Seafood Salad

I like that weird shredded/stick-formed fake crab stuff a lot. What’s it called? Krab, surimi, I have no idea. There are probably better things for you, but in the grand scale of things it’s not that bad. I also really love seafood salad. It reminds me of being a kid, in fact this recipe is based on my mom’s.  My version can be converted into either a cold pasta salad or used as a sandwich filling, handy!


  • 120 grams of shredded Krissia (that’s the brand of fake crab we’ve got here)
  • 1 can of low-salt white/albacore tuna
  • 1/4 to 1/2 red onion, finely diced (my advice is to add less onion first and then taste, as too much strong onion can overpower everything)
  • 1 red pepper, finely diced
  • 1 TB capers, drained and roughly chopped
  • 2 TB mayonnaise
  • 2 TB Philadelphia light cream cheese
  • 1/4 tsp celery salt
  • 1/4 tsp garlic powder
  • cracked black pepper, to taste


Mix all ingredients thoroughly together in a medium-sized bowl. I use a fork in order to flake the tuna properly and get the Philadelphia mixed in evenly. Did you know that light Philly cheese has half the calories of mayo? And it gives the salad a nice creamy texture as well. Refrigerate for at least 15 minutes to give the flavors a chance to mingle.


1. Sandwich filling. This is pretty obvious, right? Nom.

2. Pasta Salad: Boil about 100 grams (two handfuls, approx) of macaroni or small shell type pasta. In the last 5 minutes of cooking, throw in a big handful of frozen peas. Seafood pasta salad is incomplete without peas. Drain pasta well and fold gently with seafood mixture. Allow to chill thoroughly before serving.

Servings: Two. Calories: plain salad – 250, sandwich using whole wheat bread – 324, pasta salad with peas – 455


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