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
What a great idea! I always enjoy having surimi (yeah... it's fake crab, but I love it!) around.
ReplyDeleteWhat a good way to use it. Thanks!
this is truly beautiful and delicious! can't wait to make some for my "apero" this weekend!
ReplyDeleteps, thanks so much for the award you gave me :-) kisses
I love surimi, actually to be honest i like surimi way more that real crab meat from tin.
ReplyDeleteThese looks so yummy delcious.
I love the addition of the crab to the egg salad. yummy
ReplyDeleteI had no idea that Krab was whitefish! You have successfully discovered the only fish I'll eat!
ReplyDeleteI like the term "surimi" better than "krab"!
ReplyDeleteLooks really good!