Delicious Crab Shrimp Queso Rolls for Your Next Feast

Introduction

Imagine unwrapping a warm, golden tortilla to reveal a steaming ribbon of molten Monterey Jack mingled with tender flakes of crab and sweet, briny shrimp — the aroma is buttery and slightly smoky, the first bite gives you a crispy edge followed by a luxuriously creamy center and a bright hit of cilantro. These Crab Shrimp Queso Rolls are the kind of food that turns ordinary gatherings into memorable moments: comforting enough for a cozy weekend brunch, yet festive and shareable for game day, potlucks, or holiday appetizer spreads.

If you’d like to view the full recipe page with downloadable notes and photos, visit our complete recipe page.

Dish Snapshot

• Prep Time: 15 minutes
• Cook Time: 10 minutes (frying)
• Total Time: 25 minutes
• Servings: 8 rolls (serves 4–6 as an appetizer, 2–3 as a light meal)
• Difficulty Level: Easy–Intermediate (simple assembly; frying requires attention)

Nutrition Information

The following nutrition facts are estimated per serving (one roll) based on ingredient amounts and typical values from USDA FoodData Central and nutrition references from the Mayo Clinic for macronutrient guidance. These are estimates — actual values vary by exact brands and portion sizes.

• Calories: ~313 kcal
• Protein: ~21 g
• Carbohydrates: ~17 g
• Fat: ~19 g
• Saturated Fat: ~9 g
• Fiber: ~1–2 g
• Sodium: variable (estimate 450–700 mg, depending on queso and tortillas)

Notes on accuracy: the above totals were calculated using standard nutrient profiles for cooked shrimp, canned/shell crab, Monterey Jack, cream cheese, store-bought queso, small flour tortillas, and butter. For precise tracking, weigh your final portions and consult USDA FoodData Central or your nutrition app of choice.

Why You’ll Love It

• Irresistible contrast: Crispy tortillas against creamy, cheesy filling with delicate seafood flakes deliver a delightful textural play.
• Crowd-pleaser: They come together quickly and travel well from kitchen to party table — easy to scale.
• Comfort with a twist: Familiar queso and tortillas elevated by real crab and shrimp feel luxe without the fuss.
• Versatile timing: Serve them for brunch, as a party appetizer, or even as a quick weeknight dinner paired with a salad.

How to Make Delicious Crab Shrimp Queso Rolls for Your Next Feast

Ingredients

• 0.5 lb (about 225 g) cooked shrimp, finely chopped
• 0.5 lb (about 225 g) cooked crab meat, shredded
• 1 cup shredded Monterey Jack cheese (about 113 g)
• 0.5 cup cream cheese, softened (about 112 g)
• 0.5 cup queso dip (mild or spicy, about 120 g)
• 1 tbsp fresh cilantro, chopped
• 0.5 tsp garlic powder
• 0.25 tsp smoked paprika
• 8 small flour tortillas (6-inch)
• 2 tbsp butter or oil (for frying)

Optional ingredients and substitutions

• Use pepper jack instead of Monterey Jack for more heat.
• Swap tortillas for corn tortillas (see variations for gluten-free option).
• Replace cream cheese with Greek yogurt (strained) for a tangy, lighter filling.
• For extra crunch, add 1/4 cup finely chopped roasted red pepper or red onion.
• Use olive oil for frying instead of butter for a different flavor profile.

For an alternate party-friendly presentation and serving ideas, check our party snack guide.

How to Make Crab Shrimp Queso Rolls

1. Prepare the filling: In a medium bowl, combine chopped shrimp, shredded crab meat, shredded Monterey Jack, softened cream cheese, queso dip, cilantro, garlic powder, and smoked paprika. Fold gently until just combined — avoid overmixing to keep the seafood texture intact.
2. Warm the tortillas: Heat tortillas briefly in a dry skillet or microwave for 10–15 seconds wrapped in a damp paper towel so they’re pliable and won’t crack when rolled.
3. Assemble rolls: Spoon about 3–4 tablespoons of the filling along the center of each tortilla. Fold the sides in and roll tightly to create a compact log. Place seam-side down on a plate.
4. Fry to golden: Heat butter or oil in a large skillet over medium heat. When shimmering, add rolls seam-side down and cook 1.5–2 minutes per side, pressing slightly, until all sides are golden-brown and the cheese is melted inside. Work in batches if necessary.
5. Drain and rest: Transfer to a paper-towel-lined plate to drain excess oil. Let sit 1–2 minutes — filling will be very hot.
6. Serve: Slice in half diagonally (optional) and garnish with extra cilantro or a drizzle of queso.

Practical tips

• Avoid overfilling; too much filling prevents a tight roll and increases the chance of bursting during frying.
• Test one roll first to adjust frying temperature; the oil should be hot enough to crisp the tortilla but not so hot that it burns before the filling melts.
• If you prefer baking, arrange rolls seam-side down on a parchment-lined tray, brush with oil, and bake at 425°F (220°C) for 8–12 minutes, flipping halfway, until golden.

Best Pairings

• Dips: Serve with salsa verde, pico de gallo, or additional warm queso for dunking.
• Fresh sides: A crisp lime-cilantro slaw, simple mixed green salad, or pickled red onions cut through the richness.
• Beverages: Light beers (lager or pilsner), crisp white wines (Sauvignon Blanc), or a citrusy iced tea pair beautifully.
• Presentation tips: Stack rolls on a wooden board garnished with lime wedges and chopped cilantro for an inviting appetizer spread.

Shelf Life & Storage

• Room temperature: Best consumed immediately. Do not leave at room temp for more than 2 hours (food safety).
• Refrigeration: Store cooled rolls in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or in an air fryer at 350°F for 4–6 minutes to restore crispness.
• Freezer: Wrap individually in plastic wrap and freeze in a sealed bag for up to 2 months. Reheat from frozen in a 375°F oven for 15–20 minutes, turning once, until heated through and crisp.

Chef’s Advice

• Use cold, cooked seafood: Start with chilled, fully cooked shrimp and crab to control moisture. If crab is watery, pat dry with paper towels to avoid soggy filling.
• Cheese balance matters: Monterey Jack melts smoothly but mild queso keeps the filling creamy — keep the ratio similar to avoid an overly greasy result.
• Don’t skimp on the seal: A tight seam and a bit of butter on the seam before frying help keep rolls from unraveling.
• Temperature cue: When frying, look for an even deep-golden color — that indicates the tortilla is crisp and the interior has had time to heat through and melt.

Creative Twists

• Gluten-free version: Use small corn tortillas (lightly brush with oil and warm to make pliable) or gluten-free flour tortillas; consider pan-searing gently to avoid cracking.
• Vegan/plant-based: Replace shrimp and crab with hearts of palm and artichoke hearts (finely chopped) and use vegan cream cheese and dairy-free queso; add smoked paprika and kelp granules for a briny, seafood-like note.
• Spicy surf: Add diced pickled jalapeños and swap in pepper jack cheese; finish with a drizzle of Sriracha-lime crema.
• Crunch-top: After rolling, coat lightly with panko and pan-fry for extra crunch (works best if brushed with egg wash — or use a plant-based binder for vegan).

Common Questions & Answers

Q: Can I bake these instead of frying?
A: Yes — bake at 425°F (220°C) for 8–12 minutes, flipping halfway. Brushing with oil helps them brown; baking yields less oil but slightly less crispness than pan-frying.

Q: How can I prevent the rolls from getting soggy?
A: Pat seafood dry before mixing, avoid overloading with wet ingredients, and fry/bake at a high enough heat to crisp the tortilla quickly. Serve shortly after cooking.

Q: Is this recipe freezer-friendly?
A: Yes — assembled rolls freeze well. Wrap individually and freeze up to 2 months. Reheat from frozen in the oven until internal temperature reaches 165°F (74°C).

Q: Any lighter substitutions to reduce calories?
A: Use low-fat cream cheese, reduce full-fat cheese, choose smaller tortillas, and bake instead of frying to cut fat and calories.

Q: Can I use canned crab?
A: Absolutely — canned lump crab works fine; drain thoroughly and pick out any shell bits before using.

Conclusion

These Crab Shrimp Queso Rolls are an easy way to bring bright seafood flavor and dreamy, gooey cheese to your next meal or gathering — they’re fast to assemble, flexible in flavor, and built for sharing. Try them, tweak a twist from the variations above, and tell us how they turned out on your table.

For more ideas on sides that pair beautifully with seafood dishes, see what to serve with crab legs: 15+ sides. If you’re planning a surf-and-turf spread to accompany these rolls, check out this roundup of best surf and turf recipes for inspiration.