Crab Shrimp Queso: Discover the Ultimate Party Snack!

There’s something comforting and celebratory about the first pull of a golden, crunchy taquito that spills warm, melty cheese and briny seafood onto your plate — the aroma of butter, a kiss of smoked paprika, the sweet-salt whisper of crab and shrimp mingling with creamy Monterey Jack. This Crab Shrimp Queso recipe is exactly that: a gooey, crunchy, crowd-pleasing bite that evokes lazy weekend brunches and lively game-day gatherings alike.

Whether you’re feeding a houseful of friends, bringing a dish to potluck, or carving out fifteen minutes to make an extra-special weeknight snack, these taquitos deliver big flavor with minimal fuss. If you enjoy handheld seafood snacks, you might also like this take on Cheesy Crab and Shrimp Taquitos I recently referenced in another post — it’s a close cousin in spirit and texture: Cheesy Crab and Shrimp Taquitos.

Dish Snapshot

• Prep Time: 15 minutes
• Cook Time: 8–12 minutes (frying in batches)
• Total Time: ~25 minutes
• Servings: 8 taquitos (about 1 per person; scale up as needed)
• Difficulty Level: Easy — great for cooks of all skill levels

Nutrition Highlights

Estimated nutrition per serving (1 taquito). Values are approximate and calculated using ingredient standard profiles from USDA FoodData Central and general guidance from Mayo Clinic for portioning; exact values depend on brands and specific ingredient choices.

• Calories: ~305 kcal
• Protein: ~20 g
• Carbohydrates: ~17 g
• Fat: ~18 g
• Fiber: ~1–2 g
• Sodium: variable — likely moderate to high depending on queso and crab seasoning

Notes: These values were approximated by aggregating common USDA entries for cooked shrimp, cooked crab meat, Monterey Jack, cream cheese, store queso dip, small flour tortillas, and butter. If you need precise tracking because of allergies, sodium limits, or medical dietary needs, weigh your ingredients and consult the USDA FoodData Central or your health provider for exact numbers.

Why You’ll Love It

• Irresistible contrast: Crisp, golden tortillas on the outside with a luxuriously creamy, seafood-studded interior — every bite gives you both texture and comfort.
• Party magic: These are finger-food friendly, easy to serve in large batches, and disappear fast at gatherings.
• Speed and simplicity: Prep is fast; assembly is forgiving. Even busy weeknights can be elevated with this little indulgence.
• Social and nostalgic: They’re perfect for sharing — the kind of dish that sparks conversation, passes around a platter, and becomes a shared favorite.

Step-by-Step Instructions

Ingredients

• 1/2 lb cooked shrimp, finely chopped
• 1/2 lb cooked crab meat, shredded
• 1 cup shredded Monterey Jack cheese (about 4 oz)
• 1/2 cup cream cheese, softened (about 4 oz)
• 1/2 cup queso dip (mild or spicy, about 4 oz)
• 1 tbsp fresh cilantro, chopped
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 8 small flour tortillas
• 2 tbsp butter or oil (for frying)

Optional ingredients and substitutions

• For extra heat: add 1–2 tbsp finely diced pickled jalapeños or a pinch of cayenne.
• To lighten it up: swap full-fat cream cheese for Neufchâtel or reduced-fat cream cheese (flavor and texture will be slightly different).
• Gluten-free: use small gluten-free tortillas or corn tortillas (note: corn tortillas may be more fragile when rolling).
• Dairy-free / vegan: use a vegan cream cheese, vegan shredded cheese, and a plant-based queso; substitute shredded hearts of palm or jackfruit seasoned to taste for crab/shrimp.
• To reduce sodium: choose low-sodium queso or make a simple homemade cheese sauce with low-sodium cheeses.

Directions

1. Prepare the filling: In a large mixing bowl, combine the finely chopped cooked shrimp, shredded crab meat, shredded Monterey Jack, softened cream cheese, queso dip, chopped cilantro, garlic powder, and smoked paprika. Gently fold until evenly combined — aim for a creamy but still slightly chunky texture. Tip: avoid overmixing; you want pieces of seafood to remain visible.
2. Portion the filling: Spoon about 2–3 tablespoons of the filling down the center of each tortilla. Don’t overfill — too much filling makes rolling and frying messy.
3. Roll and secure: Tightly roll each tortilla and secure with a toothpick if needed. Place seam-side down on a plate while you heat the skillet.
4. Heat the skillet: Add 2 tablespoons of butter or oil to a large skillet over medium heat. Let it shimmer but not smoke.
5. Fry the taquitos: Working in batches, add rolled tortillas seam-side down and fry until golden brown and crisp, about 2–3 minutes per side. Turn carefully with tongs to brown evenly. If you prefer, brush lightly with butter and bake at 425°F (220°C) for 10–12 minutes, flipping halfway, until golden.
6. Finish and serve: Remove toothpicks, plate the taquitos, and drizzle additional warm queso over the top if desired. Sprinkle with extra chopped cilantro and serve immediately while the cheese is gooey and irresistible.

Practical tips

• Use room-temperature cream cheese to make mixing effortless.
• Keep the skillet at medium heat — too hot and the tortillas will brown before the filling warms through.
• If tortillas crack while rolling, warm them briefly in a damp towel in the microwave (10–15 seconds) to make them pliable.
• For extra crunch, double-fry: fry initially at a slightly lower temperature, let rest, then quick-fry at higher heat for a crisp finish.

During preparation you might also consider individual-bite variations like using smaller tortillas or even stuffing into wonton wrappers for a different handheld experience — see this idea for inspiration: Cheesy Shrimp and Crab Wonton Cups.

Best Pairings

• Dips: extra warm queso, salsa verde, classic pico de gallo, or a cooling avocado crema.
• Sides: a bright cabbage slaw, pickled red onions, or simple mixed greens with lime vinaigrette cut through the richness.
• Drinks: light lagers, crisp white wines (Vermentino, Albariño), margaritas with fresh lime, or iced tea for day events.
• Brunch twist: serve alongside scrambled eggs and roasted potatoes for a decadent weekend morning.

Storage Instructions

• Room temperature: Do not leave seafood-and-cheese taquitos at room temperature for more than 2 hours (per food safety guidelines) — bacteria grow quickly at warm temperatures.
• Refrigeration: Store in an airtight container in the refrigerator for up to 3–4 days. Reheat in a 350°F oven for 8–10 minutes or in a skillet to restore crispness.
• Freezer: You can freeze uncooked, rolled taquitos on a baking sheet until firm, then transfer to a freezer bag for up to 1 month. Fry or bake from frozen (add a few minutes to cooking time). Note: texture may change slightly after freezing.

Chef’s Advice

• Balance the salt: seafood and pre-made queso can both be salty — taste your filling before adding extra salt.
• Texture is king: aim for a filling that’s creamy but not soupy; excess moisture makes tortillas soggy. If needed, chill the filling briefly before assembling.
• Frying vs. baking: frying yields the crispiest exterior and fastest color; baking is cleaner and still delicious if you brush tortillas with butter or oil.
• Use fresh seafood when possible: fresh, sweet crab and shrimp elevate the flavor. For convenience, pre-cooked, high-quality frozen shrimp and lump crab are excellent shortcuts.

Recipe Variations

• Spicy Baja: Add chopped pickled jalapeños, a teaspoon of adobo sauce, and swap Monterey Jack for pepper jack. Serve with cilantro-lime crema.
• Lobster Upgrade: Substitute lump lobster meat for crab for a luxe appetizer — perfect for special occasions.
• Gluten-Free Crunch: Use small gluten-free flour tortillas or crisp corn tortillas (warmed and rolled carefully) to keep the dish GF-friendly.
• Vegan “Seafood”: Use seasoned hearts of palm or shredded king oyster mushrooms with vegan cream cheese and vegan queso, wrapped in gluten-free tortillas.

Recipe Q&A

Q: Can I make the filling ahead of time?
A: Yes — prepare the filling up to 24 hours ahead and refrigerate. Assemble and fry right before serving for best texture.

Q: My filling seems watery — how do I fix it?
A: Chill it for 20–30 minutes; the cream cheese firms up and the mixture becomes easier to roll. If still watery, stir in a tablespoon of shredded cheese or breadcrumbs to bind.

Q: What if I don’t have tortillas that roll well?
A: Warm them briefly in a damp towel microwaved 10–15 seconds, or use wonton wrappers for smaller, crisp cups.

Q: Can I bake instead of fry to make it healthier?
A: Absolutely. Brush each roll with a little oil or butter and bake at 425°F (220°C) for 10–12 minutes, flipping halfway, until golden.

Q: How can I lower the sodium?
A: Use low-sodium queso or make your own mild cheese sauce, rinse canned crab if using, and choose low-sodium tortillas.

Conclusion

If you’re ready to make a crowd-pleasing snack that’s creamy, crunchy, and brimming with seafood flavor, these Crab Shrimp Queso taquitos are your shortcut to smiles and seconds. They’re fast to assemble, flexible to tweak, and perfect for gatherings or indulgent weeknights — give them a try and tell me how you dressed them up.

For a chilled, imitation-crab dip that offers a different but complementary profile ideal for summer gatherings, check out this inspired recipe for a cold crab dip: Devourable! Cold & Chunky Imitation Crab Dip – Cup of Zest. And if you’re shopping for seasonal ingredients or looking for accompaniment ideas, browse seasonal picks and easy meal inspiration here: The Fresh Market | Delicious Easy Meals | Seasonal Ingredients.

If you make this recipe, please share photos or tweaks — I love seeing community spins on a classic.