Mock Crab Poke Recipes

MOCK CRAB POKE

Poke is a traditional Hawaiian dish made up of raw fish and seaweed. There are Poke shacks all over the islands selling this delicious treat. Some serve up to 20 different varieties! This is a version that I found on a University of Hawaii site that does not require either of the original main ingredients, yet retains that Aloha spirit! Cook time is actually chilling time.

Provided by Carolyn Haas @Linky1

Categories Other Snacks

Number Of Ingredients 8

Mock Crab Poke image

Steps:

Cut cucumber in half length-wise. Remove seeds. Cut into thin slices.
Combine all ingredients in bowl. Adjust seasonings. Chill before serving.
NOTE: original recipe calls for Hawaiian red peppers, seeded and minced. Fresh red jalapeno or Serrano peppers can be substituted for Hawaiian red peppers. If you are not fond of hot foods, start with one teaspoon of flakes or one minced pepper. Easier to add heat than to remove it!

Ingredients

1 pound(s) imitation crab, cut into 1 inch piecs
1 small cucumber
1/2 cup(s) onion, thinly sliced
3 tablespoon(s) green onion, sliced
1 teaspoon(s) sesame seeds, toasted
1-2 teaspoon(s) red pepper flakes (see note)
1/4 teaspoon(s) salt
1 teaspoon(s) sesame oil

CHEF JOHN'S HAWAIIAN-STYLE AHI POKE

The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.

Provided by Chef John

Categories Seafood Fish Tuna

Yield 4

Number Of Ingredients 11

Chef John's Hawaiian-Style Ahi Poke image

Steps:

Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 3.1 g, Cholesterol 51.1 mg, Fat 11.6 g, Fiber 0.9 g, Protein 28.3 g, SaturatedFat 1.8 g, Sodium 1196.7 mg, Sugar 0.7 g

Ingredients

¼ cup soy sauce
2 tablespoons sesame oil
1 teaspoon grated fresh ginger root
⅓ cup thinly sliced green onions, plus more for serving
2 tablespoons crushed, roasted macadamia nuts
1 tablespoon finely crumbled dried seaweed
½ teaspoon hot red pepper flakes
½ teaspoon kosher salt, or to taste
1 pound sushi-grade ahi (yellowfin) tuna, cut into 3/4-inch cubes
1 teaspoon toasted sesame seeds
1 dash Lemon juice, lime juice, or seasoned rice vinegar

IMITATION CRAB POKE

The traditional poke uses a sashimi grade fish such as ahi, but imitation crab will do in a pinch if good fresh fish isn't available.

Provided by Chilicat

Categories Crab

Time 15m

Yield 12 serving(s)

Number Of Ingredients 8

Imitation Crab Poke image

Steps:

Cut imitation crab into 1-inch lengths. Cut cucumber lengthwise into halves, remove seeds and slice thinly.
Combine crab, cucumber, onion, green onions, sesame seeds, peppers and salt. Gently mix in sesame oil.
Chill.

Nutrition Facts : Calories 56.3, Fat 1.2, SaturatedFat 0.2, Cholesterol 7.6, Sodium 368, Carbohydrate 6.9, Fiber 0.7, Sugar 1.6, Protein 5.1

Ingredients

1 lb imitation crabmeat
1 small cucumber
1/2 cup thinly sliced onion
3 tablespoons chopped green onions
1 teaspoon toasted sesame seeds
2 hawaiian red peppers, seeded and minced
1/4 teaspoon salt
1 teaspoon sesame oil

MOCK CRAB CAKES

yes, they really do taste like crab cakes..another way to use the abundance of zucchini...serve with lemon wedges and tartar sauce

Provided by grandma2969

Categories Vegetable

Time 27m

Yield 8-10 serving(s)

Number Of Ingredients 10

Mock Crab Cakes image

Steps:

press zucchini in a length of cheesecloth to remove as much moisture as possible --
combine with next 7 ingredients.
Lightly fold in bread crumbs.
gently form into patties that are 3" in diameter and 1" thick --
melt butter in skillet; fry patties over medium heat until golden on both sides.
serve with lemon wedges and tartar sauce.

Ingredients

2 cups zucchini, coarsely grated
2 tablespoons onions, grated
2 tablespoons celery, finely chopped
2 tablespoons green peppers, finely chopped
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon Old Bay Seasoning
2 large eggs, beaten
2 cups soft breadcrumbs
2 tablespoons butter

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SPICY CRAB SALAD POKE - MY THERAPIST COOKS

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Category Main Dish

Make the rice per the package directions. When cooked, sprinkle in the vinegar and sugar. Stir very gently with a fork or paddle to combine. Taste, and add more vinegar or sugar to your preference. Let the rice cool slightly so it is warm but not hot when you're ready to serve.
Whisk all of the sauce ingredients in a small cold sauce pan. Turn the heat to medium and bring the sauce to a simmer. Simmer for one minute, stirring, then turn the heat off. Let the sauce sit and cool while you prep the rest of the bowl ingredients.
Combine the crab, mayo, and sriracha in a bowl. Taste, and add more sriracha or mayo to your preference. Store in the fridge until ready to use.
Assemble the bowls with a bed of rice and/or spinach, top with spicy crab and any other toppings you'd like. Drizzle with the poke sauce and serve immediately with cold ingredients over warm rice. Enjoy!

Mock Crab Poke Recipes

MOCK CRAB POKE

CHEF JOHN'S HAWAIIAN-STYLE AHI POKE

The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.

IMITATION CRAB POKE

The traditional poke uses a sashimi grade fish such as ahi, but imitation crab will do in a pinch if good fresh fish isn't available.

MOCK CRAB CAKES

yes, they really do taste like crab cakes..another way to use the abundance of zucchini...serve with lemon wedges and tartar sauce

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