Tuesday, August 19, 2008

Surimi (Imitation Crab) Wraps


I thought these were great, but Shane thought they were "just ok". However, he said he couldn't quite put his finger on what he didn't like about them and gladly ate a couple of them.

Surimi is a blend of white fish formed and flavored to taste like other seafood, in this case, crab meat. It is imitation in that sense, but it is real fish, not a soy product. It's a lot cheaper than the seafood it imitates, and is perfect for seafood salads and patties.

This particular recipe came from Alaska Seafood. I didn't have the chipotle chile puree the recipe called for, so I just used a tablespoon of minced fresh jalapeno pepper instead. I used regular packaged taco seasoning to spice the surimi, and when assembling the wraps, I added a squirt or two of bottled Ranch dressing. Also, because it's what I had on hand, I used an 8 oz. package of lump-style crab surimi and an 8 oz. package of shredded-style crab surimi.

Here's the recipe as it appeared at Alaska Seafood.


Southwestern Surimi Wraps

2 medium avocados OR 2 cups prepared guacamole
1 Tablespoon fresh lime juice
1 Tablespoon minced onion
1 Tablespoon chipotle chile puree
2 Tablespoons low-fat mayonnaise
1 pound Alaska Surimi Seafood (Imitation Crab)
2 teaspoons mesquite or Mexican seasoning
4 flour tortillas (10- to 12-inch), warmed
4 large iceberg or Romaine lettuce leaves, torn or shredded

Mash avocados. Stir in lime juice, onion, chile puree, and mayonnaise; set aside. Sprinkle seasoning over Alaska Surimi Seafood; stir to coat.

To serve, layer about 1/2 cup each of avocado spread (almost to edge), surimi chunks and lettuce on one side of each tortilla. Roll up envelope-style and cut in half.

Makes 4 servings.

2 comments:

ajooja said...

That's pretty close to some of the fish tacos we eat in San Diego. Aside from the fish, the main difference is cabbage instead of lettuce.

Donna said...

I Wish I liked crab...Bet they were pretty tasty!! Love the pictures!!hughugs