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Home » Recipes » Appetizers & Snacks » Corn and Crab Salad Tortilla Cups

Corn and Crab Salad Tortilla Cups

January 24, 2015 30 Comments

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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!

Disclosure: This post is sponsored by Libby’s. All opinions are my own. (For your shopping convenience, this post contains affiliate links.)

Corn and Crab Salad Tortilla Cups, an easy appetizer or snack recipe | snappygourmet.com
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? :)

Corn and Crab Salad Tortilla Cups Appetizer Recipe | snappygourmet.com

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!

Corn and Crab Salad Tortilla Cups Appetizer Recipe (cans) | snappygourmet.com

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.

Corn and Crab Salad Tortilla Cups Appetizer Recipe (corn) | snappygourmet.com

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.

Corn and Crab Salad Tortilla Cups Appetizer Recipe (ingredients) | snappygourmet.com

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!

Corn and Crab Salad Tortilla Cups Appetizer Recipe | snappygourmet.com

So quick and easy!

Corn and Crab Salad Tortilla Cups Appetizer Recipe | snappygourmet.com

Hope you enjoy! You might also like these Beet & Bean Salad Crostini!

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4.67 from 6 votes

Corn and Crab Salad Tortilla Cups

Corn and Crab Salad Tortilla Cups, an easy appetizer with only 10 ingredients!
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Yield 64 64 cups
Author Lisa Huff

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.

Notes

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.
Course: Appetizer
Cuisine: American
Keywords: easy appetizer recipe, easy party food
Did you try this recipe?Tag @SnappyGourmet or #SnappyGourmet!

Tags: appetizer, corn, crab, jalapeno, recipe, salad, snack, Super Bowl, tortilla chips Categories: Appetizers & Snacks, Recipes

About the Author

Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites. <More about Lisa Huff>

Reader Interactions

Comments

  1. Jill Weltz says

    December 15, 2017 at 1:07 pm

    Couldn’t ya just use it as a dip, instead of filling the tortilla cups?

    Reply
    • Lisa Huff says

      December 15, 2017 at 1:21 pm

      Yes absolutely! That would be great too. :)

      Reply
  2. grams6167 says

    July 30, 2015 at 4:43 pm

    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.

    Reply
  3. Yum Girl says

    February 24, 2015 at 10:28 am

    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

    Reply
  4. Lisa ward says

    February 12, 2015 at 8:30 pm

    Definitely going to try this ..thanks

    Reply
  5. Wendi S says

    February 12, 2015 at 12:04 pm

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

    Reply
  6. Kathy Pease says

    February 12, 2015 at 8:49 am

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

    Reply
  7. Leslie Rathbun says

    February 11, 2015 at 1:04 pm

    I like scalloped corn using cream of corn.

    Reply
  8. Tammy Arnold says

    February 9, 2015 at 3:53 pm

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

    Reply
  9. Pamela Shank says

    February 9, 2015 at 3:43 pm

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

    Reply
  10. Ursula says

    February 9, 2015 at 12:14 pm

    really tasty recipe & easy to make recipe.

    Reply
  11. vickie couturier says

    February 5, 2015 at 10:54 am

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

    Reply
  12. Rosanne says

    February 4, 2015 at 9:09 pm

    I would use the corn in a Southern Scalloped corn recips

    Reply
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Lisa Huff is a cookbook author, recipe developer, food stylist, food photographer, & award-winning home chef.

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