Every once in a while you run across a product that can be used in a variety of recipes, and one that immediately comes to mind is imitation crab meat. It can be used in salads, casseroles and a variety of appetizers. Not only is it versatile but also it’s inexpensive.
While it may not quite stack up to the real thing, it’s flavorful. So, I try to keep at least one package in the freezer, as well as an 8-ounce package of cream cheese in the fridge, all the time. Then, it’s easy to whip up a tasty appetizer on a moment’s notice. If you’re lucky enough to have some wontons on hand as well, you can stuff them with a mixture of imitation crab meat, cream cheese and green onions and then fry them up for a quick, tasty snack.
If your family likes seafood, using imitation crab meat is a great way to satisfy that craving without breaking your food budget. I’ve even used it to make crab cakes and you can barely tell the difference.
With the Easter season soon approaching, you might want to try this recipe for Seafood Pinwheels, which can be served as an appetizer or as an alternative to the typical fish dinner served during Lent.
SEAFOOD PINWHEELS
1 (8-ounce) package cream cheese, softened
1 (8-ounce) package imitation crabmeat, shredded
1/2 cup red sweet pepper, chopped
1/2 cup shredded cheddar cheese
2 green onions, chopped
1/2 cup fresh parsley, chopped
1/2 to 1 teaspoon hot pepper sauce (optional)
Chili powder to taste (optional)
1 tablespoon lemon juice
1 tablespoon sugar
1 tablespoon Ranch dressing
Cheddar-Monterey Jack shredded cheese
Paprika
6-6-inch flour tortillas
Beat cream cheese until smooth; stir in crabmeat, red sweet pepper, shredded cheddar cheese, onions, parsley, hot pepper sauce (if used), lemon juice, sugar and Ranch dressing. Sprinkle with chili powder (if used); stir until well blended.
Spread the cheese mixture evenly over tortillas; roll up tightly. Slice off ends; wrap in plastic wrap. Refrigerate for 2 hours or overnight.
When ready to serve, slice each roll into 6 slices. Arrange on a baking sheet sprayed with non-stick vegetable spray. Sprinkle a teaspoon of cheddar-Monterey Jack cheese over tops of pinwheels. Bake at 350 degrees for 10 to 12 minutes, until bubbly. Sprinkle lightly with paprika; serve warm. Makes 3 dozen.
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