Skip to content

Type what you have

Cook with

imitation crabmeat ×
California Roll Rice Noodle Bowl
Lunch Asian

California Roll Rice Noodle Bowl

4.6

Prep
15 min
Cook
10 min
Total
85 min

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

5-Ingredient Crab Salad
Lunch Mexican

5-Ingredient Crab Salad

4.3

Prep
5 min
Cook
10 min
Total
15 min

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

Japanese Potato Salad
Lunch Japanese

Japanese Potato Salad

Prep
15 min
Cook
20 min
Total
70 min

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

Seafood Pasta Salad
Lunch American

Seafood Pasta Salad

4.5

Prep
25 min
Cook
10 min
Total
335 min

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

California Roll Salad
Lunch American

California Roll Salad

4.5

Prep
30 min
Cook
Total
30 min

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

Simple Crab and Shrimp Salad
Lunch American

Simple Crab and Shrimp Salad

Prep
30 min
Cook
Total
30 min

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

Crab and Shrimp Pasta Salad
Lunch American

Crab and Shrimp Pasta Salad

3.9

Prep
20 min
Cook
15 min
Total
35 min

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

Asparagus and Crab Salad
Lunch American

Asparagus and Crab Salad

4.5

Prep
20 min
Cook
20 min
Total
40 min

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

Spicy Crab Spring Rolls
Appetizer Asian

Spicy Crab Spring Rolls

4.7

Prep
30 min
Cook
Total
30 min

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

Deconstructed California Roll Sushi
Dinner Asian

Deconstructed California Roll Sushi

Prep
20 min
Cook
25 min
Total
60 min

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

No Fry Crab Rangoon
Appetizer Asian

No Fry Crab Rangoon

3.8

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet, and set aside.
  2. 2 Combine the cream cheese, sour cream, onion, garlic powder, and sugar in a bowl, and beat until soft and well mixed. Lightly stir in the flaked imitation crab meat.
  3. 3 Fill a bowl with lukewarm water. Remove a wonton wrapper from the stack, and cover the stack with a damp paper towel to keep the wrappers from drying out. With your finger, wet two adjoining edges of the wrapper with water, and place about 2 teaspoons of filling in the center. Fold the wrapper into a triangle shape, pressing out all the air and sealing the edges well. Place the filled wonton on the prepared baking sheet while you finish filling and folding the wontons.
  4. 4 Bake in the preheated oven for about 15 minutes, until the wonton edges turn brown and crisp. Serve immediately.

By LAURAG16

Spicy Sushi Roll
Dinner Asian

Spicy Sushi Roll

5.0

Prep
15 min
Cook
Total
15 min

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

Deep-Fried California Roll Rice Balls
Dinner Asian

Deep-Fried California Roll Rice Balls

5.0

Prep
45 min
Cook
30 min
Total
80 min

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

Sushi Cake
Appetizer Asian

Sushi Cake

5.0

Prep
35 min
Cook
20 min
Total
175 min

Instructions

  1. 1 Rinse rice under cool water until water is no longer cloudy and runs clear. Combine rice and water in a covered saucepan and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 15 minutes.
  2. 2 Meanwhile, mix vinegar, sugar, and salt together in a saucepan over medium heat until sugar dissolves. Remove from the heat and let cool.
  3. 3 Combine softened cream cheese and mayonnaise in a blender; process until creamy.
  4. 4 Transfer cooked rice to a large mixing bowl. Sprinkle 1/2 of the vinegar sauce over the hot rice; mix gently. Taste and add more vinegar sauce if desired. Empty 1/2 of the cooked rice into a springform pan; press down gently to fill the bottom of the pan.
  5. 5 Spread 1/2 of the cream cheese-mayonnaise mixture on top of the rice in the pan. Layer crabmeat, cucumber, avocado, and cold cream cheese over top, in that order. Spread the remaining cream cheese-mayonnaise mixture over top. Empty the remaining rice into the pan and press downwards until layers are firmly packed. Garnish with sesame seeds. Place in the refrigerator for at least 2 hours before serving.
  6. 6 To serve, mix soy sauce, orange juice, and lime juice in a bowl. Dismount the sushi cake from the springform pan and serve it with the soy sauce.

By male

Easy Seafood Salad
Dinner

Easy Seafood Salad

4.9

Prep
20 min
Cook
Total
200 min

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

Nontraditional Crab Dip
Appetizer

Nontraditional Crab Dip

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, stir together the cream cheese, imitation crab, green onion, garlic, lemon juice, jalapeno and 1 cup shredded cheese. Transfer to an oven safe serving dish, or nice pie plate. Sprinkle the remaining 1/2 cup of cheese over the top.
  3. 3 Bake for 25 to 30 minutes in the preheated oven, until the edges are boiling and cheese has melted in the center.

By KrystleHanes

Fantastic Crab Dip
Appetizer

Fantastic Crab Dip

4.3

Prep
15 min
Cook
4 min
Total
19 min

Instructions

  1. 1 In a medium bowl, mix cream cheese until soft and smooth. Blend in lemon juice, Worcestershire sauce, and salt and pepper. Mix in garlic, onions, and crab meat. Store, covered, in refrigerator until ready to use.
  2. 2 To serve warm, heat in microwave for 3 to 4 minutes.

By Lynn Clarke

Easy Crab Linguine
Dinner

Easy Crab Linguine

3.7

Prep
Cook
Total

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

Crab Quiche II
Dinner

Crab Quiche II

4.6

Prep
5 min
Cook
40 min
Total
45 min

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

Pea and Crab Salad
Dinner American

Pea and Crab Salad

4.5

Prep
15 min
Cook
15 min
Total
30 min

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

Crabmeat Roll-Ups
Appetizer American

Crabmeat Roll-Ups

4.3

Prep
10 min
Cook
Total
490 min

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

Crabby Cream Cheese Wontons
Appetizer

Crabby Cream Cheese Wontons

3.7

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
  2. 2 In a medium bowl, mix together cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions.
  3. 3 Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper.
  4. 4 Place egg whites in a small bowl. Using the fingers, spread egg white over two edges of the wonton wrappers. Fold into triangles and press to seal edges.
  5. 5 In small batches, deep fry the wontons until golden brown, 2 to 4 minutes. Drain on paper towels and serve warm.

By Shawn Salzman

Won Tons
Appetizer

Won Tons

4.6

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 In a small mixing bowl, combine mustard, soy sauce and wasabi until the wasabi has dissolved. Cover and refrigerate.
  2. 2 Place cream cheese in a large bowl (preferably chilled metal). Mix in crab meat, onion, water chestnuts and parsley. Place one spoonful of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges closed. If the edges do not stick together, wet your fingertips lightly with water and pinch the ends together again (this will help to hold the won ton together).
  3. 3 Heat oil in a large skillet. When oil is hot, place won tons (approximately 6 at a time) into hot oil. Remove the won tons when they are golden brown. Drain them on a paper towel lined tray. Repeat this process until all won tons are fried. Serve with dipping sauce.

By Danielle Tarango