What should I do with surimi (crab flavoured processed pollock)?!
I have a whole bunch of it, sick of eating it plain, too lazy to make sushi rolls out of it!. Something to do that isn't too time-consuming and tastes good!? Something simple!. No complex meals, just a snack type thing!.Www@FoodAQ@Com
Answers:
Dip it in melted butter!.
Dip it in cocktail sauce!.
Squeeze lemon juice on it!.
Have it in a salad with celery, onions, surimi, and mayo on crackers!.
Add it to fet alfredo!.
Add it to lemon oil garlic pasta!.
Add it to clam chowder soup!.
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Dip it in cocktail sauce!.
Squeeze lemon juice on it!.
Have it in a salad with celery, onions, surimi, and mayo on crackers!.
Add it to fet alfredo!.
Add it to lemon oil garlic pasta!.
Add it to clam chowder soup!.
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This will take a little bit of time, but it's worth it!. It's not complex!.
Seafood Enchiladas
Light & Tasty
Ingredients:
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon butter
1 cup (8 ounces) reduced-fat sour cream
3 tablespoons all-purpose flour
1 cup reduced-sodium chicken broth
1 can (4 ounces) chopped green chilies
1 teaspoon ground coriander
1/4 teaspoon pepper
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend, divided
2 cups coarsely chopped real or imitation crabmeat
8 flour tortillas (6 inches), warmed
1/2 cup chopped tomato
1/2 cup chopped green onions
1/4 cup chopped ripe olives
Directions:
In a large saucepan, cook onion and garlic in butter over medium heat until tender!. Combine sour cream and flour until smooth; gradually add to onion mixture!. Stir in the broth, chilies, coriander and pepper!. Bring to a boil!. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened!. Remove from the heat; stir in 1/2 cup cheese!.
Place crab in a bowl; stir in 1/2 cup sauce!. Spoon equal amounts on tortillas; roll up tightly!. Place seam side down in an 11-in!. x 7-in!. x 2-in!. baking dish coated with cooking spray!. Top with remaining sauce!.
Cover and bake at 350° for 30 minutes!. Uncover; sprinkle with remaining cheese!. Bake 5 minutes longer or until cheese is melted!. Let stand for 5 minutes!. Top with tomato, green onions and olives!. Yield: 8 servings!.
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Seafood Enchiladas
Light & Tasty
Ingredients:
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon butter
1 cup (8 ounces) reduced-fat sour cream
3 tablespoons all-purpose flour
1 cup reduced-sodium chicken broth
1 can (4 ounces) chopped green chilies
1 teaspoon ground coriander
1/4 teaspoon pepper
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend, divided
2 cups coarsely chopped real or imitation crabmeat
8 flour tortillas (6 inches), warmed
1/2 cup chopped tomato
1/2 cup chopped green onions
1/4 cup chopped ripe olives
Directions:
In a large saucepan, cook onion and garlic in butter over medium heat until tender!. Combine sour cream and flour until smooth; gradually add to onion mixture!. Stir in the broth, chilies, coriander and pepper!. Bring to a boil!. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened!. Remove from the heat; stir in 1/2 cup cheese!.
Place crab in a bowl; stir in 1/2 cup sauce!. Spoon equal amounts on tortillas; roll up tightly!. Place seam side down in an 11-in!. x 7-in!. x 2-in!. baking dish coated with cooking spray!. Top with remaining sauce!.
Cover and bake at 350° for 30 minutes!. Uncover; sprinkle with remaining cheese!. Bake 5 minutes longer or until cheese is melted!. Let stand for 5 minutes!. Top with tomato, green onions and olives!. Yield: 8 servings!.
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Dice it up and make a cold salad out of it!. Use a shrimp or lobster salad recipe for all the other ingredients!. Eat on crackers, as a sandwich, or w/ a fork!.
Shrimp Salad
1lb shrimp cooked and peeled
1 cup finely chopped celery
2 hard cooked eggs, chopped
2 green onions chopped
1/2 - 3/4 cup of mayonnaise!.!.your preference
salt, pepper, garlic salt to taste
2-3 tbls fresh dill weed ( this is optional~ but I like the dill ) you may add dill pickle~ chopped, instead!.
Juice from 1/2 lemon
Amounts may vary according to your preferences!.!.!. You may cut up shrimp or leave whole!. Toss all together and chill unitl ready to serve!.
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Shrimp Salad
3 tablespoons kosher salt, plus 1 teaspoon
1 lemon, cut into quarters
4 pounds large shrimp in the shell (16 to 20) shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons good white wine or white wine vinagar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (16 stalks)
Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan!. Add half the shrimp and reduce the heat to medium!. Cook, uncovered, for only 3 minutes, or until the shrimp are barely cooked through!. Remove with a slotted spoon to a bowl of cool water!. Bring the water back to a boil and repeat with the remaining shrimp!. Let cool, then peel and devein the shrimp!.
In a separate bowl, whisk together the mayonnaise, mustard, wine 1 teaspoon salt, the pepper, and dill!. Combine with the peeled shrimp!. Add the red onion and celery and check the seasonings!. Serve, or cover and refrigerate for a few hours!.
--Ina Garten, "Barefoot Contessa Parties!"
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Shrimp Salad
1lb shrimp cooked and peeled
1 cup finely chopped celery
2 hard cooked eggs, chopped
2 green onions chopped
1/2 - 3/4 cup of mayonnaise!.!.your preference
salt, pepper, garlic salt to taste
2-3 tbls fresh dill weed ( this is optional~ but I like the dill ) you may add dill pickle~ chopped, instead!.
Juice from 1/2 lemon
Amounts may vary according to your preferences!.!.!. You may cut up shrimp or leave whole!. Toss all together and chill unitl ready to serve!.
---------------------------
Shrimp Salad
3 tablespoons kosher salt, plus 1 teaspoon
1 lemon, cut into quarters
4 pounds large shrimp in the shell (16 to 20) shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons good white wine or white wine vinagar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (16 stalks)
Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan!. Add half the shrimp and reduce the heat to medium!. Cook, uncovered, for only 3 minutes, or until the shrimp are barely cooked through!. Remove with a slotted spoon to a bowl of cool water!. Bring the water back to a boil and repeat with the remaining shrimp!. Let cool, then peel and devein the shrimp!.
In a separate bowl, whisk together the mayonnaise, mustard, wine 1 teaspoon salt, the pepper, and dill!. Combine with the peeled shrimp!. Add the red onion and celery and check the seasonings!. Serve, or cover and refrigerate for a few hours!.
--Ina Garten, "Barefoot Contessa Parties!"
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First, it freezes ok!. if you like!.
Second, crab salad- a little celery, old bay and Mayo!. great on crackers!.
Third- crab melt on toast crab, tomato, cheese on an english muffinWww@FoodAQ@Com
Second, crab salad- a little celery, old bay and Mayo!. great on crackers!.
Third- crab melt on toast crab, tomato, cheese on an english muffinWww@FoodAQ@Com
stuffed sole
mix fake crab with pre made stove top and wrap a piece of fillet of sole around it and bakeWww@FoodAQ@Com
mix fake crab with pre made stove top and wrap a piece of fillet of sole around it and bakeWww@FoodAQ@Com