It’s another night to get my creative juices flowing in the kitchen. So for dinner I took a peek into the fridge and came up with this open-faced surimi & egg salad sandwich. It was a nice and light meal that was a step up from the traditional egg salad sandwich.
For those that aren’t familiar with surimi, it’s those imitation crabmeat sticks commonly used in maki sushi such as California rolls. Surimi is made with white fish like pollock. I had some leftover from the time I made crab rangoon for our Chinese New Year dinner so it seemed like a good time to use it up!
4 hard boiled eggs, chopped coarsely
1 cup chopped surimi
1/2 cup sliced green onion
1 tablespoon mayonnaise
1 teaspoon garlic salt
3 whole wheat english muffins, split & toasted
In a bowl, combine all the ingredients except the english muffins and mix until fully incorporated.
Top each toasted english muffin half with 1/6 of the mixture.
Weight Watchers Point Value = 7 points per serving