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The Whole Foods Kosher kitchen

Mock Crab Salad Recipe

Posted on 28th of December, 2009 by Lévana

Mock Crab Salad Recipe

I have no quarrel with mock crab or shrimp, except for the fact that the formatting emulates “the real thing”, but the good news is, it’s delicious and all natural, so, tweak the look and go for it! I am including several presentations here for this salad. All your slicing can be done in seconds in a food processor.


1 pound package imitation crab chunks, minced (food processor OK. Use the pulse button)

3 ribs celery, peeled and sliced very thin

1 seedless cucumber or 2 kirby cucumbers, peeled, halved lengthwise, seeded and sliced very thin

4 scallions, sliced very thin

2 tablespoons toasted sesame oil

2 tablespoons rice vinegar

1 tablespoon soy sauce

2 tablespoons bottled hot sauce

Instructions: Mix all ingredients together in a bowl.

Serve at room temperature: 1. Alone 2. Tossed with 8 ounces cellophane noodles, soaked in hot water, drained and cut up. Increase the soy sauce, oil and vinegar to 1/4 cup each. 3. On top of salad greens. 4. As an hors d’oeuvre on endive leaves or cucumber rounds. In this case mince all salad ingredients 5. In wonton cups (brush wonton skins with oil, place in muffin cups and bake 8 mn in a preheated 375 degrees oven)

Filed under: Asian Recipes, Dairy-Free Recipes, Fish Recipes, Gluten Free Recipes, Kosher Ingredients, Kosher Recipes, Mock Crab Recipes, Pareve Recipes, Recipes, Salad Recipes

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2 Questions

  1. Lori, on Said:

    I made this tonight but without the rice vinegar- the recipe in your lastest cookbook calls for sesame oil, soy sauce (I used coconut aminos), a few drops hot sauce. I made 1/2 a recipe and it was enough for dinner and next day lunch. Thanks for a simple, easy and delicious dish!

    • Lévana, on Said:

      That’s great Lori! Yup, it’s good even without that tiny bit of rice vinegar I added later on. This is exactly what I served as fish course this shabbos. I always make more, for my husband to munch on Saturday night.