Restaurant-Style Cheesy Crab Taquitos at Home
I love a recipe that feels like a little celebration you can make on a weeknight — these Cheesy Crab Taquitos fit that bill (and yes, you can absolutely make them with imitation crab if the pantry is talking back to you). Warm, crunchy edges, melty cheese and that faint ocean-salty finish — they disappear faster than the mail on a county holiday.
Tiny note: I snagged my crab at the co-op down the road; there’s something about small-town freshness that makes simple dishes sing.
Why these taquitos are impossible to resist
- Crispy shells meet creamy, cheesy filling — texture is half the charm.
- Uses pantry-friendly ingredients but tastes like you fussed (you didn’t — I won’t tell).
- Quick to assemble, even when you’re short on patience or time after work.
- Makes a great appetizer or a main; pair with a light salad or something richer like cheesy garlic butter mushroom stuffed chicken if you’re feeding folks who insist on a “proper” dinner.
A small kitchen moment worth smiling about
I rolled these while the kids watched cartoons and voted on which salsa was “fancy” (spoiler: they were wrong). It felt like a tiny Sunday, even though it was Tuesday night.
What you’ll need
1 1/2 cups cooked crab meat (or imitation crab), 1 1/2 cups shredded mozzarella or Monterey Jack cheese, 4 oz cream cheese, softened, 1 tbsp sour cream, 10-12 small flour or corn tortillas, Cooking oil for frying, Optional toppings: salsa, guacamole, or sour cream
How to make them crisp and cheesy
- In a bowl, mix together the crab meat, mozzarella or Monterey Jack cheese, cream cheese, and sour cream until well combined.
- Take a tortilla and place a generous amount of the crab mixture in the center, then roll it up tightly.
- Repeat with the remaining tortillas and filling.
- Heat oil in a frying pan over medium heat.
- Fry the taquitos in batches until golden brown and crispy, about 3-4 minutes on each side.
- Remove and drain on paper towels.
- Serve warm with your choice of toppings.
I often tuck a basket of these on the counter next to something green and crunchy, or alongside a heartier oven dish like cheesy garlic butter mushroom stuffed chicken when company drops by last-minute.
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One small tip that really helps
Press the filling down a little inside the tortilla before you roll (less air = fewer explosions in the pan), and don’t overcrowd the skillet — crowded means soggy, and we’re here for crisp, not mushy; if you’re making ahead, fry until just golden, cool, and then re-fry for a minute before serving so they taste freshly made.
Hope you enjoy them as much as I do (probably with sweet tea nearby — old habits die hard).
Frequently asked questions about these taquitos
Yes — brush them lightly with oil and bake at 425°F (220°C) until golden and crisp, about 12–15 minutes, flipping halfway through.
They will, but warm them first so they don’t crack when rolled; flour tortillas are more forgiving for frying.
Assemble and refrigerate up to a day, then fry or bake when ready so they stay crisp.
Simple salsa, guacamole, or a lime-y sour cream dip all play nicely; a touch of hot sauce is lovely too.
Yes — drain well and pat dry so the filling isn’t watery, and adjust salt to taste.
Daily Calorie Needs Calculator
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Cheesy Crab Taquitos
Ingredients
Method
- In a bowl, mix together the crab meat, mozzarella or Monterey Jack cheese, cream cheese, and sour cream until well combined.
- Take a tortilla and place a generous amount of the crab mixture in the center, then roll it up tightly.
- Repeat with the remaining tortillas and filling.
- Heat oil in a frying pan over medium heat.
- Fry the taquitos in batches until golden brown and crispy, about 3-4 minutes on each side.
- Remove and drain on paper towels.
- Serve warm with your choice of toppings.
