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Group 2
Surimi Crab Salad
Surimi CRAB SALAD chunks

Surimi Crab Salad

Servings 2


8 oz pack Aquamar Surimi Chunks

¾ cup frozen corn

1 tsp vegetable oil

1 Large red potato

1 Stalk of celery

2 Tbsp of minced red onion (optional)

½ cup of Mayo

¼ tsp Salt (for step 4)

¼ tsp Pepper (for step 4)

1 Tbsp of bottled lemon juice


  1. Toss frozen corn with a teaspoon of vegetable oil and very lightly salt and pepper.
  2. Roast frozen corn for 20 min at 425F on a pie tin or cookie sheet. Then place in bowl & cool in the fridge.
  3. Boil the red potato in a small pot of water until tender, after place in a bowl & cool in the fridge.
  4. Meanwhile, prepare the dressing, whisking together the mayo, salt, pepper and lemon juice.
  5. Cube the red potato and slice the celery stalk into medium size dices. Then add the roasted corn, and add optional minced red onion into a bowl.
  6. Add Surimi and toss with the prepared dressing until well coated.
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