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.
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.
In a large bowl, combine onion, green pepper, celery and imitation crab meat.
In a separate bowl, mix together sour cream, mayonnaise, 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.
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.
Cook and drain pasta.
Mix in crab, onion, green pepper, carrot and celery.
Add salad dressing to taste.
Chill overnight. Serve cold.
Do not attempt to freeze.
Stores refrigerated up to one week.
More consistent results obtained with imitation crab.
In a bowl, mix imitation crab, mayonase, pepper, onion, Montery Jack cheese and oregano until well blended.
Spread 1/6 of mixture on inner, rough side of each pita.
Sprinkle with parmesan cheese.
Broil for 4 to 5 minutes of until cheese melts and mixture is bubbly.
Cook spaghetti, drain and set aside.
Chop crab in bite size chunks.
Chop scallion fine.
Combine all ingredients in large bowl.
Mix well.
Let it sit to mingle.
For the dressing, place the chili pepper, garlic, cilantro and pepper into a mortar. Season with salt and pound with a pestle until smooth. Stir in the lime juice.
For the crab salad, place the crab, lime leaf, lemongrass, chili pepper, herbs and bean sprouts into a large bowl and toss with the dressing.
Divide the crab salad among 4 serving plates. Garnish with trout roe.
In a bowl combine rice, crab, salad dressing, green pepper, onion and celery.
Pack into an oiled 6-cup mold.
Chill at least 6 hours or overnight.
Unmold onto a bed of leaf lettuce.
Garnish with parsley and lemon if desired.
Yields 4 to 6 main dish or 12 to 14 side dish servings.
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
FOR THE CRAB SALAD:.
Combine the lime juice,
Stir the sliced black olives into the prepared crab salad.
Combine the softened cream cheese with the crab salad mixture.
Spread evenly on each flour tortilla.
Tightly roll up the tortillas and wrap with plastic wrap.
Refrigerate for 30 minutes to an hour.
Remove tortillas from fridge and slice into 1/2 to 3/4 inch pinwheels.
Discard the ends, or save for the cook (you) to sample.
Secure with toothpicks, if desired.
Spread the crab salad over each english muffin half and top with shredded cheddar cheese.
Bake in a 375 degree oven for 10-15 minutes, or until cheese starts to bubble.
br>Open the package of imitation crab meat and with two forks
Cook pasta until tender and drain.
While pasta is cooling, cut green onions and celery into very small pieces.
Chunk crab meat into bite-size pieces.
Mix pasta shells, onions, celery and crab together.
Add lemon juice and mayonnaise and mix thoroughly. Sprinkle with black pepper.
Refrigerate until cool and serve with crackers.
Recipe is easily doubled or tripled for large groups.
Cut crab into bite-sized pieces.
Combine the crab with the onions, celery, lemon juice, mayonnaise, dill weed and horseradish; mix well.
Place the salad greens on 2 plates for large portions and 3 plates for small portions.
Divide crab mixture among the plates; sprinkle with the parsley.
Place lemon wedges on plate.
Serve.
Let imitation crab thaw out if frozen.
Chop into bite-size pieces.
Drain can of crab and add to chopped crab.
Mix into crab the celery and fat-free mayonnaise and salt and pepper. Serve with saltines.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from heat and cool for a minimum of 4 hours or overnight.
Combine cooked and cooled rice, corn, imitation crab, eggs, onion, and cornichons in a bowl. Season with salt and pepper. Stir together mayonnaise and garlic in a small bowl; pour over salad. Mix well. Sprinkle with chopped dill.
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.