Many restaurants offer crabmeat dishes, but in reality, what they are calling crabmeat is actually Alaskan pollock, aka surimi.. “So what is surimi?”, you ask.
Surimi is a minced fish paste, made from a cheap fish in abundant supply, usually Alaskan pollock, frequently mixed with sugar and sorbitol, a sweetener.
I actually like using surimi due to the fact that it is much cheaper than the real crab meat! I recently bought a large package of surimi sticks at Costco. I sometimes eat a stick just because it tastes so great. Having bought so much of it, I decided to make this salad for lunch.
Crab Salad (Surimi)
1 pound imitation crab meat flaked style, or sticks cut into slices
1/2 cup celery finely chopped
3 tablespoons red onion finely chopped
1/2 teaspoon Old Bay seasoning
2 teaspoons lemon juice
salt and pepper to taste
1/2 cup mayonnaise
1 1/2 tablespoons fresh dill chopped, plus more for garnish
Add all of the ingredients to a large bowl. Stir gently to combine.
Serve immediately, or cover and chill for up to 2 days.
Sprinkle with additional chopped dill for garnish if desired.
Last minute company for lunch? This is simple and tasted great using Costco’s Tostados Multigrano . The only real prep was in cooking the meat. Other than that this comes together quickly. I used ground beef, but turkey would work too.
Sheet Pan Nachos
2 Tbsp. garlic-infused olive oil
½ cup finely chopped green onion leaves (green tops only)
1 Tbsp. minced jalapeno (optional)
1 (16 oz.) package ground beef (or turkey)
1 Tbsp. taco seasoning
1 (11 oz.) multigrain tostados
⅔ cup shredded cheddar cheese (or dairy-free cheese)
1 medium tomato, seeded and diced
⅓ cup sliced green onion (green parts only)
⅓ cup sliced black olives
1–2 Tbsp. finely chopped cilantro
Salsa – I prefer Pace brands
1. Preheat oven to 400°F.
2. Heat olive oil in a large skillet over medium-high heat. Add onion leaves and optional jalapeno. Sauté until leaves are bright green, fragrant, and soft. Add ground beef and brown, breaking apart into crumbles, until cooked. Once cooked, add taco seasoning, stir mixture, and adjust seasoning to taste. Remove skillet from heat and set aside.
3. Place tostados onto a rimmed baking sheet and spread into an even layer. Top with cooked beef mixture and sprinkle evenly with cheese. Bake for 5 minutes until cheese is slightlymelted.
4. Remove pan from oven. Top with your favorite optional toppings and serve warm.
Who does not love a baked potato, especially when it is LOADED??? I must admit that it is one of my favourite things. This recipe is straight forward and comes together in a matter of minutes. You could use frozen potato cubes, but fresh is so easy. I was able to use frozen chicken breast cubes to simplify the preparation. Your toppings are your choice!
Potato and Chicken Casserole (Loaded Baked)
1 cup cubed raw chicken breast, marinated* (if you can find frozen, no need to thaw)
1 or 2 potatoes, cubed with skinsor cubed frozen potatoes
Spice Mix (See below)
Lawry’s Lemon Pepper Marinade
1 T. garlic powder
½ tsp. paprika
1 tsp. salt
½ tsp. dried rosemary
½ tsp. black pepper
1 cup shredded cheese
½ cup cooked bacon chopped
3 green onions thinly chopped
Grease an 8 x 10 Pyrex baking dish with cooking spray.
Place cubed chicken into a bowl and drizzle with lemon pepper marinade (unless pre-marinated). Set aside.
Add cubed potatoes to the Pyrex dish. Sprinkle with spice mix and mix well.
Add the marinated cubed chicken.
Combine the potatoes and chicken.
Bake at 400 F for 50 minutes, stirring once or twice during baking.
When the potatoes and chicken are done, remove from the oven and top with shredded cheddar cheese and return to oven until cheese is melted.