Crispy Crab Shrimp Taquitos (Print Version)
Golden tortillas packed with crab, shrimp, and creamy melted queso for a irresistible 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
→ 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 Make It:
01 - Preheat oven to 425°F. Alternatively, heat about 1 inch of vegetable oil in a deep skillet over medium-high heat for frying.
02 - In a large mixing bowl, toss together the lump crab meat, chopped shrimp, sliced scallions, diced red bell pepper, and minced jalapeño until evenly distributed.
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 uniform and all ingredients are well incorporated.
05 - Wrap tortillas in a damp paper towel and microwave for 30 seconds to make them pliable for rolling without cracking.
06 - Spoon approximately 3 tablespoons of filling onto the lower third of each tortilla. Roll each one tightly, keeping the filling snug inside.
07 - Place taquitos seam-side down on a parchment-lined baking sheet. Lightly brush the tops with oil for a crispy golden finish.
08 - Bake for 15 to 20 minutes, turning once halfway through, until the taquitos are golden and crisp. If frying, cook in hot oil for 2 to 3 minutes per side until golden brown, then drain on paper towels.
09 - Arrange the taquitos on a platter and serve warm, garnished with fresh cilantro, lime wedges, salsa, or guacamole.
# Expert Advice:
01 -
- The creamy queso binds everything together so you never get a dry bite, which is the secret most taquito recipes miss.
- Baking them means less mess than frying, but they still come out shatteringly crisp with just a light brush of oil.
- Double the filling recipe and freeze a batch for those nights when you want something warm and satisfying without lifting a finger.
02 -
- Overfilling is the number one cause of blowouts during baking, so resist the urge to pack in extra filling because less truly rolls better.
- If your cream cheese is cold and stubborn, ten seconds in the microwave saves you five minutes of frustrated stirring and lumpy cheese.
03 -
- A toothpick slipped through each taquito before baking keeps the seam from opening up, and you can remove them the moment they come out of the oven.
- Letting the rolled taquitos rest seam side down for five minutes before baking helps them hold their shape, almost like they are committing to staying closed.