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I like to add crab or imitation crab to equal parts of cream cheese and then fill won ton wrappers. Bake these at 350 until golden brown and serve with hot mustard, soy sauce, and/or sweet & sour sauce.

Real Ceviche:  In a medium size meat loaf glass dish,  cut about 4 to 5 Orange Roughfy  fillets into 1/2 inch cubes, put them in the glass dish first.  Next squeeze about 8 to 10 lemons or limes over the fish, until the liquid barely covers the fish. (the juice will cook the fish).  Next cut one bushel of cilantro (without the stems).  I like to fold the leaves (bushel) in half and with a sharp knife cut the cilantro into shreds, that will go on top of the fish (spread evenly).  Next goes the tomatoes, cut about 3 to 4 into 1/2 inch cubes.  That will be spread evenly over the cilantro. (we're almost done).  Next comes the Serrano or jalapeno pepper without the seeds (1 or 2 according to taste).  Cut the peppers as small as you can.  That will be spread over the tomatoes.  And last are the Avacados, I cut enough to cover the whole glass dish. Use avacados that are not too hard or too soft.  Cut them in 1/2 inch cubes.  And last squeeze one or two lemons or limes over the avacado to keep it from turning brown.  Wrap the glass dish with saran wrap and put in thr frig over night.  in the morning, with a spoon mix everthing together.(give it a good mix).  Try them with Frito Scoops, You're going to get hooked. If anyone trys this, let me know how it was.  Thanks Joe O. 

i use fake crab all the time in place of the "real" stuff.; esp at <$2/lb.   I simply cannot afford the real stuff and do NOT like the canned stuff.  Some added ideas:

pasta w/ chop & saute veg (spinach, brocoli, mushrooms, julianne carrot stirps, bell pepper) & can/jar sauce of choice

crab " slaad on a toasted english muffin topped with a slice of swiss cheese and heated/melted.

paella

salad plate ( w/garlic bread)

jambalya

gumbo (needs okra-aquired taste)

Any seafood recipe can use fake crab as a substitute; shrimp, scallops.....whatever.

Basically, you can substitute the "fake" crab in any recipe for seafood: scampi, salad plate...whatever. 

Our family pasta salad recipe is tangy Italian dressing, rotini, diced tomatoes, cilantro, shredded mozzarella or Parmesan cheese, and imitation crab meat.

 I think it's good on a plain green salad as well.

 Have you ever made sushi?  California Rolls can be made with imitation crab. 

 I don't know if you can get cream cheese but here's something we love.  Mix softened cream cheese, minced onions (green onions are really good), imitation crab, and well-drained canned crushed pineapple or finely chopped fresh, then put mixture into jalapenos that have been seeded and membrane removed.  We cut the jalapenos in half lengthwise.  Then wrap in half a slice of bacon (the cheaper thin slices are best because they stretch better) and grill or broil in the oven until the bacon is done and crispy.  Those are addictive and great for parties or summer cookouts!

 A pasta salad using imitation crab, boiled shrimp, macaroni or shell pasta, mayo, Dijon mustard, and a little sweet pickle juice is also very good.
 

I like to make big chef's salads with the imitation crab.  You can put on cheese, hard boiled eggs, crab, shredded carrots, ham, etc and other salad fixings.  Don't forget some good croutons and dressing!  This big salad can become a nice summery meal.  Good luck!

You can make a great dip with a layer of cream cheese, then a layer of cocktail sauce and then crumble the crab meat on top. Serve with crackers, it's yummy!!! Hope those products are available by you!

Fettucini Alfredo!  Add a little green onion, imitation crab!

goes great with grilled steaks! (or on it's own with a side salad)

Here's the recipe I buy imitation crab for:

Quiche in a Bag (Nancy Slagel, Tara Wohlenhouse, The 30 Day Gourmet Freezer Cooking Manual)

I make two recipes at once, and then I freeze them in a Ziploc bag.  Defrost in refrigerator, and then bake in a greased casserole pan at 350 for 35-45 minutes.  It's done when a knife through the middle comes out with only cheese.

I use a dairy-free version (readjust the eggs to 12 and use a cup of water) but the general recipe goes:

2 cups (1 lb) meat *it can be any cooked meat*

1 1/2 c any vegetable (blanch for freezer, or use drained frozen)  We usually use spinach (16 oz frozen package defrosted) plus a small bell pepper. (chopped fine)

1 sm onion, diced (or several green onions) (minced dried onion works great)

2 c shredded cheese (Mozzarella is our choice, since we can get a goat mozzarella, but Cheddar is suggested.)

4 c milk (Soy does work)

8 eggs

dash Tabasco sauce

1 cup flour

1 T plus 1 t baking powder.

My process is grate cheese in food processor (or by hand if it's particularly soft), defrost spinach, (in a bowl!) chop onion and bell pepper, crack eggs, add to milk in blender with whisk attachment, add flour, add baking powder, remove from mixer, preheat oven, spray baking pan, mix all non-egg ingredients in a second bowl, and spoon them into the egg and milk mixture while stirring away.

This is our favorite combination. 

My husband stir-fries imitation crabmeat with canned tiny shrimp, and a frozen vegetable mix involving baby corn and sugar snap peas, then serves it over bean noodles (which can be just Ramen if you don't live near a specialty grocery.)

Saute' it with Itilian dressing, serve in tortillias with lettace and tomato

On summer nights, we have surf and turf a lot.  While my hubby grills the steaks, I make the surf.  Crumble up some imitation crab in a micro-safe dish, add a good tablespoon of butter, heat 2-3 min on high. Then stir it up a bit and serve with the steaks. It's a poor-man's surf and turf - tastes the same and no messy shells!!

I like to use imitation crab meat to make crab cakes.  Just use your favorite recipe and substitute the imitation crab meat for the real thing, measure for measure.  Serve with a wedge of lemon and some tartar sauce and no one can tell the difference.

A really simple and yummy way to use imitation crab is to make a sauce and then pour it over rice.  I usually make a white sauce (bechamel) or if I'm in hurry, I use a can of (diluted with only 1/2 a can of water) cream of mushroom soup.  Shred most of the crab but leave a few chunky bits for texture.  You can add sliced mushrooms if your family likes them.  It should have a thickish consistancy so that it will sit on the rice.  You may have to check the white sauce for seasoning as it can sometimes be a bit bland.  Think Chipped Beef but with the crab instead of the beef.  The crab is usually a bit salty so adjust to your taste.  Hope this helps!

 For imitation crab meat I mix a little bit of sour cream and mayonaise together with fresh or frozen peas. It's really good on toast and crackers. The peas add a nice little pop of vegetable flavor, while the sour cream and mayo help it from drying out. You can of course use low-fat versions of these for a healthier alternative.