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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Surimi Salad Over Avocado and Toast