This recipe is Wife Approved and she actually makes it herself. I just kicked back and took a few photos so you can see how she does a Macaroni & Krab Salad with Avocado.
I like Macaroni Salad anytime and this one couldn't be easier to do. Once you cook the macaroni, just cool it down then get to chopping a few veggies.
Juicy tomato and creamy avocado always go well together, and with the addition of fake crab you have a real winner of a cold salad for a hot day.
I can find tomatoes for less than a dollar per pound, especially smaller Roma and cherry tomatoes. Avocados are frequently on sale at my local Latin market.
Fake crab, or krab, is carried by my local 99c only Stores, but since you only need half a pound for this recipe even regular markets often sell it for $2 to $3 dollars per pound - so it's still a cheap$kate seafood deal.
And pasta is a deal at any grocery store.
So there is no excuse not to make my latest recipe, Macaroni & Krab Salad with Avocado, especially when it's Wife Approved! It travels well, so make plenty to bring to your next pot luck or get-together.
Ingredients
12 to 16 ounces of elbow macaroni - small or large elbow.
1 cup chopped tomtoes - about 2 to 4 tomatoes, depending on size. You can use any type of tomato even smaller and cheaper Roma or cherry tomatoes.
1 cup chopped avocado - about 2 avocados, depending on size. Okay to add less according to your budget.
8 ounces fake crab - okay to use more or less to your taste.
1 and 1/2 cups of mayo - I used light, but okay to use regular or any type you like. Add as much mayo as you like. May need to add more mayo for larger 16 ounce package of macaroni.
1 teaspoon of vinegar - optional. Use white or rice vinegar. Okay to substitute with lemon or lime juice to keep avocado fresh looking, if you are picnic or pot luck bound.
Salt and Pepper to taste.
Water - enough to cover and boil dry macaroni.
Directions
Add water to a large pot and bring to a boil. Add dried elbow macaroni and cook until desired tenderness, about 7 to 10 minutes. Okay to follow macaroni package directions.
After macaroni is tender, drain it and cool macaroni down with cold water -- so the cooking stops before macaroni becomes to mushy.
Add macaroni to a large bowl. Add a teaspoon of vinegar to macaroni.
Add mayo. Mix and taste to see if it's creamy enough for you. Add more mayo if necessary.
Shred and mix in fake krab.
Add chopped tomatoes and avocados. Lightly mix all ingredients. Be careful when mixing, if avocado is very soft. Okay to add avocado last, so you don't smash it up.
Serve right away, or refrigerate for a few hours to chill. Avocado will start to brown the next day, so best to try and finish Macaroni & Krab Salad with Avocado in a couple of days; or just add fresh cubed avocado before each serving.
A favorite of my wife, the California Roll, has all the right ingredients. She gives me the thumbs up every time I order one at a sushi restaurant. And she has extra sticky fingers as the sushi slices quickly disappear, if I turn my back for even a second! That's why I prefer to make California Rolls at home, where I can keep an eye on them and make as many as I like, plus it's one of the cheapest and easiest sushi rolls to make.
I've been California Roll dreaming lately. This sushi roll is made with budget fake crab (krab,) and is a tasty inexpensive ingredient for getting your sushi rolling skills up to speed.
A California Roll is simply constructed of crab (or krab,) thin slices of cucumber, creamy avocado, and sushi rice, wrapped in a sheet of dried seaweed (called Nori). I think it's the addition of avocado that makes it the most popular of sushi rolls.
Sushi is notoriously expensive, but don't worry I've got your back, and have a couple of workarounds for you in my latest chea$kate recipe. Number one, I use fake crab (krab,) listed as surimi in sushi restaurants. Secondly, cucumber is cheap, and while avocado is sometimes expensive, you'll only use one avocado to make 4 large California Rolls.
The California Roll first made it's appearance in Los Angeles in the 1970's. Avocado was introduced into a roll as a substitution for more expensive tuna. And, too keep it cheap, fake krab was soon added. If you want to break the bank with real steamed crab (or, if you are lucky enough to have a fisherman friend,) by all means use it.
A lot of people freak when offered raw fish, so a California Roll with cooked crab is a perfect way to introduce anyone to sushi.
I use krab all the time, like in my delicious Mexican Black Bean and Krab Ceviche recipe - just click here to see it. And with this recipe you can make 3 to 4 large California Rolls (and when sliced, that's about 32 pieces!)
My local 99c only Store almost always stocks half pound frozen packages of krab for 99.99 cents. You can get krab from your favorite fresh seafood section in larger markets. For real crab, I've used it from a can - just add a little mayo if it is too crumbly or mealy, to moisten and flavor. Use real crab to impress a date and for special occasions. In the meantime get some sushi rolling skills using cheap krab.
Fake crab is sold frozen in seafood section of a deli case. The quality can vary when defrosted: from tender and moist, to dry and stringy. An easy fix for dry krab is to drizzle the defrosted krab with water then microwave it for about 30 seconds. It's surprising how well the krab reconstitutes and becomes tender and moist again.
So give it a shot; what have you got to lose but a few bucks - it's heck of a lot cheaper than dining at a sushi joint. Plus, you'll trip-out your friends once you get a little practice. This is my cheap$kate go-to sushi recipe. It's colorful with a creamy and crunchy texture and the price is right. If you are new to the sushi experience, here is a cool video about how to eat sushi.
Everyone likes a California Roll, but if you haven't tried one, now is the time to do it yourself -- especially when you see how easy and cheap it is to do, by checking out my Sushi Video and illustrated directions below.
California Roll - VIDEO
Play it here, video runs 2 minutes, 20 seconds.
My YouTube video link for viewing or embedding, just click here.
Ingredients (about 4 rolls - about 32 slices)
4 sheets dried seaweed
6 to 8 ounces krab - fake crab. Okay to use fresh crab or from a can.
1 large avocado - cut the flesh into cubes or slices. You may need an extra avocado or two, depending on the size.
1/2 cucumber - scoop out seed with a spoon and slice. Okay to peel or leave on some skin.
2 cups of cooked rice - about half a cup per sushi roll. See my Japanese Sushi Rice recipe by clicking here.
Small bowl of water - for moistening your fingers and knife blade to handle sticky rice.
Soy sauce for dipping - dissolve in a pinch of wasabi or horseradish for spicy heat.
Directions
If you are using fake krab allow it to get to room temperature. If the krab has been sitting in the freezer it can dry out and become stringy. I've found rinsing krab in water then zapping it in the microwave for about 30 seconds tenderizes it.You don't want to cook it, just warm it up. As you know, microwaving is uneven and you get hot spots, so check krab every 15 seconds and take out pieces as they soften. Keep microwaving pieces in 10 second increments, if they are still cold and tough to the touch.
Shred or roughly chop krab. You can also leave krab in larger pieces -- as long as they fit on seaweed and rice.
Prepare veggies. Slice cucumber in half lengthwise and spoon out seeds. Slice cucumber halves into thin strips. You can leave on skin or remove some of it.
For avocado, slice in half and remove seed. I like to make slices into avocado with the skin on; then take a spoon and scoop out each sliced half. Fan out avocado slices. I use about a 1/4 of avocado per roll (depending on avocado size.) For cucumber I use enough to cover a about a third of the roll. After you've made a few rolls you'll figure out how much krab-to-veggie balance suits you.
Finally get out 4 sheets of dried seaweed and a couple cups of cooked sushi rice. (You may need only a cup of cooked rice, depending how thick or thin you make the California Rolls.)
Now time to assemble the California Roll. It's easiest to use a sushi bamboo mat (or a flexible placemat.) The mat is slightly larger than a sheet of seaweed. You could also just place a sheet of plastic Saran wrap, or a large gallon Ziplock bag, on your cutting board or counter. The plastic should be larger than a sheet of seaweed. In my video I just did it by hand. You want to make sure your hand is dry when handing dried seaweed, because it gets sticky when wet.
Lay one sheet of dried seaweed on a clean dry surface, a bamboo mat, or sheet of plastic wrap. Dip your fingers in bowl of water and dampen you hands. Grab a handful of rice and spread it on the seaweed sheet. You can do a small amounts of rice at a time until you get used to handling it.
Gently spread out the rice over the seaweed in an even layer. You may need to moisten fingertips a few times. Don't press to much or the rice will get mushy. The rice layer doesn't need to be too thick, maybe a 1/4 inch or so - you will be adding the veggies and krab, too. (Of course experiment and add as much rice as you like - I use about half a cup per sushi roll.)
Make sure to cover all the seaweed except along the one edge - leave at least 1/2 inch of that end uncovered with rice. (When all the ingredients are added you will roll and dampen that end to seal the California Roll.)
Now add the cucumber sticks and sliced avocado over slightly less than half of the rice and seaweed -- just left of center. Finally add a layer of krab. This is when you can experiment with how much krab and veggies to add. Maybe you like more avocado than fake crab?
Now comes the trickiest part, but it's not too hard to do. You just grab the seaweed and lift the end and fold it over the krab and veggies -- completely to just cover the stuffing. Now with both hands press the roll -- your fingers should press inward like you are making a tighter fist. Just move your fingers up and down the roll to evenly press the roll into a long log-cube shape.
Finally make one more half-roll (if needed,) to the end of the uncovered seaweed edge. Give the roll one more tuck with your fingers pressing inward, like making a fist - go from one end of the roll to the other to tighten and make the roll even looking. Now you will seal the roll. Just drizzle on some water with your fingertips along the uncovered seaweed. Give the California Roll one final roll to seal it closed.
Using a sushi rolling mat instead of your fingers is easier, and makes the roll more even-looking. With a little practice you'll get better at rolling - with or without a sushi mat.
Now you are ready to slice it, then serve. Put the California Roll on a cutting board with the sealed seaweed seam against the board. Get out your sharpest knife and moisten the blade edge. Seaweed is very sticky against the rice, so you must have a damp blade or the seaweed will tear and make uneven edges.
First slice the roll in half. Now you can slice each half-roll in half again, and one more time to get eight pieces of California Roll. The object is to make each piece edible in one bite.
Arrange on a plate. Repeat rolling steps with other 3 sheet of seaweed. (You could do all the rolling at once and slice it all, so everyone gets their roll at the same time.)
Make a dipping sauce with soy sauce. I like to stir in a pinch of wasabi or horseradish for heat.
Hindsight
Of course, this recipe is easy to double. My 99.99 cent, 8 ounce package of krab is enough to easily make half a dozen California Rolls. Just make twice as much sushi rice (it's cheap enough,) and get one more avocado.
You can start by making a hand roll version, just to get your feet wet. They are the easiest rolls to make, just click here to see how to make a hand roll.
Making a sushi roll takes a little more practice. Sometimes the sushi roll is thin, or too fat. But it's easy enough to open the roll and add or subtract filling before you seal it. Here's my GIF of rolling with a bamboo sushi mat.
It took me half a dozen rolls to start to get the hang of it. But that's no problem, because I got to eat the tasty lopsided mistakes. Usually a package of seaweed has 30 sheets, so you can get plenty of practice.
And using krab is a cut-rate way to go. You could even use crunchy thin sliced carrot (or any favorite steamed veggie) as a filling to practice on - vegetarian sushi rolls are the cheapest way to get your rolling skills up to speed.
Make sure to have a bowl of water to keep your fingers moistened when handling sticky Sushi Rice. Also have a hand towel nearby. And your hands and fingers should be dry when rolling with dried seaweed.
If you use crab from a can, it can be a too shredded and a bit dried out. But it is fine if you mix it with a tablespoon of mayo. Stir in 1/2 a teaspoon of Sriracha Hot Chili Sauce (or your favorite Mexican hot sauce) for a Spicy Crab Roll.
You could even finely chop some krab for a Spicy Krab Roll. Just add mayo and hot sauce as listed above. You want a creamy texture, like a macaroni or potato salad. After it's made, store in the refrigerator until ready to use.
All rise please, the King of Salads is here: Fake Crab Louie!
A typical Crab Louie uses real lump crab meat. Well, you'll have to settle for fake crab in my recipe. Notice in the animated GIF above, my Royal Cheap$kate'sCrown is made of cardboard -- so you won't have to hock the Queen's jewels to pay for the simple salad recipe ingredients.
This salad is old school steak house cuisine that originated on the West Coast around the 1900's. There is debate over where it first came together, either San Francisco or Portland, Oregon. You can read all about it by clicking here.
Almost anyone can afford a head of iceberg lettuce, a couple of tomatoes, a hard-boiled egg or two, and a few stalks of asparagus. Asparagus can be expensive out of season, but I find it quite often at my local 99c only Store. Of course, you can substitute with any cheap veggies you find on sale, like broccoli.
I don't eat sliced boiled eggs on my salads, but since making this recipe, I'm going to keep a few in the refrigerator from now on.
You can get fake crab (or, krab) for around 3 bucks per pound in a typical grocery seafood chilled case. And for this recipe, I only use half a pound to make enough for 3 salad servings. As usual, I get frozen 8-ounce packages of imitation crab meat at my local 99c only Store.
Click on any photo to see larger.
One thing about frozen imitation crab is it can dry out a bit. If that is the case, I have an easy fix. After it's defrosted, just sprinkle a little water on the krab and microwave in 10-second increments until the krab is warm, but not hot. It will soften and tenderize nicely. The texture will go from stringy and mealy to sweet and supple.
Go ahead and bring Fake Crab Louie into the 21st Century with cage-free eggs, heirloom tomatoes, specialty lettuces, even kale - wait a second, let's go back a few centuries, before big industrial food production began!
I also have an easy Homemade Louie Salad Dressing comprised of sour cream, ketchup, and hot sauce. You can use store-bought Thousand Island dressing if you like.
This Socialist Chef is against all aristocracy, whether it's tax dodging corporate oligarchs, the hoarding moneyed elites, or European royalty - it's all balderdash. However, I will not abdicate my standing as the Earl of Tightwad, dispensing bargain recipes any plebeian can afford. And, until we all come to our senses and become a real sharing economy, I guess there will always be a seat at the culinary table for The 99 Cent Chef.
So read on and allow me to introduce to you my recipe for Fake Crab Louis with Homemade Louie Salad Dressing.
Ingredients (2-3 salad servings, depending on size of a head of lettuce)
Fake crab (krab) - 8 ounces or half a pound. Okay to use more or less to suit your budget. You can even use real cooked lump crab meat, if your ship comes in, you get a raise, or marry into royalty.
2 to 3 eggs - boiled and peeled.
Lettuce - one head. Okay to use any favorite salad greens like: kale, Romain and spinach.
Asparagus - about half a pound. Okay to use as much as you like. You can even leave it out if it breaks the budget. Substitute with cheaper veggies like broccoli and carrots.
Tomatoes - 2 to 3, depending on the size. Okay to use cherry tomatoes.
Louis Dressing (or use store-bought Thousand Island dressing)
3 tablespoons of sour cream or mayo - I used sour cream for this recipe. Okay to use low-fat.
1 tablespoon ketchup
1/2 teaspoon hot sauce - I used Sriracha Hot Chilli Sauce. Okay to use any favorite hot sauce. Mix in a little at a time to reach the desired spiciness. Okay to use horseradish instead of hot sauce. Hot sauce is optional if your tolerance for spiciness is low.
1/4 onion,minced or grated - optional. I used a yellow onion. Some recipes call for sweet pickle relish, so it's okay to add a tablespoon or two.
Directions for Homemade Louie Dressing (okay to use store-bought Thousand Island Dressing)
Add 3 tablespoons of mayo or sour cream to a bowl. Squeeze in a tablespoon of ketchup.
For heat, mix in half a teaspoon of your favorite hot sauce. Add
a little at a time to reach the desired hotness. It's okay to leave it out
as well.
Fine chop, mince, or grate 1/4 onion. This is an optional addition; dressing will be delish even without onion. Some recipes call for sweet pickle relish - add a tablespoon and see if you like it that way.
Mix the Louie Dressing ingredients well. Keep refrigerated until ready to serve.
Directions for Fake Crab Louis Salad
Low boil 2 to 3 eggs for about 10 minutes until cooked through. Of course, you can boil the eggs any way you like, from semi-soft to a hard-boiled yolk. Cool down eggs with ice water when done, or they will continue cooking. For semi-soft egg yolks, it's okay to add them to salad while warm.
Slice off about an inch of each asparagus stalk. In a large pot or pan, add enough water to almost cover the asparagus. Simmer asparagus about 3-5 minutes until stalks are soft and tender. Cooking time will vary depending on the thickness of the stalks. Just try one out when you think they are tender.
You may need to remove even more stalk after cooking. It's hard to tell how much of the stalk is tough and stringy until the asparagus is cooked. It's okay to slice off even more of the stalk after cooking. You don't want to overcook the tender heads, or they will be mushy.
Add done asparagus to an ice bath or cold water to stop cooking.
Rinse, then roughly shred, or chop, your favorite lettuce. Slice tomatoes.
Prepare the fake crab (or krab). Just roughly shred it. If krab is frozen, it may be tough when defrosted. If so, drizzle it with a teaspoon of water, then zap it in the microwave in 10-second increments until krab is warm and tender. You don't want to cook the krab until hot, just warm it up to absorb some moisture.
Now time to bring it all together.
Layer or mix the lettuce, tomato, asparagus, sliced egg, and krab, and finally top with Homemade Louie Dressing (or Thousand Island Dressing).
Hindsight
Okay to make the salad your own. Use any specialty lettuce and heirloom tomatoes. And if you are flush with cash, or want to impress a date, then use real lump crab meat. I used an 8-ounce package of imitation crab.
You can also use any fresh or steamed veggies you like, including carrots, broccoli, spinach, or cauliflower.
Asparagus can be expensive, so it's okay to substitute it with another veggie, or just leave it out.
You can add a little sweet pickle relish to Homemade Louis Dressing. Okay to use horseradish instead of hot sauce. And you can leave out hot sauce or horseradish if your tolerance for spiciness is low.
Okay to assemble salad a few hours ahead of meal time.
