Tex-Mex Crabmeat Cups

Tex-Mex Crabmeat Cups
Servings: 54 to 60 Prep 30 mins


  • 2 ripe avocados (about 14 ounces)
  • 1/2 small red onion, finely chopped
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon liquid hot-pepper sauce
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro
Crabmeat Salad:
  • 1/2 pound crabmeat, picked over OR: imitation crabmeat, finely shredded
  • 1/3 cup light mayonnaise
  • 1/8 teaspoon black pepper
  • 1 1/2 tablespoons sliced pickled jalapeno peppers, chopped
  • 60 scoop-shaped corn tortilla chips (from 12-ounce bag)
  • 1 pint grape tomatoes, rinsed and each tomato halved
  • Cilantro leaves, for garnish (optional)

Make It


1. Halve avocados, remove pit and scoop flesh into medium-size bowl. Mash with fork until fairly smooth. Stir in onion, garlic powder, salt, black pepper, pepper sauce, lime juice and chopped cilantro.


2. In bowl, combine crabmeat, mayonnaise, black pepper and jalapeno.

3. Spread the 60 tortilla chips onto large rimmed baking sheet. Place grape tomato half into bottom of each chip. Transfer guacamole to pastry bag with tip, or to plastic food-storage bag and snip off a corner. Pipe small amount of guacamole into one side of each cup; top each cup with about 1 teaspoon salad.

4. Just before serving, garnish each cup with a cilantro leaf, if desired. Makes about 5 dozen cups.

Make Ahead Tip

  • Filled cups can be refrigerated, covered, for up to 2 hours.