Cheesy Crab and Shrimp Taquitos

Name: Cheesy Crab and Shrimp Taquitos
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 10 small corn tortillas; 1 cup cream cheese, softened (about 8 oz / 226 g); 1/2 cup cooked crab meat, flaked (about 70 g); 1/2 cup cooked shrimp, chopped (about 85 g); 1 cup shredded cheese (Monterey Jack or Cheddar, about 4 oz / 113 g); 1/4 cup salsa; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Oil for frying (neutral oil like canola, vegetable, or light olive oil); Salt and pepper to taste

There’s something instantly comforting about the sizzle of a skillet, the rich scent of melting cheese, and the briny whisper of seafood folded into a warm tortilla. These Cheesy Crab and Shrimp Taquitos deliver all that in a crunchy, golden bite: a creamy, savory filling of cream cheese, tender crab and shrimp, and melty Monterey Jack (or cheddar) wrapped in little corn tortillas, fried until they crackle and shine. Imagine the first bite — the crisp shell giving way to a pillow of warm, cheesy seafood that’s slightly tangy from salsa and kissed with garlic and onion. It’s snack food elevated: nostalgic, social, and utterly craveable.

These taquitos are perfect when you want something festive but fuss-free. Serve them for game day, a casual party, or a weeknight when you want a fast but impressive meal. They also work brilliantly for brunch spreads, potlucks, or a cozy movie-night at home. Ready in under 30 minutes, they’re a delicious bridge between comfort food and something a little special.

Dish Snapshot

Prep Time: 10 minutes
Cook Time: 12–15 minutes (frying; add 10–12 minutes if baking)
Total Time: 25–30 minutes
Servings: Makes 10 taquitos (serves 4–5 as a snack or 2–3 as a meal)
Difficulty: Easy–Moderate

Nutrition Highlights
Nutrition per serving (based on 2 taquitos per serving — recipe makes 10 taquitos; values are approximate):

Calories: ~430 kcal
Protein: ~18.5 g
Carbohydrates: ~25 g
Fat: ~31.5 g
Saturated Fat: ~12.6 g
Fiber: ~3.2 g
Sodium: ~650–800 mg (varies by canned/fresh seafood and cheese brand)

These estimates were calculated using nutrient values from USDA FoodData Central and represent typical ingredients (full-fat cream cheese, standard shredded cheddar/Monterey Jack, small corn tortillas, and about 2 tbsp oil absorbed during frying). Nutrient totals will vary with low-fat substitutions, different tortilla sizes, or if you bake instead of fry. For general health guidance about saturated fat and sodium, reliable sources include the American Heart Association and Mayo Clinic; for the ingredient-level nutrient data, USDA FoodData Central was used.

Why You’ll Love It

Irresistible flavor and texture contrast: crisp, golden exteriors with rich, creamy, seafood-packed centers.
Crowd-pleasing and social: perfect finger food for gatherings, potlucks, or game day — they invite conversation and second (and third) helpings.
Quick and flexible: mostly assembly, a fast warm-up for tortillas, and a short fry (or bake) time makes this ideal for busy nights.
Comfort meets sophistication: seafood and cheese deliver a slightly elevated profile that feels special without being complicated.

Step-by-Step Instructions

Ingredients

10 small corn tortillas
1 cup cream cheese, softened (about 8 oz / 226 g)
1/2 cup cooked crab meat, flaked (about 70 g)
1/2 cup cooked shrimp, chopped (about 85 g)
1 cup shredded cheese (Monterey Jack or Cheddar), about 4 oz (113 g)
1/4 cup salsa
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Oil for frying (neutral oil like canola, vegetable, or light olive oil)
Salt and pepper to taste

Optional ingredients and substitutions

Use low-fat cream cheese and reduced-fat cheddar to lower calories and saturated fat.
Swap corn tortillas for small flour tortillas if you prefer a softer chew (note: corn tortillas are naturally gluten-free).
Add 1–2 tablespoons chopped cilantro and a squeeze of lime for brightness.
For extra heat, stir in 1–2 teaspoons chipotle in adobo or chopped pickled jalapeños.
To bake instead of fry: brush rolled taquitos with oil, place seam-side down on a baking sheet, and bake at 425°F (220°C) for 12–15 minutes, turning once, until crisp.

Method

In a mixing bowl, combine cream cheese, crab meat, shrimp, shredded cheese, salsa, garlic powder, onion powder, salt, and pepper. Mix until evenly combined but don’t overmix — you want chunks of seafood and pockets of cheese.
Heat a skillet over medium heat. Lightly warm the tortillas (about 10–20 seconds per side) to make them pliable and prevent cracking when rolled.
Place a spoonful (roughly 2 tablespoons) of the filling lengthwise on each tortilla and roll them tightly, sealing the edge as best you can. Secure with a toothpick if needed.
In the same skillet, heat oil for frying to about 350°F (175°C) — enough to shallow-fry the taquitos, about 1/4 to 1/2 inch deep.
Fry the taquitos seam-side down first until golden and crispy on all sides, about 1–2 minutes per side. Avoid overcrowding — do 3–4 at a time.
Remove and drain on paper towels. Serve warm with your favorite dipping sauce.

Practical tips

Warm tortillas briefly (in a dry skillet or microwave wrapped in a damp paper towel) to keep them flexible and reduce splitting.
Don’t overfill — too much filling makes them burst while frying.
If seams open while frying, press gently with tongs or use a slotted spoon to keep them closed until set and crisp.
For extra crispness, roll the taquitos in a light dusting of flour or breadcrumbs before frying (adds crunch but changes texture).

Best Pairings

Fresh sides: pico de gallo, chopped avocado, or a simple cabbage slaw with lime vinaigrette to cut the richness.
Dips: tangy crema, chipotle mayo, guacamole, or a cooling cilantro-lime yogurt dip.
Drinks: a crisp Mexican lager, a bright margarita, or iced tea with lemon for relaxed gatherings.
For brunch: serve with scrambled eggs and a side of refried beans or black beans.
For a lighter spread: pair with a citrusy mixed greens salad and lime wedges.

Storing Leftovers

Room temperature: Not recommended beyond 2 hours (follow standard food safety — perishable fillings with seafood should not sit out longer than 2 hours).
Refrigerator: Store cooled taquitos in an airtight container for up to 3–4 days. Reheat in a 375°F (190°C) oven for 8–10 minutes or in an air fryer at 375°F for 4–6 minutes to restore crispness.
Freezer: Freeze on a sheet tray until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in an oven or air fryer at 375°F for 12–18 minutes, flipping halfway, until hot and crispy.

Chef’s Advice

Use cold seafood that has been chilled and drained — excess moisture will make the filling runny and cause sogginess.
Balance textures: cream cheese adds creaminess, but a bit of shredded cheese gives stretch and a toasty color when fried.
Frying temperature matters: too-hot oil browns the shell before the filling warms through; too-cool oil makes them greasy. Aim for medium heat and maintain it between batches.
Seal seams well: pressing the seam onto the skillet briefly when frying helps them stay closed.
For lighter results with great crispness, try the air fryer: it uses far less oil and still yields a golden exterior.

Creative Twists

Baked and Lighter: Assemble the taquitos, brush with oil or cooking spray, and bake at 425°F until crisp for a lighter version.
Vegan Seafood-Style: Replace crab and shrimp with shredded hearts of palm or marinated jackfruit, use vegan cream cheese and vegan shredded cheese, and season with Old Bay-style seasoning.
Spicy Sriracha-Lime: Mix sriracha and lime zest into the filling and serve with sriracha-lime crema for a lively, tangy kick.
Mediterranean Twist: Swap seafood for smoked salmon, add dill and lemon zest, and use a bit of capers for briny contrast.
Add crunch: Fold in finely chopped roasted red pepper or bell pepper for extra texture and color.

Frequently Asked Questions
Q: Can I make these ahead for a party?
A: Yes — roll and place them seam-side down on a baking sheet, cover tightly, and refrigerate for up to 24 hours. Fry or bake right before serving for best crispiness.

Q: Can I bake instead of fry?
A: Absolutely. Brush with oil and bake at 425°F (220°C) for 12–15 minutes, turning halfway. They won’t be as deep-fried crisp but still wonderfully crunchy.

Q: Are corn tortillas gluten-free?
A: Most corn tortillas are naturally gluten-free, but check packaging for cross-contamination warnings if you need a strict gluten-free product.

Q: How can I reduce calories or saturated fat?
A: Use low-fat cream cheese, reduced-fat shredded cheese, and bake instead of frying. Cutting back on the amount of cheese also lowers saturated fat.

Q: What’s a good dipping sauce for kids or picky eaters?
A: Creamy ranch, mild salsa, or a squeeze of lime with plain Greek yogurt make approachable, kid-friendly options.

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Conclusion

Try these Cheesy Crab and Shrimp Taquitos for your next gathering — they’re fast to assemble, shareable, and endlessly adaptable. If you’d like a baked shrimp taquito variation and step-by-step photos, check out this helpful Shrimp Taquito Recipe – North Coast Seafoods. For a lighter baked approach and additional tips, this Shrimp Taquitos – Skinnytaste post is a great resource.

If you make them, leave a comment or share a photo — I love seeing your tweaks and favorites. Happy cooking!