Surimi Salad Imitation Crab Salad Food

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.

SURIMI CRAB SALAD WITH SNOW PEAS AND WATER CHESTNUTS

Steps:

• In a glass measuring cup whisk mayo, yoghurt, horseradish, lemon juice and sriracha together, add grated ginger, cover and refrigerate until needed.
• Open the package of imitation crab meat and with two forks tear the pieces into strings to resemble natural crab meat, put into a bowl.
• Remove the dressing from the fridge, pour over the crab pieces, mix well, taste for seasoning, cover and refrigerate.
• Remove ends and strings from snow peas, put a steamer basket over boiling water, steam snow peas for one minute, remove and plunge into ice water to set the color. Remove, pat dry and slice on the bias into julienne strips, put in a large salad bowl.
• Open the can of water chestnuts, drain and pat dry. Stack the slices and cut into match sticks, add to the bowl with the snow peas.
• Open the can of pineapple chunks, drain well, reserving juice for another use, add to the bowl with the veggies. Remove seeds from the jalapeno, mince and add to the bowl as well, mix.
• Take the crab salad from the fridge, fold the veggie medley in, use as much of it as desired, mix well; add salt and more lemon juice if needed. To serve, line salad plates with lettuce and mount the crab salad on top, sprinkle with minced jalapeno.

SURIMI CRAB STICKS SALAD

Steps:

• 1. Soak the noodles in hot water for 10 minutes.
• 2. Meanwhile mix chopped vegetables with the diced crab sticks in a bowl.
• 3. Drain the rice noodles, separate the strands with your hands and add them to the salad bowl.
• 4. Add dressing and mix well. Season with salt and pepper.

CALIFORNIA CRAB SALAD

Steps:

• Flake crab with 1 t lemon juice in large bowl.
• Add onion, celery (optional), vinegar, soy sauce, worcestershire, and 1 t dill.
• Stir until mixed.
• Stir in mayonnaise (adjust amount according to taste).
• Add salt and pepper to taste.
• Slice avocado into bitesize pieces and sprinkle with remaining 1 t lemon juice (keeps avocado from browning) and 1/2 t dill.
• Gently stir avocados and olives into the salad.
• Taste and adjust seasonings as needed.
• Serve or refrigerate for several hours.

IMITATION CRAB SALAD

Steps:

• Cut crab into bite-sized pieces.
• Combine the crab with the onions, celery, lemon juice, mayonnaise, dill weed and horseradish; mix well.
• Place the salad greens on 2 plates for large portions and 3 plates for small portions.
• Divide crab mixture among the plates; sprinkle with the parsley.
• Place lemon wedges on plate.
• Serve.