I don’t talk much about it but I once worked as freelance producer for the Food Network. I produced one pre-taped episode of celebrity chef Tyler Florence’s Shabbos Saturday morning show – a special, all-about-summer seafood. This went down BEFORE my first cookbook even came out. Turns out a religious, kosher, non-cook, TV producer was a recipe for summer seafood success. On set, Tyler demonstrated how to make the perfect New England seafood salad which he served with roasted cherry tomatoes. My mouth was watering the whole time. Just because I didn’t know how to cook doesn’t mean I didn’t know how to eat! I developed a pregnant woman craving (I was expecting at that time!) that can now be satisfied with this salad. Unwrapped it can be served as a salad, just as Tyler intended.
Imitation crabmeat, also called Kani, is what kosher sushi chefs use for California rolls and other traditional Japanese rolls and recipes that call for crab. It can be found in the freezer section of your kosher supermarket.
- Cook Time
- Prep Time
- 4-5 ServingsServings
Mock Crab Salad Wrap
- 1 pound imitation crabmeat, shredded
- 1 cup thinly sliced celery
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh dill (or 1 tablespoon dried)
- 1 cup regular or light mayonnaise
- 1/2 cup capers, drained
- 2 tablespoons lemon juice
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Whole Boston lettuce leaves, optional
- 4 (8-inch) soft flour tortillas, optional
- Oven-Roasted Balsamic Grape Tomatoes, optional
Oven-Roasted Balsamic Grape Tomatoes
- 2 pints grape tomatoes (red and yellow)
- 1/2 cup balsamic vinegar
- 1/4 cup extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
In a small bowl gently toss together imitation crabmeat, celery, onions, dill, mayonnaise, capers, lemon juice, salt, and pepper.
To serve as a salad, line a platter with lettuce leaves and top with Mock Crab Salad.
To wrap it up, evenly divide and layer Mock Crab Salad and lettuce in soft tortillas. Wrap and roll.
Serve with Oven-Roasted Balsamic Grape Tomatoes if desired.
For Oven-Roasted Balsamic Grape Tomatoes:
1. Preheat oven to 400°F. Line a sheet pan with parchment paper. Toss tomatoes lightly with balsamic vinegar and olive oil.
2. Sprinkle generously with salt and pepper. Roast for 15 to 20 or until soft. Serve warm or at room temperature.
As Seen In Joy of Kosher With Jamie Geller Magazine (Summer 2014) - Subscribe Now