Our Best Recipes with Imitation Crabmeat

From the Recipe Creator: You could get stuffed salmon from a big-box store, but my fillets are loaded with flavor from crab, cream cheese and savory herbs. We love them. —Mary Cokenour, Monticello, Utah

From the Recipe Creator: We entertain a lot, and luxurious crab fondue makes guests feel indulged. —Debbie Obert, Middleburg, Florida

From the Recipe Creator: My husband loved the appetizers we had at P.F. Chang's so much that I was determined to make them at home. After several more trips to that eatery to taste them again, I had them perfected. I often prepare the filling earlier in the day to save time later. —Cathy Blankman, Warroad, Minnesota

From the Recipe Creator: This is an easy dish to freeze ahead for company. A yummy combination of spiral pasta, crab and sauteed veggies is coated with a buttery sauce, then covered with cheddar cheese. All that's needed to complete the meal is a warm garlic bread and a tossed green salad. —Georgia Mountain Tampa, Florida

From the Recipe Creator: I have a large family, work full time, and coach soccer and football, so I appreciate recipes that are easy to assemble. This rich, creamy dip is a fun appetizer to whip up for any gathering. —Teri Schloessmann, Tulsa, Oklahoma

From the Recipe Creator: Crispy rice squares are a great use for leftover rice. We topped these with California roll-inspired toppings, but the sky's the limit on what you could serve on these sturdy rice squares. —Taste of Home Test Kitchen

From the Recipe Creator: I adapted this rich treat from a friend's seafood enchilada dish. The thick creamy cheese sauce is an ideal match for the scallops, shrimp and imitation crabmeat. Plus, it's special enough for guests and can be made in a hurry.

From the Recipe Creator: When I switched to a low-fat diet, I thought I'd never be able to eat crab cakes again. But then I found this recipe. Now I can enjoy these little patties of paradise—without any guilt! —Laura Letobar, Livonia, Michigan

From the Recipe Creator: Everyone loved the crab salad my mother-in-law contributed to a family gathering, so I reduced the fat in her recipe for this version. Serve it hot or cold or as a spread for crackers. —Lanie Kappe of Santa Ana, California

From the Recipe Creator: These fillets are elegant enough for company but truly no trouble to make. Fish is abundant here in South Florida, and we like to get together with friends in the afternoon, so I often need to whip up a quick dinner when we get home. This special dish is one of my husband's favorites. —Mary Tuthill, Fort Myers Beach, Florida

From the Recipe Creator: I look for recipes that are deceptively easy. These fancy-but-quick crab and cucumber appetizers are heavenly, and the stand-out colors light up any gathering or holiday table, no matter the season. —Nancy Czarnick, Desert Hills, Arizona

From the Recipe Creator: Chopped green onions and sweet red pepper bring a bit of color to this golden entree. The creamy filling features imitation crabmeat and Swiss cheese. —Taste of Home Test Kitchen

From the Recipe Creator: With cayenne pepper and hot sauce (both optional), this delicious dip doubles up on the heat. Chock-full of crabmeat, this appetizer feels special, yet it only takes minutes to prepare. —Carol Forcum, Marion, Illinois

From the Recipe Creator: I improvised this recipe when I was looking for quick Lenten dishes, but it has become a favorite for my husband and me all year long. —Esther Pittello, Chicopee, Massachusetts

From the Recipe Creator: These taste as good as any restaurant or store-bought California rolls. Plus, this is one of the easiest sushi recipes to make! For the best results, use sushi rice to ensure the right sticky consistency. —Taste of Home Test Kitchen

From the Recipe Creator: This rich satisfying dish, adapted from a recipe given to me by a friend, is my husband's favorite. I usually serve it on his birthday. It's loaded with scallops, shrimp and imitation crab in a creamy sauce. I consider this the 'crown jewel' in my repertoire of recipes. —Elena Hansen, Ruidoso, New Mexico

From the Recipe Creator: We enjoyed this exquisite dip at my grandson's wedding reception. It looks fancy but is easy to make. You can even make this crab dip recipe ahead of time by filling the bread bowl early in the day and chilling it until serving. Just remove it from the refrigerator 30 minutes before baking. —Marie Shelley, Exeter, Missouri

From the Recipe Creator:

These pretty pinwheels are loaded with cheese, imitation crabmeat and black olives. Using refrigerated crescent rolls is so convenient. —Lisa Harke, Old Monroe, Missouri

From the Recipe Creator: When we were growing up, my mother made an amazing pizza with shrimp and crab. Now my kids ask for it, and the tradition continues. —Danielle Woodward, Colorado Springs, Colorado

From the Recipe Creator: I love the California rolls I get at sushi restaurants and wanted to capture those flavors in a sandwich I could take to work. I started with the standard ingredients, added a few others and came up with a hit. —Mary Pax-Shipley, Bend, Oregon

From the Recipe Creator: I started cooking at a local restaurant when I was 16 years old. This creamy chowder was one of the soups we made. The recipe had been passed from cook to cook— but had never been written down, until now!