Description
These crispy crab rangoon taquitos bring creamy, savory seafood flavor into every golden, crunchy bite. They are the party appetizer everyone will want seconds of.
Ingredients
Scale
- 8 oz. cream cheese, softened
- 8 oz. lump crab meat, drained
- 1 cup shredded mozzarella cheese
- 3 green onions, finely sliced
- 2 cloves garlic, minced
- 1 tbsp. Worcestershire sauce
- 1 tsp. soy sauce
- 1/2 tsp. garlic powder
- 1/4 tsp. black pepper
- 12 small flour tortillas
- 2 tbsp. melted butter or olive oil
- Sweet chili sauce, for serving
Instructions
- Combine softened cream cheese, crab meat, mozzarella, green onions, garlic, Worcestershire sauce, soy sauce, garlic powder, and black pepper in a bowl.
- Warm the tortillas until flexible.
- Place about 2 tablespoons of filling near the lower third of each tortilla.
- Roll each tortilla tightly around the filling and place seam-side down.
- Preheat the oven to 425°F (220°C) and arrange the taquitos on a lightly greased baking sheet.
- Brush the taquitos lightly with melted butter or olive oil.
- Bake for 15 to 20 minutes, turning halfway if needed, until golden and crisp.
- Alternatively, air fry at 400°F (200°C) for 7 to 10 minutes, turning halfway through.
- Let the taquitos cool briefly and serve with sweet chili sauce.
- Prep Time: 15
- Category: Dinner
- Cuisine: American