Crispy Crab Shrimp Queso Taquitos (Printable Format)

Crunchy taquitos packed with crab, shrimp, and cheesy filling—perfect for a cozy and flavorful seafood meal.

# Needed Ingredients:

→ Filling

01 - 1 cup cooked crab meat, shredded
02 - 1 cup cooked shrimp, chopped
03 - 1 cup queso cheese, melted
04 - 4 ounces cream cheese, softened
05 - 1 teaspoon garlic powder
06 - 1 teaspoon paprika
07 - 1 teaspoon black pepper
08 - 1 teaspoon salt

→ Wrapping

09 - 10 small tortillas, corn or flour

→ For Frying

10 - 1 cup oil

# Preparation Steps:

01 - In a medium mixing bowl, blend the shredded crab meat, chopped shrimp, melted queso cheese, and softened cream cheese until the mixture is smooth and cohesive, approximately 2 to 3 minutes.
02 - Incorporate garlic powder, paprika, black pepper, and salt into the seafood blend. Stir thoroughly to ensure the seasonings are evenly distributed for depth of flavor.
03 - Heat a skillet over medium heat and warm each tortilla for about 30 seconds per side until pliable. Keep warmed tortillas covered with a clean towel to maintain softness.
04 - Place a warmed tortilla on a clean surface. Spoon 2 to 3 tablespoons of the seafood mixture along the center, leaving clear edges for rolling.
05 - Starting from one edge, roll up each tortilla tightly around the filling. Seal the edge with a touch of water or secure with a toothpick if needed.
06 - Pour oil into a large frying pan and heat over medium-high until the temperature reaches 350°F. Test by dropping a piece of tortilla; it should sizzle immediately.
07 - Place 3 to 4 taquitos seam-side down in the hot oil. Fry each batch for 2 to 3 minutes per side, turning once, until golden and crisp.
08 - Use a slotted spoon to transfer finished taquitos onto paper towels to drain excess oil. Serve immediately with accompaniments such as guacamole, salsa, or sour cream.

# Supplementary Details:

01 - For a lighter option, brush rolled taquitos with oil and bake at 425°F for 15 to 20 minutes, flipping once halfway through.
02 - Ensure seafood is well drained and the filling not overly wet to achieve maximum crispness.
03 - Taquitos can be prepared ahead and refrigerated up to 3 days before frying or baking.
04 - Use a kitchen thermometer to ensure consistent oil temperature for perfect crisping.

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