Crab Surimi And Melon Salad Recipes

SURIMI CRAB SALAD WITH SNOW PEAS AND WATER CHESTNUTS

Surimi Crab Salad With Snow Peas and Water Chestnuts image

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

Ingredients

1/2 lb snow peas
1 (8 ounce) package imitation crabmeat (surimi)
3 tablespoons yoghurt, strained
2 tablespoons mayonnaise
2 tablespoons creamed horseradish (or to taste)
1 teaspoon fresh gingerroot, grated
1 (8 ounce) can sliced water chestnuts
1 (8 ounce) can pineapple chunks
1 tablespoon lemon juice
1 small red jalapeno chile, minced
salt

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.

CRAB AND MELON SALAD

Crab and Melon Salad image

Make and share this Crab and Melon Salad recipe from Food.com.

Provided by Carol in Oregon 2

Categories Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb crab, flaked
2 cups watermelon, cut in balls,no seeds
1 3/4 cups cantaloupes, cut in balls
1 cup diced tomato
1 1/2 teaspoons ground ginger (optional)
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
salt and pepper
2 tablespoons orange juice
1/4 cup vegetable oil or 1/4 cup premium olive oil

Steps:

Mix all of the salad ingredients together, tossing gently.
Chill at least 1 hour.
Combine the dressing ingredients and mix well.
Pour the dressing over the salad and toss gently.
Serve immediately.

SURIMI CRAB STICKS SALAD

Surimi Crab Sticks Salad image

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

Ingredients

100 g rice noodles
10 surimi crab sticks, diced
1 hard-boiled egg, chopped
1 medium cucumber, cut in small pieces
1 red pepper, cut in small pieces
8 -10 radishes, cut in small pieces
3 pickles, cut in small pieces
salt and pepper
3 tablespoons mayonnaise
3 tablespoons sour cream
2 garlic cloves, crushed

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) 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

Ingredients

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

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