Imitation Crab Meat Recipes

(Pacific Northwest)

By popular demand, here's some really delicious imitation crab meat recipes you'll enjoy!

Of course, it's always best to use fresh crab in crab meat recipe's, however, many people in certain area's may only have the privilege to get imitation crab meat. If this is your case, these two imitation crab meat recipe's will satisfy your taste buds and make them feel like you're not missing out at all.

With the Crab Meat and Spinach Enchiladas and the Poor Man's Rich Crab Dinner. Both will make you feel like you have you have fussed all day and wonder what the special occasion was anyway!

And, yes, of course, if you have the privilege of having fresh crab, (Dungeness, Snow, Blue, or King Crab, or even canned crab meat), feel free to omit the fresh crab meat for the imitation crab meat.

Crab Meat and Spinach Enchiladas


  • 1-10 Ounce Can-Cream of Chicken Soup

  • 1/2 Cup-Chopped Onion

  • 3-5 Dashes-Hot Red Pepper Sauce

  • Dash-Nutmeg

  • Dash-Black Pepper

  • 1-10 Ounce package-Frozen-Chopped Spinach- thawed and drained

  • 1-8 Ounce Package-Frozen Imitation Crab Meat (or fresh or 2 cans)-thawed and chopped

  • 1 3/4 Cups-Shredded Monterey Jack Cheese

  • 8-(5-6 inch) Corn Tortillas

  • 1 Cup-Milk


Mix the first 5 ingredients in a bowl. Combine half of the soup mixture, spinach, crab meat and 1 cup of the cheese in a bowl and mix well.

Wrap the tortillas in paper towels. Microwave on High for 30-60 seconds. Place 1/3 cup mixture in the center of each tortilla. Roll up and place the seam side down in a greased 9X13 inch baking dish.

Pour a mixture of the remaining soup mixture and milk over the enchiladas.

Bake covered at 350 degrees for 12-14 minutes. Sprinkle the remaining cheese. Let stand at room temperature for 10 minutes.

This imitation crab meat recipe serves 4.

Poor Man's Rich Crab Dinner


  • 3/4 Cup-Uncooked Rice

  • 1-Inch Strip-Lemon Zest

  • 3 Tablespoons-Unsalted Butter

  • 8 Ounces-Imitation Crab Meat

  • 1 Tablespoon-Flour

  • 1 Cup-Heavy Cream

  • 1/2 teaspoon-Dry Mustard

  • 1 Tablespoon-Cognac

  • 3 teaspoons-Worcestershire Sauce

  • Salt and Pepper-to taste


Cook the rice with the lemon zest and 1 TBS of butter in 1 1/2 cups water in a tightly covered saucepan for 20 minutes or until the rice is tender.

Cut the crab meat into 1-2 inch pieces. Melt 2 TBS of the butter in a large skillet over medium heat.

Saute' the crab meat in the butter for about 5 minutes or until warmed; remove the crab meat and set aside.

Add the flour to the skillet drippings and stir until blended. Stir in the cream, dry mustard, cognac, and 2 teaspoons of the Worcestershire sauce.

Simmer until thickened, stirring constantly. Stir in the crab meat. Add salt and pepper and remaining Worcestershire sauce. Serve over the rice.

This imitation crab meat recipe serves 2.

Go back to Crab Meat Recipes and find some more great recipes.

Check out some of our Crab Salad Recipes that will go well with these!

Check out Homepage and find more useful information about crab! "Catch 'em! Clean 'em! Cook 'em! Eat 'em!"

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