Name: Crispy Crab and Shrimp Queso Taquitos Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1/2 lb cooked shrimp, finely chopped; 1/2 lb cooked crab meat, shredded; 1 cup shredded Monterey Jack cheese; 1/2 cup cream cheese, softened; 1/2 cup queso dip (mild or spicy); 1 tbsp fresh cilantro, chopped; 1/2 tsp garlic powder; 1/4 tsp smoked paprika; 8 small flour tortillas; 2 tbsp butter or oil (for frying)

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Let me tell you, this Crispy Crab and Shrimp Queso Taquitos Recipe is one of those delightful discoveries that instantly jazzes up any gathering or casual dinner. The combination of tender crab, juicy shrimp, and creamy melted queso wrapped in a perfectly crispy tortilla hits all the right notes. It’s the kind of recipe that feels special enough for entertaining but simple enough to whip up on a weeknight when you’re craving something indulgent yet easy.

What I really love about this Crispy Crab and Shrimp Queso Taquitos Recipe is how versatile it is — you can make it spicy or mild, and the cheese blend keeps everything luscious inside that golden crisp shell. Plus, since it uses cooked seafood, it’s quick to assemble. If you’re looking for a crowd-pleaser that’s fun to eat by hand, this one’s a winner you’ll want to keep in your recipe box.

Ingredients You’ll Need

These ingredients are simple but pack a punch when combined — fresh seafood, melty cheeses, and just the right hint of seasoning to bring out that coastal vibe. Picking quality cooked crab and shrimp is key, and the Monterey Jack provides a creamy, mild cheese flavor that balances the spices beautifully.

Cooked shrimp: Finely chopped, it adds sweet, delicate flavor and tender texture.
Cooked crab meat: Shredded for easy mixing, opt for lump crab if possible for extra luxury.
Monterey Jack cheese: Melts smoothly without overpowering, perfect for queso stuffing.
Cream cheese: Softened to blend into a creamy filling that holds everything together.
Queso dip: Use mild or spicy based on your heat preference to flavor the filling.
Fresh cilantro: Chopped — it adds a zesty, fresh note to cut richness.
Garlic powder: Brings warmth and a subtle punch without being overpowering.
Smoked paprika: Adds smoky depth and a hint of color.
Small flour tortillas: I prefer flour for pliability and crispiness, but corn tortillas work if you’re after extra rustic texture.
Butter or oil: For frying the taquitos until crispy and golden brown.

Variations

I like to switch things up depending on what I have in the fridge or who’s coming for dinner. Feel free to get creative here; that’s part of the fun. Whether you want it vegetarian, extra spicy, or budget-friendly, the taquitos can flex to fit your mood.

Spicy Kick: Add diced jalapeños or a pinch of cayenne to the filling. I did this once for game night, and everyone loved the heat contrast.
Vegetarian Option: Substitute crab and shrimp with sautéed mushrooms and black beans for a hearty but meatless twist.
Cheese Swap: Try pepper jack instead of Monterey Jack for more spice, or add a sprinkle of cotija on top for Mexican flair.
Baking Instead of Frying: If you want to keep it lighter, bake them at 425°F until crispy — usually about 15 minutes flipping once.
Gluten-Free: Use corn tortillas and a bit of oil spray instead of butter to keep it friendly for gluten sensitivities.

How to Make Crispy Crab and Shrimp Queso Taquitos Recipe

Step 1: Prepare the Seafood and Cheese Filling

Start by combining your finely chopped cooked shrimp and shredded crab meat in a medium bowl. Add in the softened cream cheese, shredded Monterey Jack, and queso dip—this trio creates that perfect creamy, cheesy base. Next, stir in the chopped cilantro, garlic powder, and smoked paprika. Mix everything well until you have a smooth, cohesive filling that’s bursting with flavor. A great tip here is to taste the filling before assembling; if you want more spice or seasoning, add it now — it’s your chance to personalize.

Step 2: Assemble the Taquitos

Lay out your tortillas flat and spoon about two tablespoons of the filling lengthwise along one edge of each tortilla. Roll them up tightly like a little burrito, making sure the filling is secure and doesn’t spill out. If you’ve got toothpicks, you can use them to hold the rolls together while frying — just remember to remove them before serving! The rolling’s the fun part — if they crack slightly, don’t worry, just press the edges gently so they seal well.

Step 3: Fry Until Golden and Crispy

Heat your butter or oil over medium heat in a large skillet. Once hot, add the taquitos seam side down first — this helps seal the edge during cooking. Fry them about 2-3 minutes on each side or until golden brown and crispy. Keep an eye on them to prevent burning. Once done, place them on paper towels to soak up any excess oil. If you want a lighter option, don’t hesitate to bake as mentioned in variations — they turn out great too!

How to Serve Crispy Crab and Shrimp Queso Taquitos Recipe

The image shows a stack of six golden-brown rolled crepes on a white plate. Each crepe is filled with white creamy sauce and small pink shrimp pieces, visible at the open ends. The crepes have a thin, slightly crispy texture with light browning marks. Fresh green parsley leaves are scattered across the crepes and around them on the plate, adding a touch of color. The plate rests on a white marbled surface, creating a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish these taquitos with a sprinkle of fresh cilantro and a drizzle of lime crema or a squeeze of fresh lime juice — it brightens everything up beautifully. Sometimes I add a dash of hot sauce or a scattering of diced avocado for creaminess. These garnishes bring color, texture, and an extra punch of flavor that takes the dish over the top.

Side Dishes

Pairing these Crispy Crab and Shrimp Queso Taquitos Recipe with a light, fresh slaw or a simple avocado and tomato salad balances the rich seafood filling nicely. I’ve also served them with black beans and Mexican rice for heartier meals. For a casual feast, throw out some guacamole and salsa, and everyone will be reaching for seconds in no time.

Creative Ways to Present

For parties, I like to arrange these taquitos standing up in a serving glass or mason jar with the open end up — it makes grabbing them so easy and looks charming on the table. Another time, I laid them out on a large wooden board with assorted dips and sliced veggies around for a colorful appetizer spread. The key is making them inviting and easy to eat — finger food with a touch of elegance!

Make Ahead and Storage

Storing Leftovers

I usually cool leftover taquitos completely and then store them in an airtight container in the fridge. They keep well for up to two days. When storing, place parchment paper between layers so they don’t stick together. This helps retain their crispiness better when reheated.

Freezing

This recipe freezes beautifully! I assemble the filled but un-fried taquitos on a baking sheet lined with parchment paper and flash freeze them individually for a couple of hours. Then I transfer to freezer bags for convenient portioning. When I want a quick snack, I fry or bake them straight from frozen — just add a few extra minutes of cooking time. It’s a real time-saver!

Reheating

To keep the taquitos crispy when reheating, I pop them in a hot oven or toaster oven at around 375°F for 8-10 minutes. Microwaving makes them soggy, so I avoid that. If you’ve frozen them, just bake them longer until heated through and crisped on the outside.

FAQs

Can I use fresh seafood instead of cooked shrimp and crab for the Crispy Crab and Shrimp Queso Taquitos Recipe?

You can, but since this recipe calls for cooked seafood, you’d need to cook the shrimp and crab first before chopping and mixing them into the filling. Using pre-cooked seafood saves time and reduces the risk of undercooked filling during frying.
What’s the best tortilla to use for making these taquitos?

I recommend small flour tortillas because they’re pliable and crisp up nicely when fried. Corn tortillas work too but can be trickier to roll without cracking, so warm them well before rolling.
Can I bake the taquitos instead of frying them?

Absolutely. Baking at 425°F for about 15 minutes, flipping halfway, is a great way to enjoy crispy taquitos with less oil. It’s a healthier alternative and almost as tasty!
How spicy is this Crispy Crab and Shrimp Queso Taquitos Recipe by default?

The base recipe uses mild queso dip, which is not very spicy. You can easily increase the heat by using spicy queso or adding jalapeños to the filling. It’s totally adjustable to your spice preference.
What should I serve with these taquitos for a complete meal?

Pair them with fresh sides like a citrus slaw, avocado salad, or Mexican rice and beans. Adding a refreshing dip like guacamole or salsa makes it a well-rounded, satisfying meal.

Final Thoughts

This Crispy Crab and Shrimp Queso Taquitos Recipe has become a go-to favorite in my home whenever I want to treat myself and impress guests without a ton of fuss. The blend of creamy cheese and fresh seafood wrapped in a crispy shell is just pure comfort food joy. I hope you give it a try and find it as fun and delicious as I do — trust me, you’ll be glad you did!