Monday, September 5, 2011

Seafood Slaw

This is an easy and easy on your wallet recipe. Well, easy on my wallet because I can find imitation crab right now for only 1.49 for an 8 oz package.

Of course it can be modified if you are lucky enough to live in an area with fresh, abundant seafood. Also, if you're a fan of food with a bite, try adding a teaspoon or so of horseradish!

By accident, I discovered this is also a great ritz or fresh veggie dip!  I went Mr. Monk while I was pulsing the coleslaw and ended up with reallllly small pieces of coleslaw! Still good, I just prefer a chunkier coleslaw.

What you will need:

  • 4 cups of coleslaw mix (cabbage, carrots, purple cabbage)
  • 16 oz of imitation crab 
  • 1 cup of mayonnaise 
  • 1/2 cup of sour cream
  • 1 1/2 Tablespoon fresh lemon juice
  • 2 teaspoons white sugar
  • 1 teaspoon cider vinegar
  • 1 teaspoon of grated purple onion
  • 1/2 teaspoon milk
Optional additions: 1 teaspoon or so of Horseradish
 And/or: Cubed, fresh avocado, tossed with lemon juice first so it doesn't brown.

I put the crab and coleslaw mix in a food processor with a pinch of salt and pepper to give a QUICK buzz, so it didn't have quite so big pieces. You can leave it big if you like it real chunky, or buzz it to make a great dip for celery, bell peppers, your favorite crackers, etc.

In a small bowl, mix everything else, with a good pinch of salt, a dash of pepper and 1/2  teaspoon or so of milk to thin the sauce just a bit.

Mix with coleslaw mix and crab, and chill 1-2 hours or overnight.

That's it!

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