Surimi Salad

1 lb. bag Panamei Surimi Flakes
3/4 cup light mayonnaise
3/4 cup chopped celery
1/2 tsp fresh minced garlic
1/4 cup chopped green onion
4 teaspoons fresh chopped tarragon
1 cup fresh corn (if desired)
1 tablespoon Dijon mustard
1 tablespoon olive oil
Juice of one small lemon
8 hoagie rolls or slices of bread
Curly parsley (if desired)
4-5 avocados (if desired)

In a large bowl, mix together the Surimi Flakes, mayonnaise, celery, tarragon,
green onion, garlic, lemon juice, mustard and olive oil until well combined.
Cover and refrigerate for at least 1 hour.
To serve, spoon a generous 1/3 cup of the crab mixture into each roll. Garnish
with parsley, if desired. (Can be made the day before and chilled overnight)
Serve in hoagie roll, on bread, or with an avocado!

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