Corn and Crab Salad Tortilla Cups, an easy snack or appetizer recipe great for the Super Bowl, tailgating, or any party! Can even make the salad ahead!
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Corn 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? :)
These 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!
I 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.
Only 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.
One 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!
So quick and easy!
Hope you enjoy! You might also like these Beet & Bean Salad Crostini!
Corn and Crab Salad Tortilla Cups
Ingredients
- 1 (15 oz.) can Libby's Whole Kernel Sweet Corn drained
- 1 pound lump crab meat free of shells
- 1 avocado cubed
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped fresh cilantro
- 2 teaspoons finely chopped fresh jalapeno
- 2 tablespoons olive oil
- 1 lime juiced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Tortilla chip cups (about 64)
Instructions
- Place corn, crab, avocado, red onion, cilantro, and jalapeno in a medium mixing bowl and gently stir to combine.
- In separate small bowl, whisk together olive oil, lime juice, salt and pepper. Pour over salad, and gently stir to combine.
- Spoon about 1 tablespoon of salad into each tortilla cup.
Jill Weltz says
Couldn’t ya just use it as a dip, instead of filling the tortilla cups?
Lisa Huff says
Yes absolutely! That would be great too. :)
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.
Yum Girl says
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
Lisa ward says
Definitely going to try this ..thanks
Wendi S says
Thank you so much the Corn and Crab Salad sounds yummy.
Kathy Pease says
I would use the sliced pickled beets for the Pastry Wrapped Roasted Beets and Brie recipe
Leslie Rathbun says
I like scalloped corn using cream of corn.
Tammy Arnold says
Thes would be great for a Baby Shower or other fancy party.
Pamela Shank says
Great looking recipe, sounds delicious. I am always looking for new appetizer recipes.
Ursula says
really tasty recipe & easy to make recipe.
vickie couturier says
they have so many nice reciepes there i too love the Libby’s Ricotta Stuffed Crepes with Diced Peaches
Rosanne says
I would use the corn in a Southern Scalloped corn recips