I almost never buy or make this since it's impossible to find imitation crab (pollack etc.) that doesn't contain sorbitol. I'm not sure why food producers find it necessary to put sugar, corn syrup and sorbitol in this, but yet most of them do. Sorbitol and my stomach do not get along, yet occasionally I have a craving, and today, instead of just taking the crab pieces and dipping them in cocktail sauce, I figured I'd add other flavors, textures and crunch. It was a good call. This turned out well.
1/2# 'krab' pieces
2-3T drained capers
8 sprigs of cilantro or fresh parsley
celery heart with leaves
a little bit of red bell pepper
1/3 lg. onion
1T dark green dry dill
1t fresh ground black pepper
equal parts: sour cream & mayonnaise
~ ~ about 3T each
1-2T fresh lemon juice
Cut up the 'krab' and vegetables. Combine everything in a medium glass bowl or small casserole container. This can be served on crackers, sourdough rye crisp bread which is what I used, or on a big crispy Romaine leaf. For even more crunch, add a small can of drained-rinsed diced water chestnuts.
This made about 4 servings. . .Lin
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