Monday, May 14, 2012

Imitation Snow Crab Sandwich Recipe (Surimi)

Surimi snow crab sandwich / Imitation crab sandwich / Surimi on toast / Lumekrabivõileib

In the ideal world, of course, I would use freshly picked and cleaned proper crab meat to make this open sandwich. However, good-quality crab meat (actually, any crab meat) is hard to come by here in Estonia. Instead I have to settle for imitation crab, or surimi.

Here's a quick and simple topping for a slice of toast or soft roll that I quite happen to like.

Imitation Snow Crab Sandwich
(Lumekrabist saiakate)
Makes four

120 g packet snow crab (surimi; make sure you use the best one around with highest surimi percentage)
3 Tbsp mayonnaise
freshly squeezed lemon juice
salt and freshly ground black pepper
2 soft rolls, halved or 4 slices of toast

Break up the snow crab sticks. Place into a bowl, fold in mayonnaise. Season with lemon juice and a sprinkling of salt.
Serve on a halved soft roll or on a slice of toast, garnish with fresh dill and season with black pepper (and perhaps some finely grated lemon zest).

More surimi recipes:
Open-faced surimi and egg salad sandwich @ What's Cookin, Chicago
Surimi Maki @ Inspired Bites
Imitation Crab Salad @ Karen Cooks
Russian Style Crab Salad @ Natasha's Kitchen


Nami | Just One Cookbook said...

Hi Pille! Wow your blog name is my name! =D This imitation crab sandwich sounds so delicious! I always have imitation crab in my fridge. Beautiful picture too!

Thank you for visiting my blog!

Noodle restaurant Brisbane said...

That snow crab sandwich looks perfect on that photo! I hope i can make it same like that :)

Natasa said...

Don't you have to cook the surimi first?

Pille said...

Namiko, nami-nami (or nämm-nämm) means yummy-yummy in Estonian, and I've used that name for my Estonian food site since 2000. When I started blogging 7 years ago, this seemed like a natural choice :)

NRB - cool.

Natasa, no there's no need to cook surimi product first, you can use it as it's sold. If you do want to cook it for some recipes, then remember to do it only briefly, as it can become rubbery when overcooked!