Surimi Salad

1 lb bag Panamei Surimi Flakes
3/4 c light mayonnaise
3/4 c chopped celery
1/2 tsp fresh minced garlic
1/4 c chopped green onion
4 tsp fresh chopped tarragon
1 c fresh corn (if desired)
1 Tbsp Dijon mustard
1 Tbsp olive oil
1 small lemon, juiced
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. Serve in hoagie roll, on bread, or with an avocado!

Garnish with parsley, if desired. (Can be made the day before and chilled overnight)

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