SURIMI CRAB STICKS SALAD
Make and share this Surimi Crab Sticks Salad recipe from Food.com.
Provided by Swirling F.
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 157.8, Fat 3.5, SaturatedFat 1.5, Cholesterol 51.3, Sodium 501.2, Carbohydrate 27.8, Fiber 2.1, Sugar 3.8, Protein 3.9
IMITATION CRAB (SURIMI) AND AVOCADO SALAD
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
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
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
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 (IMITATION CRAB) SALAD
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
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
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
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
SURIMI CRAB SALAD WITH SNOW PEAS AND WATER CHESTNUTS
A creamy seafood salad with sweet snow peas, pineapples and crunchy waterchestnuts in a tangy yoghurt - horseradish dressing. Mount it on slices of baguette and serve it as tapas with a glass of Spanish Sherry or put it on a bed of lettuce and enjoy as refreshing summer lunch with a glass of fruity wine. Serves 4-6 as appetizer or 4 persons for lunch. Cooking time is chilling time
Provided by gemini08
Categories Lunch/Snacks
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
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