Surimi Salad Imitation Crab Salad Food

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THE BEST IMITATION CRAB SEAFOOD SALAD



The Best Imitation Crab Seafood Salad image

Seafood Salad made with imitation crab meat,mayonnaise, lemon juice, celery, red onion and a few basic seasonings is adelicious and affordable option for when that seafood craving hits. Dependingon what your mom called it, this is the classic crab salad or seafood salad weall grew up with.

Provided by About a Mom

Categories     Salad

Number Of Ingredients 8

10 ounces Aquamar® Surimi Flakes (imitation crab)
1/3 cup mayonnaise
3 tbsp lemon
1/2 cup celery, minced (about 2 stalks)
3 tbsp red onion, minced
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dill

Steps:

  • Break imitation crab meat into bite-sized pieces and add to a bowl.
  • Add remaining ingredients and gently stir to combine.
  • The salad can be served immediately, however, the flavor will improve if it melds in the refrigerator for a few hours overnight. Store tightly covered in the refrigerator.

Nutrition Facts : ServingSize 1 g, Calories 137 kcal, Carbohydrate 10 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 10 mg, Sodium 545 mg, Fiber 1 g, Sugar 2 g

IMITATION CRAB (SURIMI) SALAD



Imitation Crab (Surimi) Salad image

If you're short of time and still want something nice for lunch, try this salad. It is better when chilled for an hour or so but can be eaten immediately. It keeps well in the fridge for a couple of days. Also nice as an appetizer on crackers or as a cucumber stuffing.

Provided by Chef Dudo

Categories     Spreads

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

5 eggs, hard-boiled
7 ounces surimi (imitation crab meat)
3 tablespoons mayonnaise
1 teaspoon lemon juice
1 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

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

Nutrition Facts : Calories 184.7, Fat 10.3, SaturatedFat 2.6, Cholesterol 282.1, Sodium 382.3, Carbohydrate 6.7, Sugar 1.2, Protein 15.5

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

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

IMITATION CRABMEAT SALAD



Imitation Crabmeat Salad image

Great deli-like salad. Our family never seems to get tired of it! You may use low-fat sour cream and mayonnaise if you wish. Serve on lettuce leaves with tomato wedges for a garnish.

Provided by DThomRN2

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 2h

Yield 6

Number Of Ingredients 10

½ cup diced red onion
½ cup diced green bell pepper
½ cup diced celery
1 pound imitation crab meat, flaked
¼ cup sour cream
1 ½ cups mayonnaise
⅔ cup Italian-style salad dressing
2 tablespoons lemon juice
½ teaspoon dried oregano
salt and pepper to taste

Steps:

  • In a large bowl, combine onion, green pepper, celery and imitation crab meat.
  • In a separate bowl, mix together sour cream, mayonnaise, salad dressing, lemon juice, oregano, salt and pepper.
  • Pour the dressing mixture into the crab/vegetable mixture and toss lightly to combine. Cover and chill at least 2 hours before serving.

Nutrition Facts : Calories 575.4 calories, Carbohydrate 19.2 g, Cholesterol 40.3 mg, Fat 53.5 g, Fiber 1 g, Protein 7 g, SaturatedFat 9.1 g, Sodium 1393.9 mg, Sugar 8.8 g

IMITATION CRAB (SURIMI) AND AVOCADO SALAD



Imitation Crab (Surimi) and Avocado Salad image

Make and share this Imitation Crab (Surimi) and Avocado Salad recipe from Food.com.

Provided by Red_Apple_Guy

Categories     Crab

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 california avocado
8 ounces surimi (Crab flavor)
1 medium tomatoes, chopped
2 tablespoons fresh cilantro, chopped
1/4 onion, sliced
1/2 lime, juice of
salt & freshly ground black pepper

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.

TARRAGON CRAB SALAD



Tarragon Crab Salad image

The keys to this fast, simple dish, which was inspired by a crab-stuffed tomato at Yves Camdeborde's Paris brasserie, Le Comptoir du Relais, are ripe tomatoes, fresh herbs, and excellent crabmeat.

Provided by Shelley Wiseman

Categories     Salad     Blender     Tomato     No-Cook     Quick & Easy     Crab     Summer     Healthy     Tarragon     Chive     Lettuce     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1 large egg yolk
1 tablespoon white-wine vinegar
1 tablespoon water
3 tablespoons mild olive oil
1 pound jumbo lump crabmeat, picked over
2 teaspoons chopped tarragon
3 tablespoons chopped chives
2 large tomatoes (1 1/2 to 2 pounds total), sliced thick
3 cups baby romaine leaves
Serve with:
Toasted baguette slices

Steps:

  • Blend yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender. With motor running, add oil in a slow stream.
  • Toss crabmeat with dressing, tarragon, and chives.
  • Season tomatoes with salt and serve topped with romaine and crab

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

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

IMITATION CRAB SALAD



Imitation Crab Salad image

This is a crab salad made with a bread filler.

Provided by Audrie

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 8

6 eggs
½ (1 pound) loaf sourdough bread, cubed
1 pound imitation crabmeat, flaked
3 stalks celery, chopped
½ small onion, chopped
1 cup mayonnaise
2 tablespoons sour cream
salt and pepper to taste

Steps:

  • Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Trim crust from bread and dice into cubes.
  • In a large bowl, combine the bread cubes, eggs, crab, celery, onion, mayonnaise, sour cream and salt and pepper. Mix together well and refrigerate until ready to serve.

Nutrition Facts : Calories 530.3 calories, Carbohydrate 35.3 g, Cholesterol 217.2 mg, Fat 36.2 g, Fiber 1.7 g, Protein 17.1 g, SaturatedFat 6.8 g, Sodium 1176.1 mg, Sugar 7 g

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