Crispy Crab Shrimp Taquitos (Printable)
Crispy tortillas filled with crab, shrimp, and melted queso for a decadent seafood twist.
# 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
# How-To Steps:
01 - Preheat the oven to 425°F (220°C) if baking, or heat about 1 inch of vegetable oil in a deep skillet over medium-high heat for frying.
02 - In a large 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, mix 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 blend into the seafood mixture and stir gently until all ingredients are evenly coated and well combined.
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 one 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 15–20 minutes, turning once halfway through, until the tortillas are golden and crisp. If frying, cook in hot oil for 2–3 minutes per side until golden brown, then drain on paper towels.
09 - Serve the taquitos warm, garnished with fresh cilantro, lime wedges, salsa, or guacamole on the side.
# Expert Advice:
01 -
- The seafood and cheese combination tastes like something you would order at a coastal restaurant but it comes together in your own kitchen with barely any fuss.
- Baking them means you get all the crunch without the mess and lingering smell of deep frying.
02 -
- Do not skip the step of softening the tortillas because cold tortillas will crack and unroll the moment they hit the heat.
- The filling can be made up to a day ahead and refrigerated, which actually helps it firm up and makes rolling much easier.
03 -
- Pick through the crab meat with your fingers rather than a fork because you will feel shells that your eyes might miss.
- Brushing the tortillas with oil on both sides before rolling gives you an extra layer of crispness that one sided brushing simply cannot match.