Veronica: I have had great success using imitation crab in any salad calling for crab. Here are a few recipes previously posted on TKL
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Title: Recipes (5): Crab Salads
Posted By: Betsy at TKL
Date: June 17th 1998
In Reply to: ISO:Crab Casserole and crab Salad
Board:TKL Cooking Club

Here are a few crab salads.

Enjoy!

Betsy

Title: Charlene Prickett's Crab Salad with Yogurt
Dressing
Categories: Salads, Fish
Yield: 8 servings

YOGURT DRESSING------------------------------
1 c Low-fat yogurt
1 tb Chives or spring onions
1 Garlic clove, crushed
2 ts Lemon juice
Vegetable salt

CRAB SALAD---------------------------------
1 Butter lettuce head
2 lb Crab meat
1 lb Mandarin oranges, seedless
1 lb Fresh peaches, peeled/sliced
4 Shallots, minced
2 Large cucumbers, sliced
1/2 lb Snow peas
1 Juice of lemon

GARNISH---------------------------------
Lemon slices
Fresh chives

For dressing: mix all ingredients and chill.

For salad: mix all ingredients except lettuce in a bowl,
add dressing,
and
chill for 1 hour. Arrange lettuce leaves in a salad bowl,
add salad.

Garnish with lemon slices and chives

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Title: Crab Salad in Croissants
Categories: Salads, Sandwiches
Yield: 4 servings

1 cn Crabmeat, 6 oz
1/2 c Seedless red or green grapes halved
1/2 c Monterey Jack cheese, shredded
1/3 c Dairy sour cream
2 tb Mayonnaise
1/8 ts Onion powder
4 Croissants
Boston or Bibb lettuce leave
Paprika
1/4 c Cashews, chopped -=OR=-
Almonds

In a colander drain crabmeat. Break crabmeat in
chunks. Discard
cartilage. In a medium mixing bowl combine crabmeat,
read or green
grapes, celery, and cheese, then set aside.
For dressing, in a small mixing bowl combine sour
cream, mayonnaise, and
onion powder. Add dressing to crabmeat mixture, then
toss.
To serve, split croissants in half horizontally. Cover
bottoms of
croissants with lettuce. Spoon crabmeat mixture over
lettuce.
Sprinkle with paprika and cashews or almonds.
Replace croissant tops.

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Layered Seafood Salad

1 quart shredded lettuce
2 cup pea pods, cut in 1 inch
pieces
1 1/2 cup chopped red pepper
2 cup chopped cucumber
8-oz chopped crab meat
1 cup salad dressing/mayonnaise
1 tablespoon sugar
1 teaspoon dill weed

In 2 1/2 quart serving bowl, layer lettuce, pea pods,
peppers, cucumber and crab meat. Combine remaining

ingredients, mix well. Spread over top of salad to seal.
Cover; chill several hours or overnight. Seafood Pasta Salad

1/2 cup salad dressing/mayonnaise
1/4 cup zesty Italian dressing
1/4 cup (1-oz) grated parmesan
cheese
2 cup (8-oz) corkscrew noodles
cooked drained
1 1/2 cup (8-oz) imitation
crabmeat cut into chunk
1 cup broccoli flowerets
partially-cooked
1/2 cup chopped green pepper
1/2 cup chopped tomato
1/4 cup green onion slices

Combine dressings and cheese, mix well. Add
remaining
ingredients, mix lightly. Chill. Serve with freshly ground

black pepper, if desired. Crab Stuffed Cucumbers

2 medium cucumbers
1 teaspoon butter/margarine
3 chopped scallions
1 chopped rib celery
2 large carrot pared and shredded
1 can (6-oz) crabmeat rinsed and
drained
1/4 cup seasoned dry bread crumbs
2 tablespoon lite mayonnaise
2 teaspoon lemon juice
2 slices Swiss cheese each cut
into thin strips

Cut cucumbers lengthwise in half. With spoon, remove
and
discard seeds, then remove pulp; set aside. In medium

bowl, combine butter, scallions, celery and carrots.
Cook
uncovered on high 3 minutes. Stir in crabmeat, bread
crumbs, mayonnaise, lemon juice and reserved
cucumber
pulp. Place cucumber shells in a shallow baking dish;
cover with vented plastic wrap. Cook on high 2-3
minutes
until cucumber shells are just tender; drain. Spoon
crab
mixture into each shell. Top with strips of cheese.
Cook
on high 2-3 minutes until heated through and cheese is

melted.

NOTE: All though not really a salad per say It sounds
delicious and
could probably be served cold as a salad with the
addition of an
appropriate dressing.. (Hawk's Note)