Ingredients:

  • 1 tbsp Unsalted Butter
  • 1 medium Shallots, finely diced
  • 2 cloves Garlic, minced
  • 8 oz block Cream Cheese, full fat, softened
  • 4 oz Pepper Jack Cheese, shredded
  • 1/4 cup Half and Half (or heavy cream)
  • 1 tsp Old Bay Seasoning
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Cayenne Pepper
  • 4 oz Fresh Lump Crab Meat, thoroughly drained and picked over
  • 4 oz Cooked Shrimp, small, chopped, thoroughly drained
  • 2 tbsp Fresh Chives, snipped
  • Salt and Black Pepper, To taste
  • 16 small Corn Tortillas (5-6 inch)
  • 3 cups Neutral Cooking Oil (Canola/Sunflower), for frying
  • Wooden Toothpicks, As needed
  • 1/2 cup Sour Cream or Greek Yoghurt
  • 1 tbsp Fresh Lime Juice
  • 1/2 tsp Lime Zest
  • Pinch of Salt (for crema)

Instructions:

  1. Prepare the Queso Base: Melt 1 tbsp butter in a medium skillet over medium heat. Add diced shallots and cook until soft (about 3 minutes). Stir in minced garlic for 30 seconds until fragrant.
  2. Melt Cheese and Season: Reduce heat to low. Add cream cheese, pepper jack, and half and half. Stir constantly until the mixture is smooth and completely melted. Stir in Old Bay, smoked paprika, and cayenne pepper. Taste and adjust salt and pepper.
  3. Create and Chill the Filling: Remove the queso base from the heat. Gently fold in the drained crab meat, chopped shrimp, and fresh chives. Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes, or until firm enough to easily handle (This is crucial for preventing taquito blowout).
  4. Prepare and Roll Taquitos: Stack tortillas, wrap them in a damp paper towel, and microwave for 30 seconds until pliable. Lay one tortilla flat and place about 1.5 tablespoons of the chilled filling just below the center. Roll the tortilla up as tightly as possible. Secure the seam with a toothpick if necessary. Repeat with all 16 tortillas.
  5. Fry the Taquitos: Pour neutral oil into a deep skillet to a depth of about 1 inch. Heat over medium-high heat until the temperature reaches 350°F (175°C).
  6. Cook for Crispness: Carefully place 4-5 taquitos into the hot oil, seam-side down first. Fry for 3-4 minutes, turning occasionally, until they are a deep, even golden brown and aggressively crispy. Do not overcrowd the pan.
  7. Drain and Season: Remove the taquitos using a slotted spoon and immediately place them on a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with sea salt while warm.
  8. Prepare the Crema and Serve: In a small bowl, whisk together the sour cream, lime juice, lime zest, and a pinch of salt until smooth. Serve the hot, crispy taquitos immediately alongside the Zesty Lime Crema for dipping.