Okay, listen up: if you love crunchy, cheesy snacks that also feel a little fancy, Cheesy Crab and Shrimp Taquitos will become your new party trick. Trust me, I tested these more times than my dignity cares to admit. They work as game-day food, date-night appetizer, or solo comfort food when you refuse to share. Want easy steps and clever shortcuts so you can actually enjoy the party instead of living in the kitchen?
Why These Taquitos Rock
First, the combo of crab and shrimp gives bright, briny seafood flavor without tasting like you swallowed the ocean. Second, the cheese melts into gooey pockets that make every bite ridiculously satisfying. Third, you can bake or fry them. Both ways taste great, and yes, I have opinions. Want the easier route? Read on.
Ingredients
Grab these things before you start.
- 8 oz crab meat (fresh or lump, drained)
- 8 oz cooked shrimp, chopped
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/4 cup mayonnaise or cream cheese for richness
- 1/4 cup green onions, sliced
- 1 tbsp lime juice
- 1/2 tsp chili powder, optional
- 12 small flour tortillas (or corn if you prefer)
- Oil for frying or nonstick spray for baking
Yes, fresh crab tastes best, but canned or imitation works in a pinch. I used lump crab for a fancier vibe.
Method
Follow these steps; they keep things simple.
- Prep the filling: combine crab, chopped shrimp, 1 cup cheese, mayo, sliced green onions, lime juice, and chili powder in a bowl. Mix until combined and taste for salt.
- Warm tortillas so they bend without cracking. I zap them 10–15 seconds each in the microwave between damp paper towels.
- Spoon about 2 tablespoons of filling onto each tortilla, roll tightly, and secure with a toothpick if needed.
- To fry: heat oil to 350°F. Fry taquitos for 2–3 minutes until golden and crisp, then drain on paper towels.
- To bake: brush or spray taquitos with oil, place seam-side down on a baking sheet, and bake at 425°F for 12–15 minutes. Turn halfway for even crisping.
- Finish with extra cheese or chopped cilantro while hot.
I usually bake when I want less mess and fry when I want instant gratification. Which one sounds like you?
Tips and Variations
Keep these quick ideas on hand to tweak flavor, save time, or feed a crowd.
- Use corn tortillas for a more authentic street-taco vibe; they crisp up nicely when fried.
- Swap mayo for cream cheese to make the filling richer and creamier.
- Add diced jalapeño for heat or cilantro for brightness.
- Make ahead: assemble taquitos, freeze on a tray, then transfer to a bag. Fry or bake from frozen; just add a couple minutes.
- Use leftover crab or shrimp from other recipes to avoid waste.
I froze a batch and lived my best appetizer life later. True story.
Serving Ideas and Pairings
Taquitos need a partner. I serve them with vibrant sauces and crunchy sides.
- Spicy mayo or chipotle aioli for richness and heat.
- Fresh pico de gallo or mango salsa for bright contrast.
- Lime wedges and extra cilantro for freshness.
- Serve with a crisp salad or seasoned fries for a full meal.
I like mango salsa because the sweetness plays so well with seafood.
Troubleshooting
Hit a snag? These quick fixes will save dinner.
- Filling too wet: add a little more cheese or breadcrumbs to bind it.
- Tortillas crack: warm them longer and wrap in a damp towel while you work.
- Not crispy: increase oil temp slightly for frying or bake hotter for a few extra minutes.
- Flavor flat: add more lime, salt, or a pinch of smoked paprika to wake things up.
My Favorite Shortcuts
I love hacks that save time. These make the process faster and just as tasty.
- Buy pre-cooked shrimp to skip shelling and cooking.
- Use store-bought pico or mango salsa for topping.
- Make filling a day ahead to save last-minute prep.
FYI, no one will know you cheated a little.
Frequently Asked Questions
Quick answers I get asked all the time.
Can I use imitation crab?
Yes. Imitation crab works and costs less, but it tastes less sweet and less flaky than real crab.
How long do leftovers keep?
Store in the fridge for up to three days. Reheat in the oven to keep them crisp.
Can I freeze them?
Definitely. Freeze unbaked or cooked taquitos on a tray, then bag them. Cook from frozen and add a few minutes.
Kid-Friendly Version
Cut spice and lime for kids and shred cheese extra fine to please picky eaters. Serve with ketchup or mild salsa and watch the taquitos disappear.
Safety When Frying
Keep kids and pets away from the frying area. Use a splatter screen and monitor oil temperature to prevent burns. Have a lid nearby to smother any flare-ups.
Quick Sauce Recipes
Sauces elevate taquitos. Here are two fast ones you can mix in minutes.
Spicy Mayo
Mix 1/2 cup mayo, 1–2 tbsp sriracha, and a squeeze of lime. Adjust heat to taste and chill before serving.
Mango Salsa
Dice mango, red onion, cilantro, and toss with lime and salt. This salsa adds sweet brightness and keeps taquitos lively.
Conclusion
If you want an easy crowd-pleaser, Cheesy Crab and Shrimp Taquitos deliver every time. I love how flexible the recipe feels; you can fancy it up or keep it humble. For another take on shrimp taquitos and extra inspiration, check this Shrimp Taquito Recipe. IMO, you will impress everyone and still have leftovers for tomorrow. Go make them and then brag a little — I won’t tell.
That’s it — you survived tiny rolls of joy.
Cheesy Crab and Shrimp Taquitos
Ingredients Â
MethodÂ
- Combine crab, chopped shrimp, 1 cup cheese, mayo, sliced green onions, lime juice, and chili powder in a bowl. Mix until combined and taste for salt.
- Warm tortillas in the microwave between damp paper towels for 10-15 seconds each so they bend without cracking.
- Spoon about 2 tablespoons of filling onto each tortilla, roll tightly, and secure with a toothpick if needed.
- To fry: Heat oil to 350°F. Fry taquitos for 2-3 minutes until golden and crisp, then drain on paper towels.
- To bake: Brush or spray taquitos with oil, place seam-side down on a baking sheet, and bake at 425°F for 12-15 minutes. Turn halfway for even crisping.
- Finish with extra cheese or chopped cilantro while hot.
