One afternoon, the kitchen was lively with children reaching for snacks and voices drifting in from the living room. A football game played softly while my husband flipped through old recipe cards at the table. With leftover shrimp, a bit of crab in the freezer, and tortillas on the counter, the day moved along easily, leaving room to cook and share something warm together.
Another time these taquitos appeared during a weekend visit when family arrived at different hours, coats draped over chairs and conversations overlapping. Someone grated cheese, someone chopped cilantro, and the skillet slowly heated on the stove.
The filling came together smoothly, creamy and fragrant, and the tortillas rolled easily in practiced hands. As they fried, the kitchen filled with a gentle sizzle that drew everyone closer without a word.
There are moments when Crab Shrimp Queso feel right for marking small occasions. A birthday that called for finger food instead of cake, or an evening when the table stayed full long after plates were cleared. They offer crisp edges, a soft center, and flavors that feel generous. Those are the kinds of meals that tend to stay with me.
Short Description
Crab Shrimp Queso are golden pan fried tortillas filled with creamy queso, tender crab, and finely chopped shrimp. Crunchy on the outside and rich on the inside, they are perfect for sharing.
Key Ingredients
- ½ lb cooked shrimp finely chopped
- ½ lb cooked crab meat shredded
- 1 cup shredded Monterey Jack cheese
- ½ cup cream cheese softened
- ½ cup queso dip mild or spicy
- 1 tablespoon fresh cilantro chopped
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 8 small flour tortillas
- 2 tablespoons butter or oil for frying
Tools Needed
- Large mixing bowl
- Spoon or spatula
- Skillet
- Tongs
- Toothpicks
- Plate lined with paper towels
Cooking Instructions
Step 1: Prepare the Filling
In a large bowl, combine the chopped shrimp, shredded crab, Monterey Jack cheese, and softened cream cheese.
Add the queso dip, cilantro, garlic powder, and smoked paprika. Stir until smooth and evenly mixed.
The filling should be creamy and hold together easily. If it feels too thick, add 1 tablespoon of queso dip.
Step 2: Assemble the Taquitos
Place a tortilla on a flat surface and spoon 2 to 3 tablespoons of filling into the center. Roll tightly, tucking in the sides as you go. Secure with a toothpick. Repeat with remaining tortillas and filling.
Step 3: Fry Until Crispy
Heat a skillet over medium heat and add butter or oil. When hot, place the taquitos seam side down.Fry for 2 to 3 minutes per side until golden brown and crisp. Turn gently to avoid tearing. If browning too quickly, lower the heat slightly.
Step 4: Finish and Serve
Remove toothpicks and transfer taquitos to a paper towel lined plate. Drizzle with warm queso dip, garnish with cilantro, and serve immediately while hot and crunchy.
Why You’ll Love This Recipe
Crispy exterior with a creamy seafood filling
Straightforward ingredients and simple steps
Ideal for gatherings and shared meals
Balanced richness without feeling heavy
Quick cooking time once assembled
Mistakes to Avoid & Solutions
Overfilling the tortillas
Too much filling causes splitting during frying.
Solution: Keep filling to 2 to 3 tablespoons per tortilla.
Oil not hot enough
Taquitos absorb oil instead of crisping.
Solution: Heat oil until shimmering before frying.
Using cold filling
Cold filling heats unevenly.
Solution: Let ingredients come to room temperature before assembling.
Turning too often
Frequent turning prevents proper browning.
Solution: Let each side cook fully before flipping.
Serving and Pairing Suggestions
Serve as an appetizer with extra warm queso
Pair with a simple cabbage slaw or fresh salsa
Arrange on a platter for family style serving
Add lime wedges for brightness
Serve alongside sparkling water or iced tea
Storage and Reheating Tips
Store leftovers in an airtight container for up to 2 days
Reheat in a skillet over medium low heat to restore crispness
Avoid microwaving as it softens the tortillas
Reheat uncovered in a 350°F oven for 8 to 10 minutes
FAQs
1. Can these be baked instead of fried
Yes. Brush lightly with oil and bake at 400°F for 15 to 18 minutes, turning once.
2. Can canned crab be used
Yes, drain well and check for shell pieces before mixing.
3. Is this recipe spicy
It is mild unless spicy queso is used. Adjust heat to taste.
4. Can the filling be made ahead
Yes. Prepare filling up to 24 hours ahead and refrigerate.
5. What tortillas work best
Small flour tortillas roll easily and crisp evenly.
Tips & Tricks
Chop shrimp very finely for smooth texture
Warm tortillas briefly to prevent cracking
Use tongs for easier turning while frying
Keep cooked taquitos warm in a low oven while finishing batches
Recipe Variations
Spicy Cajun Taquitos: Add ½ teaspoon Cajun seasoning and use spicy queso. Fry as directed for bolder flavor.
Cheesy Shrimp Only Taquitos: Omit crab and increase shrimp to 1 lb. Follow the same steps with a slightly lighter seafood profile.
Oven Baked Version: Assemble taquitos, brush with oil, and bake at 400°F until crisp and lightly browned.
Final Thoughts
Crab Shrimp Queso tend to appear when the table is full and no one is in a hurry to leave. They suit moments when hands reach in from all sides and conversation fills the space between bites. The contrast of crisp tortillas and creamy filling brings a sense of generosity to the meal.
There is a quiet pleasure in serving something that disappears steadily without comment. Crab Shrimp Queso do not linger long once set out. They offer warmth, flavor, and a reason to stay gathered just a little longer.
Crab Shrimp Queso
Ingredients
- ½ lb cooked shrimp finely chopped
- ½ lb cooked crab meat shredded
- 1 cup shredded Monterey Jack cheese
- ½ cup cream cheese softened
- ½ cup queso dip mild or spicy
- 1 tablespoon fresh cilantro chopped
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 8 small flour tortillas
- 2 tablespoons butter or oil for frying
Instructions
- Mix the shrimp, crab, Monterey Jack, cream cheese, queso dip, cilantro, garlic powder, and smoked paprika until creamy.
- Spoon filling onto tortillas, roll tightly, and secure with toothpicks.
- Fry seam side down in butter or oil over medium heat for 2 to 3 minutes per side until golden and crisp.
- Remove toothpicks, drain briefly, drizzle with warm queso, garnish, and serve hot.
