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    Imitation Crab Salad Recipes, by Donna Monday

    Here is an imitation crab recipe that's fast and easy to make for a quick lunch, picnic, or potluck. If you want, you can
    substitute the peas for broccoli, either way, it's a delicious healthy crab salad recipe to eat as a one-dish meal or side dish. You have your choice of making it with pasta or with tangy sourdough bread.

      RECIPE TITLE Imitation Crab Salad with Pasta


    1 cup small sea shell pasta
    1 cup celery, cut into small pieces
    1/2 cup ripe olives, sliced
    1/2 teaspoon coarse ground black pepper
    1 cup mayonnaise
    3 1/2 tablespoons cream
    1 medium onion, diced
    3/4 cup frozen peas, thawed
    1/2 pound imitation crab meat, cut into small pieces
    1 cucumber, cut into bite sized chunks
    1 tablespoon sugar


    In a medium sized bowl, combine the mayonnaise, cream, sugar and pepper together. Mix in onions, peas, crab meat, and cucumber.
    Salt and pepper to taste. Garnish with tomato wedges. Refrigerate before serving.

    If you like thick, crusty bread then this is a nice variation on the usual crab salad:

      RECIPE TITLEImitation Crab Salad with Sourdough Bread


    6 eggs
    1/2 loaf sourdough bread, cubed
    1 pound imitation crab meat, flaked
    3 stalks celery, chopped
    1/2 small onion, chopped
    1 cup mayonnaise
    2 tablespoons sour cream
    salt and pepper


    Boil eggs, remove shell and chop. Trim crust edges from bread and cut into small cubes. In a large bowl, combine all ingredients, mixing thoroughly. Refrigerate before serving.

    If you're counting calories, here's a lighter version that's very tasty:

      RECIPE TITLE Light Imitation Crab Meat Salad


    1 (8 oz.) package imitation crab meat, thawed
    1/2 cup celery, sliced thin
    1/3 cup mayonnaise or low calorie mayonnaise
    2 tablespoons minced onion
    1/2 teaspoon lemon juice
    1/8 teaspoon salt
    1/8 teaspoon pepper


    In a medium bowl, combine crab meat and celery. Mix in mayonnaise, onions, salt, pepper, and lemon juice.
    Chill for 2 hours before serving.

    Easy to make - fun to drink

    Article Source:

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