Surimi Salad Over Avocado and Toast
- 1 lb Panamei Surimi Flakes
- 3/4 cup light mayonnaise
- 3/4 cup celery, chopped
- 1/2 tsp. fresh garlic, minced
- 1/4 cup green onion, chopped
- 4 tsp. fresh tarragon, chopped
- 1 cup fresh corn kernels (optional)
- 1 Tbsp. Dijon mustard
- 1 Tbsp. olive oil
- 1 small lemon, juiced
- 2 avocados
- 8 slices of bread, toasted
- Curly parsley (optional)
In a large bowl, mix together the surimi flakes, mayonnaise, celery, tarragon, green onion, garlic, lemon juice, mustard and olive oil until well combined.
Cover and refrigerate for at least 1 hour (can be made the day before and chilled overnight).
Cut the avocadoes in half and spoon a generous 1/3 cup of the crab mixture into each half.
Garnish with parsley and serve with toasted slices of bread.
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