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surimi crab salad with snow peas and water chestnuts

Desciption

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

Tags

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Steps

  1. In a glass measuring cup whisk mayo
  2. Yoghurt
  3. Horseradish
  4. Lemon juice and sriracha together
  5. Add grated ginger
  6. Cover and refrigerate until needed
  7. Open the package of imitation crab meat and with two forks tear the pieces into strings to resemble natural crab meat
  8. Put into a bowl
  9. Remove the dressing from the fridge
  10. Pour over the crab pieces
  11. Mix well
  12. Taste for seasoning
  13. Cover and refrigerate
  14. Remove ends and strings from snow peas
  15. Put a steamer basket over boiling water
  16. Steam snow peas for one minute
  17. Remove and plunge into ice water to set the color
  18. Remove
  19. Pat dry and slice on the bias into julienne strips
  20. Put in a large salad bowl
  21. Open the can of water chestnuts
  22. Drain and pat dry
  23. Stack the slices and cut into match sticks
  24. Add to the bowl with the snow peas
  25. Open the can of pineapple chunks
  26. Drain well
  27. Reserving juice for another use
  28. Add to the bowl with the veggies
  29. Remove seeds from the jalapeno
  30. Mince and add to the bowl as well
  31. Mix
  32. Take the crab salad from the fridge
  33. Fold the veggie medley in
  34. Use as much of it as desired
  35. Mix well
  36. Add salt and more lemon juice if needed
  37. To serve
  38. Line salad plates with lettuce and mount the crab salad on top
  39. Sprinkle with minced jalapeno

Step 12

Total Time in Minute 55

Ingredients Count 11

cooking surimi crab salad with snow peas and water chestnuts

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Ingredients

Snow peas

Imitation crabmeat

Yoghurt

Mayonnaise

Creamed horseradish

Fresh gingerroot

Sliced water chestnuts

Pineapple chunks

Lemon juice

Red jalapeno chile

Salt

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