If you are looking for something that disappears in minutes at parties, these Crab Shrimp Queso Rolls are exactly what you need. I made them for a family game night once, thinking we would have leftovers for lunch the next day. Not even close. They were gone before halftime.
These Crab Shrimp Queso Rolls are creamy, cheesy, slightly crispy on the outside, and packed with seafood flavor inside. They feel fancy, but they are actually very simple to make. If you love crowd pleasing appetizers like my Cajun Seafood Boil with Garlic Butter Sauce or comforting seafood dishes like Chinese Baked Lobster and Crab Casserole, this recipe is going to fit right into your rotation.
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Let’s roll up something delicious.
CRAB SHRIMP QUESO ROLLS
These Crab Shrimp Queso Rolls are filled with seasoned shrimp, crab, and melty cheese, then baked or fried until golden and crisp.
INGREDIENTS
I like to keep the ingredients simple but flavorful. Prep everything before you start assembling.
Seafood Filling
- ½ pound shrimp, peeled, deveined, and chopped
- ½ pound lump crab meat
- 1 tablespoon olive oil
Queso Cheese Base
- 1 cup shredded Monterey Jack cheese
- ½ cup cream cheese, softened
- ½ cup shredded cheddar cheese
Flavor Boosters
- 2 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped green onions
For Rolling
- 8 medium flour tortillas or egg roll wrappers
PREPARATION
Step 1: Cook The Shrimp
Heat olive oil in a skillet over medium heat.
Add the chopped shrimp and garlic. Cook for about 3 to 4 minutes, just until the shrimp turn pink and opaque.
Do not overcook. Shrimp cook quickly and will continue cooking slightly in the oven or fryer.
Remove from heat and let cool slightly.
Step 2: Mix The Filling
In a large bowl, combine:
- Cooked shrimp
- Lump crab meat
- Cream cheese
- Monterey Jack
- Cheddar cheese
- Paprika
- Chili powder
- Salt and pepper
- Green onions
Mix gently until everything is evenly combined. Try not to break up the crab too much. Those little chunks are delicious.
Step 3: Assemble The Rolls
Lay a tortilla flat on a clean surface.
Spoon a generous line of filling across the lower third of the tortilla. Roll tightly, folding in the sides as you go, just like a burrito.
Repeat with remaining tortillas and filling.
Step 4: Bake Or Fry
You have two options.
Baking Method
Preheat oven to 400°F.
Place rolls seam side down on a lined baking sheet. Lightly brush with oil.
Bake for 15 to 18 minutes, until golden and crisp.
Frying Method
Heat about 1 inch of oil in a skillet over medium heat.
Fry rolls for 2 to 3 minutes per side, until golden brown and crispy. Drain on paper towels.
CONSEILS AND SUGGESTIONS
These Crab Shrimp Queso Rolls are very flexible. Here is what I have learned after making them a few times.
Add A Little Heat
If you like spice, stir diced jalapenos or a dash of hot sauce into the filling.
Make Them Ahead
You can assemble the rolls earlier in the day and refrigerate them. Bake or fry just before serving.
Serve With Dips
They are amazing with:
- Salsa
- Garlic butter sauce
- Spicy mayo
- Fresh lime wedges
Keep Them Crisp
If baking for a crowd, place finished rolls on a wire rack in a warm oven. This helps keep the bottoms from getting soggy.
FAQS
Yes, imitation crab works well and keeps the recipe budget friendly.
Yes. Assemble them, freeze uncooked, and bake directly from frozen. Add a few extra minutes to the baking time.
Monterey Jack melts beautifully and gives that smooth, creamy texture. Cheddar adds flavor.
📖 Recipe
Delicious Crab Shrimp Queso Rolls for Your Next Feast
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 rolls 1x
- Category: Appetizers
- Method: Stovetop
- Cuisine: Seafood
Description
Experience the delightful combination of seafood and cheese in these Crab Shrimp Queso Rolls—perfect for appetizers! Crispy on the outside and creamy on the inside, they’re a crowd-pleasing favorite.
Ingredients
- For the Filling:
- 0.5 lb cooked shrimp, finely chopped
- 0.5 lb cooked crab meat, shredded
- 1 cup shredded Monterey Jack cheese
- 0.5 cup cream cheese, softened
- 0.5 cup queso dip (mild or spicy)
- 1 tbsp fresh cilantro, chopped
- 0.5 tsp garlic powder
- 0.25 tsp smoked paprika
- For the Tortillas:
- 8 small flour tortillas
- For Frying:
- 2 tbsp butter or oil for frying
Instructions
- In a large mixing bowl, combine chopped shrimp, shredded crab, Monterey Jack cheese, cream cheese, queso dip, cilantro, garlic powder, and smoked paprika until well mixed.
- Place 2–3 tablespoons of filling in the center of each tortilla.
- Roll tightly and secure with a toothpick.
- Heat butter or oil in a skillet over medium heat.
- Place filled tortillas in the skillet and cook 2–3 minutes per side until golden brown and crispy.
- Remove toothpicks and serve warm with extra queso and fresh cilantro if desired.
Notes
Serve with a side of salsa for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Recipes You May Like
If you enjoyed these Crab Shrimp Queso Rolls, you might also love:
- Cajun Seafood Boil with Garlic Butter Sauce
- Chinese Baked Lobster and Crab Casserole
- Korean Ground Beef Bowl
They are all packed with bold flavors and perfect for gatherings.
Final Thoughts
These Crab Shrimp Queso Rolls are everything I love in an appetizer. Creamy, crispy, packed with seafood, and easy enough for a weeknight but impressive enough for guests.
Every time I make them, someone asks for the recipe before they leave. That is always a good sign.
If you try them for your next feast, let me know how fast they disappear at your table.
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