Type what you have

Ingredients

• ✓ imitation crabmeat
• tri-color pasta
• celery
• green pea
• mayonnaise
• white sugar
• white vinegar
• milk
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.
2. 2 While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.
3. 3 In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving.

By flwrpwr60

Ingredients

• ✓ imitation crabmeat
• white rice
• water
• iceberg lettuce
• cucumber
• avocado
• wasabi powder
• mayonnaise
• soy sauce
• rice wine vinegar
• sugar
• sesame oil

Instructions

1. 1 Place rice and water in a small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool.
2. 2 In a large serving bowl, toss together the lettuce, cucumber, avocado and imitation crabmeat. Stir in cooled rice. In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side.

By TARA LYON

Ingredients

• ✓ imitation crabmeat
• shrimp
• egg
• green pea
• corn kernel
• green onion
• dill
• sour cream
• mayonnaise
• salt
• black pepper
• shrimp

Instructions

1. 1 Combine 1/2 pound shrimp, crabmeat, eggs, peas, corn, green onions, and dill in a large bowl.
2. 2 Mix sour cream and mayonnaise together in a separate bowl; stir into the bowl with the shrimp mixture. Season with salt and pepper. Garnish with tail-on shrimp.

By Sahara B

Ingredients

• ✓ imitation crabmeat
• tri-colored spiral pasta
• mayonnaise
• apple cider vinegar
• olive oil
• salt
• pepper
• shrimp
• grape tomato
• cucumber
• black olive
• red bell pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 10 minutes. Drain and rinse under cold water to cool. Transfer to a large bowl and set aside.
2. 2 Mix together mayonnaise, vinegar, oil, salt, and pepper in a small bowl. Pour over pasta and stir to coat.
3. 3 Add crab, shrimp, tomatoes, cucumber, black olives, and bell pepper; mix gently to coat with dressing. Taste and adjust seasoning if desired. If pasta is too dry, mix in more mayonnaise.

By LLUV7877

Ingredients

• ✓ imitation crabmeat
• asparagus
• grape tomato
• olive oil
• salt
• pepper
• garlic
• bacon
• heart of palm
• lemon juice
• olive oil
• garlic

Instructions

1. 1 Preheat an oven to 430 degrees F (225 degrees C).
2. 2 Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
3. 3 Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
4. 4 Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
5. 5 Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.

By Diane H

Ingredients

• ✓ imitation crabmeat
• butter
• onion
• green pepper
• mayonnaise

Instructions

1. 1 Melt butter in a medium skillet over medium-high heat. Add onion and green pepper; sauté until tender, about 3 minutes. Stir in crabmeat; saute 3 minutes more.
2. 2 Transfer crabmeat mixture to a medium bowl. Fold in mayonnaise until well combined. Serve warm or cold.

By PBLAZ

Ingredients

• ✓ imitation crabmeat
• cucumber
• salt
• black pepper
• white wine vinegar
• soy sauce

Instructions

1. 1 Place cucumber slices in a bowl and season with salt and pepper. Toss in imitation crabmeat. Whisk vinegar and soy sauce together in a separate bowl. Pour over the cucumber and crab mixture and toss to coat.

By CH.

Ingredients

• ✓ imitation crabmeat
• cucumber
• salt
• black pepper
• potato
• egg
• corn
• mayonnaise
• rice vinegar

Instructions

1. 1 Place sliced cucumber in a bowl and sprinkle with a bit of salt. Let sit until tender, about 5 minutes. Squeeze cucumber to remove excess water. Place drained cucumber in a small bowl.
2. 2 Place potatoes in a pot and rinse to remove extra starch. Drain. Add fresh water to cover. Add eggs and 1/2 teaspoons salt. Place pot over high heat and bring to a boil. Reduce heat to medium and cook until potatoes are tender, 10 to 15 minutes.
3. 3 Transfer cooked eggs to a bowl filled with cold water. Drain potatoes well and return them to the empty pot. Season with salt and black pepper and mash potatoes while still hot; leave some chunks for texture. Peel eggs, cut into chunks, and add to the pot with the potatoes. Add cucumber, imitation crab, and corn. Add mayonnaise, vinegar, salt, and black pepper to taste.
4. 4 Chill potato salad before serving, about 30 minutes.

By Haven4Order

Ingredients

• ✓ imitation crabmeat
• wasabi paste
• sesame oil
• soy sauce
• rice vinegar
• mayonnaise
• green onion
• furikake
• cucumber
• avocado
• rice noodle
• mayonnaise
• wasabi paste
• green onion
• sriracha
• mustard
• rice vinegar
• mayonnaise

Instructions

1. 1 Combine mayonnaise, rice vinegar, mustard, and Sriracha in a bowl with a whisk. Taste and adjust as needed. Chill in the refrigerator until ready to use.
2. 2 Combine chopped imitation crab, green onions, wasabi paste, and 2 tablespoons of our prepared mayo dressing base in another bowl. Refrigerate until needed.
3. 3 Bring a pot of lightly salted water to a boil; reserve a bowl of ice water nearby to add cooked noodles to after boiling. Stir noodles into the boiling water and cook until just tender, about 5 minutes. Drain and transfer to cold water to stop the cooking process.
4. 4 Combine 2 tablespoons prepared mayo dressing base, seasoned rice vinegar, soy sauce, sesame oil, and wasabi paste for noodle dressing in a bowl with a whisk. Drain noodles and toss in sauce until evenly coated.
5. 5 Wrap in plastic wrap and chill for 1 to 2 hours, tossing occasionally.
6. 6 Unwrap noodles and transfer to a serving bowl. Top with avocado, cucumber, and crab mixture; drizzle with more mayo sauce and garnish with furikake.

By John Mitzewich

Ingredients

• ✓ imitation crabmeat
• cream cheese
• onion
• celery
• worcestershire sauce

Instructions

1. 1 Mix together imitation crab, cream cheese, onion, celery, and Worcestershire sauce. Form into a ball, place on a plate, and cover loosely with plastic wrap. Refrigerate until firm.

By Pam

Ingredients

• ✓ imitation crabmeat
• celery
• ranch dressing
• mayonnaise
• sugar
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Gently mix crabmeat, celery, ranch, mayonnaise, sugar, and parsley in a salad bowl until thoroughly combined.
3. 3 Refrigerate, stirring occasionally, for 8 hours to overnight.
4. 4 Stir again just before serving. Enjoy!

By Melissa Goff

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
• cream cheese
• cocktail sauce
• swiss cheese
• green onion
• flour tortilla

Instructions

1. 1 Mix together cream cheese and cocktail sauce in a large bowl until well blended. Stir in crabmeat, Swiss cheese, and green onion until incorporated.
2. 2 Spread about 1/2 cup crabmeat mixture onto each tortilla and roll up tightly. Wrap each tortilla in plastic wrap. Refrigerate for 8 hours to overnight.
3. 3 Slice tortilla rolls into 1/2-inch circles and arrange on a serving tray with a bowl of cocktail sauce for dipping.

By KATE MARIE

Ingredients

• ✓ imitation crabmeat
• oil
• cream cheese
• water chestnut
• green onion
• soy sauce
• wonton wrapper

Instructions

1. 1 Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
2. 2 Mix cream cheese, crabmeat, water chestnuts, green onions, and soy sauce together in a medium bowl.
3. 3 Place about 1 teaspoon cream cheese mixture in the center of each wonton wrapper. Fold into wrappers into triangles and seal the edges with moistened fingers.
4. 4 Working in small batches, fry wontons in the hot oil until golden brown, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels.

By Gina

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
• 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
• celery
• onion
• parsley
• mustard
• mayonnaise
• pepper
• garlic powder
• seasoned salt
• black olive

Instructions

1. 1 In a large bowl, stir together the crabmeat, celery, onion, parsley, mustard, mayonnaise, pepper, and garlic powder. Season to taste with seasoned salt, fold in black olives if using. Cover, and refrigerate for at least 45 minutes. Taste before serving and adjust seasonings to taste.

By Arizona Desert Flower

Ingredients

• ✓ imitation crabmeat
• egg
• sourdough bread
• celery
• onion
• mayonnaise
• sour cream
• salt
• pepper

Instructions

1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. 2 Trim crust from bread and dice into cubes. Discard crusts or reserve for another use.
3. 3 Combine bread cubes, eggs, imitation crab meat, celery, onion, mayonnaise, sour cream, salt, and pepper in a large bowl; mix well and refrigerate until ready to serve.

By Audrie

Ingredients

• ✓ imitation crabmeat
• mushroom
• cream cheese
• green onion
• shrimp
• green onion dip mix
• garlic powder
• salt
• pepper

Instructions

1. 1 In a medium bowl combine the cream cheese, green onions, crab, shrimp, dip mix, garlic powder, salt and pepper. Mix all together and chill mixture for about 1 hour. Spoon mixture into clean mushroom caps to stuff and serve.

By Sydney Lara

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
• shiitake mushroom
• cooking spray
• short-grain rice
• aji nori furikake
• mayonnaise
• sour cream
• flying fish roe
• kamaboko
• seaweed

Instructions

1. 1 Soak shiitake mushrooms in hot water until soft, 5 to 10 minutes.
2. 2 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a 9x13-inch baking dish.
3. 3 Spread rice in the prepared pan; sprinkle furikake evenly over top.
4. 4 Drain mushrooms and squeeze out excess water. Mix mushrooms, imitation crabmeat, mayonnaise, sour cream, tobiko, and kamaboko together in a large bowl. Spread over furikake.
5. 5 Broil in the preheated oven until lightly browned on top, about 15 minutes. Remove from the oven and slice into 24 portions while in the baking dish.
6. 6 Spoon a generous portion onto a sheet of seasoned seaweed, wrap loosely, and enjoy immediately.

By NovelApproach

Ingredients

• ✓ imitation crabmeat
• green onion
• cream cheese
• monterey jack cheese
• sriracha sauce
• soy sauce
• lemon zest
• lemon juice
• sweet chili sauce
• sesame seed

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart or 8x8-inch baking dish.
2. 2 Reserve 1 tablespoon green onions for garnish. Combine the remaining onions with cream cheese, Monterey Jack cheese, Sriracha, soy sauce, lemon zest, and lemon juice and stir until well blended. Fold in crabmeat and pour mixture into the prepared baking dish.
3. 3 Bake in the preheated oven until bubbly, about 20 minutes. Let stand for 5 to 10 minutes before serving. Drizzle with sweet chili sauce and sprinkle with reserved green onions and sesame seeds, if desired.
4. 4 While dip bakes, heat oil in a medium saucepan to 350 degrees F (175 degrees C).
5. 5 Fry 5 to 6 pieces of wonton at a time in batches, flipping several times throughout, until golden, bubbly, and crisp, about 30 seconds. Drain on paper towels and sprinkle immediately with salt. Repeat with remaining wontons and serve immediately with dip. (Alternatively, these chips could be made the day before, cooled completely, and stored in airtight containers).

By NicoleMcmom

Ingredients

• ✓ imitation crabmeat
• shrimp
• lemon juice
• celery
• mayonnaise
• red onion
• red onion
• dill
• seafood seasoning
• salt
• black pepper

Instructions

1. 1 Bring a large pot of water to a boil. Add shrimp and 2 tablespoons lemon juice; cook until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.
2. 2 Transfer shrimp to a bowl of ice water to stop the cooking process. Drain and pat dry with paper towels.
3. 3 Combine celery, mayonnaise, 1/3 cup plus 1 tablespoon red onion, dill, remaining 4 teaspoons lemon juice, seafood seasoning, salt, and pepper in a large bowl.
4. 4 Dice shrimp and crab. Add to the mayonnaise mixture and gently stir to coat. Refrigerate for 2 hours before serving.

By Darrel Tyler

Ingredients

• ✓ imitation crabmeat
• pie crust
• egg
• heavy cream
• salt
• black pepper
• hot pepper sauce
• monterey jack cheese
• parmesan cheese
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bake pie crust in the preheated oven until just starting to brown, about 10 minutes. Set aside to cool.
3. 3 Meanwhile, whisk together eggs, cream, salt, pepper, and hot sauce in a large bowl until well combined. Stir in crabmeat, Monterey Jack, Parmesan, and green onion.
4. 4 Pour crab mixture into cooled pie crust.
5. 5 Bake in the preheated oven for 25 to 30 minutes. Turn the oven off, keep the door closed, and leave quiche in the oven until firm, 20 to 30 minutes. Remove from the oven and serve hot.

By JIMZGRL

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
• 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