In a mixing bowl, combine 225 g of cooked shrimp, 225 g of shredded crab meat, 120 g of Monterey Jack cheese, and 120 g of cream cheese. Mix in 120 ml of queso dip, 1 tablespoon of fresh cilantro, 0.5 teaspoon of garlic powder, and 0.25 teaspoon of smoked paprika. Stir until the mixture is creamy and well-blended, ensuring that all the flavors come together beautifully.

Take 8 small flour tortillas and lay them flat on a clean surface. Spoon 2-3 tablespoons of the filling mixture onto each tortilla, making sure to distribute it evenly. Roll the tortillas tightly around the filling, tucking in the sides as you go to prevent spillage. Secure each roll with a toothpick to hold it together and set them aside for frying.

In a large skillet, heat 2 tablespoons of butter or neutral oil over medium heat until it shimmers, indicating it's ready for frying. This should take about 2-3 minutes. Ensure the oil is hot enough to achieve a crispy texture for the crab shrimp queso bites, but not smoking to avoid burning them.

Carefully place the rolled tortillas into the hot skillet, cooking them in batches if necessary to avoid overcrowding. Fry each side for about 3-4 minutes until they are golden brown and crispy, turning occasionally for even cooking.

Once fried to perfection, remove the crab shrimp queso bites from the skillet and place them on a paper towel-lined plate to drain excess oil. Carefully remove toothpicks and arrange the bites on a serving platter. Drizzle with warm queso and garnish with additional cilantro before serving immediately while still hot.