Surimi (Imitation Crab) Salad

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: 20 mins
• 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.