Here are the recipes I promised (by request!). I'm not the greatest cook and frankly I'd prefer to eat than cook, so you know these recipes have to be easy. They're both great for potlucks because you can assemble them ahead of time, bake/broil right before you leave and if it's not hot when served, it's still good. (Although like any dish with mayonnaise, they shouldn't be left out for too long.) The first is something I've done many times and have had requests for. The second is a new one I tried once and liked.
Baked Potato Seafood Salad
4 large russet potatoes (more if small)
3/4 c. minced onions
2 Tbsp. butter or margarine (melted)
1 c. mayonnaise (enough to moisten all ingredients)
1 1/2 c. chopped imitation crab
1 c. grated cheese (I use a cheddar/monterey jack mix)
pepper, salt (garlic salt if desired) to taste
optional: chopped broccoli or canned/froz peas
optional: 1/2 c. bread crumbs, 1/4 c. grated parmesan cheese
Cook potatoes, peel and cube. (I use the microwave to save time.)
Mince onions (you can saute in oil/butter if you want to cut baking time)
Combine all ingredients in a greased 3 qt. casserole dish and top with dry bread crumbs and grated Parmesan cheese.
Bake at 350F for 40 minutes (til bubbly or golden brown--if onions are pre-cooked, then cut baking time to 20-30 minutes).
The great thing about this recipe is that it's quite "forgiving" and you can improvise. Add some cooked, minced bacon, for example...yummmm! Substitute half of the mayonnaise for sour cream if desired.
Here's the second recipe, but I wouldn't make them both for the same party since they have several ingredients in common:
1 c. mayonnaise
1/2 c. sour cream
1 pkg. Imitation crab (chopped and shredded)
1/2 c. minced shiitake mushrooms (soak in water then mince)
1/2 c. green onions (minced)
Combine all of the above and mix (store in refrigerator until just before you're ready to assemble and broil)
4 cups cooked white rice
1/2 c. furikake
Add the furikake to the cooked rice and place mixture in lightly greased 9 x 13 pan, pressing rice firmly into pan.
Spread the crab/mushroom mixture over the
rice. Broil until the rice is brown.
Serve with Korean Nori or toasted nori cut into rectangles (about 2 x 4). Guests can spoon sushi onto nori and wrap it themselves.
I hope you get to try them out and let me know how they turned out!