Crispy Crab and Shrimp Queso Taquitos Recipe

If you’re searching for a snack or appetizer that’s packed with flavor and has that crave-worthy crunch, this Crispy Crab and Shrimp Queso Taquitos Recipe is totally worth your time. I first made these on a whim for a game night, and let me tell you, they vanished so quickly that I knew I had to have the recipe handy for all my casual get-togethers. The combination of succulent crab and shrimp with creamy, melty queso inside a crispy shell is just irresistible.

What makes these taquitos special isn’t just the amazing taste but how simple they are to make with just a handful of ingredients. Whether you’re serving them as an appetizer for guests or a fun, family-friendly dinner, they deliver on that perfect balance of luxurious seafood goodness and satisfying crunch. Plus, they’re pretty forgiving during prep, so even if you’re new to frying, you’ll come out looking like a kitchen pro!

Ingredients You’ll Need

All the ingredients here come together beautifully to deliver creamy, cheesy, and savory taquitos with a fresh seafood twist. When shopping, look for fresh crab meat and shrimp if possible, but frozen works great too, especially if you chop or shred it yourself for that perfect texture.

• Cooked shrimp: Finely chopped to distribute seafood flavor in every bite without overwhelming the taquito.
• Cooked crab meat: I recommend fresh lump crab if you can get it, but canned or frozen crab will do just fine.
• Monterey Jack cheese: Melts beautifully and has a mild flavor that doesn’t compete with the seafood.
• Cream cheese: Softened for smooth, creamy texture that binds the seafood and cheese together.
• Queso dip (mild or spicy): Choose your heat preference here; it adds a fun, saucy layer of flavor.
• Fresh cilantro: Adds a hint of brightness and a little herbal pop — don’t skip it!
• Garlic powder: Delivers subtle savory depth without overpowering the dish.
• Smoked paprika: This adds a lovely smoky warmth that amplifies the flavor.
• Small flour tortillas: Soft and pliable, perfect for rolling but sturdy enough for frying.
• Butter or oil: For frying — I usually go with butter for richness, but oil works well if you want a higher smoke point.

Variations

One of the things I love about this Crispy Crab and Shrimp Queso Taquitos Recipe is how easy it is to personalize. Depending on what you have on hand, or your mood, you can adjust it to suit your taste or dietary needs.

• Spice it up: Try adding diced jalapeños or a pinch of cayenne to the filling for an extra kick. When I made this variation, it quickly became a favorite at my spicy food loving friends’ nights.
• Cheese swap: Swap Monterey Jack for Pepper Jack or a sharp Cheddar to mix up the flavor profile.
• Make it healthier: Use corn tortillas and bake instead of fry for a lighter version that still satisfies that craving for crispy taquitos.
• Vegetarian twist: Leave out the seafood and add sautéed mushrooms and roasted peppers with the queso instead — still delicious!

How to Make Crispy Crab and Shrimp Queso Taquitos Recipe

Step 1: Mix Your Filling

Start by combining the finely chopped shrimp, shredded crab meat, Monterey Jack, softened cream cheese, and queso dip in a bowl. Then, stir in fresh cilantro, garlic powder, and smoked paprika until everything is evenly mixed. The filling should be creamy but thick enough to hold together when rolled. I like to give it a quick taste here — if it needs a little salt or extra smoky flavor, this is the moment to tweak it.

Step 2: Roll Your Taquitos

Lay out your small flour tortillas on a clean surface. Spoon a generous amount of the seafood filling onto each tortilla near the edge, then roll tightly to keep all that filling inside during frying. Secure with a toothpick if you’re worried about them unrolling — I’ve found a tight roll often does the trick, but toothpicks add extra confidence.

Step 3: Fry Until Golden and Crispy

Heat butter or oil in a skillet over medium heat. Once hot (but not smoking), carefully place your taquitos seam side down. Fry for about 2-3 minutes per side until they turn a gorgeous golden brown and are beautifully crispy. Don’t overcrowd the pan — work in batches if needed. Pro tip: keeping the heat moderate prevents burning on the outside while ensuring the filling is heated through.

Step 4: Drain and Rest

After frying, transfer the taquitos to a paper towel-lined plate to soak up excess oil. Let them rest just a minute or two before serving; this helps the filling settle and avoids any hot, molten cheese surprises. You’ll love that perfect crispy shell with creamy, savory seafood inside.

How to Serve Crispy Crab and Shrimp Queso Taquitos Recipe

Garnishes

I typically serve these taquitos with a sprinkle of extra fresh cilantro and a squeeze of lime for brightness. A drizzle of salsa verde or a little dollop of sour cream on the side always goes over well too. Sometimes, if I’m feeling fancy, I throw on some thinly sliced radishes or diced avocado — it adds a fresh crunch that pairs beautifully with the rich filling.

Side Dishes

My favorite side dishes with this recipe are simple ones that complement but don’t overshadow the taquitos. A fresh cabbage slaw, classic Mexican rice, or even a zesty black bean salad work perfectly. On an easy weeknight, I’ll often whip up a quick corn and tomato salad — it adds a pop of sweetness and freshness.

Creative Ways to Present

For special gatherings, I like to set up a taquito bar with different sauces—think chipotle mayo, guacamole, and pico de gallo—where everyone can customize their bites. Another fun presentation I tried once was stacking the taquitos vertically on a wooden board with colorful little bowls of dips scattered around. Not only does it make for a stunning table centerpiece, but it also sparks conversation!

Make Ahead and Storage

Storing Leftovers

Any leftover taquitos I store in an airtight container in the fridge for up to 2 days. To keep that crunch, I avoid covering them tightly with plastic wrap — instead, I layer parchment paper between them. This keeps them from getting soggy and makes reheating way better.

Freezing

I’ve had good luck freezing these taquitos before frying. I roll them up and place them on a baking sheet lined with parchment, freeze until solid, then transfer to a freezer bag. When you’re ready, fry them straight from frozen—just add a minute or two to frying time. This trick lets you prep ahead for parties or quick snacks without losing that crispy texture.

Reheating

To bring leftovers back to life, I pop the taquitos into a preheated oven or toaster oven at 375°F for about 8-10 minutes. This revives the crunch without drying out the filling like a microwave would. If you’re short on time, a quick pan-fry in a little oil also does the trick—just watch carefully so they don’t burn.

FAQs

Final Thoughts

This Crispy Crab and Shrimp Queso Taquitos Recipe truly feels like a little celebration in every bite for me. It’s one of those recipes I turn to whenever I want to impress but don’t have hours to spend cooking. The blend of textures and flavors is just perfect, and I’m confident once you try it, you’ll have a new favorite for seafood nights, parties, or whenever you need a seriously satisfying comfort food. So grab your skillet and give these a try—I promise you won’t regret it!

Print