Shrimp and Surimi Salad

“What is surimi?” you ask. To tell the truth it is Krab with a “k”. Most people think that eating Krab is a joke. Joke’s on them.  This salad is wonderful with a “w”.

This is the perfect summer salad

Servings: 4-6
Time: Prep: 20 minutes; Cooking: 2 minutes
Hardware: Measuring spoons and cups, a cutting board and knives, 2 large pots, a colander, a bowl, a mixing spoon

Ingredients:

• ½ pound 31-35 count shrimp
• 1 tablespoon Old Bay Seasoning
• Ice
• ½ pound surimi “Krab legs” (I use Kanimi Crab Smart Sticks)
• 1 lemon
• ¼ cup plain yogurt
• ¼ cup mayonnaise
• 1 green onion stalk
• 2 tablespoons fresh dill
• Salt to taste

1. Zest and slice the lemon. Set the zest aside.
2. Place the lemon slices and Old Bay in a pot. Fill the pot with water and bring it to a boil.
3. Fill the other pot with ice and water.
4. Drop the shrimp in the boiling water and cook for 2-2 ½ minutes.
5. Drain the shrimp and place them in the ice bath to stop them from cooking. When they have cooled, drain them again.
6. Peel and clean the shrimp. Cut each shrimp into three pieces.
7. Cut the surimi sticks into ½ inch slices.
8. Wash and slice the green onion.
9. Wash and chop the dill.
10. Mix the yogurt, mayo, onion, dill, and lemon zest.
11. Fold in the shrimp and surimi. The surimi should separate.
12. Salt to taste.
13. Refrigerate until you are ready to use.

This salad is great on a bed of Bibb lettuce. You can also make really tasty sandwiches by serving this on crusty bread with slices of fresh tomato and shredded lettuce.