Mash imitation crabmeat with a fork.
Stir in Miracle Whip, celery, and celery seed.
Spread on one slice of bread.
Cover filling with romaine.
Top with other bread slice spread with Miracle Whip.
Shred crabmeat into thin strips 1/4 to 1/2-inch x 3 to 4-inches long.
Cook pasta and drain.
Add pasta to crabmeat, then add all other ingredients.
Chill for at least 1/2 hour before serving.
Shred crabmeat into thin strips 1/4 to 1/2-inch x 3 to 4-inches long.
Cook pasta and drain.
Add pasta to crabmeat, then add all other ingredients.
Chill for at least 1/2 hour before serving.
oup mixture; stir in pasta, imitation crabmeat, and tomatoes. Spread mixture into
egrees C).
Place the imitation crabmeat, bell pepper, celery, and mozzarella
Combine imitation crabmeat, rice, and eggs in a large bowl.
Stir in mayonnaise. If salad seems dry add more mayo.
Cover and refrigerate 4 hours or overnight.
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.
Chop onions and radishes.
Mix in bowl with softened cream cheese.
Chop imitation crabmeat and add lemon juice.
Mix in with cream cheese mixture.
Season with garlic powder.
Refrigerate 1 hour or more.
Use as a spread on crackers.
ell blended.
Stir in crabmeat, swiss cheese and green onion
Mix mayonnaise, flour, milk and eggs.
Stir in crabmeat.
Pour into shell and sprinkle with salt and pepper.
Melt butter; add bread crumbs.
Sprinkle over pie.
Bake at 350\u00b0 for one hour. Serves 4 to 6.
Prepare tortellini according to the package directions; drain, rinse, and drain again; set aside to cool.
In a mixing bowl, add the cooled tortellini, imitation crabmeat, bell pepper, celery, mayonnaise, lemon juice, salt, and pepper.
Stir gently to mix well; add more salt and pepper if desired.
Add in the cream; stir to combine.
Cover and chill for 2-3 hours before serving.
edium bowl mix cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic
callops, 1/2 pound cubed imitation crabmeat, 1 pound whole baby clams
In large bowl, combine onion, green pepper, celery and crabmeat.
You can use food processor (for no more than 3 seconds) or mix real well by hand making sure crabmeat is flaked well.
In a separate bowl, mix together sour cream, mayo, 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.
ender, stirring occasionally.
Add crabmeat, pepper, salt and soy sauce
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.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
In a medium bowl, mix the imitation crabmeat, garlic, jalapeno peppers, pepperjack cheese, mayonnaise, Worcestershire sauce, hot sauce and salt.
Transfer imitation crabmeat mixture to the baking dish. Top with Parmesan cheese.
Bake in the preheated oven 25 minutes, or until bubbly and lightly browned.
Bring a large pot of lightly salted water to a boil. Add farfalle pasta. Cook 12 minutes, until al dente, and drain.
In a saucepan over medium heat, blend the cream of celery soup, milk, and cream cheese. Mix in the imitation crabmeat and green onions.
In a bowl, toss together the pasta, imitation crabmeat mixture, and frozen green peas.
-Ina medium bowl, mix together the cream cheese and cocktail sauce until well blended.
Stir in crabmeat, Swiss cheese, and green onion.
Spread about 1/2 cup of the mixture onto each tortilla, and roll up tightly.
-Wrapeach tortilla in plastic wrap, and refrigerate overnight.
-Slicerolls into 1/2 inch circles, and arrange on a serving tray with a bowl of cocktail sauce for dipping.
Mix mayonnaise, chile sauce, togarashi, wasabi, chili powder, and paprika together in a bowl; fold in imitation crabmeat until evenly coated.
Spread rice in an even layer across each nori sheet. Spoon a layer of crabmeat mixture in a row along the top edge of each nori sheet. Roll nori sheet around the crabmeat mixture filling, starting on the filling side until completely wrapped. Cut each roll into 8 equal pieces.