What You’ll Need
- Shredded imitation crab. Thaw a 16-ounce bag in the refrigerator before cooking. Drain off any liquid that collects as it thaws.
- Thick salsa. Use mild salsa for gentler heat or medium salsa for a spicier filling. A thick salsa helps the sauce cling to the crab.
- Sour cream. Stir it into the salsa to give the filling a creamy, tangy base.
- Diced green chiles. Add the whole can, including the juices, for extra chile flavor.
- Taco seasoning. Start with one tablespoon and taste the filling once it’s hot before adding any more.
How to Make Slow Cooker Crab Tacos
Spread the thawed imitation crab across the bottom of a 3- to 4-quart slow cooker. Stir the salsa, sour cream, green chiles, and taco seasoning together, then spoon the sauce over the crab in an even layer.
Cover and cook on LOW for 2½ to 3 hours or on HIGH for about 1½ hours, checking early because the crab starts thawed. Once the filling is hot throughout, stir gently to separate any clumps and coat the shreds in sauce.
How to Serve the Tacos
Spoon the filling into warm corn or flour tortillas. If the salsa sauce is loose, use a slotted spoon to leave some liquid behind. Shredded cabbage adds crunch, and a squeeze of lime cuts through the richness of the sour cream.
5-Ingredient Slow Cooker Cinco de Mayo Crab Tacos Recipe Card
A creamy imitation crab taco filling with salsa, sour cream, and diced green chiles.
- Prep time — About 10 minutes, plus thawing
- Slow cooker time — Up to 3 hours on LOW or about 1½ hours on HIGH
- Servings — 4
Ingredients
- 1 bag (16 ounces) frozen shredded imitation crab, thawed in the refrigerator and drained if needed
- 1 cup thick mild or medium salsa
- ½ cup sour cream
- 1 can (4 ounces) diced green chiles, undrained
- 1 tablespoon taco seasoning mix
For serving — Warm tortillas and your favorite taco toppings
Instructions
- Spread the thawed imitation crab in an even layer in a 3- to 4-quart slow cooker.
- Stir together the salsa, sour cream, diced green chiles with their juices, and taco seasoning. Spoon the mixture evenly over the crab and leave it in a layer.
- Cover and cook on LOW for 2½ to 3 hours or on HIGH for about 1½ hours. Check early and stop cooking once the filling is hot throughout.
- Gently stir the crab into the sauce, breaking up any large clumps. Taste and adjust the seasoning if desired.
- Spoon the filling into warm tortillas and serve right away with your choice of toppings.