Surimi is a Japanese name for imitation crabmeat. Imitation may not be a big word to see on any ingredient list for a recipe, but imitation crabmeat deserves a shot. Surimi made from real fish, mainly Alaskan Pollock. To the mixture of pollock, starch, egg-whites powder, and flavor is added. The recipe contains about 92% real fish. While artificial color and natural and/or artificial flavors are used, Surimi is a very myrical food. Surimi has been made in one form or another since the middle of the 16th century. So if the Japanese have been eating it for 400 years, there can’t be much of a health risk. > Surimi is connected.
I never heard of Surimi until the mid eighties. It was a little while before I tried to use any smartphone. Imitation of the word kept me from the matter. Once I did, I wondered why it took me so long. Surimi makes a variety of great dishes. Here are a few of my favorites
Surimi salad Neptune salad is called in most restaurants a classic use of imitation crabmeat. It is simple and easy to use.
1-8oz package of Surimi
4-oz softened cream cheese
Closely. 2 oz sour cream
That’s it! Chop the surimi to the size you want, large chunks for pancakes or small strips for dipping. Mix in the milk cheese and the sour milk. You can adjust the sour cream to make the salad softer or leave it thick.
Options: Green onions, celery, bell peppers and celery seed in any combination you like.
Easy Surimi and Pasta Salad
1-8oz package of imitation crabmeat
1-8oz box of tricolor Rotinni pasta
1-8oz package of frozen beans and peas
1-cup honey mustard dressing
Cook the pasta in a large pot full of boiling salted water in portions. Add the frozen veggies at the end and remove from the heat. Let the pasta and veggies sit for a while while you crush the crabmeat in a large bowl. Drain the pasta and veggies and place in the bowl with the crabmeat and add the dressing. Mix well, cool and serve. This is not only a good starter dish full dinner at our house.
Another great use of Surimi is in an omelet. You will soon heat the surimi in your omelet pan in a little butter or oil. Put the Surimi to the side and then start building the omelets using the heated Surimi. Mix the surimi with the usual omelet for any ingredient. I prefer a milder cheese with Surimi.
Surimi is a good tasting food. Forget about copying Surimi’s name and go for it.
