Crab-Flavored Pollock Avocado Salad
From:	Cindy, Nova Scotia, Canada
Comments:	Preparation time: 15 minutes. Sweet, moist, tendre, already cooked, full of that wonderful crab flavor and inexpensive, too! You just can't top imitation crab [king crab-flavored Alaskan pollock], at least not without paying quadruple the price or more for the real thing! Another name for imitation crab is 'surimi', which is a Japanese term for a restructured food product. Imitation crab is available primarily as fresh chunks or pieces. It is fully cooked and there is no shell or cartilage to remove, so the yield is 100%; one [1] pound [454 g] of imitation crab meat provides 3 servings. Imitation crab may be used into almost any recipe that calls for seafood that is already cooked and cut into bite-size pieces. It is excellent into salads, stir-fries, casseroles, soups, chowders, spreads and dips.
Servings:	4

12 ounces [340 g] crab-flavored pollock, well flaked 1 small avocado, peeled, pitted and diced 1 cup [250 mL] alfalfa sprouts 1/2 cup [125 mL] thin celery slices 2 tablespoons [30 mL] low-calorie mayonnaise 2 tablespoons [30 mL] plain low-fat yogurt 2 tablespoons [30 mL] creamy horseradish 1 teaspoon [5 mL] lemon juice 4 large romaine lettuce leaves	Combine crab-flavored pollock flakes, avocado dices, alfalfa sprouts and celery slices into a medium-size bowl. Into a small bowl, stir together mayonnaise, yogurt, horseradish and lemon juice. Gently toss into crab-flavored pollock flakes mixture. Arrange romaine lettuce leaves onto 4 individual plates; evenly top with salad mixture.