Easy Delicious Crab Shrimp Queso Taquitos Recipe for Crowd-Pleasing Appetizers

Posted on January 16, 2026

Kennedy Ward

crab shrimp queso taquitos - featured image

The first time I made these crab shrimp queso taquitos, it was for a last-minute get-together with friends, and honestly, I wasn’t sure if they’d be a hit. A few minutes in the kitchen, some mixing, rolling, frying, and suddenly the house was filled with the most irresistible smell of melted cheese, tender seafood, and crisped tortillas. Everyone kept reaching for more (and trust me, that’s not always the case with appetizers).

Since then, this easy delicious crab shrimp queso taquitos recipe has become my secret weapon for crowd-pleasing appetizers. It’s got that perfect balance of rich, creamy queso, sweet crab, succulent shrimp, and a crispy shell that just can’t be beat. Plus? You can make a big batch ahead of time and freeze them, so you’re ready whenever guests show up.

If you love seafood snacks with a cheesy twist (and who doesn’t?), stick around—I’m sharing everything you need to know to make these taquitos your new party favorite.

Why You’ll Love This Recipe

Okay, real talk: these crab shrimp queso taquitos have spoiled me when it comes to appetizers. Here’s why I keep making them again and again:

✅ Crowd-pleaser guaranteed: I’ve brought these to game days, potlucks, and family dinners, and they vanish faster than I can say “pass the queso.”
✅ Easy to prep in advance: You can assemble them, freeze, and fry right before serving. I once prepped for a party the night before and barely broke a sweat the next day.
✅ A perfect combo of flavors and textures: Creamy cheese, tender crab and shrimp, all wrapped in crispy, golden tortillas. It’s like a flavor party in every bite.
✅ Versatile for any occasion: Whether you want a fancy appetizer or a casual snack, these fit the bill.

Honestly, these taquitos make me feel like a kitchen rockstar every time I serve them. If you want an appetizer that’s easy, impressive, and downright delicious, this recipe is your new best friend.

What Ingredients You’ll Need

Here’s what I love about this ingredient list: most of it’s simple stuff you probably already have, with a few special touches that make these taquitos sing.

Canned crab meat (8 oz / 225 g) — I use lump crab for that sweet, flaky texture. Fresh crab is wonderful but can get pricey and tricky to prep.
Cooked shrimp
Queso blanco cheese
Cream cheese
Green chiles
Garlic powderonion powder (1 tsp) — These pantry staples boost flavor without fuss.
Fresh cilantro
Small corn tortillas
Vegetable oil
Salt and pepper

Pro tip: I always keep tortillas wrapped in a damp towel and heated briefly in the microwave before rolling. Makes them pliable and less likely to tear.

If you want to swap things up, I’ve had success using smoked gouda instead of queso blanco for a smoky twist, or adding a squeeze of lime juice into the filling for a little zing.

Equipment Needed

You don’t need a fancy kitchen to whip these up—I’ve made them in cramped apartments and my big family kitchen alike. Here’s the gear I use:

Large mixing bowl
Non-stick skillet or deep fryer
Tongs
Paper towels
Measuring cups and spoons
Small spatula or spoon

Heads up: If you’re low on time or don’t want to fry, these also bake well at 425°F (220°C) for about 15-18 minutes. Just spray them with oil before baking.

How to Make It: Step-by-Step

Prep the filling (10 minutes)
In a large bowl, mix together the lump crab meat, chopped cooked shrimp, shredded queso blanco, softened cream cheese, diced green chiles, garlic powder, onion powder, chopped cilantro, salt, and pepper. Use a spoon or your hands to combine until everything is evenly mixed. The filling should be creamy but chunky.
Warm and prep tortillas (5 minutes)
Wrap your corn tortillas in a damp kitchen towel and microwave for 30 seconds to make them pliable. This prevents cracking when rolling.
Assemble the taquitos (15 minutes)
Lay one warm tortilla flat on your work surface. Spoon about 2 tablespoons of the filling near one edge, spreading it out lengthwise but leaving space on the sides. Roll tightly to enclose the filling. Repeat with remaining tortillas and filling. If you run out of filling, it’s okay—better to have a little less filling than too much that bursts out during frying.
Heat the oil (5 minutes)
Pour about 1 inch of vegetable oil into your skillet and heat over medium-high heat until shimmering. The oil should be around 350°F (175°C) if you have a thermometer.
Fry the taquitos (10-12 minutes)
Carefully place rolled taquitos seam-side down in the hot oil. Don’t overcrowd the pan; fry in batches if needed. Cook, turning occasionally, until all sides are golden brown and crispy—about 3-4 minutes per side. Use tongs to flip carefully.
Drain and serve (2 minutes)
Remove taquitos with tongs and drain on a plate lined with paper towels. Let cool slightly before serving so the cheese sets a bit and you don’t burn your mouth.

Quick note: If you’re baking instead, arrange taquitos seam-side down on a baking sheet lined with parchment, spray lightly with oil, and bake at 425°F (220°C) for 15-18 minutes, flipping halfway.

My Best Tips & Techniques

Alright, here’s where I spill the secrets I’ve learned from rolling and frying way more taquitos than I care to count.

Don’t skimp on warming the tortillas. Cold or dry ones crack and leak filling. The damp towel trick is magic.
Roll tight but not crazy tight. You want them snug enough to hold together but not so packed that they burst.
Use fresh oil if possible. Old oil can give a weird flavor and won’t crisp as well.
Test one taquito first. Fry a single one to check oil temperature and filling consistency before committing to the whole batch.
Drain well. Use plenty of paper towels or a wire rack to avoid soggy bottoms.
Don’t skip the cilantro. It adds a fresh contrast that brightens the rich filling. If you hate cilantro, try a sprinkle of fresh parsley or chives instead.
Have fun with dipping sauces. A side of spicy salsa, creamy guacamole, or tangy cilantro-lime crema takes these from great to unforgettable.
Make extra and freeze. After assembly, flash freeze taquitos on a baking sheet, then transfer to a freezer bag. Fry or bake straight from frozen—no thawing needed.

Ways to Mix It Up

Once you nail the classic crab shrimp queso taquitos, it’s fun to experiment. Here are some of my favorite twists:

Spicy Jalapeño Kick: Add diced jalapeños or a dash of cayenne pepper to the filling for some heat. I like this when serving friends who love spice.
Cheesy Blend: Swap queso blanco for a mix of pepper jack and sharp cheddar for a bolder cheese flavor.
Veggie Boost: Toss in finely chopped bell peppers or corn kernels for extra texture and color.
Southwest Style: Mix in a teaspoon of chipotle powder and serve with avocado crema.
Classic Chicken: Replace crab and shrimp with shredded rotisserie chicken for a budget-friendly version that’s still delicious.
Vegan Version: Use vegan cream cheese and shredded dairy-free cheese, and swap crab/shrimp for seasoned jackfruit or mushrooms.

Feel free to get creative—this recipe is forgiving and loves flavor swaps.

Serving Ideas & Storage

These crab shrimp queso taquitos are best enjoyed fresh and hot, but here’s how I handle serving and storing so nothing goes to waste:

Serve with: Fresh salsa, guacamole, sour cream, or a zesty cilantro-lime crema. I like to sprinkle chopped green onions and extra cilantro on top for a pop of color.
Party platter: Arrange taquitos on a big board with bowls of dips and some sliced limes. It looks fancy but takes almost no effort.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven for 8-10 minutes to bring back the crispiness.
Freezing: As I mentioned earlier, freeze assembled taquitos before frying or baking. They keep well for up to 3 months and are perfect for last-minute entertaining.
Reheating tips: Skip the microwave if you want crispiness. Use the oven or a toaster oven instead.

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s why I don’t feel guilty about sneaking these into parties:

Per Taquito (approx.)	Amount
Calories	120
Protein	7g
Carbohydrates	10g
Fat	6g
Fiber	1g

Why it’s decent: The seafood gives a nice protein boost without heaviness, and the queso blanco is lower in fat than some cheeses. Plus, corn tortillas are naturally gluten-free and have fiber. Of course, frying adds fat, so moderation is key.

Compared to heavier fried appetizers, these feel lighter and more satisfying, especially when paired with fresh salsa or veggies.

Final Thoughts

So that’s the easy delicious crab shrimp queso taquitos recipe that never fails to impress my crowd. I know I’ve gone on, but when something this good comes along, you just have to share it with everyone you know.

This recipe has become my go-to for parties, quick snacks, and even casual dinners because it’s just that good and simple. I hope it becomes a staple in your kitchen too.

Don’t be shy—try the variations, swap in your favorite cheeses or add some heat. And if you make a batch, please tell me how it went! I love hearing from people who’ve tried my recipes, and nothing makes me happier than knowing these taquitos brought smiles to your table.

Happy cooking and even happier snacking!

FAQs

Q: Can I use frozen shrimp and crab for this recipe?

A: Absolutely! Just thaw them completely and pat dry so the filling isn’t watery. I usually chop frozen shrimp after thawing and drain any excess liquid from canned crab. It works well and saves time.

Q: How do I know when the taquitos are done frying?

A: They should be golden brown and super crispy on all sides, usually about 3-4 minutes per side depending on your oil temperature. The filling will be hot and melted inside. If you’re unsure, test one and cut it open.

Q: Can I bake the taquitos instead of frying?

A: Yes! Baking is easier and less messy. Just arrange seam-side down on a parchment-lined tray, spray lightly with oil, and bake at 425°F (220°C) for 15-18 minutes, flipping halfway. They’ll be crispy but a bit lighter.

Q: What’s the best way to reheat leftovers without losing crispiness?

A: Skip the microwave if you want that crunch. I reheat in a toaster oven or regular oven at 375°F (190°C) for 8-10 minutes. It revives the crisp outer shell nicely.

Q: Can I make these gluten-free?

A: Yes, corn tortillas are naturally gluten-free, so you’re good to go. Just check your other ingredients (like canned chiles) for any hidden gluten if you’re super sensitive.

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