📝 About This Recipe
This elegant Surimi Salad Spread is a modern take on the classic seafood salad, offering a delicate balance of sweet, oceanic flavors and a refreshing herbal finish. By finely shredding high-quality surimi and folding it into a silky, citrus-infused dressing, we create a texture that is both light and incredibly satisfying. It’s a versatile masterpiece that works equally well as a sophisticated party appetizer or a luxurious upgrade to your weekday lunch sandwich.
🥗 Ingredients
The Seafood Base
- 1 pound Surimi (imitation crab) (high-quality flake or leg style, patted dry)
- 2 stalks Celery (very finely minced for crunch)
- 2 tablespoons Red Onion (finely diced and rinsed in cold water)
The Creamy Dressing
- 1/2 cup Mayonnaise (preferably Japanese Kewpie or a high-quality avocado oil mayo)
- 1/4 cup Greek Yogurt (plain, full-fat for tang and body)
- 1 teaspoon Dijon Mustard (for a subtle sharp kick)
- 1 whole Lemon (zested and juiced)
- 1/2 teaspoon Old Bay Seasoning (for that classic seafood aroma)
- 1/2 teaspoon Honey (to balance the acidity)
- 1/2 teaspoon Sea Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Herbs and Finishing Touches
- 3 tablespoons Fresh Dill (finely chopped)
- 2 tablespoons Fresh Chives (minced)
- 1 tablespoon Capers (drained and roughly chopped)
- 1 pinch Smoked Paprika (for garnish)
👨🍳 Instructions
-
1
Begin by preparing the surimi. If using leg-style pieces, use your fingers to shred them into thin fibers. If using flakes, pulse them briefly in a food processor 3-4 times until they reach a uniform, shredded consistency, being careful not to turn them into a paste.
-
2
Place the shredded surimi into a large mixing bowl. Ensure it is dry; if it feels overly moist, pat it gently with a paper towel to prevent the spread from becoming watery.
-
3
Mince the celery and red onion as finely as possible. To remove the harsh 'bite' of the onion, place the diced pieces in a small sieve and rinse under cold water for 30 seconds, then pat dry.
-
4
Add the celery, rinsed red onion, and chopped capers to the bowl with the surimi. Toss gently to combine.
-
5
In a separate medium-sized bowl, whisk together the mayonnaise, Greek yogurt, and Dijon mustard until perfectly smooth.
-
6
Add the lemon zest, 1 tablespoon of lemon juice, honey, Old Bay seasoning, salt, and pepper to the dressing. Whisk vigorously to emulsify the flavors.
-
7
Fold in the freshly chopped dill and chives into the dressing. Reserving a tiny pinch of herbs for the final garnish.
-
8
Pour the dressing over the surimi mixture. Using a rubber spatula, fold the ingredients together gently until every strand of surimi is evenly coated.
-
9
Taste the spread. If you prefer more acidity, add the remaining lemon juice. Adjust salt and pepper if necessary.
-
10
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling period is crucial as it allows the flavors to meld and the texture to firm up.
-
11
Before serving, give the spread a quick stir. Transfer to a decorative serving bowl.
-
12
Garnish with a light dusting of smoked paprika, the reserved fresh herbs, and an extra twist of black pepper.
💡 Chef's Tips
Always use chilled surimi for the best texture and food safety. If you find the spread too thick, add a teaspoon of milk or heavy cream to loosen it. For a spicy kick, add a finely diced jalapeño or a dash of sriracha to the dressing. Avoid over-processing the surimi in a blender; the charm of this dish lies in the distinct, shredded texture. This spread is best enjoyed within 48 hours of preparation for peak freshness.
🍽️ Serving Suggestions
Serve alongside toasted sourdough baguette slices or buttery Ritz-style crackers. Pair with a crisp, chilled Sauvignon Blanc or a dry Sparkling Rosé. Use as a high-end filling for 'lobster roll' style brioche buns, lightly toasted with butter. Scoop into hollowed-out cucumber cups or endive leaves for a low-carb, elegant appetizer. Serve with a side of crunchy radish slices and cornichons to provide a sharp textural contrast.