Type what you have

Ingredients

• ✓ imitation crabmeat
• medium grain white rice
• water
• cucumber
• avocado
• teriyaki sauce
• black sesame seed

Instructions

1. 1 Rinse rice 3 times. Place in a saucepan and add water; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and cool to room temperature, 15 to 20 minutes.
2. 2 Divide ingredients evenly and layer onto 4 plates as follows: rice, crab, cucumber slices, and avocado slices. Drizzle teriyaki over each plate and sprinkle with sesame seeds.

By Erin Pierson Barton

Ingredients

• ✓ imitation crabmeat
• mayonnaise
• chile sauce
• togarashi
• wasabi
• chili powder
• paprika
• sushi rice
• nori

Instructions

1. 1 Mix mayonnaise, chile sauce, togarashi, wasabi, chili powder, and paprika together in a bowl; fold in imitation crabmeat until evenly coated.
2. 2 Spread rice in an even layer across each nori sheet. Spoon a layer of crabmeat mixture in a row along the top edge of each nori sheet. Roll nori sheet around the crabmeat mixture filling, starting on the filling side until completely wrapped. Cut each roll into 8 equal pieces.

By CQUICKSILVER

Ingredients

• ✓ imitation crabmeat
• avocado
• bread crumb
• water
• instant rice
• cream cheese
• soy sauce
• garlic salt
• black pepper
• canola oil
• mayonnaise
• sriracha sauce

Instructions

1. 1 Toss together crabmeat and avocado in a medium bowl for the filling and place in the refrigerator to chill until needed. Place bread crumbs in a shallow bowl and set aside.
2. 2 Bring water to a boil over high heat. Add rice; stir, cover, and remove from heat. Let sit until water is absorbed, about 5 minutes, then fluff with a fork.
3. 3 When rice is set and still hot, blend in cream cheese, soy sauce, garlic salt, and pepper until cream cheese is fully incorporated and no chunks remain.
4. 4 Scoop out a golf ball-sized handful of rice mixture and flatten it into a patty. Add about a heaping teaspoon avocado-crab filling into the center. Cup your hand and shape rice around filling. Roll between your hands to seal and get a good round shape; patch any holes with more rice if needed. Roll in bread crumbs until well coated. Repeat with remaining rice mixture and filling.
5. 5 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
6. 6 Cook 1 to 2 rice balls at a time in hot oil. If not fully submerged, let each side of rice ball fry until golden brown, about 30 seconds per side. Remove to a paper towel-lined plate to drain. Repeat with remaining rice balls.
7. 7 Combine mayonnaise and Sriracha in a small bowl. Serve with rice balls for dipping.

By Phat-N-Sassy78

Ingredients

• ✓ imitation crabmeat
• shrimp
• cabbage
• celery
• green onion
• mayonnaise
• white sugar

Instructions

1. 1 Gently mix the shrimp, imitation crabmeat, cabbage, celery, and green onions together in a large bowl. Stir the mayonnaise and sugar together in a separate bowl until the sugar is dissolved into the mayonnaise; add to the shrimp mixture and gently stir until all ingredients are evenly coated.
2. 2 Refrigerate for 3 hours to allow the cabbage to soften and the flavors to blend.

By Jen K

Ingredients

• ✓ imitation crabmeat
• linguini pasta
• butter
• onion
• garlic
• all-purpose flour
• milk
• parmesan cheese

Instructions

1. 1 Cook the pasta in boiling salted water until al dente.
2. 2 Meanwhile, melt butter or margarine in a saucepan over medium heat. Add onion and garlic, and cook till transparent.
3. 3 Mix flour into butter or margarine mixture to make a paste. Add warmed milk, and stir until well mixed. Heat gently, and when milk is quite hot add the parmesan. Stir until cheese is melted and sauce is thick. Don't boil. Stir in the crab, heat through.
4. 4 Drain pasta. Serve sauce over hot noodles.

By Marian Collins

Ingredients

• ✓ imitation crabmeat
• mayonnaise
• sugar
• salt
• white vinegar
• skim milk
• celery
• green bell pepper

Instructions

1. 1 In a medium bowl, whisk together the mayonnaise, sugar, salt, vinegar and milk. Add the crabmeat, celery and green pepper and stir until evenly combined. Refrigerate until ready to use.

By Krista B

Ingredients

• ✓ imitation crabmeat
• pie crust
• egg
• milk
• mayonnaise
• cornstarch
• swiss cheese
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, combine the eggs, milk, mayonnaise and cornstarch. Stir in the cheese, imitation crabmeat and pepper. Pour into the pie shell.
3. 3 Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until a knife inserted in the center comes out clean. Let cool slightly and serve.

By Debbie S

Ingredients

• ✓ imitation crabmeat
• bacon
• green pea
• mayonnaise
• onion powder
• tomato

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crisp. Drain, crumble and set aside.
2. 2 In a large bowl, mix together the imitation crab, bacon and peas. Stir onion powder into mayonnaise, and then stir into the crab mixture until well blended. Cover and refrigerate. Top with diced tomatoes before serving.

By Laurie_M

Ingredients

• ✓ imitation crabmeat
• elbow macaroni
• mayonnaise
• milk
• white sugar
• cheddar cheese
• pea

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
2. 2 Whisk mayonnaise, milk, and sugar together in a bowl until smooth and creamy.
3. 3 Stir elbow macaroni, crabmeat, Cheddar cheese, and peas together in a large bowl. Pour mayonnaise mixture over crab mixture and stir to coat. Chill in the refrigerator for at least 3 hours.

By Ashley Rauschnot

Ingredients

• ✓ imitation crabmeat
• olive oil
• smoked link sausage
• pork
• margarine
• egg
• white rice
• worcestershire sauce
• seasoning salt
• salt
• black pepper
• garlic powder
• parsley

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add sausage and fry for 5 minutes. Add imitation crab and cook for another 5 minutes.
2. 2 Move imitation crab and sausage mixture to the edges of the pan. Melt margarine in the center of the pan. Add eggs and cook, stirring with a spatula, until eggs are soft scrambled, 3 to 5 minutes.
3. 3 Add cooked rice, Worcestershire sauce, seasoning salt, salt, pepper, garlic powder, and parsley flakes. Mix until combined and cook until hot, 3 to 5 minutes. Serve.

By MissNessaFromCottagevilleSC

Ingredients

• ✓ imitation crabmeat
• vegetable oil
• onion
• celery
• cream of celery soup
• water
• parsley
• seafood seasoning
• salt
• garlic powder
• black pepper
• cheddar cheese
• bread crumb
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a large saucepan over medium heat; stir in onions and celery. Cook and stir until vegetables have softened and are beginning to turn translucent, about 5 minutes.
3. 3 Add crab, condensed soup, water, parsley, seafood seasoning, salt, garlic powder, and pepper; mix to combine. Heat until almost bubbling, about 5 minutes.
4. 4 Remove from the heat and blend in Cheddar cheese until melted. Transfer to a 9-inch square casserole dish.
5. 5 Mix bread crumbs and melted butter in a small bowl with a fork until combined. Spread over the casserole.
6. 6 Bake in the preheated oven until lightly browned and bubbly, 20 to 30 minutes.

By John

Ingredients

• ✓ imitation crabmeat
• olive oil
• onion
• garlic
• rotini pasta
• half and half
• parsley
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil.
2. 2 At the same time, heat oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in imitation crab and heat for 2 minutes.
3. 3 When the water boils, add rotini and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
4. 4 While the pasta is cooking, add half-and-half and parsley to crab sauce; stir and bring to a simmer. Continue to simmer crab sauce, adding pasta water as necessary, while pasta is finishing.
5. 5 Drain pasta.
6. 6 Mix Parmesan cheese into crab sauce and heat until melted, about 2 minutes. Serve over pasta.

By Chef Chevy

Ingredients

• ✓ imitation crabmeat
• sushi rice
• water
• rice wine vinegar
• sugar
• sake
• cucumber
• avocado
• soy sauce

Instructions

1. 1 Rinse rice in a strainer under cold water until water runs clear. Transfer rice to a medium saucepan, add 3 cups water, and bring to a boil. Reduce heat to low, cover, and cook under rice is tender and water is absorbed, about 20 minutes.
2. 2 Meanwhile, combine rice wine vinegar, sugar, and sake in a microwave-safe bowl. Microwave on high until sugar is completely dissolved, about 1 minute.
3. 3 Place cooked rice in a large bowl. Stir in vinegar mixture until well combined and let sit for 2 minutes. Stir again. Add imitation crabmeat, cucumber, and chopped avocado; mix well. Use soy sauce to season individual portions.

By Lisa Puma

Ingredients

• ✓ imitation crabmeat
• short-grain white rice
• water
• rice vinegar
• sugar
• mayonnaise
• nori
• sesame seed
• cucumber
• avocado

Instructions

1. 1 Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water.
2. 2 Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside.
3. 3 Mix the imitation crabmeat with mayonnaise in a bowl, and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up.
4. 4 Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture in a line across the nori sheet, about 1/4 from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly.
5. 5 Cut each roll into 1 inch pieces with a very sharp knife dipped in water.

By Erin

Ingredients

• ✓ imitation crabmeat
• water
• short-grain white rice
• rice vinegar
• sugar
• salt
• nori seaweed
• avocado
• cucumber
• ginger

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Bring water to a boil in a medium pot; stir in rice. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
3. 3 Mix rice vinegar, sugar, and salt in a small bowl. Gently stir into cooked rice in the pot and set aside.
4. 4 Lay nori sheets on a baking sheet.
5. 5 Heat nori in the preheated oven until warm, 1 to 2 minutes.
6. 6 Center 1 nori sheet on a bamboo sushi mat. Use wet hands to spread a thin layer of rice on top. Arrange 1/4 of the crabmeat, avocado, cucumber, and pickled ginger over rice in a line down the center.
7. 7 Lift one end of the mat and roll it tightly over filling to make a complete roll. Repeat with remaining ingredients.
8. 8 Use a wet, sharp knife to cut each roll into 4 to 6 slices.

By 1ORANGE1

Ingredients

• ✓ imitation crabmeat
• rotini pasta
• butter
• cheddar cheese
• milk
• seafood seasoning
• cajun seasoning
• black pepper
• bread crumb
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1 ½-quart casserole dish.
2. 2 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl.
3. 3 Stir soup, Cheddar cheese, imitation crab, milk, seafood seasoning, Cajun seasoning, and black pepper into rotini until combined. Transfer to the prepared casserole dish.
4. 4 Combine bread crumbs and melted butter in a small bowl until crumbs are moist; spread evenly over casserole.
5. 5 Cook in the preheated oven until bubbly and topping is golden brown, about 30 minutes.

By ian

Ingredients

• ✓ imitation crabmeat
• mushroom
• chicken flavored dry stuffing mix
• cream cheese
• butter
• garlic
• salt
• pepper
• garlic powder
• red pepper

Instructions

1. 1 Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems.
2. 2 Prepare chicken flavored dry stuffing mix according to package directions.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 In a medium saucepan over medium heat, melt butter. Mix in garlic and cook until tender, about 5 minutes.
5. 5 In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat. Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic. Season with salt, pepper, garlic powder and crushed red pepper.
6. 6 Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned.

By TINACOX

Ingredients

• ✓ imitation crabmeat
• linguine pasta
• butter
• garlic
• heavy cream
• salad shrimp
• parmesan cheese
• salt
• pepper
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add linguine and cook until tender yet firm to the bite, about 3 minutes.
2. 2 At the same time, melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in cream and cook until thickened, about 5 minutes. Add crabmeat, shrimp, Parmesan, salt, and pepper. Reduce the heat to low and cook until heated through, 2 to 3 minutes.
3. 3 Transfer cooked linguine to a serving platter. Pour seafood sauce over top and garnish with parsley.

By Jenni Lawson

Ingredients

• ✓ imitation crabmeat
• paprika
• asparagus
• garlic powder
• basil
• white pepper
• butter
• milk
• hollandaise sauce mix
• havarti cheese
• black pepper
• basil
• onion powder
• lemon and herb seasoning
• garlic powder
• salt
• olive oil
• red potato
• chicken breast

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Make chicken and potatoes: Place chicken breasts into a 9x13-inch baking dish and red potatoes into a separate 8-inch square baking dish. Drizzle 1 tablespoon olive oil over chicken breasts and 1 tablespoon oil over potatoes.
3. 3 Combine sea salt, garlic powder, lemon and herb seasoning, onion powder, basil, and black pepper in a small bowl. Sprinkle chicken and potatoes each with 1/2 of the seasoning mix and cover both baking dishes with aluminum foil.
4. 4 Bake chicken and potatoes alongside each other in the preheated oven for 40 to 45 minutes. Remove chicken and top each breast with folded slice of Havarti cheese. Return chicken to the oven and bake until Havarti cheese is melted, chicken is no longer pink inside, and juices run clear, about 5 more minutes.
5. 5 Remove chicken and potatoes from the oven and allow to rest, still covered, for 5 minutes.
6. 6 Make Hollandaise sauce: Whisk sauce mix with milk in a saucepan over medium heat; bring to a boil and stir in butter until melted. Reduce the heat to low and simmer until thickened, about 1 minute. Remove from the heat and stir in white pepper, basil, and garlic powder.
7. 7 Place asparagus in a large skillet. Pour in 1 inch water, turn the heat to medium, and bring to a boil. Cover and steam until asparagus is just tender but still bright green, 2 to 4 minutes.
8. 8 To serve, place each chicken breast onto a serving plate and top with imitation crab meat. Pour about 2 tablespoons of Hollandaise sauce over each serving and place several spears of asparagus on top; drizzle 2 more tablespoons of sauce over each portion. Serve remaining sauce on the side. Garnish with pinch of paprika and serve with 2 red potatoes on each serving plate.

By TL in SA

Ingredients

• ✓ imitation crabmeat
• water
• butter
• all-purpose flour
• egg
• cream cheese
• sour cream
• celery
• onion
• garlic powder
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring water and butter to a boil in a saucepan; reduce heat to low. Stir in flour until forms a ball. Off heat, add eggs all at once; stir until smooth.
3. 3 Drop dough by teaspoonfuls onto a cookie sheet.
4. 4 Bake in the preheated oven until puffs are golden brown and hollow sounding, 20 to 25 minutes. Cool, then split.
5. 5 Meanwhile, combine cream cheese, sour cream, celery, onion, garlic powder, and soy sauce until smooth; fold in crabmeat.
6. 6 Fill cooled puff pastries with crab mixture.

By N Morski

Ingredients

• ✓ imitation crabmeat
• red bell pepper
• celery
• mozzarella cheese
• salad dressing
• onion
• parsley
• cayenne pepper
• salt
• black pepper
• sole fillet
• bread crumb

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C) with rack in top third of oven.
2. 2 Place crabmeat, bell pepper, celery, and mozzarella cheese in a mixing bowl; gently stir in creamy salad dressing, dried onion, parsley, and cayenne pepper. Season with salt and black pepper.
3. 3 Place 1 sole fillet on a flat work surface; place 1/4 crabmeat filling onto one end. Roll fillet over filling; secure with a toothpick. Repeat with remaining sole fillets and crabmeat filling. Place rolled fillets in a close-fitting baking dish, side by side; cover dish with aluminum foil
4. 4 Bake in the preheated oven for 15 minutes. Remove foil; sprinkle fillets evenly with bread crumbs. Continue baking until fillets flake easily with a fork and filling is hot, 10 to 15 minutes more.

By jpvanzut

Ingredients

• ✓ imitation crabmeat
• cooking spray
• buttery round cracker
• parsley
• saltine cracker
• celery salt
• garlic
• sea scallop
• butter
• white cooking wine
• shrimp

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray.
2. 2 Mix crushed round crackers, parsley, saltines, celery salt, and garlic in a large bowl. Add scallops, crabmeat, melted butter, and wine; mix stuffing well.
3. 3 Place a shrimp on a flat work surface. Slice horizontally through the middle, careful not to cut through to the other side. Open the 2 sides and spread them out like an open book. Repeat with remaining shrimp.
4. 4 Stuff each shrimp with a heaping tablespoon stuffing and place back-side up in the prepared baking dish. Add 1 to 2 tablespoons water to the bottom of the baking dish to keep shrimp moist during baking.
5. 5 Bake in the preheated oven until shrimp are opaque and stuffing begins to brown, 15 to 18 minutes.

By Julie Cahoon

Ingredients

• ✓ imitation crabmeat
• sushi rice
• water
• rice vinegar
• white sugar
• salt
• cooking spray
• tempura shrimp
• nori
• cucumber
• avocado
• eel

Instructions

1. 1 Rinse rice in a strainer until water runs clear. Combine rinsed rice and water in a medium saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
2. 2 Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
4. 4 Arrange shrimp tempura on the prepared baking sheet.
5. 5 Bake in the preheated oven until golden and crispy, about 6 minutes per side. Cut the tails off of 4 tempura shrimp.
6. 6 Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 nori sheet, shiny-side down, on the plastic wrap. Spread 1 cup rice over nori using moistened fingers, leaving a 1/3-inch border. Flip nori so rice is facing the mat.
7. 7 Arrange imitation crabmeat and cucumber along the bottom edge of nori. Place 2 tail-off shrimp in the center of nori. Place 2 tail-on shrimp on the end so that the tails extend over the sides of nori. Lift the edge of the mat and roll up nori into a tight log around filling.
8. 8 Transfer sushi roll to a serving plate. Layer avocado and unagi slices on top to cover the top and sides of roll. Slice roll into 8 pieces using a moistened knife. Repeat with remaining nori, rice, crabmeat, cucumber, avocado, and unagi to make a second roll.

By Betsy Ann

Ingredients

• ✓ imitation crabmeat
• black squid ink pasta
• butter
• garlic
• chicken broth
• half-and-half
• parmesan cheese
• american cheese
• basil
• parsley
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 Melt the butter in a skillet over medium heat, and cook the garlic 1 minute. Pour in the chicken broth and half-and-half. Cook and stir until heated through.
3. 3 Mix the Parmesan cheese and American cheese into the skillet. Cook and stir until American cheese is melted. Season the mixture with basil, parsley, and pepper. Mix in the imitation crabmeat, and continue cooking until heated through. Serve over the cooked pasta.

By SARA_NO_H

Ingredients

• ✓ imitation crabmeat
• water
• short-grain white rice
• rice wine vinegar
• pickled ginger
• mayonnaise
• soy sauce
• sugar
• wasabi powder
• sesame oil
• avocado
• cucumber
• nori

Instructions

1. 1 Bring water and rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes. Let cool, about 15 minutes.
2. 2 Stir rice wine vinegar, pickled ginger juice, mayonnaise, soy sauce, sugar, wasabi powder, and sesame oil together in a bowl. Pour over cooled rice; mix to coat and break up clumps.
3. 3 Dice pickled ginger. Fold ginger, crabmeat, avocado, cucumber, and nori gently into rice. Chill until serving.

By Nicole Berger

Ingredients

• ✓ imitation crabmeat
• lasagna noodle
• olive oil
• garlic
• portobello mushroom
• alfredo pasta sauce
• shrimp
• bay scallop
• ricotta cheese
• egg
• black pepper
• cheese blend

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Heat oil in a large saucepan over medium heat. Sautee garlic and mushrooms until tender. Pour in 2 jars Alfredo sauce. Stir in shrimp, scallops and crabmeat. Simmer 5 to 10 minutes, or until heated through. In a medium bowl, combine ricotta cheese, egg and pepper.
3. 3 In a 9x13 inch baking dish, layer noodles, ricotta mixture, Alfredo mixture and shredded cheese. Repeat layers until all ingredients are used, ensuring that there is shredded cheese for the top.
4. 4 Bake uncovered in preheated oven for 45 minutes. Cover, and bake 15 minutes.

By Sara Van Noy

Ingredients

• ✓ imitation crabmeat
• shrimp
• lime
• onion
• serrano pepper
• tomato
• cucumber
• cilantro
• red onion
• jalapeno pepper
• tomato juice
• clam juice
• salt
• black pepper

Instructions

1. 1 Combine shrimp, ½ lime juice, and white onion in a large bowl. Cover with plastic wrap and refrigerate until shrimp is opaque, about 12 hours. Drain; discard accumulated juices.
2. 2 Combine remaining ½ lime juice with serrano in a large bowl.
3. 3 Add shrimp mixture, crabmeat, tomatoes, cucumber, cilantro, red onion, and jalapeños to the bowl. Stir in tomato and clam juice cocktail; season with salt and black pepper.

By perper72000

Ingredients

• ✓ imitation crabmeat
• shrimp
• scallop
• butter
• onion
• garlic
• green bell pepper
• red bell pepper
• all-purpose flour
• milk
• salt
• pepper
• marjoram
• basil
• tarragon
• fettuccini noodle

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Drop in shrimp and scallops and simmer for 10 minutes; remove the seafood and reserve the seafood water or broth in another bowl.
2. 2 In the same saucepan, melt the butter and add onion, garlic, red bell pepper and green bell pepper; saute and stir until transparent, but do not brown.
3. 3 Add flour and mix well until all the vegetables are coated; add some seafood broth slowly, but stirring constantly. Add the imitation crabmeat and mix; add the milk and salt and pepper to taste and mix.
4. 4 Add the marjoram, basil and tarragon and simmer very gently; stir constantly until the wanted thickness is obtained. Take off of heat and reserve.
5. 5 Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 6 to 8 minutes or until al dente; drain and cover with the seafood sauce. Serve.

By Lise P

Ingredients

• ✓ imitation crabmeat
• shrimp
• pesto
• cucumber
• nori
• lemon juice
• avocado
• asparagus
• soy sauce
• rice vinegar
• carrot
• eggplant
• sesame oil
• soy sauce
• sake
• vegetable oil
• egg
• vegetable oil
• kosher salt
• white sugar
• rice vinegar
• white rice
• water

Instructions

1. 1 Bring water and rice to a boil in a large pot. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes. Remove pot from heat and keep covered for 10 minutes.
2. 2 Stir 5 1/2 tablespoons rice vinegar, sugar, and salt together in a microwave-safe bowl; microwave until vinegar mixture is warmed, 30 to 45 seconds. Stir well. Add vinegar mixture to rice and toss thoroughly to coat each grain of rice; cool completely.
3. 3 Heat 1 teaspoon vegetable oil in a small skillet over medium heat; cook eggs in hot oil until firm, 3 to 5 minutes. Transfer eggs to a plate and cut into strips.
4. 4 Heat 1 tablespoon vegetable oil, sake, 1 tablespoon soy sauce, and sesame oil in a skillet over medium heat; fry eggplant in oil mixture until softened and lightly charred, 5 to 10 minutes. Transfer eggplant to a paper towel-lined plate.
5. 5 Mix carrot, 1 tablespoon rice vinegar, and 1 tablespoon soy sauce together in a microwave-safe bowl; microwave until carrot is softened, 1 to 2 minutes. Drain.
6. 6 Bring a large pot of lightly salted water to a boil; add asparagus and cook until bright green, 2 to 3 minutes. Drain and immediately immerse asparagus in ice water for several minutes to stop the cooking process. Drain.
7. 7 Cut avocado into 8 slices and drizzle lemon juice over slices in a bowl.
8. 8 Lay nori sheets on a flat work surface, wet hands, and spread 3/4 to 1 cup rice onto each sheet. Press rice into a thin layer, leaving 1/2-inch exposed nori on 1 long side.
9. 9 For California rolls, layer crabmeat, avocado, cucumber, and carrot atop one another in a thin strip along the edge opposite the uncovered edge on 3 nori sheets.
10. 10 For eggplant and avocado rolls, layer eggplant and avocado atop one another in a thin strip along the edge opposite the uncovered edge on 3 nori sheets.
11. 11 For pesto and egg rolls, spread pesto in a thin strip along the edge opposite the uncovered edge and top with egg slices on 3 nori sheets.
12. 12 For shrimp and asparagus rolls, layer shrimp and asparagus atop one another in a thin strip along the edge opposite the uncovered edge on 3 nori sheets.
13. 13 Transfer 1 prepared nori to a bamboo sushi mat. Use the mat to roll the nori and rice around the filling toward the exposed nori edge, squeezing gently. Wet the exposed nori edge and seal the roll. Slice each roll into 8 pieces. Repeat with remaining prepared nori.

By Marcia

Ingredients

• ✓ imitation crabmeat
• mayonnaise
• sriracha sauce
• rice paper wrapper
• carrot
• green onion
• avocado
• cucumber

Instructions

1. 1 Shred crabmeat using 2 forks or a food processor.
2. 2 Combine crabmeat, mayonnaise, and Sriracha sauce in a small bowl.
3. 3 Add 2 inches hot water to a shallow bowl. Dip 1 rice paper wrapper into water to soften, about 3 seconds; transfer to a wooden cutting board or a clean, moist dish towel. Layer 1/4 each carrot, green onion, avocado, cucumber, and crabmeat mixture on bottom third of rice paper.
4. 4 Pull bottom of rice paper over filling; fold sides of wrapper in, using your fingers to prevent filling from spilling out sides. Continue rolling tightly to enclose filling. Place roll seam-side down on a plate. Repeat with remaining rice papers, carrot, green onion, avocado, cucumber, and crabmeat mixture.

By Christy Blaker