1. Soak the noodles in hot water for 10 minutes.
2. Meanwhile mix chopped vegetables with the diced crab sticks in a bowl.
3. Drain the rice noodles, separate the strands with your hands and add them to the salad bowl.
4. Add dressing and mix well. Season with salt and pepper.
Melt butter in saucepan over low flame.
Add flour and salt. Stir until all flour is mixed with butter.
Add milk and stir until thickened.
Add cheese until melted.
Add crab sticks.
Cut into 3 pieces.
Add asparagus.
Make certain crab meat and asparagus are heated.
Serve over toast.
Cook macaroni to desired doneness as directed on package. Drain; rinse under cold water.
In a large bowl, combine cooked macaroni, crab, shrimp, celery, olives and green pepper. Cover; refrigerate at least one hour. In small bowl, combine chili sauce and mayonnaise. Cover; refrigerate at least one hour.
Line individual salad bowls with lettuce leaves. Place about 1 cup salad in each bowl. Garnish each salad with 3 tomato wedges and serve with dressing. Note: This must be refrigerated at least one hour.
he scallions, garlic and jalapeno with the vegetable oil.
Grill
p of the salad. A creamy
medium bowl, stir crab and shrimp with 2 tbsp vinaigrette to
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.
ornmeal on salad-sized plate.
With a tablespoon measure, scoop crab mixture
reate egg wash.
Dredge crab stick in flour; one at
Chop boiled eggs and crab sticks.
Add corn and salt.
Stir mayonnaise into the salad.
Mix the salad and refrigerate for 30 minutes.
Cut the crab sticks (kamaboko) into thin slices horizontally.
Mix all the ingredients together (kamaboko, celery, noodles, green onions, salt, pepper and mayonnaise.)
Serve on lettuce leaves.
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 up the kani so it is in very thin strips.
Cut the cucumber so it is in kani size strips.
Mix with the mayonnaise.
If you want more mayonnaise, add, but it should spread out evenly and shouldn't drench the kani and cucumber in it.
Refrigerate for 2 hours.
Add the flying fish roe and mix.
Carefully peel the avocados, then cut in half lengthwise. Or you can keep the peel on.
Sprinkle with lemon juice to prevent discoloration.
Set each half on a plate filled with lettuce.
Combine flaked crab meat, celery, onion, lemon juice and mayonnaise.
Season with a dash of salt.
Fill hollow of each avocado with crab mixture.
Top crab mound with dressing and garnish each pile with whole crab legs and quarters of hard-boiled egg.
Sprinkle all with a dash of paprika an top with ripe olive's.
Chop krab legs and place into bowl. Then with both hands lightly shred so some pieces are smaller than others. Then add rest of ingredients in order given and mix till combined well. Cover and chill at least 2 hours before serving. Garnish with extra green onions and a dash of paprika. Serve on crackers.
- Deli King Krab Pasta Salad: Add about 1 1/2 to 2 cups cooked pasta of your choice to salad with an extra 1/2 cup, or more to your liking, of real mayonnaise. All ways are really yummy.
Cook macaroni; drain in cold water.
Cut crab sticks into small pieces.
Run cold water over shrimp.
Drain.
Boil eggs. Cut red pepper small.
Cut green pepper small.
Mix all ingredients together.
Cook noodles until tender. Drain and let them cool. Chop crab sticks and shrimp in bite size pieces. Separate crabmeat.
Chop celery.
In a large bowl, add the chopped celery, parsley flakes and Hellmann's mayonnaise to the seafood.
Chill for 1/2 hour. Ingredients may be added to your taste.
Mix together all except Hoffman or cocktail sauce and spread on plate.
Then spread on Hoffman or Kraft shrimp cocktail sauce. Sprinkle on 6 diced crab sticks.
ieces and place in large salad bowl.
Add chiffonade of
n a large salad bowl.
Add the shrimp, crab, onion, celery