Surimi Crab Salad With Snow Peas And Water Chestnuts Recipes

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.

Steps:

• In a 2 quart dish, combine peas and water; cover and microwave on HIGH for 7 minutes.
• Stir in remaining ingredients.
• Cover and microwave again on HIGH for 3 minutes or until heated through.
• Add salt to taste, if necessary.

Steps:

• Wash fresh snow peas if using; trim the ends and string.
• Defrost snow peas and dry on paper towels.
• Melt butter in a wok or lg skillet and add the peas, water chestnuts, garlic, salt, pepper and lemon juice.
• Cook over high heat, stirring, until veggies are tender crisp. Serve immediately.

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.

Steps:

• Peel and devein shrimp. Combine the sherry and soy sauce in a medium bowl and add shrimp. Marinate in the refrigerator for 30 minutes.
• Meanwhile, heat a wok or large skillet over high heat and add the oil. Add ginger and stir-fry for 1 minute. Add the shrimp (reserving the marinade) and cook until light pink, 2 to 3 minutes.
• Add mushrooms and snow peas and cook for 1 to 2 minutes, until the snow peas are bright green and crisp-tender. Add scallions and water chestnuts and stir-fry until just heated through.
• Add the reserved marinade and cornstarch mixture. Bring to a boil and cook until the sauce thickens. Serve.

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.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Stir in the snow peas, and cook for 2 minutes, then add the water chestnuts, mint, and sesame seeds. Cook and stir until the snow peas are tender, and the water chestnuts are hot, about 3 minutes longer. Season to taste with salt and pepper before serving.