ISO: imitation crab ideas

[kabs]

I bought some imitation crab to make an appetizer this past weekend, and never ended up making it! Now I have left over crab and am wondering if any of you creative cooks out there have ideas for me as I'm not sure about using it in recipes that call for real crab. It has a much different texture.

Thanks so much!

*And I just want to say that I just love this website! I have been away for about a week and couldn't wait to get back to see what you all were up to.

[mightyh]

I know a lot of people hate imitation crab, but I am not one of them. It tastes different than real crab, but good. http://www.cookinglight.com/bbs/smile.gif

Here's my favorite thing to do with it--make a crab salad. I use romaine lettuce and top it with imitation crab, golden raisins, strawberries, mandarin oranges, sunflower seeds, and a sweet (usually poppy seed) dressing. It's delicious and easy!! Great for hot weather.

[greysangel]

Well I don't know about recipes that call for real crab but I make seafood fajitas with imitation crab all the time http://www.cookinglight.com/bbs/smile.gif Saute an onion with a couple cloves of garlic in a TBSP of olive oil, cut up whatever veggies you want to use and toss in 1 packet of fajita seasonings along with a tbsp of balsamic vinegar and a 1/2 cup of water. Toss in the crab with some baby shrimp (optional) and you are good to go with a quick, tasty and easy meal. I serve with black beans and rice, lettuce, tomato, sour cream and salsa http://www.cookinglight.com/bbs/smile.gif JeAnne

[lorilei]

I've made my seafood "enchiladas" with imitation crab before -- and though it's different than the real thing, it's very good.

SEAFOOD "ENCHILADAS"

1/4 stick of butter
2 cups skim milk or evaporated skim milk
1 T or so cornstarch mixed with enough water to make thin paste
1-2 tsp cayenne pepper
1/2 tsp cumin
1/2 tsp white pepper
salt to taste
~6 oz button or portabella mushrooms, chopped1/2 medium onion, chopped finely
12 oz lump crab or imitation crab
1/2 cup frozen corn (optional)
1/2 bag frozen popcorn shrimp (optional)
8 large flour tortillas
mozzarella cheese
black olives
paprika or cayenne
cilantro

Melt the butter in a medium saucepan over medium heat. When butter is melted, add milk and
bring to a slow boil. Add cornstarch and stir until thickened. Sauce should be thick, but
pourable. Season with cayenne, cumin, pepper and salt (to taste). Reserve.

Saute onions in a scant amount of olive oil or butter. Add mushrooms when onions are
partially cooked. When mushrooms begin to lose their moisture, add crab to mixture (as well
as corn and shrimp if using). Cook until warmed.

Preheat oven to 350.

Cover bottom of lightly greased 9x13 baking pan with a few Tablespoons of the white
sauce. Fill each tortilla with a couple scoops of crab/mushroom mixture, ~2 T mozzarella
cheese, and 1-2 T of white sauce. Roll into traditional enchilada shape and lay in pan.
When all tortillas are filled, pour extra sauce over the top of the "enchiladas". (You can thin
the sauce with a bit of milk if leftovers seem scant.) Top with mozzarella cheese if desired.
Cover the pan and bake for 15-20 minutes or until heated through. You may remove the cover
for the last 5 minutes of baking.

Sprinkle with paprika (or cayenne) and olives. Serve with sour cream and cilantro.

[kabs]

Thanks for your ideas!

njwgood- would you mind posting your crab cake recipe?

[njwgood]

I will have to dig it up at home, will post later today. I sort of made it up combining several recipes. I wanted to make it light because I am on Weight Watchers. I showed it to my leader and she agreed with the points I had figured for it. We love it, of course my dh has to use tarter sauce. I just squeeze some lemon juice on them.

[lorilei]

njwgood - No nutritional info, sorry! This is a recipe I created myself -- originally with a very high fat sauce. Evaporated/skim milk cuts the fat considerably, but I'm not sure about the specifics...

[kabs]

njwgood- I am on WW too, so if you could include the points you would save me some time! http://www.cookinglight.com/bbs/smile.gif

Thanks much!

[njwgood]

I'll post the recipe and points later today, hope you enjoy them!

[Leanne]

I make a crab salad too - chop it up & mix it with fresh lemon juice & just the littlest bit of mayo. Add salt & pepper to taste & some chopped up celery. Serve over lettuce & have cucumber, tomato, hard boiled egg, etc. on the side. This is a staple for us in the summer.

[schuh]

If you really want to indulge, I make a hot crab dip with the imitation crab, velveeta (you could use lite) and butter. I eat it with Fritos. I know, it sounds junky, but it's really good. I can post the recipe if you'd like.

[njwgood]

ok, here you go:
Crab Cakes
1 pkg imitation crab(I use Louis Kemp)
2 scallions or green onions, chopped
2 T egg substitute
1/2 tsp Worchestire sauce
2 T dijon mustard
2 T fat free mayo
1/8 C bread crumbs
1 egg white,
1/4 C bread crumbs
Mix first eight all together. I try to shredd the crab with a fork or my fingers. Then form into 4 patties and press into the 1/4 c bread crumbs. Cook in no stick skillet sprayed with Pam or whatever. Cook till crispy and lightly browned on both sides.

2 servings = 4 pts, 200 calories
YUM!

[njwgood]

The seafood enchiladas look wonderful!! do you have the nutritional breakdown for it?
I have also made crab cakes with imitation crab and they are great!

[cjm]

I came across this "Crabby Potatoes" recipe in TASTE OF HOME magazine...thought I'd try it (although it calls for canned crab I bet you could use imitation crab):

Crabby Potatoes
3 large baking potatoes
1/2 cup butter or margarine, melted
2 tablespoons milk
1 tablespoon mayonnaise
salt & pepper to taste
2 cans (6 oz. each) crabmeat, drained, flaked & cartilage removed
3/4 cup shredded cheddar cheese, optional

Bake potatoes at 375 degrees for 1 hour or until tender. Cool. Cut potatoes in half lengthwise. Scoop out the pulp & place in mixing bowl; set shells aside. Add butter to pulp & mash. Beat in milk, mayonnaise, salt & pepper until smooth. Fold in crab. Spoon into potato shells. Place in ungreased 11-in x 7-in x 2-in baking dish. Sprinkle with cheese if desired. Bake uncovered at 350 degrees for 30 minutes or until heated through.

Yield: 6 servings

[breadmama]

An easy-to-throw-together crabmeat/pasta combo that we all like (including picky kids): Saute a bag of fajita pepper stir-fry strips (red, yellow, and green peppers and onions)in a small amount of garlic olive oil in a non-stick pan. When the peppers are soft, I add the crabmeat, cut into bite size pieces, and stir in some light margarine and Mrs. Dash or some other seasoning, plus fresh cracked pepper. I just heat the crabmeat through, and then toss with linguine or whatever other pasta we have available. I always have peppers and pasta on hand, and the imitation crab meat has a long shelf life, so this is one of our great fall-back recipes.

[KristaMB]

My mom used to make crab sandwiches. I think she just mixed the meat together with a little mayo, cocktail sauce (or Thousand island dressing) and then served it on good French bread.