Quick And Easy Sauteed Imitation Crab Recipe

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Quick and Easy Sauteed Imitation Crab Submitted by Luvs 2 Cook "This is a quick goooood recipe when you need dinner quick. Serve with a bed of rice YUMMMMMMMMMY! Sometimes I make individual casserol dishes and sprinkle seasoned breadcrumbs on top then run under the broiler."   icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Derf2440 photo by Derf2440 photo by Derf2440 photo by Derf2440 photo by Derf2440 photo by Derf2440 photo by Derf2440 photo by Luvs 2 Cook photo by Luvs 2 Cook Ready In: 30mins Ingredients: 11 Serves: 4 Nutrition information

ingredients

Units: US
  • 1 1⁄2 lbs imitation crabmeat (broken into chunks)
  • 1 small green pepper (sliced)
  • 1 small onion (chopped)
  • 1 garlic clove (minced)
  • 1 teaspoon dried dill weed or 1 tablespoon fresh dill
  • 1⁄4 teaspoon red pepper flakes (to taste)
  • 1⁄2 cup fresh lemon juice
  • 1⁄4 teaspoon lemon zest
  • 1⁄2 cup white wine or 1/2 cup chicken broth
  • 1 teaspoon chopped fresh parsley
  • 1 tablespoon unsalted light butter
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directions

  • Heat butter (add a touch of olive oil)in a saute pan over medium heat.
  • When hot add onion, green pepper, and garlic.
  • Saute until onion and green pepper have softened.
  • Add crabmeat, dill, red pepper flakes, wine, and lemon juice and zest.
  • Heat until hot.
  • Top with parsely and serve with rice.
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Reviews

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  1. Did not go over with us at all. The combination of the lemon juice and white wine was way to much. Such a disappointment ??, such a waste of crabmeat. I don't know if the recipe is wrong ... But anyone making this does not need that much lemon juice. So much acid. I got sick to my stomach within moments after dinner. ?? Please revise the lemon juice, white wine combination.   icons / ellipsis / ellipsis-horizontal Stunning E. Reply
  2. Quick, economical, low fat and calorie~~over all, pretty good. I really liked the lemon and unfortunately only had 1/3 cup and no zest. Added a squirt of bottled lime and some lemon pepper to compensate. Used sliced small sweet peppers, yummy! Served over quinoa. Will make again for sure.   icons / ellipsis / ellipsis-horizontal Ms. Mother Earth Reply
  3. This is one of my favorite recipes I've gotten off this site. I usually serve it over cous cous and love it every time. I respect the others opinions, but want the chef to know that this is a unique dish that might not be for everyone, but I sure appreciate it!   icons / ellipsis / ellipsis-horizontal kolleen1021 Reply
  4. 12/4/08 This was ok. Only one 1 out of 4 in this family REALLY liked it. I am not a big fan of crab real or imitation, but was hoping to find a recipe that would change my mind. I found it rather bland and I was not that keen on the texture. It was really fast to make, but I doubt I will make it again.   icons / ellipsis / ellipsis-horizontal Neilis Reply
  5. So sorry but this did not go over well with us. We found it to be overly acid, if I make it again I will either cut way back on the lemon juice or leave it out entirely. I'm not sure weather it was the combination of the wine and lemon juice or 1/2 cup of lemon juice was just too much. It did look pretty!   icons / ellipsis / ellipsis-horizontal Derf2440 Reply
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RECIPE SUBMITTED BY

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