Imitation Crab Surimi And Avocado Salad Recipes

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

Surimi Salad image

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

Ingredients

1 (6 ounce) package imitation crabmeat
1/2 cup bleu cheese salad dressing
1 cup diced celery
1/2 cup shredded red cabbage
2 cups chopped romaine lettuce
1 teaspoon dried dill
1/4 teaspoon cracked black pepper
salt

IMITATION CRAB (SURIMI) SALAD

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

Imitation Crab (Surimi) Salad image

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

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

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

Surimi (Imitation Crab) Salad image

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

Ingredients

14 ounces imitation crabmeat (my package was 16 oz., I used all of it)
2 medium cucumbers (peeled and seeded if necessary)
8 ounces sweet corn (cooked)
3 hard-boiled eggs
1 tablespoon fresh dill (finely chopped, I used more)
1/4 cup mayonnaise (or to taste)
salt and pepper, to taste

AVOCADO CRABMEAT SALAD

You'll reel in compliments with Gail VanGundy's colorful seafood salad. "It makes a pretty side dish," notes the Parker, Colorado cook.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

Avocado Crabmeat Salad image

Steps:

In a bowl, combine the crab, lettuce, celery, onion, lemon juice, salt and paprika. Cover and refrigerate for 1 hour. Stir in mayonnaise until combined. Serve in avocado halves.

Nutrition Facts :

Ingredients

1/2 cup flaked crabmeat, cartilage removed or imitation crabmeat
1/2 cup chopped lettuce
1/3 cup diced celery
1/2 teaspoon finely chopped onion
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon paprika
1 tablespoon mayonnaise
1 large ripe avocado, peeled, pitted and halved

CRAB, AVOCADO & ROCKET SALAD

Native British crab is at its best from April to December, and this seasonal salad makes the most of its delicate flavour

Provided by CJ Jackson

Categories Afternoon tea, Lunch, Main course, Supper

Time 10m

Yield Serves 4 as a main course, 8 as a starter

Number Of Ingredients 7

Crab, avocado & rocket salad image

Steps:

Put the crabmeat in a glass or metal bowl. Check for any shards of shell. Tip the brown crabmeat into a small bowl. Stir in the crème fraîche and ½ the lemon juice until smooth. Lightly season, then set aside.
Cut the tomatoes in half, or into quarters if large. Cut the avocado in half lengthways and remove the stone. Peel off the skin, then cut into thin slices. Put the rocket, tomatoes and avocado into a large bowl. Squeeze over the remaining lemon juice and the olive oil. Season, then toss until the salad is coated with the dressing.
Arrange the salad onto serving plates. Scatter over the white crabmeat, drizzle with crème fraîche dressing and serve straight away.

Nutrition Facts : Calories 419 calories, Fat 34 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1.24 milligram of sodium

Ingredients

450g crabmeat , (a mix of ²⁄³ white and ¹⁄³ brown)
¹⁄² 200ml tub crème fraîche
juice 1 lemon
12 cherry tomatoes
1 large ripe avocado
110g bag rocket , washed and dried
3 tbsp olive oil

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Imitation Crab Surimi And Avocado Salad Recipes

SURIMI SALAD

Make and share this Surimi Salad recipe from Food.com.

IMITATION CRAB (SURIMI) SALAD

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.

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.

AVOCADO CRABMEAT SALAD

You'll reel in compliments with Gail VanGundy's colorful seafood salad. "It makes a pretty side dish," notes the Parker, Colorado cook.

CRAB, AVOCADO & ROCKET SALAD

Native British crab is at its best from April to December, and this seasonal salad makes the most of its delicate flavour

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