Prepare the pasta nuggets by following the cooking directions on the box.
Cut the broccoli into florets.
Place the broccoli florets in a saucepan with 1-inch of water.
Partially cook the broccoli florets.
Dice 1/3 cup of red pepper and 1 medium sized tomato.
Slice the imitation crab into bite sized pieces.
Combine all these ingredients in a large salad bowl.
Add desired amounts of mayonnaise and Italian dressing.
Refrigerate for at least an hour.
Rinse macaroni with cold water and drain again.
Combine mayonnaise, sour cream, lemon juice, grated onion, white pepper, salt, celery seed and dry mustard.
Fold mayonnaise mixture into macaroni.
Gently fold in imitation crab meat.
If not moist enough, add more mayonnaise and sour cream.
Keep refrigerated.
Season pasta to taste.
Add mayonnaise to desired consistency and mix well.
Add peas, imitation crab meat and black olives; toss gently.
Chill and serve.
Shred imitation crab.
Mix onions, pepper and celery with imitation crab.
Dilute approximately 1/4 cup mayonnaise with lemon juice to form a creamy substance.
Incorporate into all ingredients.
Ingredient amounts may be increased or decreased to individual taste.
Cook elbow macaroni (per directions on package). Drain macaroni.
Run cold water over it and drain again. Add imitation crab, diced celery, diced onion and Old Bay seasoning.
Mix thoroughly.
Add mayonnaise and chill before serving.
Makes about 2 quarts.
In
large
pot, melt butter or margarine.
Saute onion, celery and mushrooms.
Add imitation crab and seasonings; mix well.
Add eggs
and\tmayonnaise; mix well.
Add croutons and peas;
mix well.
Bake in a 9 x 13-inch pan or casserole dish (spray
with Pam
first).
Pan
should remain covered for the first 30 minutes. Bake at 350\u00b0 for 40 minutes.
pices and remaining veggies, and Imitation Crab. (this would be where i
Boil shells in plenty of water until just done. Allow them to cool completely and discard any broken ones.
Chop peppers and add to the seafood salad. Break up any large pieces of seafood.
Fill each shell with salad mixture.
Sprinkle with Old Bay Seasoning as a garnish if you wish.
n this order:
shrimp, imitation crab meat, seafood seasoning, garlic powder, cheese
If using pasta, cook al dente and set aside.
In a large bowl, combine onion, celery and imitation crab meat.
In a separate bowl, mix all dressing ingredients (beginning with mayonnaise.
Pour dressing over crab mixture.
Gently fold in cooked, cooled pasta.
Toss lightly to combine.
Cover and chill 2 hours to overnight before serving.
Serve on Romaine or red lettuce leaf.
Without pasta, may serve with crackers or inside of a sandwich. Garnish with radishes and mandarin orange slices.
Make a white sauce of the margarine, flour and milk.
Bring just to boiling and cook over low heat for 5 minutes.
Stir slowly to keep mixture cooking evenly.
(Do not overcook as sauce will curdle.)
Add imitation crab, mushrooms, onions, lemon juice, salt and pepper and mix well.
Serve over hot buttermilk biscuits. Serves 12.
Cook macaroni until done; drain.
Wash well with cold water. Add crabmeat (shells removed).
Add tuna and shrimp.
Chop imitation crabmeat into bite size pieces and add to mixture.
Add onion, relish and green pepper.
Stir thoroughly.
Add salt, pepper, sugar and seafood seasoning.
Refrigerate covered.
Add mayonnaise 1/2 to 1 hour prior to serving.
Mix well.
Serve on lettuce on shaped seafood dishes.
Serves 20 people.
Place shrimp and crab in large bowl.
Peel and cut eggs.
Add to seafood.
Cube bread slices.
Add to ingredients.
Mix mayonnaise into mixture and refrigerate.
Mix cole slaw, shrimp, Crab Delights (shred or cut up first). Add dressing to taste.
Toss Cheddar cheese to taste.
Also, too much cheese will make the salad too rich.
Mix and store in an airtight stainless steel bowl.
Cut up crab meat to bite-size pieces.
Add celery, onion and olives to crab.
Mix oil, vinegar, dill weed and capers (also salt and pepper).
Toss with crab, then add mayonnaise and blend.
Cook spaghetti until tender.
Drain and set aside to cool. Dice tomato, onion and green pepper into smallest pieces possible. Dice crab sticks into small cubes.
Add ingredients including spices to cooled spaghetti.
You may add oil at this time and refrigerate or wait until ready to serve.
(Be sure not to put too much oil on salad.)
This dish is best prepared the day before serving.
Great as a side dish.
Can be served cold or at room temperature (very good).
Shred crab in food processor or cut finely.
Add thawed, rinsed and well drained shrimp.
Add ground or mashed eggs and rest of ingredients.
Refrigerate.
Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumber, about 15 minutes. Brush salt from cucumbers and press with paper towel to remove excess moisture.
Combine cucumber slices, crab sticks, rice vinegar, and soy sauce in a glass dish bowl; toss to coat. Cover bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
Divide cucumber salad onto 4 plates; sprinkle each portion with sesame seeds.
Cook pasta shells according to package directions.
Drain well.
Add crab, onions, peas and tomatoes.
Blend together mayonnaise, sour cream, mustard, vinegar and pepper.
Carefully blend dressing ingredients into pasta mixture.
Makes 8 to 10 servings.
Cook macaroni and drain.
Chop celery, Italian peppers or green pepper and onions.
Mix together tuna, shrimp and crab meat. Stir in mayonnaise to taste to consistency desired.