Surimi Crab Salad recipe (Salad)
Rinse the surimi to separate the flakes. Drain well. Transfer to a bowl and break flakes into small flakes with a pastry cutter. Add the lime juice, salt and pepper and toss to moisten. Add the coleslaw dressing and yogurt. Mix well to coat. Add the celery, spinach, cilantro. Mix well. Let stand about 10 minutes at room temperature. Serve a scoop in a sandwich, in a cored whole tomato, or on a bed of lettuce. Excellent with croissants.
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