To properly prepare crab salad from corn and sticks, it is enough to follow simple cooking steps. Beforehand, we advise you to read the recommendations on how to choose the right products for the salad. If you already have the products, then you have only 7 steps:
- Hard boil the eggs and set aside. Pour a little salted water into a small deep ladle. Immerse eggs in it and put on the stove at maximum temperature. We are waiting for 10 minutes from the moment of boiling, that is how long it takes for the protein and, most importantly, the yolk, to cook to a state where it is convenient to cut them. Then pour the boiled eggs with cold water as much as possible.
- Boil rice and let cool. Before you start cooking rice, it must be washed well in water. To do this, pour rice into the ladle and pour water in a volume no less than rice. We intensively sort the rice in water until the water turns white and becomes opaque. Carefully drain the water, holding the rice with your palm, pour in new clean water and repeat the entire rinsing process again. And so several times until all the rice dust is washed away. It is necessary to do this procedure so that the rice after cooking is crumbly and does not stick together. In a bowl with washed rice, pour salted water in a volume twice as large as the volume of rice, put on a slow fire and cover with a lid, but not completely. Cook for 15-20 minutes until the water boils completely. When the rice is fully cooked, it needs to cool to room temperature, so it is better to transfer it to another bowl and add 1/2 tablespoon of butter.
- Cut crab sticks, cucumbers and onions. Pre-thawed at room temperature, crab sticks or crab meat cut into small pieces. We cut fresh cucumbers and onions in proportion to them.
- Peel and cut eggs. After 8-10 minutes in cold water, the eggs are easy to peel, as they shrink slightly in volume from sudden cooling. We cut the eggs into small pieces and transfer them to a salad bowl with crab sticks, cucumbers and onions.
- Cut greens and add them to mayonnaise. Greens, regardless of the state, dry or fresh, cut, mix with mayonnaise and let stand for 3-5 minutes.
- Add rice and corn. In a salad bowl, add cooled rice and canned sweet corn without brine to the already cut products. Mix all ingredients well.
- Fill with mayonnaise. Dress the salad with mayonnaise and herbs and serve.
salad ingredients
- crab sticks - 1 pack (200 grams);
- canned corn - 1 can (170 grams);
- chicken eggs - 2 pieces;
- boiled rice - 2 tablespoons;
- fresh cucumber - 1 piece;
- onion - 1/2 head;
- greens - to taste;
- mayonnaise - 100 grams;
- butter - 1/2 tablespoon.
Classic Crab Salad is ready. If you want to diversify it, then you can add grated cheese, boiled potatoes, garlic, sweet peppers, croutons or Chinese cabbage. Any option will be a table decoration and your guests will like it. Bon appetit!
How to choose salad ingredients
You need to choose products based on several rules. To begin with, all ingredients must be fresh, which means that you should carefully study the expiration date. This is especially important for chilled crab sticks. Determining their quality by appearance is not easy, unlike onions or cucumbers, the depravity of which can be determined by color and by touch when buying.
Despite the fact that the sticks are often sold in vacuum packaging, their shelf life and conditions are very limited. Violation of the temperature regime during transportation or storage in a warehouse is difficult to determine, and if unscrupulous sellers also replace the expiration dates on packages with new ones, then the risk of buying products hazardous to health increases many times over.
This means that when buying crab sticks for salad, you should look not only at the expiration date itself, but also at how it is printed on the packaging. It is better if it is embossing or heat-resistant printing. If the term is applied crookedly and is easily washed off, then it would be more logical to refrain from such a purchase.
It is important to remember that crab sticks should not be re-frozen after defrosting. If you purchased chilled (they are also thawed), then you need to use them within the period indicated on the package and store them in the refrigerator, not in the freezer.
Which is tastier: crab sticks or crab meat
When choosing the main ingredient, we first find out which products contain crab, and which have only a name in common with it. It's no secret that there is no crab in the sticks, and sometimes fish too, and in general, products of animal or fish origin.
Usually the composition of the sticks includes: surimi minced fish, water, modified starch, vegetable oil, dry egg white, salt, sugar and nutritional supplements, where without them! It is thanks to thickeners, flavors, dyes, flavor enhancers that this mass can be eaten.
Minced fish, called surimi, contrary to popular belief, is not made from fish waste: scales, bones, fins and fish heads, but from fish fillets. Of course, from the cheapest fish species or specimens unsuitable for sale. Hake, pollock, cod and other inexpensive commercial fish become the basis for sticks.
The aroma vaguely reminiscent of the smell of canned crab meat is achieved by flavorings, and the bright red color is achieved by dyes. Most crab sticks from production are sent to supermarket shelves frozen. And then the most resourceful sellers defrost them and call them chilled.
By positioning crab sticks as chilled, stores can make a very significant markup on them, although in fact they are no different from ordinary frozen foods, and sometimes they can be much more dangerous. The fact is that some time after defrosting, pathogenic microflora begins to develop in the products, therefore a limited shelf life is set on them.
So when choosing a “cooled food”, carefully inspect the packaging, check the expiration date and the appearance of the sticks themselves. They should not be yellow, gray and have characteristic traces of delamination. And be sure to pay attention to the integrity of the package, if air gets into it, then buying such crab sticks is unsafe for health.
All of the above about sticks also applies to a product called "crab meat". If you don’t have a sterile packed, glass or tin can in front of you, then with a probability of 99.9% you are holding anything in your hands, but not crab meat.
Plastic packaging with small, rectangular or square white-red pieces is the same crab sticks produced in the same factory, from the same components, on the same machines, only packaged differently. So everything that concerns freshness and quality is also true for the so-called "crab meat".
Real crabs are now packaged in transparent glass containers so that they can be looked at and admired before buying. Like any canned food, crab meat has its own expiration date, which must be indicated on the packaging without fail.
The freshness of canned food is easiest to check by the condition of the lid - if it is swollen, it means that “life arose” there and it is better not to eat it. If the lid is not swollen, but is easily squeezed through, this means that the tightness of the container is broken and it is likely that harmful bacteria are also actively multiplying inside.
Treating canned fish like baked canned mushrooms - "digest" or boil again - is not worth it. The taste will no longer be the same and the risk of getting poisoned still remains high.
Canned corn
Canned corn has long replaced bourgeois pineapples. Now it is impossible to imagine this popular dish without sweet corn. It is well known that corn contains a large amount of provitamin A (carotene), and the brighter the color of the grains, the higher its content. However, ripe rich yellow corn is much tougher than small white corn, which is sometimes called "milk".
Few people know about another interesting fact about corn. It turns out that it has properties that allow our body to absorb fatty foods faster and better, and it is also easier to tolerate alcohol intoxication, which makes it very useful on the New Year's table.
A can of canned corn should be inspected for dents, swelling, or leaks before purchase. The high quality of the product is indicated not only by the correct packaging, but also by the brine. It should be opaque, white and in relatively small amounts.
Rice and eggs
Rice is better to choose long-grain. Steamed packaged rice is ideal, after cooking it becomes white and crumbly. Instead of steamed, you can use the usual one, but it requires a more careful approach to the cooking process.
In recent years, many supporters of a healthy diet have appeared, claiming that white polished rice is bad for the figure, so it should be replaced with brown. However, it is definitely not suitable for crab salad.
Firstly, the color - dark, almost black grains will contrast strongly with crab sticks, eggs and mayonnaise. Secondly, stiffness - brown rice, even after long cooking, remains quite tough.
In this recipe, which came with the French even before the revolution, only quail eggs were used. The meat of a real sea crab goes well with them. A worthy substitute for quail eggs will be chicken eggs, only necessarily fresh ones.
The freshness of eggs can always be checked by first dipping them in water. Those of them that pop up, most likely, have been lying for a long time and their expiration date is running out. This is due to the fact that as the egg ages, the protein and yolk dries out, and the free space is occupied by air.
The longer this process continues, the more pathogenic bacteria develop under the shell. And when the product has completely deteriorated, it begins to spread an unpleasant characteristic odor.
Cucumber, onion and herbs
The New Year's recipe for crab salad in the era of the USSR did not provide for cucumbers and greens, due to their absence in stores in winter. Now you can not only buy a couple of cucumbers in severe frosts, but also choose among different varieties.
The most delicious and healthy cucumbers are domestic from the garden, with pimples and grown on the ground under the sun. But until the winter holidays, alas, they are stored with great difficulty. Therefore, on the shelves you can find imported options.
Everyone has known for a long time that the Dutch varieties, long and smooth, are completely tasteless and look like rubber. Pro tip - don't use them in your meals. In a salad, it is preferable to cut short, rough cucumbers from Argentina, Peru, Chile, Israel, etc.
Onions are suitable for both white and red onions. But in terms of usefulness, red sweet would be the best choice. It has significantly more substances that help our immunity, and it is much sweeter. If children are not told that this is an onion, then they eat such a salad perfectly.
Greens for crab salad should not have a pronounced aroma and taste. No basil, oregano, rosemary. It is better to use a small amount of the usual dill and parsley. Store in a glass of water in the refrigerator or in an airtight container, sprinkled lightly with water. Dry seasonings will work better if mixed with mayonnaise in advance, especially if it is made according to a home-made recipe.
Legends of Crab Salad
According to the most common legend, Crab salad is a product of the creativity of Soviet housewives from the times of food shortages. Ardent fans of the Soviet past claim that in “those bright times” real meat of the Far Eastern delicacy was added to homemade crab salad, and not bars made from starch, soy flour, sugar and flavorings.
In the history of world culinary there is a mention of Louis Crab Salad, which got its name either from the French king Louis XIV, who loved to taste delicacies from around the world, or from Louis Davenport, an American entrepreneur who owned hotels and restaurants in the state in the 20s of the 19th century. Washington, which served seafood appetizers.
The dish came to Russia in the 19th century along with French chefs. Wealthy residents of both Russian capitals enjoyed trying the new culinary masterpiece. Naturally, the composition of “that” dish was very different from what we are used to.
The main difference was the crab meat. It was the basis of the entire recipe. The composition also included quail eggs, shrimps, pineapples, rice, onions, fresh cucumbers and herbs.
With the advent of Soviet power, ideologically alien bourgeois recipes were forgotten and for a long time salad was an exclusively Far Eastern dish. The nomenclature officials of Primorye were the first to remember the recipes for dishes with seafood, which were supplied to the capitalist countries for a lot of money. A new, well-forgotten dish has appeared in canteens and restaurants for high party leaders - Crab Salad with real, fresh crab meat.
Canned crab has been produced in Russia since 1928, but almost never entered the domestic market. The entire catch was processed at canneries, packed in tins with foreign labels and, of course, immediately exported.
With the advent of the Khrushchev thaw, canned seafood, including crab meat, hit the shelves of Soviet stores. And not just hit, but also began to stale. Unfortunately, most buyers did not have enough money for this delicacy, and the recipes in Soviet cookbooks did not include crab meat.
Long-term chaotic and uncontrolled fishing of seafood has led to a sharp reduction in their population in the Far East. As a result, from a completely unfriendly Japan, the technology for the production of crab sticks came to the USSR. It was they who formed the basis of the well-forgotten recipe, which began to be published in every magazine and even in newspapers.
Bluelo has caught up with Olivier and Mimosa in popularity. In the list of mandatory salads for the New Year, he began to take far from the last place. Recipes have multiplied and improved. Products that were difficult to find were replaced by more common and affordable ones. So Crab Salad became a truly homemade table dish and a symbol of the wealth of the middle class in the Soviet Union.
Crab salad came to the Russian table relatively recently - in the late 90s of the last century. However, this did not prevent this dish from taking pride of place on it, next to Russian salad and herring under a fur coat. Today, almost no holiday is complete without this dish, and in each individual family it is prepared differently. Someone adds rice in the old fashioned way, someone adds cucumbers (fresh or salted) ... Therefore, many housewives do not stop wondering what is needed for crab salad.
What products are needed?
In fact, each cook can choose the list of ingredients for crab salad individually, depending on the taste preferences of their family members. The main thing is that these products are combined with each other.
The main component of the dish, of course, is crab meat, well, or sticks. No less important ingredients are canned corn, eggs and mayonnaise. The rest of the products are at the choice of the chef. It can be both the already mentioned cucumbers and rice, and more exotic additives like squid meat, shrimp or avocado.
How to cook crab salad?
Well, now consider several options for preparing this dish. The first option will include a minimum set of necessary products. And the rest - with some additional components.
Option 1. Classic
- At least 5 chicken eggs
- 1-2 fresh cucumbers
- Salt pepper
- salad mayonnaise
First you need to boil the eggs and peel them. And after that, proceed to the main process of preparing crab salad. Wash the cucumbers, check if the skin is bitter, and, if necessary, cut it off. Now the cucumber itself is cut into small cubes, laid out in a salad bowl and slightly salted. It is advisable to “mash” the vegetable a little with clean hands so that the juice stands out and can be drained. This will further avoid excessive wateriness of the salad itself.
When the juice is drained, it is necessary to start grinding the crab sticks. You can cut both small and large. There's someone who loves. Crab cubes are added to the cucumber. Next, canned corn is laid out here (draining the liquid from it beforehand). Chopped eggs are added last to the salad - they must either be cut or passed through an egg cutter.
Now it's time to season the dish. First, it is salted and peppered to taste, and then mayonnaise is added. After mixing, the food is sent to the refrigerator for a couple of hours. Only after that we can assume that the crab salad is ready.
Option 2. With rice
- ½ st. boiled rice
- 200g pack of crab sticks or meat
- 1 can of canned corn
- 3-4 pickled cucumbers
- At least 4 chicken eggs
- 1 bunch dill
- 1 head of onion
- 1 garlic clove
- Salt pepper
- salad mayonnaise
Of the preparatory procedures, you will need to boil the eggs in advance, and cook the rice in salted water until cooked, rinse and let the water drain. Next comes the assembly of the salad. You need to cut crab sticks and pickled cucumbers into small cubes. Chop the onion, and discard the corn in a strainer, allowing the liquid to drain. Combine rice, "crabs", cucumbers, corn and onions in a salad bowl, mix. Grind the eggs in an egg cutter, chop the dill with a knife and also add to the salad bowl. Add salt and pepper to taste.
Skip the garlic through the garlic and mix with mayonnaise. Pour the dressing over the salad and refrigerate for 2 hours.
Option 3. With squid
- At least 5 chicken eggs
- 200 gram pack of crab meat
- ½ kg squid carcasses
- 1 can of canned corn
- 1 bunch of green onions
- Salt pepper
- salad mayonnaise
In this recipe, in addition to pre-boiling eggs, it is also necessary to boil squid carcasses. How to do it right? First you need to clean the squid - completely remove the skin from the carcass, and also remove the chitin plate from the inside. Now you need to wash it. Boil water separately, salt it to taste and put squid in it. Cook them on a quiet fire for a maximum of 2-3 minutes, then remove from the water and cool. The main thing is not to overcook, otherwise the meat will taste like rubber.
Next, proceed to compiling the salad itself. First, cut crab meat into cubes, put it in a salad bowl. Next, squid meat is cut into small cubes and mixed with "crabs". Onion feathers are washed well and finely chopped. Peeled eggs are passed through an egg cutter and put together with onions in a salad bowl. It remains to drain the liquid from the corn and send the latter to the dish.
After salting and peppering the ingredients in a salad bowl, they are mixed and seasoned with mayonnaise. After two hours of infusion in the refrigerator, crab salad is considered completely ready to eat.
Preparing crab salad is not difficult, you just need to know what products to use, as well as turn on your imagination and make a little effort.
Classic crab salad is one of the simplest salads that always goes well on the festive table. The set of products and the preparation itself are so simple that anyone, even those who are not experienced in cooking, can handle it. I strongly advise you to prepare one of the proposed options for
Of course, the components can be varied. For example, corn can be replaced with green peas. True, the taste of crab salad will turn out different than with corn.
And in a salad with crab sticks or with crab meat and cabbage, try adding fresh carrots, grated on a fine grater. Also very tasty. Plus, carrot vitamins are added!
The easiest crab stick salad
Ingredients:
- crab sticks or meat - 400 gr.;
- eggs - 6 pcs.;
- sweet corn - 1.5 - 2 jars;
- mayonnaise to taste.
Crab meat or sticks cut into small cubes.
Boiled and peeled eggs are also finely chopped.
Drain the juice from the corn and pour over the sticks and eggs.
We season with mayonnaise.
See the video for a more detailed description.
Classic Crab Salad with Rice and Cucumber
Ingredients:
- crab sticks or meat - 200 - 250 gr.;
- eggs - 4 pcs.;
- boiled rice - 1 cup;
- cucumbers - 2 - 3 pcs. medium;
- sweet corn - 1 can;
- green onion - half a bunch;
- parsley or dill - half a bunch;
- mayonnaise - to taste.
To salt or not to salt - decide for yourself. I advise you to solve this when you try the already prepared salad. After all, we will cook rice in salted water, and salt is present in mayonnaise.
Many advise cutting the components of crab salad coarsely or into strips. But I recommend all the same fine cutting. But anyway, it's up to you.
First, boil the rice in salted water. I take one bag of parboiled rice, put it in boiling water so that it just covers the bag, and add a little less than half a tablespoon of salt. Steamed rice does not stick together in a salad, it is easy to mix it.
Crab sticks or meat (I prefer to take it) are finely chopped and sent to a spacious bowl, so that later it would be easier to mix the crab salad.
We do the same with hard-boiled and peeled eggs.
It is better to cut the peel from the cucumber, especially if it is tough. Cucumbers are also finely chopped.
Add finely chopped greens, rice and corn to the bowl.
ATTENTION! It is better to season salads with mayonnaise immediately before serving on the festive table. Optimally, for 15 - 20 minutes, so that the snack is saturated with dressing.
AND FURTHER! Put mayonnaise in any salad in small portions. A large amount of mayonnaise will not only make your salad “wet” and unattractive, but will also clog the taste of the ingredients.
Now it remains only to try and salt as needed. Crab salad is not seasoned with pepper.
Salad of crab sticks with apple
Cucumber in crab salad can be replaced with a green apple. And mayonnaise, which we use in most holiday salads and which, perhaps, someone is fed up with or does not like at all, is perfectly replaced with sour cream-based salad dressing!
Ingredients:
- crab sticks or meat - 200 gr.;
- boiled eggs - 5 pieces;
- sweet corn - 1 can;
- boiled rice - 1 cup;
- green apple with sourness - 1 pc.
For refueling:
- sunflower oil - 3 tbsp. spoons;
- apple cider vinegar 6% or lemon juice - 1 tbsp. spoon;
- dry mustard - 1 teaspoon;
- sour cream of any fat content - 1 cup;
- salt - a couple of pinches.
Set the rice to boil in advance. How to do this, see the previous recipe. And if you are going to use loose grain, then take half a glass of it in dry form. Regular rice will double in size.
Steamed rice, take in dry form only a quarter of a glass. It will quadruple in size when cooked.
While the rice is cooking, you can do the dressing. Mix all ingredients thoroughly. Apple cider vinegar can be replaced with the same amount of lemon juice. The consistency of the crab salad dressing should be like mayonnaise.
Finely chop the crab meat or sticks and the egg. Peeled apple also cut into small cubes. As soon as you add the apple, add some dressing. so that it does not darken, and mix well.
Now add the corn (remember to drain the liquid from it) and chilled rice.
Dress the salad with the remaining dressing. If you got a lot of it - do not be discouraged: it can be stored in the refrigerator for about 5 days. And you can always use it to make another salad.
Mix all ingredients well. We try. We add if necessary.
Crab salad with fresh cabbage
Ingredients:
- crab meat or sticks - 200 gr.;
- boiled eggs - 4 pcs.;
- fresh cucumber - 2 pcs.;
- white cabbage or Beijing cabbage - 200 - 250 gr.;
- boiled potatoes - 2 pcs.;
- sweet corn - 1 can;
- greens - half a bunch;
- mayonnaise - to taste.
Preparing this salad is no more difficult than the previous ones. Therefore, a step-by-step description is not required. If something is not clear, ask in the comments. I will definitely answer you.
Finely chop crab sticks or crab meat, cucumbers, eggs and potatoes.
Cut the cabbage arbitrarily, but finely. It can be short straws or small cubes. Rub it a little with your hands so that it starts up the juice and is not too hard.
Add corn, after draining the juice from it.
Chop greens and add to salad.
Season with mayonnaise or salad dressing from the previous recipe. Mix and try. Salt if necessary.
Well, that’s where the classic crab salad recipes ended! In the next article, we will talk about variations on the theme “Crab Salad”. But on the eve of the New Year, you can experiment with the ingredients yourself.
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It is believed that crab salad was first prepared in the Soviet Union. Over the years, interest in this snack has only increased. Each housewife has her own original crab salad recipe.
Crab salad (step by step recipe) - basic cooking principles
The classic crab salad is made with eggs, fresh cucumbers, onions, canned corn and crab sticks. Later, boiled rice was added to the appetizer.
In many ways, the taste of the salad depends on the quality of the main ingredient - crab sticks. It is better, of course, to use a chilled product. But mostly they are sold frozen. Whatever crab sticks you use, they should be fresh, juicy and tight. Many consider this product to be harmful, however, this is not entirely true. They are made from fish, while retaining all the vitamins and minerals. Of course, they contain dyes, preservatives and food additives. If you occasionally cook this snack, then you will not bring any harm to the body.
Crab meat is also sold in stores. In composition, it is identical to crab sticks, but the price is much higher. Therefore, it is up to you to decide which product to use.
In extreme cases, crab sticks can be replaced with boiled fish fillets of mackerel or hake.
Salad eggs are best used at home. They are boiled hard. Don't put eggs in hot water. The shell may burst and the protein will leak out. Therefore, the eggs are taken out of the refrigerator, poured with water and put on the stove to boil. Then the water is drained, and the product is poured with cold water. This is done to make the eggs easier to peel. The peeled eggs are finely chopped.
A jar of canned corn is opened, the syrup is drained.
Crab sticks, if they are frozen, are thawed. Then the film is removed from them and crushed in the same way as eggs.
Cucumbers should be fresh, firm, with a bright green skin. The vegetable is washed and chopped right with the peel. This will add color to the salad.
Onions are peeled, washed and finely chopped. To get rid of bitterness, pour boiling water over it. If green onions are used, then they are simply washed, dried, cut into small rings and immediately added to the salad.
For salad with rice, use long-grain or round. The groats are thoroughly washed, after which they are laid out in a saucepan and poured with plenty of water. Lightly salted and boiled until done. Then the rice is thrown into a colander or sieve and washed under running water.
Fresh herbs are also added to the salad. It is washed, dried and crushed with a sharp knife.
All ingredients are put in a large bowl and seasoned with mayonnaise. It is better, of course, if it is prepared independently. Mix gently. If necessary, salt and serve.
For a change, you can add fresh cabbage, apples, pineapple, fresh vegetables, beans, squid, mushrooms, cheese, etc. to the crab salad (step by step recipe with photo).
Recipe 1. Crab Salad: Step by Step Recipe
Ingredients
crab sticks - 100 g;
salt;
two chicken eggs;
mayonnaise - to taste;
fresh cucumber;
fresh herbs - to taste;
canned corn - half a can;
onion - 50 g.
Cooking method
1. First of all, boil the eggs. Take them out of the fridge, put them in a saucepan and cover with cold water. Do not put eggs in hot water, as a sudden change in temperature may crack the shell and the contents will leak out. Put on the stove. Boil for ten minutes over medium heat. Drain the boiling water, and place the saucepan with the eggs under a stream of cold water. You can wipe them with a napkin from moisture and place them in the refrigerator for a while. This is necessary so that the shell can be easily cleaned. Peel the eggs from the shell and chop with a sharp knife into small pieces, or grate with large sections.
2. Open a jar of corn with a special key or a sharp knife. Then carefully pour off the syrup. You can't let it get into the salad. Otherwise, the appetizer will turn into a stew of unknown origin.
3. Now take care of the crab sticks. If you are using a frozen product, take it out of the freezer and leave it on the counter. Never speed up the defrosting process with a microwave or oven. Remove the crab sticks from the packaging. Remove the film from each. Then grind them with a sharp knife, or grate coarsely. Crab sticks cut into pieces will keep their shape better.
4. Wash a fresh cucumber, wipe it with a paper kitchen towel and cut off both sides. If the skin is bitter, you can cut it off. Then chop the vegetable with a sharp knife into thin strips. It is better, of course, to cut the cucumber directly with the peel. Firstly, it contains fiber, which is so necessary for our body. Secondly, bright green color will add colors to our salad. In addition, thanks to the peel, the pieces will retain their shape and will not get lost in the salad.
5. Peel the onion, rinse under running water and finely chop. Put the chopped onion in a deep bowl and pour boiling water over it. Hold for a few seconds, then sow the water, and squeeze the onion. This is done in order to remove bitterness. Feel free to use green onions if you have one. It is enough to sort it out, rinse, dry it slightly and chop it into small rings.
6. Sort fresh dill and parsley. Remove yellowed and sluggish twigs. Rinse the greens and chop them with a sharp knife.
7. Place all prepared ingredients in a large bowl. Add mayonnaise. You can use both fatty and low-calorie products. It depends on what kind of snack you get: light or satisfying. The ideal solution is to make your own sauce from refined butter and egg yolks using a blender. If you do not have mayonnaise, you can season the appetizer with sour cream. Gently toss the salad.
8. You can beautifully serve crab salad (step by step recipe with photo) in a transparent salad bowl, or put it on a plate, after covering it with lettuce leaves. You can serve an appetizer in portions in creamers. Serving in sand baskets or tartlets will look original.
Recipe 2. Crab salad (step by step recipe) with rice
Ingredients
boiled rice - 200 g;
fresh dill and parsley;
crab sticks - 200 g;
iodized salt;
five chicken eggs;
mayonnaise - to taste;
two fresh cucumbers;
onion greens - a bunch;
canned corn - 340 g.
Cooking method
1. We take out the crab sticks from the freezer and leave them on the table to defrost. Do not speed up the process with a microwave, oven or hot water. Everything has to happen naturally. This is for frozen food. If you are using chilled crab sticks, great. Remove them from their packaging and remove the thin film from each. Then lay one at a time on a cutting board, cut in half lengthwise, flip to the other side and make another cut lengthwise. Now crumble across into small pieces. Place in a deep bowl.
2. Wash fresh cucumbers under the tap. Wipe them with a kitchen paper towel and cut off both sides. To peel or not, decide for yourself. Lay the cucumber on a cutting board and cut in half lengthwise. Cut each half lengthwise into strips and crumble across into small cubes. Send the chopped cucumbers to the bowl with crab sticks.
3. Use homemade eggs, but if there are none, store-bought ones will do. Take them out of the fridge, place them in a small saucepan and cover them with cold water so that it completely covers them. Place the saucepan on the stove. Cook over medium heat for ten minutes. In no case do not lower the eggs into boiling water, otherwise the shell may burst and the contents will leak out. Remove the saucepan from the heat and pour off the boiling water. Cool the eggs in cold water. Then take the eggs out of the water, wipe them and peel them. Place on a cutting board and cut into small pieces with a sharp knife. Send to the rest of the ingredients. Eggs can be chopped with a special egg cutter.
4. Open a can of canned corn with a special wrench or a sharp knife. Drain off the liquid completely. To do this, it is better to pour the contents of the jar into a sieve and leave for a few minutes. It is very important that there is no syrup left, otherwise the salad will simply turn into an incomprehensible mess. Pour the canned corn into the bowl with the other ingredients.
5. Rice can take round or long-grain. Rinse it well. Place in a saucepan, cover with plenty of water and season with salt. Put on a small fire and cook until tender. Then recline on a sieve and rinse under running water, stirring constantly. Once all the moisture has drained, lay the rice with the rest of the ingredients.
6. Rinse dill, onion and parsley, dry slightly and finely chop. Send after the rice.
7. Dress the salad with mayonnaise and mix gently. It is better to fill in portions, so it will not leak and retain its taste.
It is better to dress the salad with homemade mayonnaise or sour cream.
Use homemade eggs for salad. With them, the appetizer will turn out brighter and tastier.
Carefully drain the syrup from the corn so that it does not subsequently spoil the taste and appearance of the snack.
Dress the salad just before serving.
What a great variety of salads exists in the world. That's how many products, that's the quantity. In the blog, I have already sorted out recipes for Greek salad with crackers and beans. Today we will talk about crab sticks. Basically, this product is used in the preparation of this dish. In fact, we understand that they are not prepared from crab meat. And they use fillet of white fish or surimi. In other words, this is minced fish, but only seasoned with food additives. We will analyze the recipes for a very tasty salad of crab sticks.
Further in the article:
Delicious crab stick salad: a step by step recipe with tomatoes and garlic
I want to share a very tasty and simple recipe. Most of the products are red, so I call it the Red Sea. Prepares quickly and simply. Our main ingredient will be crab sticks.
We will need:
- Crab sticks - 200 grams
- Tomatoes - 2 pieces of medium size
- Red bell pepper - 2 pieces of medium size (P.s. you can take any color, it's not so important)
- Hard cheese - 150 grams
- Garlic - 2 cloves
- Mayonnaise, salt and black pepper to taste
Preparing the salad:
1. Crab sticks cut into thin strips. To do this, we divide one stick into three parts. And each part is cut as thin as possible. We put it in a salad bowl.
2. Take a tomato and cut it into 4 parts. We remove the stalk and all the insides. And now cut into small strips. Throw in a salad bowl.
3. We prepare pepper in a similar way as tomatoes. We clear the seeds. Cut off the stem so that the pepper looks like a boat. And cut into thin strips. Add to salad bowl.
4. We rub the cheese on a coarse grater, and chop the garlic finely. We throw the chopped products into a salad bowl.
Garlic can be passed through a press or grated on a fine grater.
You can omit the garlic if you wish. But with it, the salad is much tastier.
5. Add salt, ground black pepper and mayonnaise to taste. And mix well. Salad ready. It will decorate any festive table. Such a salad is eaten first of all, as it turns out light.
Salad of crab sticks and corn: we study the recipe with a photo
Ingredients:
- Crab sticks
- Corn
- Onions - 3-4 heads (be sure to add salt when frying!)
- Salt, pepper to taste
Cooking:
1. Peel and chop the onion finely. Fry over medium heat until golden brown. Then put into a bowl.
Don't forget to salt it when frying!
2. Cut the sticks and throw them to the fried onion. We also throw in corn. Grind hard-boiled eggs in advance and also throw into a bowl.
3. Add mayonnaise, salt and black pepper to taste. Mix everything thoroughly. Ready. As you can see, the salad is easy to prepare. It turns out satisfying.
Classic crab salad: cook with corn, rice and cucumber
We continue the baton of simple salad recipes. Now we will try to cook with corn and cucumber. It will be a great decoration for any table.
Preparing the salad:
1. Boil rice until tender.
2. Crab sticks cut into cubes.
3. Boil eggs in advance and cut them into cubes.
4. Finely chop the cucumber.
5. Put all the ingredients in a bowl and mix.
8. Cover with a plate and turn over. Take out the bowl with cling film. Decorate with red caviar and a sprig of parsley. Now it's done. Bon appetit!
Easy to prepare crab stick salad: a classic recipe (see video)
This salad is a pleasure to make. The author of the video below will convince you of this. The video provides detailed instructions and a step-by-step cooking process. Enjoy watching!
Salad of crab sticks with Chinese cabbage: a delicious recipe
We continue to experiment with recipes. This time we will add cabbage.
We will need the following ingredients:
- Chinese cabbage
- Hard boiled eggs - 8 pieces
- Canned corn - 1 jar
- mayonnaise to taste
- Crab sticks - 500 grams
- Greenery
- Salt, ground black pepper to taste
You can add onions if you wish. I usually don't add it to my salad.
Cooking process:
1. Crab sticks cut into rings. But you can cut as you wish. Some sticks are cut in half to make it smaller.
2. We cut Beijing cabbage, also at will. You can as shown in the photo below.
Here you can take any kind of cabbage. The same white one will do.
3. Grind the greens. We throw all the chopped products into one bowl. Let's not forget the corn. And we season everything with mayonnaise. Add salt and pepper to taste. We mix.
Since the cabbage is fluffy at the beginning, it settles during the mixing process. Therefore, you can add more cabbage.
After mixing, be sure to taste the salt. Now the salad is ready.
Crab salad with cheese: a delicious recipe with photos
We continue to improve the salad of crab sticks. Let's add cheese now. This combination of products will give a peculiar taste. I assure you, your family and friends will definitely like it.
Ingredients:
- Crab sticks - 300 grams
- Hard cheese - 200 grams
- 4 hard-boiled eggs
- Canned corn - 200 grams
- Mayonnaise
Cooking:
1. We start with crab sticks. Cut them lengthwise and then across.
2. Now cut the cheese into cubes.
3. In the same way, cut hard-boiled eggs.
4. Throw all chopped food and corn into a bowl. We season with mayonnaise. Salt to taste. Mix everything thoroughly. Salad ready!
I tried to show all kinds of recipes for crab stick salad. Together we sorted out crab salad with corn, rice, cucumber, cabbage, tomatoes, garlic, and even cheese. I can only say that no matter what recipe you choose, you will get a very tasty salad. Moreover, photo recipes will help with this. You can also experiment with the ingredients. It's just as your imagination tells you. Cook with pleasure!
