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Simple Recipes with Surimi?

Since I keep kosher, we don't eat any shellfish. Does anyone have any good and fairly simple recipes using the Kosher Surimi mock shellfish?

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  1. I have seen it substituted into Seafood lasagna.

    It's a good for topping marinated japanese noodle salads.

    Seafood Alfredo pasta would work too.

    1. Surimi is one of my guilty pleasures. Love it -- but not too gussied up.

      I almost always just eat it straight out of the package (kill me now), but it's actually very good chopped up roughly and mixed with mayonnaise, celery, onions, pickles and capers into a simple seafood salad. This is also good with Asian flavors, especially Japanese and Thai ones.

      I don't care for it at all warm, because something about heat brings out its faux qualities. And it's too sweet for any savory application I've tried. Krabcakes are a waste of time and money in my experience.

      1 Reply
      1. re: dmd_kc

        Agree wholeheartedly with dmd. I make a delicious seafood salad with the Krab. Squeeze some lime juice over the surimi, which you have broken up. Mix in mayo (put a few dashes of hot sauce on the mayo before mixing in), chopped celery, green onion, and chopped cilantro. I made this at a deli I owned, and everyone loved it! Usually served by itself, but on Fridays, to use up stale rolls, I would do a special with this salad on a roll topped with some med cheddar, and heated til the cheese melted. But, don't cook it. The salad I mention makes a good meal when stuffed into avocado halves.

      2. There was a Chinese place nearby with an enormous buffet. One of my guilty pleasures was what seemed to be surimi mixed with cream cheese and baked (it was a little golden brown at the edges). I'm not sure there was anything else in it - possibly a splash of rice wine.

        1. Many years ago a chowder with surimi using a shellfish recipe, but substituting the surimi. It's been a while, so I don't have a recipe at hand. Any clam chowder recipe should work.

          1. Also a guilty pleasure of mine. I like it straight up with a horseradish cocktail sauce.

            1. It can be used in any seafood recipe. If the recipe calls for cooking, just add the surimi at the very last to give it a quick heat. If overcooked, it becomes rubbery and it's imitation status apparent.
              My local kosher sushi restaurant uses it spiced and ground in sushi rolls. Also as the 'crab' in some rolls.

              1. Use it in your favorite lobster roll recipe.

                1. I love to put surimi in a simple mixed salad with lettuce, tomato, boiled eggs, corn, a can of tuna flakes, bit of mayo, olive oil and salt.
                  Another great recipe I have learnt from a Spanish relative - Spanish Pasta Salad! Ingredients:
                  Pasta of your choice (I used fusilli), cooked
                  1 can tuna
                  about 10 surimi sticks, cut into pieces
                  black and green olives
                  1/2 white onion (or 1 small), sliced – you can use red onion as well but white onion has a milder taste and suits better this dish. It is also better for a delicate stomach :)
                  about 1 cup pineapple cubes
                  1-2 tomatoes, cubed
                  olive oil, vinegar, salt

                  Preparation: Mix all the ingredients, drizzle with olive oil, vinegar and salt, toss and serve. Can be consumed fresh or refrigerated.

                  And my latest favorite is a simple surimi patty (see pic).

                  1 Reply
                  1. re: whilehewasout

                    your surimi patties look tasty! care to share your recipe?

                  2. am assuming that's what's inside krab rangoons.

                    1. I've got a seafood enchilada recipe that I was remembering as simple, using fake crab and real shrimp (cooked and thawed). I just looked, and it's not really complicated but very long. So I'll just suggest you get a good chicken enchiladas Suizas recipe and substitute chopped surimi and chopped shrimp for the chicken, which is essentially what I did. Shamelessly, I might add; I'd already "corrupted" the recipe by routinely using supermarket rotisserie chicken …