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How do I use Surimi (imitation crabmeat)?

Last post Jul 29, 2004 4:52 PM by Joyce_V . 15 replies.


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  • How do I use Surimi (imitation crabmeat)?
    I found a package of surimi in the freezer. My wife won't eat it and I need some good ideas to use it up. Can I just cook it up like a fish? Can I make some sort of a seafood salad?

    Help please.
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  • RE: How do I use Surimi (imitation crabmeat)?
    I use it to make a seafood sandwich filling. Use a blender to mince it into small pieces, add mayo (enough to hold it together) and 1 tbsp. for about a pound of surimi for a bit of bite. I also break it into smaller chunks and fry it up with butter and olive oil and then toss with cooked linquini for a side dish if I am craving pasta or as a side if I have some sort of meat. Marlene
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  • RE: How do I use Surimi (imitation crabmeat)?
    OOOPS! I see I missed something. I meant to say 1 tablespoon of horseradish for a bit of bite. Marlene
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  • RE: How do I use Surimi (imitation crabmeat)?
    Try the Louis Kemp website for lots of tasty recipes using imitation crab...I have gotten lots of great recipes and ideas there!!

    www.louiskemp.com

    :)
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  • RE: How do I use Surimi (imitation crabmeat)?
    Thanks for the info. The Louis Kemp site was especially wonderful.
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  • RE: How do I use Surimi (imitation crabmeat)?
    I had some in the fridge Sunday and we had a family get-together. I just put it on a tray and made some cocktail sauce and everyone loved it. I've also done it with drawn butter. I love it just thrown in a tossed salad or in a seafood salad. It is something I can grab and fix quickly without much effort after getting off work.
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  • RE: How do I use Surimi (imitation crabmeat)?
    I know a Mexican restaurant here uses it for "seafood" tacos. Personally, I'd prefer the real thing!
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  • RE: How do I use Surimi (imitation crabmeat)?
    WELCOME! Great to have another guy on board! This is an outstanding bulletin board (very helpful to men who run the range:)
    Don

    Lobster Rolls

    1 cup chopped celery (from 3 to 4 celery stalks), drained*
    2 pounds freshly picked lobster meat, chilled and chopped into chunks, or 10 pounds live lobsters, steamed and meat removed**
    3/4 to 1 cup good quality mayonnaise
    2 teaspoons salt
    1/4 teaspoon freshly ground black pepper
    6 tablespoons (3/4 stick) unsalted butter, softened
    6 hot dog buns
    *Cooks Note: When celery is chopped, it tends to release its natural moisture, which can water down the lobster salad and give it a soupy consistency. To avoid this, chop the celery, wrap it in a dry clean towel or several paper towels, and place in the refrigerator for 15 to 20 minutes, allowing the towel to absorb any excess moisture.

    **Replace lobster with surimi

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  • RE: How do I use Surimi (imitation crabmeat)?
    Here's another one, Doug.

    Lobster en Casserole

    Ingredients:

    2 tb Butter or margarine
    1 c Soft bread crumbs
    1 tb Butter or margarine
    1/2 Clove garlic,
    -peeled and crushed
    2 tb Finely chopped onion
    2/3 c Condensd cheddar cheese soup
    4 oz Sliced mushrooms, drained
    1/4 c Milk
    2 tb Dry sherry
    1 tb Chopped parsley
    1/2 c Cooked peas, drained
    1 1/2 c Cooked lobster, canned,
    Fresh or frozen, cubed (of fake)

    1. In a small, heat-resistant, non-metallic bowl melt the 2 tablespoons butter in Microwave Oven for 15 seconds.
    2. Place soft bread crumbs in melted butter and coat with butter. Set aside.
    3. In a deep, 2 1/2-quart, heat-resistant, non-metallic casserole place the 1 tablespoon butter. Heat 15 seconds in Microwave Oven.
    4. Add onion and garlic to melted butter and heat, uncovered, in Microwave Oven 2 minutes or until onion is tender.
    5. Stir soup and mushrooms into onions and garlic.
    6. Gradually blend in milk, sherry and parsley.
    7. Add peas to soup mixture.
    8. Add lobster and bread crumb mixture to soup mixture. Stir to combine all ingredients.
    9. Heat, uncovered, in Micro-rvave Oven 5 minutes or until sauce bubbles.
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  • RE: How do I use Surimi (imitation crabmeat)?
    Should have put in a couple of pieces of info.

    1. I am trying to eat lower carb to get rid of a ton of lard.

    2. I wouldn't eat peas if you were holding a gun on me.

    I appreciate the advice. I don't do much of the cooking. I do some in spurts.
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  • RE: How do I use Surimi (imitation crabmeat)?
    * Exported from MasterCook *

    Surimi Crab Cakes

    Recipe By :
    Serving Size : 5 Preparation Time :0:00
    Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 large eggs
    2 tablespoons mayonnaise
    2 teaspoons Worcestershire sauce
    1 teaspoon Dijon mustard
    1 tablespoon parsley -- finely chopped
    1 teaspoon seasoned salt
    1/4 teaspoon black pepper
    16 ounces Alaska surimi seafood -- finely sliced
    3/4 cup bread crumbs
    Butter and oil -- as needed

    Mix eggs, mayonnaise, Worcestershire sauce, mustard, parsley, salt and pepper thoroughly into a thin batter. Slice Alaska surimi and crumble it by hand. Fold crumbled surimi and bread crumbs into batter.

    Heat 1 tablespoon butter and 1 tablespoon oil in large skillet over low heat. Form patties, then pan fry cakes several minutes until golden brown. Add butter or oil to skillet as needed.

    Cuisine:
    "Cajun"
    Source:
    "Alaska Seafood Marketing Institute"
    S(Internet address):
    False
  • RE: How do I use Surimi (imitation crabmeat)?
    * Exported from MasterCook *

    Surimi Spinach Salad Alaska-Style

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
    Salads

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 pound Alaska surimi seafood -- cut or shredded into bite-size pieces
    4 cups fresh spinach -- torn
    1/2 cup fresh mushrooms -- sliced
    1/4 cup green onions -- thinly sliced
    1 cup cherry tomatoes -- halved
    1/2 cup cucumber -- thinly sliced
    2 tablespoons peanut oil
    4 tablespoons rice vinegar
    1 teaspoon fresh ginger root
    OR
    1/2 teaspoon ground ginger
    1 teaspoon soy sauce
    1/4 teaspoon dry mustard
    1/2 teaspoon honey
    1/2 teaspoon sesame oil

    In large serving bowl, mix together Alaska surimi, spinach, mushrooms, green onions, cherry tomatoes and cucumber.

    Combine remaining ingredients, mix well and pour over salad. Toss and serve. Garnish with 1 teaspoon sesame seeds, if desired.

    Cuisine:
    "Cajun"
    Source:
    "Alaska Seafood Marketing Institute"
    S(Internet address):
    False
  • RE: How do I use Surimi (imitation crabmeat)?
    * Exported from MasterCook *

    Zesty Alaska Surimi Seafood Salad

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
    Salads

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 tablespoons cocktail sauce (with horseradish)
    1/4 cup light mayonnaise
    1 tablespoon lemon juice
    1/4 teaspoon dill weed
    8 ounces Alaska surimi seafood -- chopped
    2/3 cup celery -- chopped fine

    Mix cocktail sauce, mayonnaise, lemon juice and dill weed until blended.

    Add Alaska surimi and celery, mix well. Also great as a filling for stuffed tomato or avocado or in pit, on croissants, and on bread.

    Cuisine:
    "Cajun"
    Source:
    "Alaska Seafood Marketing Institute"
    S(Internet address):
    "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 68 Calories; 2g Fat (30.1% calories from fat); 6g Protein; 6g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 156mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.


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  • RE: How do I use Surimi (imitation crabmeat)?
    Easy Seafood Gumbo

    1 cup chopped green sweet pepper
    1/2 cup chopped onion
    1 Tbsp. olive oil
    1 Tbsp. cornstarch
    1 14-1/2-ounce can Cajun-style stewed tomatoes
    1 6-ounce can hot-style tomato juice
    1 cup frozen cut okra
    1 8-ounce package frozen, peeled, and cooked shrimp
    4 oz Surimi (1 cup, cut salad style)
    3/4 cup quick-cooking rice
    1-1/4 cups water


    In a large saucepan, cook sweet pepper and onion in hot oil until tender. Sprinkle with the cornstarch and stir well. Add undrained tomatoes and tomato juice all at once. Cook and stir until bubbly; add okra. Bring mixture to boiling; reduce heat. Cover; simmer for 10 minutes.

    Stir in shrimp, surimi, uncooked rice, and water. Return mixture to boiling. Remove from heat. Cover and let stand about 5 minutes or until rice is tender, stirring occasionally.
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  • RE: How do I use Surimi (imitation crabmeat)?
    Meats, Poultry, Fish & Seafood - most deli-style meats, meat loaves, ham, corned beef, bacon and sausages have sugar and/or starch filler added. Check the carb count on the label. Some are very low, 1 gram or less per serving, but some are much higher. Beware of the "lowFAT" and "ultra lean" processed meat, weiners, etc. They will definitely have starches added. Many canned fish products have sugar and/or starch added sauces. Also, some meats and seafood are high in carbs in their natural state!
    •kidney - per 4 oz cooked : 1.1
    •liver - per 4 oz cooked : beef - 8.9 gm; veal/calf - 3.1 gm; chicken - 1.0
    •seafood - 4 oz cooked : clams - 5.8; crabmeat (natural) - 0 to 1.0; crabmeat (imitation "surimi") - 12.0 to 15.0; lobster - 1.5; mussels - 8.4; oysters - 8.0; scallops - 2.5; shrimp - 1.0

    http://www.lowcarb.ca/tips/tips009.html
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