cylinder, keeping the filling tucked inside.
07 - Place rolled taquitos seam-side down on a parchment-lined baking sheet. Lightly brush the tops and sides with oil for even browning.
08 - Bake for 15 to 20 minutes until golden and crisp, turning once halfway through. For frying, cook taquitos in hot oil for 2 to 3 minutes per side until golden brown, then drain on paper towels.
09 - Arrange taquitos on a platter and serve warm, garnished with chopped cilantro, lime wedges, salsa, or guacamole.
# Expert Tips:
01 -
- The combination of two cheeses plus cream cheese and sour cream creates a queso filling that stays molten inside while the outside shatters with crunch.
- They work just as beautifully baked as fried, so you can keep things a little lighter without sacrificing texture.
- That smoky paprika and jalapeo pairing makes these taste way more complex than the effort they require.
02 -
- Overfilling the tortillas is the most common mistake and causes them to burst open during cooking, so err on the side of less filling rather than more.
- Letting the filled taquitos rest seam side down for a few minutes before cooking helps them seal naturally and hold their shape.
03 -
- Chill the assembled taquitos for ten minutes before baking or frying because cold filling holds its shape better and leaks less during cooking.
- A light brushing of oil on baked taquitos halfway through cooking creates spots of deep golden browning that look and taste like they were fried.