Mexican Style Surimi Food

SURIMI (IMITATION CRAB) SALAD

Surimi (Imitation Crab) Salad image

From Tania Sheff of the Cooktoria website. This recipe uses surimi, usually made from pollack, and available as sticks or flakes. I thought it was really tasty, especially on a hot day. Leftovers can be stored for a day or two.

Provided by duonyte

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

14 ounces imitation crabmeat (my package was 16 oz., I used all of it)
2 medium cucumbers (peeled and seeded if necessary)
8 ounces sweet corn (cooked)
3 hard-boiled eggs
1 tablespoon fresh dill (finely chopped, I used more)
1/4 cup mayonnaise (or to taste)
salt and pepper, to taste

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.

Nutrition Facts : Calories 223.6, Fat 5.3, SaturatedFat 1.6, Cholesterol 159.7, Sodium 891.3, Carbohydrate 31.5, Fiber 2.8, Sugar 10.9, Protein 15.1

SURIMI SALAD

Surimi Salad image

Make and share this Surimi Salad recipe from Food.com.

Provided by cervantesbrandi

Categories Crab

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 (6 ounce) package imitation crabmeat
1/2 cup bleu cheese salad dressing
1 cup diced celery
1/2 cup shredded red cabbage
2 cups chopped romaine lettuce
1 teaspoon dried dill
1/4 teaspoon cracked black pepper
salt

Steps:

Cut imitation crab legs in half inch pieces at an angle and place in a bowl. Add all other ingredients except for salad dressing, dill, salt, and pepper.
Mix the salad together to combine and add dressing and dill. Stir again to combine.
Last season the salad with salt and pepper to taste and stir once to combine. Chill in the refrigerator for 10 minutes up to 20 minutes and serve.

Nutrition Facts : Calories 98.9, Fat 8, SaturatedFat 1.3, Cholesterol 9, Sodium 350.4, Carbohydrate 5.1, Fiber 0.7, Sugar 2.4, Protein 2.1

MEXICAN-STYLE SHRIMP COCKTAIL

Mexican-Style Shrimp Cocktail image

Here's a tasty twist on a classic starter. This dish combines deliciously diverse Mexican flavors, from fresh cilantro to authentic hot sauce. The textural contrast of crunchy jicama and creamy avocado makes this a uniquely tasty cocktail sauce for any poached seafood.

Provided by Rick Bayless

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 pound Jumbo shrimp, peeled and deveined
1 cup ketchup
1 cup freshly-squeezed lime juice, plus 2 tbsp
1 tablespoon hot sauce, preferably Mexican (add more to taste)
2 tablespoons extra-virgin olive oil
1/3 cup chopped cilantro, plus several sprigs for garnish
1/2 medium white onion, chopped (about 1/2 cup)
1 cup jícama and/or cucumber, diced and peeled
1 avocado, peeled, pitted and cubed
Several lime slices for garnish
Tostadas, chips or saltine crackers for serving

Steps:

Bring 1 quart (1L) of salted water to a boil. Add the shrimp and let the water return to a simmer and poach for an additional minute or two. Scoop the shrimp out and place onto a rimmed baking sheet and chill 30 minutes. The shrimp can be made a day in advance and chilled until ready to serve.
For the sauce, stir together the ketchup, lime juice, the Mexican hot sauce, olive oil and cilantro in a large bowl. This step can be completed a day in advance, stored in the refrigerator in an airtight container.
In a small strainer, rinse the onion under cold water, then shake off the excess liquid, and add to the sauce. Peel, dice and add the jicama; dice and add the cucumber. Stir in the chilled shrimp and the avocado right before serving.
Garnish with lime and serve with tostadas, chips, or saltine crackers.

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