Salad with crab sticks

Salad with crab sticks is a dish that is familiar to everyone since childhood. In the 90s and 2000s, this salad was the third most popular after Shuba and Olivier. Plunge into pleasant memories by preparing this wonderful salad, and our selection will help you with this, which includes 10 very tasty and simple recipes with step-by-step photos.

Classic salad with crab sticks, corn, cucumber and rice

We invite you to prepare everyone’s favorite, tender and very tasty salad of crab sticks. The process of preparing this salad is quite simple and will not take much of your time.

Cooking time: 35-40 minutes

Number of servings: 6-8

1. 
   To prepare a delicious salad with crab sticks, it is better to use steamed rice, because when cooked it turns out more crumbly. So, take half a glass of rice (you can rinse it if you wish) and pour it into a small saucepan, now you need to add enough water to get a 2:1 ratio. Place the pan on the fire and bring to a boil; after the water in the pan boils, add salt to taste and reduce the heat. Now you need to boil the rice until completely cooked. Be careful not to overcook the rice, otherwise you will get a sticky lump of porridge instead of crumbly cereal. The finished rice should be transferred to a sieve and rinsed with boiled water, and then cooled. Place the rice in the first layer in the prepared salad bowl.
2. 
   While the rice is cooking, prepare the chicken eggs. They need to be placed in a small saucepan and completely filled with cold water. Place the eggs on the fire. After the water in the pan boils, you need to boil the eggs at medium boil for 10 minutes (you should not cook less, because the eggs must be hard-boiled). Pour off the boiling water and add cold water instead. Let the eggs cool for 10-15 minutes. Thanks to this method, you can peel them without much difficulty. Peeled eggs need to be cut into small pieces. Place a layer of chopped eggs on top of the rice.
3. 
   It is better to use cucumbers that are smooth and without thorns. These vegetables are better suited for salads. Rinse them under running water and dry them slightly with a paper towel. Trim the cucumbers on each side by 1-2 centimeters, and then chop them into small cubes. Place a layer of sliced ​​cucumbers on top of the eggs.
4. 
   It's the turn of crab sticks.By this time, they should already be well defrosted (it is better to first remove them from the freezer about an hour before starting cooking). Cut each stick lengthwise into 3-4 pieces, and then cut them into small cubes. Add the chopped sticks to the remaining ingredients.
5. 
   Carefully open the can of canned corn. Drain the corn in a colander. When all the excess liquid has drained from it, transfer the corn to a salad bowl.
6. 
   Now we need to prepare the dressing for our crab stick salad. In a small plate, combine sour cream and mayonnaise. If you find it necessary, you can add a little salt to taste. Mix the contents of the plate and add the resulting dressing to the salad bowl. Mix all the salad ingredients thoroughly and put it in the refrigerator for 30-60 minutes to soak.
7. 
   The finished salad can be served either in a salad bowl or in portions using special forms. You can also decorate the finished salad with several sprigs of fresh herbs.

Bon appetit!

Red Sea crab salad with tomatoes

If you are tired of hearty salads, then this recipe is for you. A very light, tender and incredibly quick to prepare salad with an unusual name - “Red Sea”. This salad will perfectly dilute the high-calorie holiday table.

Ingredients:

• Tomatoes – 0.2 kg.
• Crab meat sticks – 1 package (200 g).
• Mayonnaise – 2-3 tbsp. l.
• Cheese – 160 g.
• Garlic cloves – 2 pcs.
• Sweet pepper (red) – 0.2 kg.

Cooking process:

1. Rinse the tomatoes well under running water. Dry the washed tomatoes with a paper towel and cut into 2 parts. Remove the stem and cut the tomato halves into thin strips with a very sharp knife.

2.Wash the bell pepper (necessarily red, because our salad is called “Red Sea”) and wipe with a paper towel. Cut off the stem and remove the seeds, rinse the inside of the pepper to remove any remaining seeds, and then cut it in half. Each half must be cut into thin strips.

3. Hard cheese should be grated on a coarse grater or, alternatively, cut into small cubes.

4. Crab sticks need to be defrosted before starting cooking. Cut the defrosted sticks, like the rest of the ingredients, into thin strips. Now you need to combine tomatoes, sticks, cheese and bell peppers in a salad bowl. Mix thoroughly.

5. Peel the garlic cloves and rinse under cold water. Now you need to chop them using a special press or chop them finely using a very sharp knife. Add 2-3 tablespoons of mayonnaise to the chopped garlic and mix well. The salad dressing is ready.

6. Before serving, combine all the chopped ingredients and garlic-mayonnaise filling. Mix the salad properly and serve.

Enjoy your meal!

Crab salad with corn and Chinese cabbage

Another option for a very tasty, easy and simple to prepare salad based on crab sticks. This dish will fit perfectly on both a regular and a festive table.

Ingredients:

• Crab sticks – 2 packs of 100 g.
• Canned corn – 0.5 cans.
• Chicken eggs – 3 pcs.
• Mayonnaise – 2 tbsp. l.
• Peking cabbage – 0.5 kg.
• Sour cream – 2 tbsp. l.
• Pepper - on the tip of the knife.
• Garlic cloves – 2 pcs.
• Fresh dill - 0.5 bunch.

Cooking process:

1. The first step is to remove the crab sticks from the freezer.It is better to do this 1-2 hours before starting to prepare the salad.

2. You also need to hard-boil 3 eggs in advance. Place raw eggs in a saucepan of water and bring the water to a boil. After the water boils, the eggs need to be boiled for exactly 10 minutes, after which you need to drain the water and pour cold water over the boiled eggs. This trick will help you easily remove the shell from eggs without damaging the integrity of the egg.

3. So, all the ingredients are prepared, it’s time to start preparing the salad.

4. Drain the corn in a colander. When the excess liquid has drained, place the corn in the salad bowl.

5. It is best to cut the defrosted sticks into thin strips and then cut them crosswise to make small pieces. Transfer the chopped crab sticks to the corn.

6. Rinse the Chinese cabbage under running water, and then chop it finely and thinly. Place the cabbage with the remaining ingredients in a salad bowl. Stir.

7. Peel the cooled chicken eggs from their shells and cut into small cubes. Add the eggs to the rest of the salad ingredients.

8. Rinse the dill in cold water and dry in a colander. Then chop the dill as finely as possible and pour into a salad bowl.

9. Peeled garlic needs to be chopped. This can be done in several ways: for example, grate it on a fine grater, or cut it with a knife, or use a special press. Add garlic to salad.

10. Mix sour cream with mayonnaise in a small separate bowl, then add to the salad and mix all ingredients thoroughly so that they are evenly distributed. The salad is ready, you can serve it!

Enjoy your meal!

Salad with squid and crab sticks

We would like to bring to your attention a very unusual salad of crab sticks. Crab and squid meat go amazingly together, and eggs and corn perfectly complement this flavor bouquet.

Ingredients:

• Crab sticks – 220 g.
• Squid – 0.6 kg.
• Table salt - to taste.
• Mayonnaise – 3 tbsp. l.
• Canned corn - 1 can.
• Chicken eggs – 4 pcs.
• Onions – 1 pc.

Cooking process:

1. So, to prepare this wonderful salad you will need fresh squid. Peel and rinse them in cold water, then plunge into lightly salted boiling water for 3-5 minutes. When the squids are ready, carefully transfer them to a plate and let cool.

2. Place 4 eggs in a small saucepan and add water until the eggs are completely covered. Place the pan on the fire and cook after the water boils for exactly 10 minutes. Place the finished eggs to cool in a bowl of cold water.

3. Drain the corn by draining the contents of the jar in a colander.

4. Crab sticks must be thawed, so remove them from the freezer about 1 hour before preparing the salad.

5. Cooled squids need to be chopped very finely. To do this, cut them into strips and then into small cubes. Transfer the squid pieces to a salad bowl.

6. Thawed crab sticks also need to be finely chopped. Add the chopped sticks to the squid.

7. Peel the cooled eggs and cut them into small cubes. If desired, you can grate them on a coarse grater. Transfer the eggs to the crab sticks and squid.

8. Peel the onions and rinse under running water. Chop the onion as finely as possible and pour boiling water for 1-2 minutes.Now the onion will not be bitter and can be used for salad. Place the onion pieces in a salad bowl. Add canned corn there. Mix all ingredients thoroughly.

9. Mayonnaise is best added to the finished salad 5-10 minutes before serving.

Enjoy your meal!

Salad with seaweed and crab sticks

This salad is one of those lifesaver salads: very quick and very simple (if you want to make the salad more filling, you can add a little boiled rice to it). Since it contains seaweed, this salad is very useful due to the iodine contained in cabbage. Try making this salad and enjoy its unusual delicious taste.

Ingredients:

• Crab meat sticks – 150-200 g.
• Ground black pepper - on the tip of a knife.
• Table salt - to taste.
• Canned corn – 160 g.
• Chicken eggs – 3-4 pcs.
• Sea cabbage – 1 package (200 g).
• Mayonnaise 2-3 tbsp. l.

Cooking process:

1. First you need to hard boil chicken eggs. They will be ready 10 minutes after the water boils. Finally, be sure to transfer the hot eggs to a bowl of very cold water. Such temperature changes will help the shell to peel off the egg with ease. Shelled eggs should be cut into small pieces.

2. To avoid problems with cutting crab sticks, you need to take them out of the freezer in advance and let them defrost. When the sticks become soft, you can start chopping. Cut each crab stick lengthwise into 3 parts, and then chop the strips into small cubes.

3. Transfer the corn from the jar to a colander and wait until the excess liquid drains.

4.It is best to cut the seaweed into small pieces.

5. In a salad bowl you need to combine all the ingredients: seaweed, eggs, corn and crab sticks. Now add some ground pepper and salt (if you think it is necessary). Add the required amount of mayonnaise to the salad and mix well so that all salad ingredients are saturated with mayonnaise. Our delicious salad of crab sticks and seaweed is ready!

Bon appetit!

Salad with canned beans and crab sticks

Try to diversify your usual crab stick salad by adding... canned beans! Believe me, it is very unusual and tasty. A wonderful, tasty and quick salad for unexpected guests.

Ingredients:

• Canned red beans – 0.4 kg.
• Cheese – 110 g.
• Crab sticks – 250-300 g.
• Mayonnaise – 2 tbsp. l.
• Tomatoes – 150 g.
• Sour cream – 2 tbsp. l.
• Garlic cloves – 1-2 pcs.
• Sweet pepper – 1 pc.
• Table salt - to taste.
• Black pepper (ground) - on the tip of the knife.

Cooking process:

1. About 40-60 minutes before you start preparing the salad, remove the crab sticks from the freezer and let them thaw at room temperature. When the sticks are completely melted, cut them into small cubes. Transfer the chopped crab sticks to a bowl.

2. The canned beans need to be placed in a colander so that all the excess liquid, which is absolutely not needed in our salad, can drain from it.

3. Wash the tomatoes under running water and dry with paper napkins. Cut each vegetable in half and remove the core. If the tomatoes are small, cut them into 2-4 slices; if they are large, cut them into large cubes.Place in a bowl with the chopped crab sticks. Send the dried beans there.

4. Rinse bell peppers (red or yellow) in cold water. After this, cut off the place where the stalk is attached, and then remove the seeds and rinse the inside of the pepper. Cut the vegetable into small pieces, and then add to the rest of the salad ingredients.

5. The cheese for this salad is not grated, but cut into small cubes. This way its taste will shine even brighter in our salad. Place the chopped cheese in a bowl with the salad.

6. The salad is almost ready, all that remains is to prepare the filling. To do this, remove the husks from the garlic, and finely chop the garlic itself (if you have a garlic worm, it would be better to pass the garlic cloves through it). Add a few tablespoons of sour cream and mayonnaise to the chopped garlic. You also need to add a little salt and pepper, and at the end thoroughly mix our salad dressing.

7. Combine the salad and sour cream filling, thoroughly mixing all the ingredients. You can put the salad in the refrigerator for 30 minutes to soak. Before serving, transfer the salad to a beautiful salad bowl.

Bon appetit!

Layered salad with crab sticks and apple

We bring to your attention this unusually tasty and very easy to prepare salad. The apple harmonizes perfectly with crab sticks, adding a slight sourness and a touch of freshness to the dish. This salad is perfect for both a family lunch and a holiday feast.

Ingredients:

• Fresh apple – 1 pc.
• Crab meat sticks – 1 package (100 g).
• Mayonnaise – 3-4 tbsp. l.
• Chicken egg – 2 pcs.
• Cheese – 120 g.
• Fresh dill/parsley - several sprigs.

Cooking process:

1.If you are using frozen crab sticks rather than chilled, then about 50 minutes before you start preparing the salad, remove the sticks from the freezer. Let them warm up at room temperature. The softened sticks need to be grated on a coarse grater.

2. You can also hard-boil two eggs in advance. Boiled eggs must be immediately immersed in very cold water for about 10 minutes, so that under the influence of temperature changes, the shells can be peeled off the eggs more easily. After you remove the shells from the eggs, remove the yolks and grate them on a fine grater. Grate the whites into a separate plate, but on a coarse grater.

3. Wash the apple thoroughly and remove the core using a sharp knife or a special tool for apples. Remove the peel in a thin layer and grate the apple pulp on a coarse grater.

4. Hard cheese, like the rest of the ingredients, needs to be grated using a coarse grater.

5. We begin to put the salad in the salad bowl. Since our salad is layered, we will lay out all the ingredients in a certain sequence. The first layer is grated crab sticks (you can make a light mayonnaise mesh). The second layer is grated whites (again, you can add a little mayonnaise). The third layer is an apple grated on a coarse grater. Drizzle a little mayonnaise on top. After the apples comes the fourth layer - grated cheese. Drizzle a little mayonnaise over the salad. The last, final layer is grated yolks.

6. Rinse the greens and let dry a little. Garnish the finished salad with a few sprigs of parsley or dill. Delicate salad is ready!

Enjoy your meal!

Crab salad with bell peppers and tomatoes

Such a delicate, light salad can easily replace dinner for the fair half of humanity. Or they can be used to dilute a hearty holiday table with high-calorie dishes. Those guests who watch their figure or adhere to proper nutrition will appreciate this salad. In addition, it is prepared in literally a matter of minutes.

Ingredients:

• Tomatoes – 2 pcs. large size or 3 - medium.
• Crab meat sticks – 200-250 g.
• Mayonnaise – 2 tbsp. l.
• Bell pepper – 1 pc. medium size.
• Hard cheese – 150-200 g.
• Garlic cloves – 2 pcs.

Cooking process:

1. Cut the pre-frozen crab meat sticks lengthwise into 3-4 strips. Cut each strip in half. Place the chopped crab sticks in a salad bowl.

2. First wash the tomatoes in cold water, then carefully cut out the stems and cut each tomato into 2-4 parts. Cut the tomato slices into thin strips and add to the chopped crab sticks.

3. Also be sure to wash the bell pepper, cut off the stalk and remove the seed pod along with the seeds. To prevent any seeds from slipping into the salad, rinse the inside of the pepper. Chop the bell peppers in the same way as the crab sticks and tomatoes. Add it to the rest of the ingredients.

4. Grate the hard cheese on a coarse grater and sprinkle it over the vegetables in the salad bowl.

5. Remove the husks from the garlic and pass it through a press. Add to the remaining ingredients and mix the salad well.

6. Before serving, add the required amount of mayonnaise to the chilled salad (about 2-3 tablespoons), stir until the mayonnaise is completely distributed throughout all components of the salad. That's all, call your guests to the table!

Bon appetit!

Salad with crab sticks and pineapple

A very unusual combination of ingredients makes this salad very original, tasty and interesting. Like all salads with crab sticks, this salad is prepared very simply. Even the most inexperienced housewife can prepare it, and the result will be amazing.

Ingredients:

• Canned corn - 1 can.
• Crab sticks – 350-400 g.
• Mayonnaise – 100 g.
• Canned pineapple rings – 150-200 g.
• Cheese – 120 g.
• Fresh herbs - to taste.
• Chicken eggs – 3-4 pcs.

Cooking process:

1. Before you start preparing the salad, first boil 4 eggs in boiling water for 10 minutes (the eggs must be hard-boiled). To make the process of peeling eggs easier and faster, immediately after boiling, place the eggs in ice water for at least 5-10 minutes, then peel the eggs and grate them using a coarse grater.

2. Place the canned corn in a colander to drain all excess liquid.

3. Carefully remove the pineapples from the jar and cut into small cubes (the smaller they are, the better).

4. Unroll the defrosted crab sticks (they need to be defrosted long before cooking) and cut into as thin strips as possible.

5. Cut the hard cheese into thin slices, which, in turn, need to be cut into very thin strips (you can, of course, grate or cut into cubes, but the taste will not be the same).

6. In a deep salad bowl, combine all the prepared ingredients: grated eggs, corn, cheese, cut into strips, crab sticks and pieces of canned pineapple.

7. Wash and dry the greens, finely chop the dried branches and add to the salad.

8.At the very end you need to add a few tablespoons of mayonnaise and mix everything well. This salad can be served in portioned molds or immediately in a large salad bowl. Fast, simple and very tasty!

Enjoy your meal!

Crab salad with Korean carrots

Guests are on the doorstep, and you don’t know what to feed them? Then this recipe will come in handy. The salad turns out to be very bright and unusual, and Korean carrots give it some piquancy and mystery. Try it and you won't regret it!

Ingredients:

• Crab meat sticks – 2 packs of 100 g each.
• Korean carrots – 190 g.
• Sour cream – 1-2 tbsp. l.
• Mayonnaise – 1-2 tbsp. l.
• Garlic cloves – 1-2 pcs.
• Chicken eggs – 3-4 pcs.
• Canned corn - 1 can.
• Table salt - to taste.
• Fresh dill - to taste.

Cooking process:

1. Thaw the crab sticks if they are not yet at room temperature. When the sticks become soft, cut them into small pieces.

2. Place the eggs in a small ladle and pour water into it. You need enough water to completely cover the eggs. Place the pan on the fire and wait for the water to boil. Once boiling, cook the eggs over medium heat for 10 minutes, then drain the water and plunge the eggs into ice water for 5 minutes. Now it will be easy and simple to remove the shell. Cut the peeled eggs into small cubes.

3. Cut the Korean carrots a little so that they are not so long.

4. Drain excess liquid from the corn and place in a colander. Let it stand like this for 5-10 minutes.

5. Garlic must be peeled and finely chopped with a sharp knife (or chopped using a special garlic press).

6. Rinse the dill in running water and dry a little. Finely chop.

7.Place finely chopped dill, eggs, crab sticks, garlic, corn and Korean carrots in a salad bowl.

8. Add a tablespoon of mayonnaise and sour cream to the resulting salad. Add some salt. Mix the salad thoroughly so that the sour cream and mayonnaise are evenly distributed among all the ingredients. A quick salad of crab sticks and carrots in Korean is ready!

Enjoy your meal!