Let me tell you about my absolute favorite party trick – crispy crab and shrimp queso taquitos! These little golden rolls of joy have saved me at countless gatherings when I needed something delicious fast. I’ll never forget the first time I threw them together for my brother’s last-minute birthday party – they disappeared before I could even grab one! That perfectly crisp tortilla hugging creamy queso, sweet crab and steamy shrimp makes magic happen in just 25 minutes. Now whenever someone asks “What should I bring?” my answer is always the same – these taquitos never fail to steal the show.
Why You’ll Love These Crispy Crab and Shrimp Queso Taquitos
Trust me, these taquitos will become your new go-to for three unbeatable reasons:
- Lightning fast – From fridge to table in under 30 minutes when guests surprise you
- Flavor bombs – That perfect crunch gives way to creamy queso and sweet seafood
- Party hero – I’ve never brought leftovers home, even from picky eater gatherings
The first crispy bite will have everyone begging for your recipe – just warning you!
Ingredients for Crispy Crab and Shrimp Queso Taquitos
Here’s everything you’ll need to make these irresistible taquitos – and yes, quality matters! I learned the hard way that imitation crab just doesn’t give that sweet, briny punch we want:
- 1 cup crab meat, shredded (look for fresh lump crab – it’s worth the splurge!)
- 1 cup shrimp, cooked and chopped (peeled and deveined, tails off – save yourself the hassle)
- 1 cup queso cheese, melted (I use the good melty white queso from the Mexican aisle)
- 8 small flour tortillas (6-inch size – corn works too but won’t get as crispy)
- 1 tbsp olive oil (for that perfect golden crunch)
- 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper (trust me, this spice combo makes magic)
See? Simple ingredients, huge flavor payoff. Now let’s get rolling!
How to Make Crispy Crab and Shrimp Queso Taquitos
Okay, let’s get to the fun part – turning these simple ingredients into crispy, cheesy perfection! Don’t worry, it’s easier than you think. Just follow my steps exactly (learned from many trial-and-error batches!) and you’ll have golden taquitos ready to wow your crowd.
Step 1: Prepare the Filling
First, grab your biggest mixing bowl – things are about to get messy in the best way! Dump in your crab meat (make sure to pick through for any sneaky shells), chopped shrimp, and all those spices. Now here’s my secret: mix everything except the queso first. This lets the spices really coat the seafood evenly.
Once that’s combined, pour in your melted queso and stir gently. You want everything coated but not soupy – think thick, spoonable paste that holds its shape. If it looks too runny, toss in a sprinkle more crab or shrimp to balance it out.
Step 2: Assemble and Bake
Preheat that oven to 375°F – no cheating here, the temperature matters for crispiness! Lay out your tortillas and spread about 2 heaping tablespoons of filling down the center of each. Now roll them up tight like little burritos – if they’re loose, they’ll unroll in the oven (been there!).
Place them seam-side down on a baking sheet, brush lightly with olive oil, and pop them in for 10 minutes. Here’s the magic trick: flip them halfway through! This gives you that perfect golden crisp all around. They’re ready when they sound hollow when tapped – about 15 minutes total.
Let them cool just enough so you don’t burn your tongue, then dig in while that queso is still gloriously gooey!
Tips for Perfect Crispy Crab and Shrimp Queso Taquitos
After making these taquitos more times than I can count (okay fine, I may have a slight addiction), here are my can’t-miss secrets:
- Fresh is best – That frozen shrimp and canned crab won’t give you the same sweet, briny pop
- Roll like you mean it – Tight rolls = no filling leaks = maximum crispiness
- Serve hot – These babies are at their peak when the queso is still oozy
- Watch the oven – Every oven lies! Start checking at 12 minutes
Follow these and you’ll be the taquito hero at every party!
Serving Suggestions for Crispy Crab and Shrimp Queso Taquitos
Oh, let me tell you how I love to serve these golden beauties! A big bowl of fresh salsa verde for dipping is my go-to, but don’t skip the lime wedges – that citrus zing cuts through the richness perfectly. Sometimes I’ll whip up quick guacamole or just set out a bowl of cool sour cream for contrast. Pro tip: arrange them on a platter with all the dippers in little bowls around them – makes for such a fun, interactive appetizer!
Storage and Reheating
Okay, confession time – these taquitos rarely last long enough to store! But if by some miracle you have leftovers, here’s how to keep them crispy: pop them in an airtight container (I use my trusty glass one) for up to 2 days. When the craving hits again, skip the microwave – that’ll make them soggy! Instead, reheat in a 350°F oven or air fryer for about 5 minutes until they’re crunchy again and the filling gets all melty. Works like a charm every time!
Nutritional Information
Here’s the skinny on these crispy delights – per taquito (but who stops at just one?):
- Calories: 180
- Protein: 10g
- Carbs: 18g
- Fat: 8g
Nutritional values are estimates and will vary based on your specific ingredients – that extra queso drizzle might change things!
FAQs About Crispy Crab and Shrimp Queso Taquitos
Can I use corn tortillas instead of flour?
Yes, but here’s the deal – corn tortillas won’t get quite as crispy and tend to crack when rolling. If you go corn, warm them slightly first to make them more pliable. I actually prefer flour tortillas for that perfect golden crunch!
How do I prevent soggy taquitos?
Oh honey, I learned this one the hard way! The keys are: 1) Don’t overstuff them (about 2 tbsp filling max), 2) Roll them tightCEPTION tight, and 3) That flip halfway through baking is non-negotiable for even crispiness.
Can I make these ahead of time?
You can prep the filling a day ahead (keep it chilled), but roll and bake them fresh. Assembled taquitos get soggy if they sit too long. Trust me, that 15-minute bake is worth it for maximum crunch!
What’s the best cheese to use if I can’t find queso?
No queso? No panic! A mix of shredded Monterey Jack and cream cheese (2:1 ratio) makes a great sub. Just microwave it briefly to get that melty consistency we love.
Ready to Make These Taquitos?
Go grab those tortillas and seafood – I can’t wait to hear how your crispy crab and shrimp queso taquitos turn out! Drop me a comment when you try them (and tell me how many disappeared first!).
Print
Crispy Crab and Shrimp Queso Taquitos in 25 Minutes
- Total Time: 25 minutes
- Yield: 8 taquitos 1x
- Diet: Low Lactose
Description
Crispy crab and shrimp queso taquitos are a delicious appetizer combining seafood and cheese in a crunchy tortilla.
Ingredients
- 1 cup crab meat, shredded
- 1 cup shrimp, cooked and chopped
- 1 cup queso cheese, melted
- 8 small flour tortillas
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F.
- Mix crab, shrimp, queso cheese, garlic powder, paprika, salt, and pepper in a bowl.
- Spread the mixture evenly on tortillas.
- Roll the tortillas tightly.
- Brush with olive oil.
- Bake for 15 minutes until crispy.
- Serve warm.
Notes
- Use fresh crab and shrimp for best flavor.
- Flip taquitos halfway through baking for even crispiness.
- Serve with salsa or sour cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taquito
- Calories: 180
- Sugar: 1g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg
Keywords: crispy crab shrimp queso taquitos Mexican appetizer