27 Easy Imitation Crab Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Crab Crescent Bites

Crab Crescent Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz crab meat (imitation allowed)
• 1 can crescent roll dough (8 triangles)
• 4 oz cream cheese, softened
• 1/2 cup shredded sharp cheddar
• 1/2 teaspoon garlic powder
• 1 tablespoon chopped chives
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
2. 2. In a bowl mix crab meat, cream cheese, cheddar, garlic powder, salt, pepper, and chives.
3. 3. Place a spoonful of filling on each crescent triangle and roll up as directed on package, sealing edges.
4. 4. Bake 12–15 minutes until golden and cooked through; serve warm.

2. Seafood Pasta Salad

Seafood Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT140M · Yield: [’20’]

Seafood pasta salad is a perfect as a side dish or main all summer long. Full of sweet crab meat and shrimp, loads of veggies and a creamy bold dressing, this noodle salad will be a hit anytime you make it!

Ingredients

• 2 lbs rotini pasta (cooked, drained, and tossed under running cold water until cooled)
• 2 peppers (red, yellow, or orange) (seeded & diced)
• 1 bunch green onions (thinly sliced)
• 2 cups grape tomatoes (halved lengthwise)
• 1 16 oz container lump crab meat (drained)
• 1/2 cup imitation crab meat (chopped & flaked apart, by hand if needed so no big chunks (optional))
• 2 packets ranch dressing mix
• 1/2 cup zesty Italian dressing
• 2 1/3 cups mayo
• 1 12 oz bag frozen salad shrimp (thawed & drained)

Instructions

1. Add all of the ingredients to an extra large mixing bowl.
2. Stir, stir, stir, until everything’s evenly combined.
3. Cover and chill for 2 hours.
4. Serve immediately, and enjoy!

3. Kimchi Slaw

Kimchi Slaw is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’]

This kimchi slaw with crab is a unique slaw recipe for its additional Asian ingredients that give it that extra crunch and tangy, umami flavor.

Ingredients

• ½ cup mayonnaise
• ½ tablespoon soy sauce
• ½ tablespoon kimchi brine (the liquid in the jar of kimchi)
• ½ tablespoon sesame oil
• 2 cups green cabbage (shredded)
• 1 cup carrots (julienned or shredded)
• 1 cup imitation crab meat (flake style) (shredded)
• 1 cup kimchi (drained and chopped)
• black sesame seeds (to garnish)
• sliced green onions (to garnish)

Instructions

1. In a small bowl, combine the mayonnaise, soy sauce, kimchi brine and sesame oil. Reserve.
2. In a large bowl, toss together the cabbage, carrots, crab meat and kimchi.
3. Pour the dressing on top and toss to coat.
4. Garnish with the black sesame seeds and green onions. Serve!

4. Seafood Enchiladas

Creamy Seafood Enchiladas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT40M · Total: PT75M · Yield: [‘8’, ‘8 servings’]

Creamy Seafood Enchiladas are made with a rich filling of shrimp, crab, and Monterey Jack, all topped with a decadent Mornay verde cream sauce.

Ingredients

• 8 medium flour tortillas (6-8 inches; lightly fried)
• 2 tablespoons salted butter
• ½ pound button mushrooms (sliced)
• ½ pound bay shrimp (i.e., salad shrimp)
• ½ pound imitation crab (broken up into small pieces; or chopped)
• 4 whole green onions (thinly sliced)
• 2 cloves garlic (minced)
• ¼ cup white wine (or chicken broth)
• 1 cup grated Monterey jack (or Oaxaca)
• 4 tablespoons salted butter
• 4 tablespoons Wondra (or all-purpose flour)
• 2 cups half & half
• ½ cup chicken broth (up to 1 cup, as needed)
• ¼ teaspoon salt
• ¼ teaspoon white pepper
• ½ cup grated Monterey jack (or Oaxaca)
• ½ cup salsa verde (mild)
• ⅛ cup fresh cilantro (chopped)
• ⅛ cup crumbled cotija cheese
• ½ green onion (thinly sliced)

Instructions Seafood Filling

1. Melt 2 tablespoons butter in large skillet over medium heat.Add the sliced mushrooms and sauté until they become soft and release their juices; about 4-5 minutes.
2. Add shrimp, imitation crab, green onions, garlic, and wine (or chicken broth). Cook for 4 minutes, stirring frequently. Remove skillet from heat.
3. Using a slotted spoon, remove the seafood mixture to a medium mixing bowl, leaving any remaining cooking liquid in the bottom of the skillet. Don’t worry if there isn’t any liquid left; but if there is, it will add some great flavor to the sauce.To the seafood mix in the mixing bowl, stir in 1 cup of grated Monterey Jack.Set the seafood mixture aside.

Mornay Verde Cream Sauce

1. In the same skillet, add 4 tablespoons butter to any remaining cooking liquid, and heat over medium-low until it melts and begins to simmer.Reduce heat to low and sprinkle in ¼ cup flour, whisking constantly as you do. Whisk and cook the butter and flour together for 1-2 minutes.
2. Whisk in half & half and a half-cup of chicken broth all at once. Stir constantly until the sauce becomes thick enough to coat the back of a spoon.
3. Remove sauce from heat. Add the Monterey Jack, plus the salt and pepper. Whisk constantly until the cheese melts completely.Once the cheese has completely melted, whisk in the salsa verde.
4. The sauce will be very thick at this point; about the consistency of very pourable nacho cheese. However, if it seems too thick, add a little more chicken broth or water to thin it out.

Roll & Bake

1. Preheat oven to 350°F | 177°C.
2. Grease (or spray with non-stick cooking spray) a 11″ x 7″ glass baking dish.
3. To the seafood mixture, add 1 cup of the prepared sauce and mix to thoroughly incorporate. Roll a scant ½ cup of the seafood mixture into each tortilla, and place each roll into the baking dish.
4. Pour the remaining sauce over the prepared enchiladas. Use the back of a spoon to “frost” the top, making sure to completely cover all the edges and let it drip down into the cracks and creases. Mornay sauce is supposed to be very thick; however, if the sauce has thickened too much while you prep the enchiladas (i.e., if it becomes gloppy or too thick to pour), add an additional ¼ – ½ cup of chicken broth (or water) to the mixture to thin it out before pouring it on the enchiladas.
5. Bake enchilada casserole in preheated oven for 40 minutes.

5. Shredded Crab Salad

Shredded Crab Salad (Kani Salad) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘5’, ‘5 servings’]

Made with only a few simple ingredients, this Shredded Crab Salad comes together quickly and easily. Simple, tasty, and very similar to a kani salad, this imitation crab salad is an easy side dish to make for dinner.

Ingredients

• 8 oz imitation crab meat ((226g))
• ¼ cup Kewpie mayo (add more if you want a creamier salad)
• 2-3 tbsp sriracha
• 1 tsp sesame oil

Instructions Shredded Crab Salad

1. Shred the imitation crab meat by hand or with a fork. You can shred the crab like you do a cheese string. Place the crab meat into a bowl. You can leave them as long stringy pieces or roughly cut them with scissors into a smaller size.
2. Add the mayo and sriracha into the bowl and mix until everything is combined. If you are unsure how much mayo you’d like, start with half of the mayo and sriracha and add more as you mix and taste.
3. Toss the salad with the sesame oil.Cover and let the dish chill in the fridge until ready to serve.

Variation: Kani Salad

1. Shred the imitation crab meat by hand or with a fork. You can shred the crab like you do a cheese string. Place the crab meat into a bowl. You can leave them as long stringy pieces or roughly cut them with scissors into a smaller size.
2. Shred 1 cucumber, carrot, and mango and add it to the bowl.
3. Mix to combine with the spicy mayo. If you are unsure how much mayo you’d like, start with half of the mayo and sriracha and add more as you mix and taste.
4. Top with some panko crumbs, tempura bits, or tobiko/masago before serving.

6. Crab and Cabbage Salad

Imitation Crab and Cabbage Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘8’]

This imitation crab and cabbage salad is the easiest kani salad you will ever make. Loaded with thinly sliced cabbage, sweet corn, julienned carrots and crab meat, and topped with a simple mayonnaise dressing.

Ingredients

• Imitation crab sticks- 14 oz (400 gm)
• Medium carrots (shredded-2)
• Cabbage (shredded-6 cups)
• Sweet corn- 1 can (1.5 oz)
• Garlic cloves (minced-2)
• Mayonnaise or sour cream- 1 1/2 cup or as needed
• Apple cider vinegar- 3 tablespoons
• Salt and pepper- to taste

Instructions

1. Discard outer leaves of cabbage and shred using a sharp knife. Transfer the shredded cabbage to a large mixing bowl.
2. Peel the carrots, trim off the ends, and cut into julienne. Put into the bowl with cabbage.
3. Shred the crab sticks by hand and add to the bowl.
4. Add the sweet corn, garlic, mayo and apple cider vinegar. Season with salt and pepper, and toss until all the ingredients are combined.
5. Serve immediately or refrigerate until ready to serve. Enjoy!

7. Rainbow Roll

Rainbow Roll Sushi Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘1’, ‘1 Sushi Roll’]

This rainbow sushi roll is colorful, tasty, freshly prepared from scratch, and healthy.

Ingredients

• ¾ cup Sushi Rice (cooked, *see Notes)
• ½ Nori Seaweed (*see Notes)
• 3 piece Imitation Crab (aka Surimi, *see Notes)
• 3 slices Avocado
• 1 piece Cucumber (sliced lenghtwise)
• 2 slices Salmon Fillet (raw and fresn, rectangular, *see Notes)
• 2 slices Mango (not too soft, rectangular)
• 2 slices Avocado (softer, rectangular)

Instructions

1. Cut the nori sheet into half.
2. Place almost all the cooked rice over the nori sheet, reserve 2 Tablespoons. Spread out rice over nori sheet and press down so that the rice sticks to the seaweed.
3. Turn the nori with rice on it around and spread the remaining rice over the nori sheet. Keep about 1 inch/ 2-centimeter distance space to the top border and about 1/2 inch or 1 centimeter at the bottom. Make sure that the rice sticks to the nori sheet.
4. Prep your filling ingredients. Keep sliced avocado and cucumber ready.
5. Place imitation crab pieces over the line of rice so that the 3 pieces fit there. Cut the center seafood stick if need be to make it fit properly.
6. Arrange the avocado and cucumber the same way.
7. Start to roll in sushi with the sushi mat with both hands and gradually press down while rolling in. That way the sushi roll will be rolled tightly and it won’t fall apart after slicing into pieces.
8. Prep your topping ingredients. Slice the salmon, mango, and avocado into thin 0.1 inches/ 3 millimeter thick slices. They should be rectangular.
9. Arrange salmon, mango, and avocado slices topping over the sushi roll.
10. Place cling wrap over the rainbow roll and over that the sushi mat. Press down so that the topping sticks to the cooked sushi rice.
11. Remove the cling wrap and mat. Cut the sushi roll into 8 equal-sized sushi pieces.
12. Serve up with soy, wasabi, and pickled Japanese ginger slices. Enjoy.

8. Crab Cakes

Imitation Crab Cakes With Zesty Dipping Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: 6

Serve crab cakes with lemon wedges and a sprinkling of dried parsley.

Ingredients

• 1 pound package imitation crab meat
• 1/2 cup saltine cracker crumbs
• 1 egg, beaten
• 1/4 cup mayonnaise
• 1 teaspoon Old Bay Seasoning
• 1/2 teaspoon garlic powder
• 1 tablespoon dried parsley
• Salt and pepper, to taste
• Juice from 1/2 lemon
• 1/2 cup mayonnaise
• 1/4 cup Dorothy Lynch Dressing & Condiment
• 2 teaspoons whole grain mustard
• 1 teaspoon minced garlic from a jar

Instructions

1. Break up imitation crab meat into fine flakes. Pace in a large mixing bowl and add all of the remaining crab cake ingredients. Mix well with your hands or a spoon. The mixture should hold together.
2. To form into individual crab cakes, take a 1/2 cup round measuring cup and fill with crab mixture. Pack the crab down into the cup. Then tip upside down to remove the crab cake from the measuring up onto a parchment-lined baking sheet. Repeat process to make 6 crab cakes.
3. Place crab cakes in the fridge for 30 minutes to chill.
4. Preheat oven to 375F. Bake crab cakes for 20 to 25 minutes, until browned.
5. To make dipping sauce: Mix all ingredients together. Chill before serving.

9. Cheesy Crab Rangoon Casserole

Easy Crab Rangoon Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT35M · Total: PT-497081H34M55S · Yield: [’12’, ’12 servings’]

This easy, crab rangoon casserole is incredibly cheesy and packed with crab and all the flavors that crab rangoon fans love!

Ingredients

• 16 oz cream cheese, softened
• 30 oz imitation crab (or real crab), chopped
• ¼ cup chopped green onion
• 2 tsp Worcestershire sauce
• 4 cloves garlic, minced
• 1 tsp salt
• 16 oz egg noodles or penne pasta, cooked according to package directions
• 4 tbsp butter
• 3 tbsp flour
• 3 cups milk
• Salt and pepper to taste
• ½ cup shredded parmesan cheese
• ½ cup panko breadcrumbs
• 3 tbsp butter, softened

Instructions

1. Cook noodles according to package directions.
2. In a large bowl, mix the filling ingredients (cream cheese, crab, green onion, Worcestershire sauce, garlic, and salt) together until incorporated.
3. To make the sauce, melt butter in a medium saucepan over low heat.
4. Add flour and cook for a minute or two. Slowly add milk, stirring constantly, and keep stirring until the sauce thickens.
5. Place half the noodles in a greased 9×13 baking pan.
6. Spread half the cream cheese mixture over the noodles, then pour half the sauce on top.
7. Add a second layer of noodles, then the remaining cream cheese mixture, and pour the remaining sauce over that layer.
8. Cover with foil and bake in a 350°F oven for 30 minutes.
9. While the casserole bakes, combine the parmesan cheese, panko crumbs, and butter in a small bowl.
10. Remove foil and sprinkle with the topping.
11. Set the oven to broil.
12. Place the casserole under the broiler for 2–3 minutes, or until golden brown.

10. Crab Cheese Springrolls

Crab and Cheese Spring Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [’15’, ’15 Spring Rolls’]

These homemade cheese and crab spring rolls (Crab Rangoon Spring Rolls) are loaded with crab and creamy cheese and deep fried for extra crispiness. A great bite sized party snack or appetizer.

Ingredients

• 15-20 spring roll wrappers
• 2 cups imitation crab meat ((chopped or shredded))
• 250 g cream cheese ((soften))
• 3/4 cup mozzarella cheese
• 2-3 tablespoons mayonnaise
• 3-4 teaspoons Worcestershire sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sugar
• 2-3 stalks green onions ((chopped))
• 2 cloves garlic ((finely minced))

Instructions Preparation

1. Leave the cream cheese in room temperature for an hour to soften
2. Once the cream cheese is soft, mix in the mozzarella, mayonnaise, Worcestershire sauce, rice vinegar and sugar
3. Chop or shred the crab meat and mix it into the cheese mixture
4. Mince the garlic and finely chop the green onions and add it into the cheese mixture

Rolling the Spring Rolls

1. Carefully peel 1 sheet at a time and place the sheet in front of you with a corner facing you. (Place a damp cloth or paper towel over the stack of spring roll papers to prevent it from drying out while you are rolling out the spring rolls)
2. Add a few spoonfuls of crab and cheese mixture near the bottom of the paper (but away from all edges) into a log shape.
3. Start rolling from the bottom, then take 1 side from the left or right and fold it into the center while rolling.
4. Then take the other side on the left or right side and fold it into the center and continue to roll
5. Wet the top corner with water or egg (which will be the glue to seal the spring roll) and keep rolling until all the paper is sealed.
6. Put aside covered with a damp cloth or paper towel and continue making the rest of the spring rolls

Deep Frying

1. Heat up the oil to 350F (176C), and fry them for 4-5 minutes or until golden brown.
2. f you are deep frying these on a stove top in a pot, use medium heat and keep a close eye on them, when they turn golden brown pull them out. They still continue to cook after they have been pulled out of the oil.
3. Enjoy! 🙂

11. Spicy Kani Salad with Mango

Spicy Kani Salad with Mango is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’]

A traditional Japanese crab salad with a twist. This kani salad recipe adds mango for sweetness and to balance out the spicy dressing.

Ingredients

• 12 ounces imitation crab meat (gluten free)
• 2 small carrots (peeled and julienned)
• 1 English cucumber (julienned)
• 1 mango (peeled and julienned)
• 1 Tablespoon black sesame seeds (toasted)
• ½ cup mayonnaise
• 1 Tablespoon sriracha
• 1 Tablespoon orange juice
• 2 teaspoons rice wine vinegar
• 1 teaspoon soy sauce (or tamari for gluten free)
• ½ teaspoon sugar
• ½ serrano pepper (seeded and minced (optional))

Instructions

1. Gently shred the crab meat, pulling it lengthwise into long strips. Combine with carrots, cucumber, and mango into a bowl.
2. In a small mixing bowl combine the mayonnaise, sriracha, orange juice, rice wine vinegar, tamari, sugar, and serrano pepper. Season to taste, adding more sriracha and serrano if you prefer it spicier.
3. Pour dressing over the salad and gently toss to coat. Top with the sesame seeds.

12. Cold Seafood Salad

Cold Seafood Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT70M · Yield: [‘4’, ‘4 servings’]

This Cold Seafood Salad takes just 8 ingredients and 4 steps to make.

Ingredients

• 1/2 pound imitation crab meat
• 1/4 small onion ((or red onion))
• 1 small celery stalk
• 1/8 cup mayonnaise
• 1/8 cup sour cream
• 1/4 teaspoon paprika ((or smoked paprika))
• 1/4 teaspoon dill
• Table salt and pepper (to taste)

Instructions

1. Roughly chop the imitation crab meat on a cutting board.
2. Dice the onion and celery into small pieces.
3. In a medium bowl add all the ingredients together and stir until well coated.
4. Refrigerate for an hour before serving.

13. Crab Pasta Salad

Crab Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz pasta (rotini or fusilli)
• 8 oz crab meat
• 1/2 cup celery, diced
• 1/2 cup red onion, finely chopped
• 1 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons lemon juice
• 1 tablespoon chopped dill
• Salt and pepper to taste
• Optional: peas or corn

Instructions

1. 1. Cook pasta in salted water until al dente, drain and rinse under cold water.
2. 2. In a large bowl whisk together mayonnaise, sour cream, lemon juice, dill, salt, and pepper.
3. 3. Add crab, celery, onion (and peas if using); toss to combine.
4. 4. Add pasta and toss to coat; adjust seasoning and refrigerate at least 20 minutes before serving.

14. Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT-497081H36M34S · Cook: PT4M · Total: PT19M · Yield: [’12’, ’12 egg rolls’]

Love Crab Rangoon? This is a super-easy recipe that makes a great party appetizer. Who doesn’t love crab rangoon egg rolls at parties? Yum!

Ingredients

• 2 cup vegetable oil
• 8 ozs crab meat, (not canned)
• 8 ozs cream cheese, (at room temperature)
• 1 clove garlic, (minced)
• 1 green onion, (thinly sliced)
• 1 tsp Worcestershire sauce
• ½ tsp salt
• 1 dash lemon juice
• 9 Egg Roll Wraps
• ½ a stick of Butter (melted)
• Thai Chili Sauce, (for dipping)

Instructions

1. Start by adding your cream cheese, garlic, green onions, Worcestershire sauce, salt, lemon juice, and crab meat to a large mixing bowl. It’s easiest to use a hand mixer or stand mixer if you have one.
2. Blend everything together well.
3. Lay out your egg roll wraps, and using your basting brush, coat the edges with melted butter. This helps your wraps seal shut.
4. Place about 2 tbsp of your crab mixture in the center.
5. Fold the corner closest to you over your crab meat. Fold in your two corners, then roll up the rest of the way.
6. Add your oil to a hot skillet, on high heat, until your oil is nice and hot!
7. Place one to three egg rolls in at a time. Do not crowd your skillet.
8. Let them fry on each side for one to two minutes, until golden brown.
9. Remove from the oil, letting the excess drip off.
10. Serve warm with Thai chili sauce for dipping. Enjoy!

15. Crab Meat Casserole

Chinese Buffet Crab Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 people’]

Chinese Buffet Crab Casserole is creamy, crunchy and cheesy! Crab Casserole is my favorite item on the buffet – along with the pink chicken on a stick – and the donuts!

Ingredients

• 8 oz imitation crab meat (flake or chunk)
• 1/2 cup mozzarella cheese (shredded)
• 1/2 cup colby jack cheese (shredded)
• 1/2 cup celery (diced (2 small stalks))
• 1/4 cup green onions (thinly sliced )
• 1/4 cup sour cream
• 2 oz cream cheese (softened, 1/4 package)
• 2 tbsp mayonnaise
• 1 tbsp Worcestershire sauce
• 1 tbsp Lemon juice
• 1/4 tsp garlic salt

Instructions

1. Preheat the oven to 325º F.
2. In a large mixing bowl – combine crab meat, HALF of the mozzarella cheese, HALF of the Colby jack cheese, celery, sour cream, white ends from green onions, cream cheese, mayonnaise, Worcestershire, lemon juice and a pinch garlic salt. Using a spatula, stir well to combine.
3. Spoon into a greased casserole dish (8×8 or round) and top with the remaining cheese.
4. Place into the oven and bake for 20 minutes or until the cheese is golden brown and the casserole is bubbly.
5. Sprinkle with green ends of green onions and serve.

16. Crab Rangoon Pizza

Crab Rangoon Pizza is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT14M · Total: PT29M · Yield: [‘4’, ‘4 servings’]

This Crab Rangoon Pizza gets a head start in the oven before the creamy topping goes on, keeping the crust crisp. Imitation crab, wontons and sweet chili finish it off.

Ingredients

• 8 ounces cream cheese (cut into 1-inch cubes)
• 1 garlic clove (minced)
• 1 teaspoon Worcestershire sauce
• 1 ball Homemade Pizza Dough ((or 1 pound of store-bought dough))
• Nonstick cooking spray
• 8 ounces fresh mozzarella cheese (shredded)
• 6 ounces flake style imitation crab meat (torn into bite-sized pieces)
• 4 green onions (thinly sliced)
• 1/2 cup Thai basil leaves
• 1/2 cup wonton strips
• 1/2 cup sweet chili sauce

Instructions

1. Place pizza stone in oven and preheat oven to 400 degrees F.
2. Meanwhile, in microwave-safe bowl, microwave cream cheese on high in 10 second intervals until it is just soft enough to stir. Add garlic and Worcestershire sauce to cream cheese and stir until well combined.
3. Toss and stretch pizza dough into a 14-inch circle. Once oven is preheated, carefully remove pizza stone from oven and spray with cooking spray. Carefully place dough on stone. Transfer to oven and bake 6 minutes.
4. Remove from oven. Spread crust evenly with cream cheese mixture. Arrange mozzarella and crab evenly over pizza. Return to oven and bake 8 minutes longer or until mozzarella is melted and bottom of crust is golden brown.
5. Top pizza with green onions, basil and wonton strips. Cut and serve immediately. Drizzle with sweet chili sauce or serve it on the side.

17. Spicy Crab Roll

Spicy Crab Roll is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Yield: [‘6’]

Spicy crab roll sushi is creamy, spicy and delicious! Shredded crab sticks are seasoned with sriracha spicy mayo, then all wrapped in nori and sushi rice.

Ingredients

• 1 cup short-grain sushi rice
• 1 cup water
• 1 tablespoon sushi vinegar*
• 4 oz imitation crab sticks (or canned crab meat)
• 2 nori sheets (seaweed)
• 4 teaspoons black sesame seeds
• 3-4 tablespoons mayonnaise
• 1-2 teaspoons sriracha sauce

Instructions Sushi Rice

1. Cook the sushi rice according to the package instructions. Once it is cooked, allow to cool slightly.
2. Mix in the sushi vinegar when the rice is still warm.

Spicy Mayo

1. In a small bowl combine mayonnaise and Sriracha sauce. Adjust the amount of Sriracha to your liking. Keep aside.

Spicy Kani Roll

1. Using a fork  or your hands, shred imitation crab meat. Add the spicy mayo and mix well.
2. Halve each nori sheet to get four pieces, using scissors.
3. Cover the bamboo mat with plastic wrap. Place half of a nori sheet (shiny side facing down) on top of the mat.
4. Spread about 3/4 sushi rice over the nori in an even layer. When working with rice, keep a bowl of water nearby. Dip your hands to prevent rice from sticking to your hands.
5. Sprinkle the rice with black sesame seeds and flip it over, the rice facing down.
6. Place the spicy crab mixture in the center of the nori sheet.  Roll the mat away from  you, pressing the rice. Roll until the ends meet.
7. Transfer the roll to a cutting board and cut it into 7-8 pieces using a wet knife.
8. Drizzle with spicy mayo sauce if desired. Enjoy!

18. Air Fryer Crab Rangoon

Crispy Air Fryer Crab Rangoons is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘6’, ‘6 Servings’]

These crispy air fryer crab rangoons turn out deliciously crunchy and taste like deep-fried! It is a flavorful, healthy, and easy air-fried recipe that combines savory and creamy crab filling perfectly stuffed into crunchy wonton wrappers.

Ingredients

• 4-6 ounces imitation crab ((you can also use canned crab meat))
• 6-8 ounces cream cheese ((you can soften it in the microwave by heating it for 10-15 seconds))
• 1 green onion ((chopped))
• 1 teaspoon soy sauce
• 1 teaspoon Worcestershire sauce
• ⅓ teaspoon salt
• 2 garlic cloves ((minced))
• 20 wonton wrappers
• cooking spray

Instructions

1. Preheat the Air fryer to 380 degrees F for 5 minutes.
2. In a bowl, combine crab meat, cream cheese, green onion, garlic, soy sauce, Worcestershire sauce, and salt. Stir to mix well.
3. Lay out one wonton wrap on a flat surface. Moisten each side of the wrapper with water.
4. Fill about one teaspoon of the filling onto the Center of wonton wrap. ( don’t overfill)
5. To fold, bring opposite corners together to the middle of the wonton and pinch them close, pinch the top where the filling is. Repeat for the other two corners. Press the edges to seal.
6. Spray air fryer basket with cooking spray. Place crab rangoon in the air fryer basket and spray them with cooking oil.
7. Air fry on 380 degrees F for 8 minutes, flip the crab rangoons, and cook for additional 2-4 minutes.
8. Remove crab rangoons from the air fryer and serve them with your favorite dipping sauce.

19. Kani Salad

Kani Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

Kani salad is a Japanese version of crab salad made with thin crab sticks and julienned crunchy vegetables, dressed with a spicy mayonnaise dressing, and topped with panko for an extra crunch!

Ingredients

• ¼ cup mayonnaise
• 1 teaspoon sriracha or hot sauce
• 1 teaspoon lemon juice
• ½ teaspoon granulated sugar
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 5 oz (250g) imitation crab/sticks (shredded into thin strips)
• 1 carrot (julienned 3″ long – about 1 cup)
• 1 cucumber (julienned 3″ long – about 1 and ½ cups)
• 1 ripe mango (julienned 3″ long)
• 2 tablespoons panko
• 1 teaspoon sesame seeds (optional)

Instructions

1. In a bowl or a jug, whisk all of the dressing ingredients until it’s well combined and creamy.
2. To a bowl, add the shredded crab sticks (I shred them using my hands, and the string separate very easily), julienned cucumber, carrot, and mango.
3. Add the dressing to the crab and vegetables, and give it a good toss.
4. Serve in a shallow bowl or serving plate, top with panko and sesame seeds if using, and drizzle with extra dressing.

20. Crab Dip

Imitation crab dip recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: 2

Delicious filling crab dip made with imitation crab meat can be served warm or cold with your favorite chips or veggies. It has only 4 simple ingredients that create an outstanding flavor when combined together!

Ingredients

• 1 cup chopped imitation crab
• 1/2 chopped onion
• 2 tablespoon cream cheese
• 1/2 cup chicken or vegetable broth
• 1 teaspoon butter

Instructions

1. Melt butter in the small pan. Add chopped onion and saute for a few minutes until fragrant.
2. Add cream cheese, broth and imitation crab. Saute for couple minutes, stirring until mixed all together.
3. Scoop the mixture into the small food processor and pulse until smooth.
4. Move dip into a small bowl , top with chopped green onions and serve with cucumbers, peppers or chips.

21. Vegan Crab Dip

Vegan Crab Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup hearts of palm, chopped
• 1 cup artichoke hearts, chopped
• 1 cup vegan cream cheese
• 1/2 cup vegan mayonnaise
• 1/2 cup vegan sour cream
• 1 tablespoon lemon juice
• 2 teaspoons Old Bay seasoning (or seafood seasoning)
• 2 tablespoons chopped dill or parsley
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 350°F (175°C). Lightly grease a small baking dish.
2. 2. In a processor or bowl, blend hearts of palm and artichokes with the vegan cream cheese until combined.
3. 3. Stir in vegan mayo, vegan sour cream, lemon juice, Old Bay, and herbs; season with salt and pepper.
4. 4. Transfer to baking dish and bake 20 minutes until hot and bubbling.
5. 5. Garnish with additional dill or parsley and serve with crackers or bread.

22. Tomato Crab Bisque

Easy Tomato Crab Bisque is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT80M · Total: PT100M · Yield: [‘6’]

Homemade tomato soup made with roasted tomatoes and lots of crab meat. Hearty and satisfying. Make it on the stovetop or in the slow cooker.

Ingredients

• 1 tablespoons olive oil
• 1 cup onion (diced)
• 1 cup bell pepper (any colour, diced)
• 1 cup carrots (diced)
• ⅓ cup vermouth (optional)
• ¼ cup all-purpose flour
• 2 cups vegetable broth
• 3½ cups fire roasted tomatoes (homemade or canned)
• 1 teaspoons Old Bay seasoning
• 1 teaspoons smoked paprika
• ½ teaspoons salt
• ½ teaspoons pepper
• 1½ cups evaporated milk (1 can)
• 1¼ pounds crab meat (imitation, fresh or canned)

Instructions Stovetop Directions:

1. Dice ALL your vegetables and set aside.
2. In a large pot, heat the oil over medium heat.
3. Add the onions, peppers and carrots to the pot. Cook for about 15 minutes until soft.
4. Add the vermouth and cook for about 2 minutes to evaporate.
5. Add the flour and cook for about 2 minutes.
6. Add the broth, tomatoes and seasonings. Stir to combine.
7. Bring to a boil, reduce and simmer for about 45 minutes. You really want to establish intense flavour.
8. Remove the pot from the stove. Add the canned milk and stir to combine. Using an immersion blender puree the soup until silky smooth. You can also pour the contents into a blender and blitz and then return the soup to the pot.
9. Return the pureed soup to the pot. Add the crab meat and heat through. About 15 minutes.
10. Dinner is ready. ENJOY!

Slow Cooker Directions:

1. Heat the olive oil in a pan. Saute the onions, carrots, and peppers for about 15 minutes.
2. Add the vermouth and cook for 2 minutes.
3. Add the flour and cook for 2 minutes.
4. Place this mixture into the slow cooker.
5. Add the tomatoes, broth, and seasonings.
6. Stir and cover. Cook on HIGH for 4 hours or LOW for 6 hours.
7. Once cooked, add the canned milk and stir.
8. Using an immersion blender, puree until smooth. (Alternatively, you can pour into a blender, blitz, and return to the slow cooker).
9. Add the crab meat. Cover and heat for about 30 minutes.

23. California Rolls

California Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT60M · Yield: [‘6’, ‘6 people’]

California Rolls are sushi without raw fish. So easy, an 11 year old can make them!

Ingredients

• 3 cups cooked sushi rice
• 8 ounces imitation crab rolls
• 1 large cucumber (peeled and sliced into thin strips.)
• 2 Tablespoons wasabi paste
• 1 avocado (Sliced and brushed with lemon juice.)
• 6 pieces seaweed sheets
• 1 cup short grain white rice
• 2 Tablespoons rice wine vinegar
• 2 Tablespoons sugar
• 1 cup cold water
• 1 teaspoon kosher salt

Instructions How to roll California rolls

1. Place a layer of rice on top of nori.
2. Spread a thin layer of wasabi or wasabi mayonnaise over the rice.
3. Add strips of surimi, cucumber and avocado.
4. Roll away from you in a tight cylinder, and cut into 6 or 8 pieces. Serve with soy sauce and pickled ginger.

Sushi Rice

1. Rinse rice in a colander under cold water several times until the water runs clear.
2. In a medium saucepan bring water, rice, and salt to a boil. Reduce to the low heat, cover and cook for 10-12 minutes. Turn off heat and let rice sit covered, another 10 minutes to steam.
3. Place hot rice in a large bowl and allow to cool, tossing occasionally.
4. While the rice is cooling, combine the rice vinegar and sugar in a small saucepan over medium heat. Stir until sugar has dissolved. Turn off heat and allow to cool.
5. Once the rice is cool, toss with cooled rice vinegar mixture, tossing until well mixed.
6. Cover sushi rice with a damp towel until ready to use.

24. Crab Stuffed Salmon

Crab Stuffed Salmon Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Yield: [‘4’]

Crab stuffed salmon is a quick and easy to make salmon recipe. Baked salmon fillets stuffed with imitation crab meat and ricotta cheese in a delicious garlic butter sauce.

Ingredients

• Salmon fillets (skinless-4)
• Lemon juice-3 tablespoons
• Black pepper and salt-as needed
• Olive oil- 2 tablespoons
• Ricotta cheese (at room temperature-4 oz (100 g))
• Crab sticks (sliced into medium pieces-8 sticks, plus 2 extra sticks for the topping ( 7 oz/200 g))
• Garlic (minced-1 teaspoon)
• Scallions (chopped-2 tablespoons)
• Salt and pepper-to taste
• Unsalted butter (melted-1 tablespoon)
• Garlic (chopped-4)
• Lemon juice- 1 tablespoon

Instructions

1. Place salmon fillets on a large plate. Season with salt, pepper, lemon juice and olive oil. Using a sharp knife, make a pocket or slit about 3/4 of the way through. Make sure not to cut all the way.
2. In a medium bowl combine the crab sticks, ricotta cheese, garlic, salt and black pepper.
3. Fill salmon pockets with the crab filling. Keep aside.

Oven Baked Salmon:

1. Preheat your oven to 350 F (175 C).
2. In a large oven-safe skillet combine the melted butter and chopped garlic. Add the salmon (the filling side up) and top with the remaining crab sticks.
3. Bake for 15 minutes or until salmon is cooked through and flakes easily with a fork.

How to cook  on the Stove:

1. Heat butter in a skillet over medium heat. Add the salmon ( skin side down) and cook until golden, about 7 minutes, covered with the lid.  Flip and cook further for 7 minutes on the other side or until cooked through. Transfer to a plate.
2. In the same skillet, cook the garlic ( be sure to mince garlic for cooking on the stove) until fragrant, about 30 seconds. Add in the lemon juice. Remove from the heat and pour over the salmon.
3. Serve immediately. Enjoy!
4.  

25. Quinoa Sushi Salad

Quinoa Sushi Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘6’]

Quinoa Sushi Salad is a deconctructed California roll in a bowl, swapping out the rice for quinoa.

Ingredients

• 1 cup quinoa (uncooked)
• 2 cups water
• 8 ounces imitation crab meat
• 4 ounces avocado
• 5 ounces cucumber
• 2 ounces bell pepper
• 2 ounces carrots (peeled)
• 2 tablespoons wakame dried seaweed
• 1 tablespoon Togarashi seasoning
• 2 tablespoons everything bagel seasoning (for garnish)
• 3 tablespoons rice wine vinegar
• 1 ½ tablespoons soy sauce
• 1 tablespoon sugar

Instructions Cook Quinoa:

1. Cook quinoa according to package directions. Once cooked, place in a large mixing bowl.

Prepare Seaweed:

1. Place the dried seaweed in a bowl and cover with cold water. Let sit about 5 minutes, drain, chop and set aside.

Make Dressing:

1. Combine the dressing ingredients. Heat on the stovetop, or microwave until the sugar is melted. Set aside.

Veggies and Crab:

1. Dice all the veggies and set aside.
2. Chop the crabmeat.

Assembling the Salad:

1. To the cooled quiona add the salad dressing and mix.
2. Add the Togarashi seasoning and mix.
3. Toss in the diced veggies and mix.
4. Add in the reconsitiuted and chopped seaweed and crab meat, mix until combined. Place in fridge until ready to serve.

To Serve:

1. Dish salad into serving bowls and garnish with everyting bagel seasoning.

26. Crab Bisque

Easy Crab Bisque is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘8’, ‘8 servings’]

This soup recipe is super simple to make. Fresh crab in a tomato cream broth. Pair with warm bread for the ultimate comfort meal.

Ingredients

• 1 garlic clove (minced)
• 2 14.5-ounce cans petite diced tomatoes (with juice)
• 1 32-ounce carton low sodium chicken broth
• 1-2 Tablespoons Old Bay seasoning (to taste)
• 1/4 cup fresh parsley (chopped)
• 1 teaspoon black pepper
• 16 ounces crab meat (chopped (you can substitute with imitation but I recommend real crab meat))
• 1 pint heavy cream
• 2 Tablespoons flour
• 2 Tablespoons butter (room temperature)

Instructions

1. In a large bowl, add all ingredients, except crab meat heavy cream. Stir together to mix.
2. In a blender, pour 1/3 of the soup mixture, and blend for about 5 seconds. Pour into a soup pot.
3. Add another 1/3 of soup to the blender, and blend for 3 seconds. Empty into the soup pot.
4. Pour remaining unblended soup into the blender. Give one or two short pulses, just barely blending the soup. (you want each 1/3 to blend less and less for a better consistency.)
5. Pour remaining soup into the pot. Add the crab meat.
6. Cook soup over low-medium heat for about 45 minutes, stirring occasionally.
7. After 45 minutes, stir in heavy cream.

Optional Roux (if you choose to omit, skip to last step):

1. Heat flour and butter in a small pan until mixed, and then add to bisque. Whisk together and let sit 1-2 minutes until soup thickens.
2. Serve immediately.

27. Sushi Casserole

Easy Sushi Bake [Sushi Casserole] is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘6’, ‘6 Servings’]

This Sushi Bake – or Sushi Casserole – is ridiculously easy to make, thrifty, and tastes far better than it has any right to! SO good!

Ingredients

• 2 cups Uncooked sushi rice
• 2 1/4 cups Water
• 1/4 cup Seasoned rice vinegar
• 2 Tbsp Granulated Sugar
• 1 tsp salt
• 1 Tbsp Toasted sesame seeds
• Sesame oil or Pan spray
• Furikake
• 1 lb imitation crab meat
• ½ cup Kewpie mayo
• Sriracha (to taste)
• 1 egg
• Black sesame seeds
• 1/3 cup Kewpie Mayo
• 1 Tbsp Sriracha
• Cucumber
• Green Onions
• Nori sheets

Instructions

1. Preheat oven to 350 F.

Sushi Rice

1. Rinse rice well. Add rice and water to rice cooker, and set to cook.
2. In a small sauce pan, mix rice vinegar, sugar, and salt. Heat on low setting until sugar and salt dissolve.
3. Once rice is cooked, dump the hot rice into a large mixing bowl. Fold the vinegar mixture into the rice carefully, being careful not to mush it.
4. Add the toasted sesame seeds, gently fold in.
5. Grease pan with sesame oil or pan spray. Spread rice mixture in pan, press to flatten a bit. Sprinkle with a nice layer of furikake, set aside.

Crab Layer:

1. Remove packaging from imitation crab, if applicable. Chop up or run through a food processor, like I did.
2. Add mayo, stir well to combine. Season with sriracha, to taste.
3. Crack egg into the bowl, beat to break up, then mix well to fully combine.
4. Spread crab mixture in pan, top with another thin layer of furikake. Sprinkle with black sesame seeds.

Topping:

1. Mix together remaining 1/3 cup of mayo and sriracha. Drizzle over the sushi casserole – I used a pastry bag, but a spoon works fine.
2. Bake for 25 minutes.Serve hot, garnished with cucumbers, nori, green onion, and anything else you’d like!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.