Crispy Crab And Shrimp Queso Taquitos: Irresistible Party Bites!

Tired of serving the same old appetizers that disappear without anyone remembering what they ate? These crispy crab and shrimp queso taquitos solve that party food dilemma instantly! As a seafood lover who’s tested countless appetizer recipes for GusRecipes, I’ve discovered that nothing gets guests more excited than these golden, cheese-filled rolls of seafood goodness.

Hi, I’m Emma, the creative force behind GusRecipes, and these taquitos represent everything I love about cooking bringing joy through unexpected flavor combinations that make people ask for the recipe before they’ve even finished their first bite!

These crab and shrimp queso taquitos deliver that perfect balance of crispy exterior and creamy, seafood-packed interior that simply melts in your mouth. In this guide, I’ll walk you through selecting the freshest seafood, my secret to the creamiest queso filling, foolproof rolling techniques, and creative serving ideas that will make your next gathering unforgettable.

Why These Crab And Shrimp Queso Taquitos Work

● Uses affordable imitation crab that still delivers authentic flavor
● Prep can be done up to 24 hours in advance just fry before serving
● Perfect for everything from casual game days to elegant cocktail parties
● The combination of seafood and cheese creates an irresistible flavor profile
● Crispy exterior provides the perfect textural contrast to the creamy filling

Choosing The Right Seafood For Crab And Shrimp Queso Taquitos

Best Seafood Options For This Recipe

When making crab and shrimp queso taquitos, seafood quality makes all the difference. For crab, you have several options: fresh lump crab meat offers the most authentic flavor, while quality canned crab provides convenience without sacrificing too much taste. If budget is a concern, imitation crab (surimi) works surprisingly well in this recipe since the cheese and seasonings complement it nicely.

For the shrimp component, medium-sized shrimp (41-50 count) give the perfect bite-sized pieces when chopped. Always opt for raw shrimp rather than pre-cooked, as they’ll maintain better texture and flavor when incorporated into the filling.

Buying Tips

When shopping for seafood, look for:

• Fresh shrimp should have a mild, ocean-like scent (never fishy or ammonia-like)
• If buying frozen shrimp, avoid packages with visible ice crystals (indicates thawing and refreezing)
• For canned crab, refrigerated lump crab is worth the splurge over shelf-stable varieties
• Check packaging dates and always purchase from reputable seafood counters

Substitutions

Don’t worry if you can’t find exactly what the recipe calls for:

• All shrimp (no crab) works beautifully if crab isn’t available
• Lobster can replace either the crab or shrimp for a luxurious upgrade
• For a budget version, increase the cheese ratio and reduce the seafood slightly

Ingredients & Prep For Crab And Shrimp Queso Taquitos

Seafood Prep Essentials

Proper seafood preparation ensures your crab and shrimp queso taquitos have the perfect texture and flavor. For shrimp, make sure to:

• Peel and devein completely
• Pat dry with paper towels to remove excess moisture
• Chop into small, even pieces (about ¼-inch)

For crab meat:

• Drain thoroughly if using canned
• Pick through carefully to remove any shell fragments
• Gently break apart any large chunks for even distribution

Queso Filling Ingredients

• 8 oz cream cheese, softened
• 1 cup Monterey Jack cheese, shredded
• ½ cup sharp cheddar, shredded
• 8 oz crab meat, prepared as directed
• 8 oz shrimp, chopped
• ¼ cup roasted red peppers, finely diced
• 3 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 jalapeño, seeds removed and finely diced
• 1 tsp Old Bay seasoning
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper (optional)
• 2 tbsp fresh lime juice

Pantry Staples

For these crab and shrimp queso taquitos, you’ll also need:

• 18-24 corn tortillas (6-inch)
• Vegetable oil for frying
• Kosher salt
• Cilantro for garnish
• Cooking spray (if baking instead of frying)
• Toothpicks for securing rolls during cooking

Step-By-Step Cooking Instructions For Crab And Shrimp Queso Taquitos

Pre-Cooking Prep For Crab And Shrimp Filling

1. In a large skillet over medium heat, add 1 tablespoon of oil and sauté the chopped shrimp for 2-3 minutes until just pink.
2. Add minced garlic and cook for 30 seconds until fragrant.
3. Remove from heat and allow to cool completely.
4. In a large mixing bowl, combine softened cream cheese, shredded cheeses, crab meat, cooked shrimp, diced peppers, green onions, spices, and lime juice.
5. Mix gently until well combined, being careful not to break up the seafood too much.
6. Refrigerate filling for 30 minutes to firm up slightly for easier rolling.

Taquito Assembly Method

1. Warm corn tortillas by wrapping stacks of 6 in damp paper towels and microwaving for 30 seconds, or by quickly heating each side on a dry skillet.
2. Place about 2 tablespoons of filling in a line across the lower third of each warm tortilla.
3. Roll the tortilla tightly around the filling and secure with a toothpick.
4. Place seam-side down on a baking sheet and continue with remaining tortillas.
5. For crispier results, chill the assembled taquitos for 15-20 minutes before cooking.

Cooking Method For Perfect Taquitos

1. Heat 2 inches of oil in a deep, heavy-bottomed pot to 350°F.
2. Carefully add 3-4 taquitos at a time, seam-side down first.
3. Fry until golden brown and crispy, about 2-3 minutes, turning occasionally.
4. Transfer to a paper towel-lined plate and immediately sprinkle with kosher salt.
5. Remove toothpicks after cooling slightly.

Resting And Serving Seafood Taquitos

Allow the crab and shrimp queso taquitos to rest for 2-3 minutes before serving. This brief rest helps the filling set slightly while keeping the shells crispy. Serve immediately with your choice of dipping sauces for maximum flavor and crunch.

Pro Tips For Perfect Crab And Shrimp Queso Taquitos

Avoiding Soggy Taquitos

• Don’t overfill your tortillas – about 2 tablespoons of filling is perfect
• Make sure your seafood is properly drained of excess moisture
• If your filling seems too wet, add a tablespoon of panko breadcrumbs
• Maintain proper oil temperature (350°F) throughout frying
• Drain well on paper towels immediately after frying

Tool Recommendations

• Deep-fry thermometer for precise temperature control
• Long-handled tongs for safe frying
• Heavy-bottomed Dutch oven for even heat distribution
• Metal cooling rack placed over a baking sheet for draining and keeping taquitos crisp

Storage & Reheating

• Store leftover cooked taquitos in the refrigerator for up to 2 days
• For best results, reheat in a 375°F oven for 7-10 minutes until crispy and heated through
• Avoid microwaving, which makes them soggy
• Freeze uncooked assembled taquitos for up to 1 month fry directly from frozen, adding 1-2 minutes to cooking time

Looking for more seafood inspiration? Check out my collection of tested recipes on Pinterest. I’ve curated dozens of seafood dishes that are guaranteed to impress!

Flavor Variations For Crab And Shrimp Queso Taquitos

Spicy Seafood Twist

Kick up the heat in your crab and shrimp queso taquitos by adding:

• 1-2 tablespoons of chipotle in adobo, finely chopped
• 1 teaspoon of hot sauce (Cholula or Valentina work well)
• ¼ teaspoon of crushed red pepper flakes
• Pepper jack cheese instead of Monterey Jack

Low-Carb Options

For a keto-friendly version of these delicious taquitos:

• Replace corn tortillas with thinly sliced jicama “wraps” (par-boiled for 5 minutes)
• Use cheese “shells” made by baking thin circles of cheese until pliable
• Serve the filling over a bed of lettuce as a taquito-inspired salad
• Add extra cheese to the filling for added fat content

Global Flavor Inspirations

Serving Suggestions For Crab And Shrimp Queso Taquitos

These crispy crab and shrimp queso taquitos pair beautifully with a variety of accompaniments:

Dipping Sauces

• Avocado crema (blend ripe avocado with sour cream, lime juice, and cilantro)
• Chipotle mayo (mix mayonnaise with adobo sauce and lime juice)
• Mango salsa (diced mango, red onion, jalapeño, and lime)
• Roasted tomatillo salsa verde

Complementary Side Dishes

• Mexican-style street corn salad
• Light citrus slaw with jicama and cabbage
• Simple black bean and corn salad
• Cilantro-lime rice for a more substantial meal

Beverage Pairings

• Crisp Mexican lager with a lime wedge
• Citrusy margaritas (classic or with fruit like mango or strawberry)
• Sparkling water with cucumber and lime
• Horchata for a sweet counterpoint

FAQs About Crab And Shrimp Queso Taquitos

Can I make these taquitos in advance?

Yes! You can prepare the filling and assemble the taquitos up to 24 hours in advance. Keep them covered in the refrigerator until ready to cook. For best results, fry them just before serving. If you need to make them further ahead, you can freeze the assembled, uncooked taquitos for up to one month.

Can I bake these taquitos instead of frying?

Absolutely! While frying gives the crispiest results, you can bake these for a healthier option. Preheat your oven to 425°F, lightly spray both sides of the assembled taquitos with cooking spray, place on a wire rack over a baking sheet, and bake for 15-20 minutes until crispy and golden.

How can I tell if my seafood is fresh enough?

Fresh shrimp should have a mild ocean scent, never fishy or ammonia-like. They should be firm to the touch and have a translucent appearance. For crab meat, it should have a sweet smell and appear moist but not slimy. When using canned crab, check the expiration date and ensure the can is not damaged or bulging.

Why are my tortillas breaking when I roll them?

Corn tortillas need to be properly warmed to become pliable. Make sure you’re heating them adequately either wrap in damp paper towels and microwave for 30 seconds, or quickly heat each side on a dry skillet. Work with one tortilla at a time, keeping the rest covered to retain heat and moisture.

Conclusion

These crispy crab and shrimp queso taquitos represent everything that makes appetizers exciting – the perfect balance of textures, unexpected flavor combinations, and that “just one more” quality that keeps guests coming back. The beauty of this recipe lies in its versatility dress them up for elegant gatherings or keep them casual for game day snacking.

I’d love to see your taquito creations! Join the thousands of home cooks who’ve already mastered these seafood delights and share your results on social media with #GusRecipes. The combination of succulent seafood, melty cheese, and crispy shells makes these taquitos a guaranteed crowd-pleaser every time.

Crispy Crab And Shrimp Queso Taquitos: Irresistible Party Bites!

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• Author: Emma Emma
• Total Time: 35 mins
• Yield: 8 taquitos 1x

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Description

Golden, crunchy taquitos stuffed with a creamy blend of crab, shrimp, and melted queso  a seafood twist on a Mexican favorite that’s perfect for snacking or entertaining.

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Ingredients

Scale 1x2x3x

1/2 lb cooked shrimp, chopped

1/2 cup lump crab meat

1 tbsp olive oil

1/4 cup diced onion

1 jalapeño, minced (optional)

1/4 cup cream cheese, softened

1/2 cup shredded Monterey Jack cheese

1/4 cup shredded cheddar cheese

2 tbsp sour cream

1/2 tsp garlic powder

1/2 tsp paprika

Salt and pepper to taste

8 small flour or corn tortillas

Oil for frying

Fresh cilantro and lime wedges, for serving

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Instructions

1. In a skillet, heat olive oil over medium heat and sauté onion and jalapeño until softened.

2. Add chopped shrimp and crab meat, cooking just until heated through.

3. Remove from heat and stir in cream cheese, Monterey Jack, cheddar, sour cream, garlic powder, paprika, salt, and pepper until creamy and well combined.

4. Spoon 2 tablespoons of filling down the center of each tortilla and roll tightly.

5. Secure with toothpicks if necessary.

6. Fry in hot oil at 350°F until golden brown and crispy, about 2–3 minutes per side, or bake at 425°F for 12–15 minutes, turning once.

7. Drain on paper towels, remove toothpicks, and serve warm with lime wedges and cilantro.

Notes

Serve with queso dip, guacamole, or spicy aioli for dipping.

Use corn tortillas for a traditional flavor or flour tortillas for a softer crunch.

Leftovers can be reheated in the oven or air fryer to maintain crispiness.

• Prep Time: 20 mins
• Cook Time: 15 mins
• Category: Appetizer
• Method: Fried or Baked
• Cuisine: Mexican

Nutrition

• Serving Size: 1 taquito
• Calories: 240
• Sugar: 1g
• Sodium: 410mg
• Fat: 13g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 13g
• Cholesterol: 85mg

Keywords: crab shrimp taquitos, seafood taquitos, queso taquitos, crispy appetizer, creamy seafood roll