Corn and Crab Salad Tortilla Cups

Disclosure: This post is sponsored by Libby’s. All opinions are my own.

Corn and Crab Salad Tortilla Cups, an easy appetizer or snack recipe | snappygourmet.comCorn and Crab Salad Tortilla Cups, an easy appetizer recipe just in time for the Super Bowl! Only 10 ingredients and ready in about 20 minutes. How’s that for an easy snack? :) Also, a great giveaway sponsored by  Libby’s Fruits & Vegetables so be sure to enter!

Corn and Crab Salad Tortilla Cups Appetizer Recipe | snappygourmet.comThese Corn and Crab Salad Tortilla Cups can be made in no time! I love using Libby’s Fruits & Vegetables for quick and easy recipes. For this recipe I decided the Whole Kernel Sweet Corn would be perfect!

Corn and Crab Salad Tortilla Cups Appetizer Recipe (cans) | snappygourmet.comI love that the corn is ready to go! You don’t have to wait for it to defrost and can use it warm or cold. Just drain, and go.

Corn and Crab Salad Tortilla Cups Appetizer Recipe (corn) | snappygourmet.comOnly 9 other ingredients in this recipe besides the corn,  including crab (or you could substitute precooked shrimp or chicken), avocado, cilantro, onion, jalapeno and a quick vinaigrette with olive oil, lime juice, salt, and pepper. The crab is the most expensive ingredient, but you could also substitute precooked shrimp or chicken. For a vegetarian option you can substitute black beans. The price per serving can vary a lot depending on what type of crab or protein you use, but it cost me about $0.28/cup.

Corn and Crab Salad Tortilla Cups Appetizer Recipe (ingredients) | snappygourmet.comOne of the best things about these Corn and Crab Salad Tortilla Cups is that you can make the salad ahead of time. You can also serve it warm or cold. If you’d like to serve it warm, you can microwave the salad in 30 second intervals until warm. Love that!

Corn and Crab Salad Tortilla Cups Appetizer Recipe | snappygourmet.comAre you ready for a fun giveaway?


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Corn and Crab Salad Tortilla Cups Appetizer Recipe |

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Corn and Crab Salad Tortilla Cups
4.7 from 6 reviews
Recipe type: Appetizer
Cuisine: American
Prep time:
Total time:
Serves: about 64 cups
Corn and Crab Salad Tortilla Cups, an easy appetizer with only 10 ingredients!
  • 1 (15 oz.) can Libby's Whole Kernel Sweet Corn, drained
  • 1 pound lump crab meat, free of shells
  • 1 avocado, cubed
  • ½ cup finely chopped red onion
  • ½ cup finely chopped fresh cilantro
  • 2 teaspoons finely chopped fresh jalapeno
  • 2 tablespoons olive oil
  • 1 lime, juiced
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • Tortilla chip cups (about 64)
  1. Place corn, crab, avocado, red onion, cilantro, and jalapeno in a medium mixing bowl and gently stir to combine.
  2. In separate small bowl, whisk together olive oil, lime juice, salt and pepper. Pour over salad, and gently stir to combine.
  3. Spoon about 1 tablespoon of salad into each tortilla cup.
SNAPPY TIPS: Salad can be made ahead of time and stored in refrigerator covered overnight. Salad can be served cold or warm. To serve warm, microwave salad in 30 second intervals, stirring after each interval until warmed through.

SNAPPY SUBSTITUTIONS: Instead of crab, you can substitute precooked shrimp or chicken. For a vegetarian option, substitute black beans.

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  1. What cute little appetizers these corn tortilla cups would make.. if I was to make the recipe they definitely be devoured in an instant. I love savoury nibbles like this!

  2. Perfect for Super Bowl :)

  3. These little bites would be a big hit at my house! So delicious!

  4. Such a fun little snack! Perfect for appetizer night in our house!
    [email protected]

  5. Patricia Hilke says:

    nice prize

  6. Heather in VA says:

    When I tried to confirm my email subscription it took me to a 404 page not found. Now I’m worried that I’m not subscribed to your fantastic blog.

    • Hi Heather! I just checked and looks like your subscription went through ok so you should have received a confirmation email. Let me know if you don’t start getting emails. Thanks! :)

  7. Tamatha Burrus says:

    These Look so Adorable & Edible…Had to Share with others!

  8. Looks good! Did you leave avocados off the ingredient list? Kind of looks like avocados in the mixture….

  9. Anything with corn and crab is always a favorite at our house. What fun little bites for snacking or for game day!

  10. I love bite sized appetizers. Even better with crab!

  11. These are just adorable! The filling is perfect and would not last long at our house!

  12. Definitely my kind of appetizer! It looks delicious! Can’t wait to try it!

  13. I’m putting together our Game Day menu right now, and these are definitely going on it. They are so bright and fresh looking, and so easy to prepare. I’m sure they will be a hit!

  14. Sandy Headtke says:

    Using beets in salsa sounds interesting. Saving the Roasted Beet Salsa recipe.

  15. love them all

  16. I would like to try Libby’s Ricotta Stuffed Crepes with Diced Peaches recipe.

  17. I would use the corn in a Southern Scalloped corn recips

  18. vickie couturier says:

    they have so many nice reciepes there i too love the Libby’s Ricotta Stuffed Crepes with Diced Peaches

  19. really tasty recipe & easy to make recipe.
    nice give-away
    win-win for all of us. Thank you

  20. Pamela Shank says:

    Great looking recipe, sounds delicious. I am always looking for new appetizer recipes.

  21. Tammy Arnold says:

    Thes would be great for a Baby Shower or other fancy party.

  22. Leslie Rathbun says:

    I like scalloped corn using cream of corn.

  23. Kathy Pease says:

    I would use the sliced pickled beets for the Pastry Wrapped Roasted Beets and Brie recipe

  24. Thank you so much the Corn and Crab Salad sounds yummy.

  25. Definitely going to try this ..thanks

  26. Thank you for submitting to YG and I hope you will continue submitting as we, the new co-owners, refurbish and redesign our site. Today is National Tortilla Chip Day and we are sharing today on our FB page. Thanks again, Kelli and Holli

  27. grams6167 says:

    Hi Lisa. Thanks for another great recipes. I love your emails. I am older and not so able in the kitchen as I used to be so I will make some changes. Hope you don’t mind.
    Instead of fresh chilis I will use canned diced green chilis. And diced radishes instead of the onion. Not sure what to sub for the avocado. Don’t like it. But I think it will come out okay with these changes.

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