Delicious Crab Shrimp Queso Rolls for Your Next Feast
These Crab Shrimp Queso Rolls are an absolute showstopper, bringing together the succulent flavors of the sea with the irresistible comfort of Tex-Mex queso. Imagine perfectly golden, crispy flour tortillas generously filled with a creamy, cheesy medley of finely chopped shrimp and tender shredded crab meat, all seasoned with a touch of garlic and smoked paprika. They're a symphony of textures and flavors, making them the ultimate appetizer for any festive gathering, from casual game nights to elegant holiday feasts. Each bite promises a delightful crunch followed by a warm, gooey, seafood-rich center that will have your guests reaching for more.
Prep Time
25 minutes
Cook Time
15-20 minutes
Total Time
40-45 minutes
Servings
Makes 8 appetizer rolls (serves 4)
Keywords
Why This Recipe Delivers
- Irresistibly creamy and savory seafood filling.
- Perfectly golden and crispy texture with every bite.
- An elevated appetizer ideal for any gathering or celebration.
- Surprisingly simple to prepare for such a gourmet taste.
- A unique fusion of Tex-Mex and seafood flavors.
Ingredients
- 225 grams (0.5 lb) cooked shrimp, finely chopped
- 225 grams (0.5 lb) cooked crab meat, shredded
- 240 grams (1 cup) shredded Monterey Jack cheese
- 120 grams (0.5 cup) cream cheese, softened
- 120 milliliters (0.5 cup) queso dip, mild or spicy
- 15 grams (1 tablespoon) fresh cilantro, chopped
- 2.5 grams (0.5 teaspoon) garlic powder
- 1.25 grams (0.25 teaspoon) smoked paprika
- 8 small flour tortillas (approx. 15 cm / 6 inches diameter)
- 30 grams (2 tablespoons) unsalted butter or 30 milliliters (2 tablespoons) neutral oil, for frying
Instructions
- Mix the ingredients for the rich filling. In a spacious mixing bowl, combine the finely chopped cooked shrimp, shredded cooked crab meat, shredded Monterey Jack cheese, thoroughly softened cream cheese, and your chosen queso dip. Add the freshly chopped cilantro, garlic powder, and smoked paprika. Use a sturdy spatula or a clean hand to blend these components until they are completely unified and smooth. Ensuring the cream cheese is at room temperature is crucial for achieving a lump-free, easily spreadable mixture.
- Carefully fill and roll the tortillas. Lay one small flour tortilla flat on a clean surface. Scoop approximately 30-45 grams (2-3 tablespoons) of the flavorful crab and shrimp filling into the center, forming a short line. Fold one edge of the tortilla over the filling, tuck in the sides, then roll it tightly away from you to form a compact log. Secure the roll neatly with a single toothpick passed through the center to prevent it from unraveling during frying. Repeat this process with the remaining tortillas and filling.
- Prepare the skillet for frying. Place a large, heavy-bottomed skillet or cast-iron pan over medium heat on your stovetop. Add 30 grams (2 tablespoons) of unsalted butter or 30 milliliters (2 tablespoons) of neutral oil, such as vegetable or canola oil. Allow the butter to melt and foam, or the oil to shimmer, indicating it's hot enough for frying. Ensure the heat is not too high, which could burn the tortillas before the filling is fully warmed through.
- Fry the rolls until golden perfection. Gently and carefully place the filled and secured tortillas into the hot skillet, ensuring not to overcrowd the pan. You may need to fry them in batches. Cook each roll for approximately 2-3 minutes per side, using tongs to turn them, until they develop a beautiful, deep golden-brown color and a satisfying crisp texture. The filling inside should be thoroughly heated and gooey.
- Present and serve with elegance. Once fried, carefully remove the Crab Shrimp Queso Rolls from the skillet and transfer them to a paper towel-lined plate to drain any excess oil. Remove the toothpicks before plating. Arrange the golden rolls artfully on a serving platter. For an added touch of luxury and flavor, drizzle a little extra warm queso dip over the top of the rolls, and garnish generously with a sprinkle of fresh, vibrant cilantro. Serve immediately while hot and crispy.
Tools You’ll Need
- Large mixing bowl
- Spatula or spoon for mixing
- Measuring cups and spoons
- Sharp knife for chopping
- Large non-stick skillet or cast-iron pan
- Tongs
- Toothpicks
- Serving platter
Essential Success Tips
- Ensure cream cheese is truly softened to room temperature for a smooth, lump-free filling that's easy to spread.
- Do not overfill the tortillas; about 2-3 tablespoons (30-45g) of filling per roll is ideal to prevent bursting during frying.
- Maintain a consistent medium heat during frying to ensure the tortillas brown evenly and become crispy without burning.
- Pat cooked shrimp and crab meat very dry with paper towels before mixing them into the filling to prevent a watery consistency.
- Serve the rolls immediately after frying to enjoy them at their peak crispiness and with a wonderfully warm, gooey center.
Professional Cooking Secrets
- For an extra depth of flavor, lightly sauté the finely chopped shrimp with a pinch of chili powder and a squeeze of lime juice before adding them to the filling mixture.
- To achieve a restaurant-quality, exceptionally crisp exterior, brush the rolled tortillas with a thin layer of beaten egg wash just before placing them in the hot skillet.
- Elevate the cheese profile by using a blend of authentic Mexican melting cheeses, such as Oaxaca and Asadero, in place of or alongside the Monterey Jack for a richer, more complex queso experience.
Notes
- Storage: Leftover Crab Shrimp Queso Rolls can be stored in an airtight container in the refrigerator for up to 2 days. For best results when reheating, use an oven or an air fryer to restore crispness.
- Variations: For a touch of heat, finely dice a small jalapeño and mix it into the filling. A squeeze of fresh lime juice in the filling can also add a bright, zesty counterpoint to the richness.
- Make Ahead: The creamy crab and shrimp filling can be prepared up to 24 hours in advance and stored covered in the refrigerator. Assemble and fry the rolls just before you are ready to serve.
Frequently Asked Questions
Can I bake these Crab Shrimp Queso Rolls instead of frying them?
Yes, absolutely! For a lighter option, you can bake the rolls. Preheat your oven to 200°C (400°F). Arrange the rolls on a baking sheet and bake for 15-20 minutes, or until golden brown and crispy, flipping them halfway through to ensure even cooking.
What kind of tortillas work best for this recipe?
Small flour tortillas, typically around 15 cm (6 inches) in diameter, are ideal for these appetizer rolls as they are pliable and easy to roll tightly. While corn tortillas can be used, they tend to be less flexible and may crack when rolled, so flour tortillas are recommended for ease and best texture.
Can I use fresh seafood for the filling?
Certainly! If using fresh shrimp and crab, ensure they are fully cooked, cooled completely, and then finely chopped or shredded as specified in the recipe. This ensures the filling has the correct texture and is safe to consume after brief heating during frying.
Nutrition Facts (Per Serving)
Calories: approximately 380 per 2 rolls, Protein: 25g, Fat: 25g, Carbs: 18g. (Note: Nutritional values are estimates and can vary based on specific brands and preparation methods.)
Allergy Information
This dish contains shellfish (shrimp, crab), dairy (Monterey Jack cheese, cream cheese, queso dip), and wheat (flour tortillas). For a gluten-free alternative, ensure you use certified gluten-free flour tortillas.
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