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Posts Tagged ‘surimi’

Surimi = Imitation Crabmeat

imitation-crab

 

 

 

 

 

 

 

 

 

My cooking and ingredient knowledge got ahead of me last month when I posted the following surimi recipes:

Creamy Surimi Dip

Surimi Salad

I sat at lunch yesterday with my mother and 4 of my sisters discussing what “surimi” was. “It’s fake crab meat made with a white fish like pollock or hake”, I told them. “Ohhhh, so surimi is imitation crab meat”, one sister replied. DIONG – Lightbulb moment. On this blog I used the word from borrowed from the Japanese language – surimi- instead of a term we all might be more familiar with – imitation crab meat. I apologize if this confused anyone. The recipes are tasty none the less.

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Creamy Surimi Dip

Make about 3 cups

I back with another surimi recipe and I’m pretty convinced surimi is one of the least expensive, freshest tasting alternatives to canned tuna or salmon. It’s rich in Omega-3 fatty acids, too, which is a good thing. Remember my first recipe using surimi?  This “crab” dip proves quite tasty with sliced fresh vegetables, whole-grain crackers, and pita or bagel chips.

One 12-ounce package surimi chunks
One 8-ounce package reduced-fat cream cheese
1/2 cup reduced-fat sour cream
2 green onions, thinly sliced
1/4 cup capers
1 teaspoon creole seasoning
1 teaspoon dried dill

Place all ingredients in the bowl of a food processor fitted with the metal blade. Pulse about 5 times. Use a rubber spatula to scrape down the sides of the bowl. Continue to mix until well blended but remains slightly chunky.

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Surimi Salad

12 ounces surimi pieces
1/2 cup chopped celery
2 tablespoons minced shallot
2 tablespoons capers
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon creole seasoning
Black pepper to taste

Chop surimi into small chunks and place in a bowl. Mix in the celery, shallots, capers, mayonnaise, lemon juice, and creole seasoning. Add black pepper to taste. Serve chilled.

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