This recipe works with either crab or crab product. Crab product or imitation crab can be made from Alaska pollock, also known as walleye pollock, snow cod or whiting. Pollock has a mild flavor, which makes it ideal for the processing and artificial flavoring process to make imitation crab. New Zealand hoki is also used to make imitation crab. Some Asian manufacturers use Southeast Asian fish such as golden treadfin bream and white croaker.The fish is skinned and deboned. The meat is then minced and rinsed and the water is leached out. You end up with a thick paste (surimi). The techniques for making surimi were developed in Japan over 800 years ago. Imitation crab was not introduced to the United States until 1983. Once you have the surimi, which is the base product of imitation crab, other ingredients are added to give it stability, texture and the crab-like flavor.
Things You'll Need
- 4 large tomatoes
- 2 pounds crab meat or imitation crab meat
- 1 c. mayonnaise
- ½ tsp. garlic powder
- ½ tsp. onion powder
- 1 tsp. salt
- 1 tsp. white pepper
- Lettuce leaves
How to Make a Crab Salad Appetizer
Using a food processor, mince the crab meat.
In a medium bowl, mix the mayonnaise and spices. Add the minced crab meat.
Arrange a few lettuce leaves on four bread plates. Scoop out the core of the tomato.
Slice the tomato in eighths from the top down, stopping about 2” from the bottom of the tomato. Fan the tomato out slightly. You do not want to rip the skin holding the tomato together.
Scoop the crab salad into the center of the tomato. Garnish with either fresh parsley sprigs or chopped fresh parsley.
Tips & Warnings
- Be sure to use fresh ripe tomatoes for this recipe.
- Do not overmince the crab meat. You do not want a mushy salad. You need it minced to about the size of large salt crystals.
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