Surimi (Imitation Crab) Salad

Submitted by duonyte

"From Tania Sheff of the Cooktoria website. This recipe uses surimi, usually made from pollack, and available as sticks or flakes. I thought it was really tasty, especially on a hot day. Leftovers can be stored for a day or two."

 

• Ready In: 20mins
• Ingredients: 7
• Serves: 4

ingredients

• 14 ounces imitation crabmeat (my package was 16 oz., I used all of it)
• 2 medium cucumbers (peeled and seeded if necessary)
• 8 ounces sweet corn (cooked)
• 3 hard-boiled eggs
• 1 tablespoon fresh dill (finely chopped, I used more)
• 1⁄4 cup mayonnaise (or to taste)
• salt and pepper, to taste

directions

1. Cut surimi into 1/2 inch size pieces. Dice the cucumbers and the eggs. Place in a medium sized bowls. Add the corn and dill.
2. Season with salt and pepper or other spices. Add the mayonnaise and mix together. (This amount of mayo makes a very light coating - you can use more, if you like, but I thought it was fine). Serve.
3. You can use different herbs or spices. I actually used Old Bay seasoning instead of salt and pepper. I meant to add some green onions, but forgot.

Reviews

[NorthwestGal]

This was so good. I was going to make it for lunch today, and I had some croissants left from breakfast, so I decided to use the croissants to make sandwiches filled with the Surimi salad. It was outstanding. I made the recipe as written and didn't try any new herbs (just the dill, salt and pepper included on the ingredient list). But I think it would be good with Old Bay Seasoning as the posting chef (duonyte) listed as an option. But even with just the minimal seasonings that I used, it was still darn good.

 

[DailyInspiration]

This is such a light and fresh salad. I used all ingredients specified and also the green onions that you recommended. Served the salad with crackers and it made a great lunch for us today.