Imitation Crab Pasta Salad

I

3 cups uncooked spiral pasta

1 package (16 ounces) imitation crabmeat, flaked

1/3 cup chopped celery

1/3 cup chopped green pepper

1/3 cup chopped onion

1/2 cup mayonnaise

1 teaspoon dill weed
1/2 cup shredded cheddar cheese (optional)

Directions

Cook pasta according to package directions; drain and rinse in cold water. Toss with crab and vegetables. Combine remaining ingredients. Pour over pasta mixture; toss to coat. Cover and refrigerate at least 2 hours before serving.

Comments:  Of course I made changes.  The original recipe called for celery, bell peppers, low-fat mayo and low-fat ranch dressing.  It also called for 4 1/2 cups of uncooked pasta.  I cut that down to 3 cups, used regular mayo and left out the celery and bell peppers.  Reason - I didn't have any on hand.  Didn't matter.  I also added the cheese which added just another flavor.  My neighbor went out of the country for a few weeks and left me her dill weed plant to watch while she was gone.  I used some if it to make this dish.  The fresh dill was the key to this dish being such a success.  Every bite has you wanting another.  You can't beat this one.

Poor Man's Crab Cakes

2 eggs

1 tablespoon dijon mustard

Juice from 1 lemon

1/2 teaspoon paprika

1/4 teaspoon freshly cracked black pepper

10 oz. pkg Imitation Crab

1/2 cup whole wheat panko bread crumbs
¼ cup all purpose flour

2 cloves garlic, minced

1 green onion, chopped

Olive oil or oil spray

Heat oven to 400F.

In a large bowl, whisk together eggs, dijon, lemon juice, paprika, and black pepper. Chop imitation crab into small pieces and pull apart using 2 forks, or put in a food processor and pulse 2-3 times to separate pieces.  Stir in imitation crab, garlic and green onion. Stir in flour until well blended. Gently stir in bread crumbs until just combined.  Form mixture into 8-10 patties and place on a baking sheet lined with parchment or a silicone baking mat. Lightly brush or spray the tops of each with olive oil. Bake for 15 minutes or until the tops are lightly golden. Remove from the oven and serve.

This recipe originally called for real crab, which is delicious but can also be expensive.  When I changed the real crab to imitation crab I found the taste isn't as great as the real thing but its still a delicious dish.  Make sure you break up the chunks of imitation crab so it doesn't clump too much.  Also, don't over cook and dry it out.  This is one I'll be making again.

Hot Crab Casserole

2 cups Imitation Crab, chopped
1 can cream of mushroom soup
2 celery ribs, finely chopped
1/2 cup mayonnaise
2 Tbsp. dehydrated onions
1/2 tube butter-flavored crackers (crushed)
2 cups shredded cheddar cheese
1/2 cup crushed potato chips
1/4 cup sliced almonds

Preheat oven to 350 degrees.  In a large bowl combine crab, soup, celery, mayonnaise, onions, crackers and cheese.  Pour into a 2 qt. baking dish sprayed with non-stick spray.  Bake 20-25 minutes or until bubbly.  Sprinkle with crushed chips and almonds.  Bake another 10 minutes or until lightly browned.

Comments:  This is one I make frequently for my dear friend Dusty.  I've made this dish using real crab but the imitation actually tastes better and is a lot less expensive.  If you do decide to try this with real crab use about 1 cup or the crab will overpower all other flavors.  The crushed crackers added to the mix thickens as well as adds another flavor.  This dish is great to eat as a casserole or to serve as an appetizer with crackers.  I also make this using chicken and mushrooms.  See that recipe by going to Think With Your Taste Buds - Chicken.

'Crab' Cakes

1 cup imitation crab, chopped
2 cups Pepperidge Farm Seasoned Stuffing Mix
1 cup Pictsweet Seasoning Blend (onions, peppers, celery & parsley)
1 egg
1/2 cup water
1/2 cup butter (1 stick) melted

Preheat oven to 350 degrees.  Add the egg to the 1/2 cup of water and whisk till blended.  Pour all ingredients into a large bowl and mix well.  Let sit about 30 minutes allowing stuffing mix to soften.  Line a baking sheet with parchment paper.  Make mix into patties and place on parchment.  Bake 20-25 minutes or until browned.  Makes 8, serves 4.

Comment:  Yes, this can be made with real crab but with the economy that can get expensive and to be honest I kind of like the imitation.  The original recipe came form an old cookbook that had lost its cover so I have no idea of it's name but it does appear from around the 60's - 70's.  The original did not have the peppers and parsley that come in the Pictsweet seasoning blend but it did call for the mix to be stuffed and baked inside 4 bell peppers.  These little changes made it simple to make and oh so good.  There is a slight sweetness from the red and green bell peppers as well as the 'crab'.  Blend that with the seasonings in the Pepperidge and you have the perfect taste.  No condiments needed.

Imitation Crab Casserole

1/2 cup (1 stick) butter
1/2 cup all purpose flour
1 1/2 cups evaporated milk
1 1/2 cups water
salt and pepper to taste
2 cups cheese, grated
1 lb. imitation crab, bite size pieces
4 hard boiled eggs, chopped
Panko or bread crumbs
Melt butter over medium heat in a medium size saucepan.  In a small bowl mix flour with 1/2 cup of the water.  Whisk together until smooth.  Whisk into butter.  Add milk and remaining water.  Cook over med. heat until it starts to thicken to the consistency of gravy.  Add cheese.  Continue to heat until cheese melts stirring very frequently.  Spray a 9 x 13 baking dish with non-stick spray.  Evenly layer eggs and imitation crab.  Slowly pour cheese mixture over both.  Bake 20 minutes.  Sprinkle with Panko or bread crumbs.  Bake another 5 minutes.  Serves 6-8.