Can anyone share a great recipe using some imitation crabmeat?!


Question:

Can anyone share a great recipe using some imitation crabmeat?

I bought some because they were on sale and now I don't know what to do w/ them. Can I use these to make some seafood salad or crabmeat salad (just like what they have at SUBWAY? Thanks!


Answers:
Imitation Crab Salad with Pasta

1 cup small sea shell pasta
1 cup celery, cut into small pieces
1/2 cup ripe olives, sliced
1/2 teaspoon coarse ground black pepper
1 cup mayonnaise
3 1/2 tablespoons cream
1 medium onion, diced
3/4 cup frozen peas, thawed
1/2 pound imitation crab meat, cut into small pieces
1 cucumber, cut into bite sized chunks
1 tablespoon sugar

Directions:

In a medium sized bowl, combine the mayonnaise, cream, sugar and pepper together. Mix in onions, peas, crab meat, and cucumber. Salt and pepper to taste. Garnish with tomato wedges. Refrigerate before serving.

If you like thick, crusty bread then this is a nice variation on the usual crab salad:

Imitation Crab Salad with Sourdough Bread

6 eggs
1/2 loaf sourdough bread, cubed
1 pound imitation crab meat, flaked
3 stalks celery, chopped
1/2 small onion, chopped
1 cup mayonnaise
2 tablespoons sour cream
salt and pepper

Directions:

Boil eggs, remove shell and chop. Trim crust edges from bread and cut into small cubes. In a large bowl, combine all ingredients, mixing thoroughly. Refrigerate before serving.

If you’re counting calories, here’s a lighter version that’s very tasty:

Light Imitation Crab Meat Salad

1 (8 oz.) package imitation crab meat, thawed
1/2 cup celery, sliced thin
1/3 cup mayonnaise or low calorie mayonnaise
2 tablespoons minced onion
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper

Directions:

In a medium bowl, combine crab meat and celery. Mix in mayonnaise, onions, salt, pepper, and lemon juice. Chill for 2 hours before serving.

Imitation Crab Casserole
Recipe #8403314 ratings
I got this recipe from our church cookbook. It is very satisfying. The water chestnuts give it a nice crunch & it has a good flavor.
by Judy from Hawaii | Edit...My Notes

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8-10 servings 50 min 20 min prep
Change to: servings US Metric
2 cups imitation crabmeat, shredded
1 cup chopped celery
1/2 cup chopped onions
1 cup cooked rice or diced potatoes
1/2 cup mayonnaise
1 can cream of chicken soup
1 can water chestnuts, chopped
1/2 lb fresh mushrooms, chopped
3/4 cup buttered bread crumbs


Mix all ingredients, except bread crumbs, together and put into a casserole.
(This is a big recipe- you may need to use 2.) Top with buttered bread crumbs.
Bake at 350 degrees for 30 minutes.

I could share a great recipe using NON imitation crabmeat.
Do you really think Imitation is good for you? Respect your stomach and your body, buy only unprocessed food, natural food, and live healthier. Remember Cancer is rampant in the States, why go for IMITATION? iF YOU CANNOT AFFORD REAL CRAB, and who can? then choose fish.

CRAB PASTA

INGREDIENTS
1 1/2 cups seashell pasta
1 (12 ounce) package imitation crabmeat
1 small green bell pepper, diced
1 sweet onion, diced
1/2 cup diced black olives
5 radishes, diced
1 tomato, seeded and diced
1/2 cup diagonally sliced celery
3/4 cup mayonnaise
1 tablespoon white vinegar
1 teaspoon lemon juice
1/2 packet artificial sweetener
1/2 teaspoon garlic powder
1/2 teaspoon dried dill weed
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse with cold water and drain.
In a large bowl, whisk together the mayonnaise, vinegar, lemon juice, artificial sweetener, garlic powder, dill, basil and oregano, adjusting seasonings to suit your taste.
Add the pasta to the dressing and toss to coat. Add the crab, green pepper, onion, olives, radishes, tomato and celery and gently fold into the salad mixture. Cover and refrigerate until serving.

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Crab Pasta Salad

1 1/2 (8 ounce) packages tri-color pasta
3 stalks celery
1 pound imitation crabmeat
1 cup frozen green peas
1 cup mayonnaise
1 1/2 tablespoons white sugar
2 tablespoons white vinegar
3 tablespoons milk
1 teaspoon salt
1/4 teaspoon ground black pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain. While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost. In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving.

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Crab Salad

1 (16 ounce) package imitation crabmeat
3/4 cup creamy salad dressing (e.g. Miracle Whip)
3 stalks celery, chopped
5 tablespoons finely chopped onion
1 carrot, shredded

Shred imitation crab meat into bite sized pieces. Combine with salad dressing, celery, onions and carrot. Chill for 1 hour before serving.

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Caribbean Crab Salad

3 cups uncooked rotini pasta
1 (8 ounce) package imitation crabmeat, flaked
1 red bell pepper, julienned
1 mango - peeled, seeded and cubed
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
1 teaspoon lime zest
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon salt

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water. Place pasta, crabmeat, red pepper, mango, cilantro and jalapeno in a large bowl and set aside. In a small bowl, whisk together the lime zest, lime juice, olive oil, honey, cumin, ginger and salt. Pour over salad, toss to coat and let sit in refrigerator for at least one hour before serving.

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Deli-style Crab Salad

1 lb imitation crabmeat, flaked
1/2 cup diced red onions
1/2 diced green bell pepper
1/2 cup diced celery
1/4 cup sour cream
1 1/2 cups mayonnaise (Preferably Hellmans)
1/3 cup Italian salad dressing
2 tablespoons lemon juice
1/2 teaspoon dried oregano
salt and pepper

In a large bowl, combine onion, green pepper, celery and crabmeat. You can use food processor (for no more than 3 seconds) or mix real well by hand making sure crabmeat is flaked well. In a separate bowl, mix together sour cream, mayo, 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.




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