Crispy Crab Shrimp Taquitos (Printable)
Golden taquitos filled with crab, shrimp, and creamy queso blend for a decadent seafood bite.
# 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
15 - Chopped fresh cilantro
16 - Lime wedges
17 - Salsa or guacamole
# Directions:
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, 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 - Gently fold the queso blend into the seafood mixture, stirring until the filling is evenly combined and all ingredients are well incorporated.
05 - Wrap the 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 tucked inside.
07 - Place the 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, turning once halfway through, until the taquitos are golden and crispy. If frying, cook in hot oil for 2 to 3 minutes per side until golden brown, then drain on paper towels.
09 - Serve the taquitos warm, accompanied by chopped cilantro, lime wedges, salsa, or guacamole.
# Expert Suggestions:
01 -
- The seafood and queso combo tastes like something you would order at a beachside restaurant but it comes together in under an hour at home.
- Baking them means less mess than frying but you still get that shattering golden crunch.
02 -
- Do not skip picking through the crab meat because a hidden shell fragment will completely derail an otherwise perfect bite.
- Letting the assembled taquitos rest seam side down for five minutes before baking helps them hold their shape in the oven.
03 -
- Cold cream cheese will leave lumps in your filling so set it out on the counter for at least thirty minutes before you start.
- If your tortillas keep cracking no matter what, brush the edges with a tiny bit of water before rolling and they will seal themselves shut in the oven.