Green Salad With Imitation Crabmeat Recipes

Steps:

• In a large bowl, combine onion, green pepper, celery and imitation crab meat.
• In a separate bowl, mix together sour cream, mayonnaise, 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.

Steps:

• Cut crab into bite-sized pieces.
• Combine the crab with the onions, celery, lemon juice, mayonnaise, dill weed and horseradish; mix well.
• Place the salad greens on 2 plates for large portions and 3 plates for small portions.
• Divide crab mixture among the plates; sprinkle with the parsley.
• Place lemon wedges on plate.
• Serve.

Steps:

• In large nonmetallic bowl,toss first 4 ingredients to combine. Season to taste with salt and pepper.
• Toss greens with 1/4 cup olive oil in large bowl; season to taste with salt. Divide among 4 plates. Mound crab on greens and serve.

Steps:

• Mix the 7 first ingredients, until dill, to make a sauce.
• Cut the lettuce leaves, you can any other greens and add the olive oil and salt ot taste. Put over the greens the crab sauce.
• Enjoy.

Steps:

• Bring 1 1/2 cups water to a boil in a saucepan. Stir in rice, cover, and reduce heat to low. Simmer until rice is tender and water has been absorbed, about 15 minutes, adding a few more tablespoons water if needed.
• Transfer rice to a bowl. Stir in imitation crab, mayonnaise, bell pepper, cashews, peas, sesame oil, curry powder, green onion, and lemon juice until combined. Season with salt and pepper. Refrigerate for 3 hours before serving.

Steps:

• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and rinse with cold water.
• Combine drained pasta, imitation crab, olives, bell pepper, green onions, and celery in a very large bowl.
• Whisk yogurt, mayonnaise, mustard, seasoning blend, soy sauce, and celery salt together in a small bowl. Pour dressing over pasta mixture and stir until well combined.
• Refrigerate for at least 2 hours before serving.

Steps:

• In a medium skillet, saute the green pepper and onion in the butter for 3 minutes, or until vegetables are tender.
• Stir in imitation crabmeat, and saute for another 3 minutes. Remove from heat, and put mixture into a medium bowl. Stir in mayonnaise. May be served warm or cold.

Steps:

• Cook pasta till al dente. Rinse with cold water and set aside to drain.
• Mix crab and veggies. Add to pasta.
• Mix sour cream, mayonnaise, milk and dressing mix.
• Pour dressing over salad and mix. Add cheddar and mix through. Chill for 30 minutes to set flavors.
• Enjoy on a bed of lettuce with crackers of your choice.

Steps:

• Boil macaroni noodles until tender, drain and set aside.
• In a large mixing bowl combine mayonnaise, vinegar, lemon juice, sugar,dill,garlic powder, basil and oregano.
• Add pasta, imitation crabmeat and vegetables to mixing bowl.
• Salt and pepper to taste.
• Cover and put in the fridge for 30 minutes.

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Trim crust from bread and dice into cubes.
• In a large bowl, combine the bread cubes, eggs, crab, celery, onion, mayonnaise, sour cream and salt and pepper. Mix together well and refrigerate until ready to serve.

Steps:

• Combine crab meat and celery in a bowl.
• Mix Miracle Whip, onion and salt and pepper together.
• Pour over crab meat.
• Toss together and refrigerate for about 2 hours before serving.