Surimi Seafood Adds Spring
Flavor to Every Meal
(Family Features) Spring is finally here and it is a great time to celebrate
warmer weather and sunnier days by hosting get-togethers with friends and family.
And if you’re looking to impress with a dish ripe for spring, surimi is a flavorful
ingredient to add to salads, sandwiches, pastas, dips and more.
Whether you’re hosting a weekend brunch, celebrating Easter or heading outside
for a picnic, Louis Kemp Crab Delights are a delicious and economical way to add
spring flavor and the nutritional benefits of seafood to any dish. The surimi seafood
is a good source of protein, low in calories and cholesterol and a guilt-free way
to wow your guests.
Made from premium wild Alaskan Pollock and real snow crab, surimi seafood is
fully cooked and can be served hot or cold, on-the-go and straight from the package
to add extra protein and delicious crab flavor to any meal or snack. An alternative
to crab meat and other shellfish, Crab Delights can liven up your spring entertaining
with recipes such as Surimi Quiche and Seafood and Cherry Tomato Pasta.
Find more delicious, spring-inspired seafood recipes at louiskemp.com.
Seafood and Cherry Tomato Pasta
- 1 pound cherry tomatoes, halved
- 1/3 cup extra-virgin olive oil
- 1/4 cup lemon juice
- 11/2 tablespoons lemon zest
- 1 small garlic clove, minced
- large pinch of red pepper flakes
- 12 ounces rotini or other pasta, cooked and drained
- 1 (8 ounce) packageLouis Kemp Crab Delights, flake or chunk style
- 1/2 cup fresh basil leaves, torn
- crumbled feta cheese (optional)
- In large serving bowl, combine cherry tomatoes, olive oil, lemon juice, lemon
zest, garlic and red pepper flakes.
- Add pasta, surimi seafood, basil and feta to mixture.
- Season with salt and pepper, to taste.
- Serve warm or at room temperature.
Prep: 25 min
- 2 deep dish pie crusts (9 inches)
- 1 (8 ounce) package Louis Kemp Crab Delights, flake or chunk style
- 1/2 pound frozen spinach, defrosted and drained (4 ounces drained)
- 1/8 cup fresh dill, chopped
- 2 cups Monterey Jack cheese, grated
- 6 large eggs
- 1 1/2 cups Half-and-Half
- 1/2 teaspoon black pepper
- Place oven rack in bottom third of oven and heat to 425 degrees F.
- Line pie crust with aluminum foil or parchment paper and fill with pastry weights.
Bake until pastry is golden at edges, about 15 minutes.
- Remove from oven and remove aluminum foil and pastry weights. Return pastry
to oven and bake until bottom is golden, about 5 minutes. Remove from oven and set
- Move oven rack to middle and lower temperature to 350 degrees F.
- Add surimi seafood, spinach, dill and cheese to prebaked pie shells.
- In large
bowl, whisk together eggs, Half-and-Half and pepper. Pour mixture over ingredients
in pie shells. Bake until filling puffs and is no longer wobbly in center when quiche
is gently shaken, 40-50 minutes.
- Cool in pie plate for at least 15 minutes.
- Divide each quiche into 6 wedges
Prep: 30 min
Source: Crab Delights
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