Surimi Seafood Adds Spring Flavor to Every Meal

26 Feb, 2016, 12:24 ET from Family Features Editorial Syndicate

MISSION, Kan., Feb. 26, 2016 /PRNewswire/ -- (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.

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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

Surimi Quiche

Prep time: 30 minutes


deep dish pie crusts (9 inches)


package (8 ounces) Louis Kemp Crab Delights, flake or chunk style


pound frozen spinach, defrosted and drained (4 ounces drained)


cup fresh dill, chopped


cups Monterey Jack cheese, grated


large eggs

1 1/2   

cups half-and-half


teaspoon black pepper


Place oven rack in bottom third of oven and heat to 425 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 aside.

Move oven rack to middle and lower temperature to 350 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 and serve.

Seafood and Cherry Tomato Pasta

Prep time: 25 minutes


pound cherry tomatoes, halved


cup extra-virgin olive oil


cup lemon juice


tablespoons lemon zest


small garlic clove, minced

large pinch of red pepper flakes


ounces rotini or other pasta, cooked and drained


package (8 ounces) Louis Kemp Crab Delights, flake or chunk style


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.

Michael French  

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