In a large mixing bowl, combine the lump crab meat, diced shrimp, minced garlic, and onion with the creamy queso cheese. Squeeze in fresh lime juice and fold in chopped cilantro along with your choice of seasonings. Mix gently until everything is uniformly combined, creating a luscious filling.

Warm the corn tortillas in a microwave or on a skillet over low heat for about 30 seconds on each side to prevent cracking.

Spoon a generous amount of the filling at one edge of each tortilla, tightly roll the tortillas from the filled edge to the opposite side, securing the filling inside.

In a large frying pan, heat enough oil to cover the bottom, about 1/4 inch deep, over medium-high heat.

Carefully place the rolled taquitos seam-side down into the hot oil and fry for about 2-3 minutes or until golden brown, flipping them halfway through.

Remove the taquitos from the oil and place them on a plate lined with paper towels. Let them cool for a minute, then serve hot.