Best 2 Surimi Crab Salad With Snow Peas And Water Chestnuts Recipes

Calling all seafood lovers! Surimi crab salad with snow peas and water chestnuts is a refreshing and flavorful dish that combines the delicate taste of surimi crab with the crispness of snow peas and water chestnuts. Perfect as an appetizer or light lunch, this salad is packed with texture and flavor. With its vibrant colors and appealing presentation, it is sure to be a hit at your next gathering. So, get ready to embark on a culinary journey and discover the perfect recipe to tantalize your taste buds and impress your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

SURIMI CRAB SALAD WITH SNOW PEAS AND WATER CHESTNUTS

Surimi Crab Salad With Snow Peas and Water Chestnuts image

A creamy seafood salad with sweet snow peas, pineapples and crunchy waterchestnuts in a tangy yoghurt - horseradish dressing. Mount it on slices of baguette and serve it as tapas with a glass of Spanish Sherry or put it on a bed of lettuce and enjoy as refreshing summer lunch with a glass of fruity wine. Serves 4-6 as appetizer or 4 persons for lunch. Cooking time is chilling time

Provided by gemini08

Categories Lunch/Snacks

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb snow peas
1 (8 ounce) package imitation crabmeat (surimi)
3 tablespoons yoghurt, strained
2 tablespoons mayonnaise
2 tablespoons creamed horseradish (or to taste)
1 teaspoon fresh gingerroot, grated
1 (8 ounce) can sliced water chestnuts
1 (8 ounce) can pineapple chunks
1 tablespoon lemon juice
1 small red jalapeno chile, minced
salt

Steps:

In a glass measuring cup whisk mayo, yoghurt, horseradish, lemon juice and sriracha together, add grated ginger, cover and refrigerate until needed.
Open the package of imitation crab meat and with two forks tear the pieces into strings to resemble natural crab meat, put into a bowl.
Remove the dressing from the fridge, pour over the crab pieces, mix well, taste for seasoning, cover and refrigerate.
Remove ends and strings from snow peas, put a steamer basket over boiling water, steam snow peas for one minute, remove and plunge into ice water to set the color. Remove, pat dry and slice on the bias into julienne strips, put in a large salad bowl.
Open the can of water chestnuts, drain and pat dry. Stack the slices and cut into match sticks, add to the bowl with the snow peas.
Open the can of pineapple chunks, drain well, reserving juice for another use, add to the bowl with the veggies. Remove seeds from the jalapeno, mince and add to the bowl as well, mix.
Take the crab salad from the fridge, fold the veggie medley in, use as much of it as desired, mix well; add salt and more lemon juice if needed. To serve, line salad plates with lettuce and mount the crab salad on top, sprinkle with minced jalapeno.

SNOW PEAS WITH WATER CHESTNUTS

Snow Peas with Water Chestnuts image

Snow peas with water chestnuts, sesame seeds, and mint. This is quick and easy, yet good enough for company.

Provided by NAUTICOLE

Categories Vegetable Side Dishes

Time 20m

Yield 6

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
1 pound fresh snow peas, trimmed
1 (8 ounce) can sliced water chestnuts, drained
1 tablespoon chopped fresh mint
2 tablespoons sesame seeds
salt and pepper to taste

Steps:

Heat the olive oil in a large skillet over medium-high heat. Stir in the snow peas, and cook for 2 minutes, then add the water chestnuts, mint, and sesame seeds. Cook and stir until the snow peas are tender, and the water chestnuts are hot, about 3 minutes longer. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 87.6 calories, Carbohydrate 11 g, Fat 3.9 g, Fiber 3.3 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 6.4 mg, Sugar 4 g

Tips:

Use fresh ingredients: The fresher the ingredients, the better the salad will taste. Look for plump, brightly colored snow peas and water chestnuts, and use fresh crab meat or surimi.
Don't overcook the snow peas: Snow peas should be cooked just until they are tender-crisp. Overcooking will make them mushy.
Use a light dressing: A light dressing will allow the flavors of the salad to shine through. A simple vinaigrette or a mayonnaise-based dressing are both good options.
Serve the salad chilled: This salad is best served chilled. You can make it ahead of time and store it in the refrigerator for up to 24 hours.

Conclusion:

Surimi crab salad with snow peas and water chestnuts is a light, refreshing, and flavorful salad that is perfect for a summer lunch or dinner. It is also a great way to use up leftover crab meat or surimi. With its simple ingredients and easy preparation, this salad is sure to become a family favorite.