You can easily tailor these slow cooker crab tacos to fit your family’s tastes and what you have on hand. If you like a creamier filling, stir in an extra couple of tablespoons of sour cream at the end. For more heat, use medium or hot salsa and add a pinch of crushed red pepper or a dash of hot sauce before cooking. If you prefer a smokier flavor, swap taco seasoning for a mix of chili powder, smoked paprika, and cumin. To stretch the filling for more people, stir in 1 cup of well-drained canned corn or a can of drained and rinsed black beans during the last 30 minutes of cooking so they warm through without getting mushy. For a bit of cheesiness, sprinkle shredded cheddar or a Mexican blend over the crab mixture right after cooking, cover, and let it melt for 5 to 10 minutes before serving. You can also serve the mixture over rice or crispy tostadas instead of in soft tortillas. Food safety tips: Keep the imitation crab frozen until you’re ready to cook, and always cook on LOW or HIGH as directed until the center is piping hot (165°F if you use a thermometer). Do not leave the cooked crab mixture sitting at room temperature for more than 2 hours; switch the slow cooker to WARM if you’re serving over time, and refrigerate leftovers promptly in a shallow container. Reheat leftovers thoroughly until steaming hot before eating, and use within 2 to 3 days for best quality.
