Crab Surimi And Melon Salad Food

CRAB & MELON SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the crabmeat with the chilli, a few drops of Tabasco, half the lime juice and the chives, to taste. Reserve any fennel fronds and set aside. Use a mandolin or a very sharp knife to thinly slice the fennel, then place in a bowl of cold water with a few ice cubes in it.
• Cut the bread into wafer-thin slices and place on a baking tray. Drizzle with a little oil and bake for 2-3 mins or until crisp. Blitz the avocado in the small bowl of a food processor until smooth. Add a few drops of Tabasco, the rest of the lime juice and some seasoning, and blitz again.
• Melt the butter in a frying pan and, once foaming, add the cubes of melon. Cook gently for 2-3 mins until warmed through and slightly softened. Set aside to cool a little. Drain the fennel and mix with the preserved lemon, oil, lemon juice and some seasoning.
• To serve, transfer the avocado cream to a piping bag. Snip off the end and pipe swirls onto the plates. Divide the fennel slices between the plates, arranging them in a line. Top with the crab mixture and poke three or four bread wafers in at intervals, so that they stand up. Top with the reserved fennel fronds, then scatter the melon around the plates.

CRAB (SURIMI) AND MELON SALAD

Steps:

• Put the crab meat or surimi, lime juice, rice, mayonnaise, sour cream, and salt and pepper into a bowl and stir until well mixed.
• Add the melon and stir gently until combined. Serve immediately or refrigerate for up to several hours.
• Serve on a bed of lettuce -- or mix the lettuce in with the rest of the salad before serving.
• Step 1 can be done the day before serving, if desired, and the mixture stored in the refrigerator.
• This makes 2 or 3 main dish servings or 5 or 6 side salad servings.

IMITATION CRAB (SURIMI) SALAD

Steps:

• Mash the eggs.
• Flake and cut the surimi.
• Mix eggs, surimi, mayonnaise, lemon juice, dill weed, salt and pepper.
• Chill.

IMITATION CRAB (SURIMI) AND AVOCADO SALAD

Steps:

• Shred surimi and place in bowl.
• Slice avocado in half and twist to open. Carefully Lodge a knife in the seed and twist to remove.
• Score avocado into 1 inch by 1 inch sections and spoon into bowl.
• Add tomato, onion slivers, and cilantro.
• Squeeze 1/2 lime over the salad.
• Salt and pepper to taste.
• Stir well and serve.

CRAB AND MELON SALAD

Steps:

• Mix all of the salad ingredients together, tossing gently.
• Chill at least 1 hour.
• Combine the dressing ingredients and mix well.
• Pour the dressing over the salad and toss gently.
• Serve immediately.

SURIMI (IMITATION CRAB) SALAD

Steps:

• Cut surimi into 1/2 inch size pieces. Dice the cucumbers and the eggs. Place in a medium sized bowls. Add the corn and dill.
• Season with salt and pepper or other spices. Add the mayonnaise and mix together. (This amount of mayo makes a very light coating - you can use more, if you like, but I thought it was fine). Serve.
• You can use different herbs or spices. I actually used Old Bay seasoning instead of salt and pepper. I meant to add some green onions, but forgot.