Imitation crab meat salad

• ½ pound imitation crab meat (surimi – see note), in small chunks
• ½ cup onion, minced
• ¼ cup celery, minced
• ½ cup green bell pepper, minced
• ¼ cup dill pickle relish or dill pickle, minced (If preferred, sweet pickle relish OK; will give final dish a sweeter taste)
• 1 Tablespoon liquid from dill pickle jar
• ¼ teaspoon mustard powder or 1 teaspoon Dijon mustard
• ¼ cup mayonnaise, with more on hand in case needed
• 1 Tablespoon parsley, minced
• Red or Romaine lettuce, torn
• Hard-boiled eggs, sliced
• Salt and pepper to taste

In a mixing bowl, combine the imo crab, onions, celery, relish or pickle and mustard. Blend together carefully, making sure not to break up the crab too much: think "chunks" like in a potato salad. Add the mayonnaise and blend more. If preferred, add more mayonnaise. Cover and place in refrigerator for at least 30 minutes, to let flavors combine. Remove from refrigerator and serve on a bed of lettuce, sprinkle with parsley and circle with egg slices.

NOTE: Surimi, as this is officially called, is actually made from fish. For that reason, if you can't eat shellfish but miss the flavor, surimi might be a good substitute. It's made from a type of whitefish, usually Pollock, which has been pressed and has added flavoring and some red coloring accents so that it looks akin to crab meat. You can serve it any number of ways; it's up to your imagination!



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