Best 6 Asian Californian Mexican Faux Crab Salad Recipes

CRAB SALAD

Steps:

• Add all of the ingredients to a large bowl. Stir gently to combine.
• Serve immediately, or cover and chill for up to 2 days.
• Sprinkle with additional chopped dill for garnish if desired.

ASIAN CALIFORNIAN MEXICAN FAUX CRAB SALAD

Steps:

• In a glass bowl, toss together the ingredients for the salsa. Season with salt and pepper and set aside to let the flavors build. SingleGuyChef says to let it sit for an hour but 30 minutes is also okay.
• Combine the chopped avocado and lime juice, season with sea salt and freshly ground black pepper. Set aside.
• In another glass bowl, add all of the ingredients for the faux crab.
• Toss, season with sea salt and freshly ground black pepper to taste.
• Okay, now for the combining the three bits:.
• You could make the crab the base, then the avocado, then the salsa, topped with sour cream.
• Or -- you could make the avocado the base, topped with crab, then with salsa, then with sour cream.
• Or -- you could spread a nice base of salsa, top with the crap and then add the avocado, sour cream on top or to the side.
• Or -- well, start using your imagination, you don't need me to tell you how to do everything, do you?.
• I've served these in our house as an appetizer in oversized martini glasses. I'll let you guess the order I layered the bits -- ;-).

CALIFORNIA CRAB SALAD

Steps:

• Flake crab with 1 t lemon juice in large bowl.
• Add onion, celery (optional), vinegar, soy sauce, worcestershire, and 1 t dill.
• Stir until mixed.
• Stir in mayonnaise (adjust amount according to taste).
• Add salt and pepper to taste.
• Slice avocado into bitesize pieces and sprinkle with remaining 1 t lemon juice (keeps avocado from browning) and 1/2 t dill.
• Gently stir avocados and olives into the salad.
• Taste and adjust seasonings as needed.
• Serve or refrigerate for several hours.

FAUX POTATO SALAD WITH CAULIFLOWER

Steps:

• Place chopped cauliflower into a medium bowl with 1/4 cup of water. Cover with plastic wrap and cook in microwave, on high for 4 1/2 minutes.
• Drain cauliflower and place into ice water bath to stop cooking and chill.
• Meanwhile, in a large bowl, combine dressing ingredients and mix well.
• After 5 minutes or so, the cauliflower should be chilled. Drain well, then dry between a few layers of paper towels. You don't want any water to water down your dressing.
• Add the cauliflower to the bowl of dressing and combine.
• Garnish with mix ins. Stir to combine before serving.

ASIAN CRAB AND CUKE SALAD

Steps:

• Place cucumber slices in a bowl and season with salt and pepper. Toss in imitation crabmeat. Whisk vinegar and soy sauce together in a separate bowl. Pour over the cucumber and crab mixture and toss to coat.

CRAB CEVICHE

Steps:

• Place the shredded imitation crab into a glass or porcelain bowl. Plastic or metal are not recommended. Stir olive oil into the crabmeat until well coated, then stir in the cilantro, onion, tomato and serrano peppers. Squeeze the lime juice over everything, and mix well. Season with plenty of salt and pepper. Refrigerate for about 1 hour before serving.