Imitation Crab Salad RecipeImitation Crab Salad Recipe This is a very versatile recipe, which can be changed easily. The following version is made with bread filler. Ingredients Directions: Hard cook your eggs by placing them in a saucepan and cover with cold water. Bring water to a boil over medium high heat. Cover, remove from heat, and let eggs stand in the hot water for 10 to 12 minutes. Drain the hot water; place them in cool water it makes them easier to peel. Let eggs cool and peel and chop. Trim crust from the bread and cut it into small cubes. In a large bowl, combine the bread cubes, chopped eggs, celery, onion, and imitation crabmeat. Mix in mayonnaise, sour cream and salt and pepper. Mix together well and refrigerate until ready to serve. This can be served in scooped out tomato cups or a pita or tortilla. It can also simply be served on a bed of lettuce or by itself. Variations of this recipe include adding a chopped yellow or white onion, and omitting the bread from the recipe. Replacing the salt or pepper with a small amount of Old Bay seafood seasoning is a wonderful alternative. Makes a nice dish for a quick lunch. If you decide you would like to take the fresh route and make some old fashioned crab salad, here are the instructions for that recipe: Crab Salad Recipe Boil three dozen hard-shell crabs for twenty-five minutes. Let them cool, then remove the top shell and tail; quarter the remainder, and pick out the meat carefully with a nut-picker or kitchen fork. The large claws should not be forgotten, for they contain a dainty morsel; the fat that adheres to the top shell should not be overlooked. Cut up an amount of celery equal in bulk to crab meat; mix both together with a few spoonfuls of plain salad dressing; then put it in a salad-bowl. Mask it with a mayonnaise;garnish with crab-claws, shrimps, and hard-boiled eggs, alternated with tufts of green, such as parsley, etc. This makes a beautiful dish.
Another Crab Salad recipe to try
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