Crab Taquitos Recipe
4th of July | Appetizers | Christmas | Food Recipes | Gameday | Labor Day | Memorial Day | Snacks | Super Bowl
These Crab Taquitos know The Big Game requires even bigger flavors. How about Phillips Special Crab Meat, salsa verde, cheeses, jalapeños and Mexican spices—deep-fried then served with more salsa verde? If these aren’t on your menu this weekend, you better call an audible!
PREP TIME
3 hrs
COOK TIME
1 hr
SERVINGS
15
Ingredients
Creamy Salsa Verde
- 2 Tbsp olive oil
- 10 tomatillos, husked, cleaned & halved
- 1 large onion, quartered
- 3 jalapeños, stemmed, seeded & halved
- 8 cloves of garlic, divided
- 1 large ripe avocado, peeled & pitted
- 1/2 cup fresh cilantro, tightly packed
- 1 lime, juiced
- 1 tsp salt
- 1/2 cup sour cream
Crab Taquitos
- 16 oz Phillips Special Crab Meat
- 1/4 cup Creamy Salsa Verde + more for serving
- 3 oz cream cheese (room-temperature)
- 1/2 cup corn
- 1.5 cups chihuahua cheese
- 2 small jalapeños, diced
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt, to taste
- Pepper, to taste
- 30 corn tortillas (half blue & half yellow)
- 30 toothpicks
- Canola oil, for frying
COOKING INSTRUCTIONS:
Crab Taquitos
Creamy Salsa Verde
- To a large pan, add 2 Tbsp olive oil over medium-high heat. Add in tomatillos, onion, jalapenos, and 6 cloves of garlic and sauté for 3-5 minutes, or until vegetables start to caramelize. Add 1/4 cup water and continue to simmer for 20 minutes, or until vegetables are soft.
- Add all cooked vegetables to a blender along with 2 cloves of raw garlic, avocado, cilantro, and lime juice. Blend until smooth but not puréed.
- Pour salsa into a container and chill for at least 2 hours. Remove from refrigerator and, using a spoon, stir sour cream into salsa until fully integrated. Chill until ready to make Crab Taquitos.
Crab Taquitos
- To make Crab Taquitos filling: In a large bowl, combine all ingredients except for tortillas, toothpicks, canola oil. Mix until well-combined.
- To stuff Crab Taquitos: Place 2 Tbsp of filling at the center of the closest tortilla edge to you. Fold the tortilla up and over the filling and away from you then continue rolling very tightly until the tortilla is completely rolled up. Using 1 toothpick, secure the tortilla by weaving the toothpick in then out of the tortilla so that the center of the toothpick is hidden. Make sure that the toothpick punctures both ends of the tortilla where they overlap. Repeat with remaining ingredients.
- To fry Crab Taquitos: Heat ½” oil in large pan to 350-360ºF. Working in batches, fry Taquitos for 2-3 mins per side, or until lightly browned. Remove fried Taquitos from pan to a paper towel-lined baking sheet to drain. Serve immediately with a ramekin of Creamy Salsa Verde for dipping.
PAIRINGS:
Crab Taquitos
Pilsner
Sauvignon Blanc
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