Crab salad - the simplest and most delicious classic recipe

Good day to all readers of my blog! Today I want to talk about a regular salad with crab sticks using an unusual recipe. It belongs to Japanese cuisine, although it is not a traditional dish. It has become especially popular in the United States and is commonly served in Japanese-American sushi restaurants that have spread throughout the world.

In Japan they call it Kani salad, the base of which is kani, hence the name. Translated from Japanese - “Crab”. Imitation crab meat is used and is made from white fish such as pollock. The taste is close to real crab. Each crab stick can be easily crushed and is artificially colored red to imitate the leg and appearance of a crab. Kani is cheaper than real crab meat, but of course imitation crab cannot compete with real meat. These crab cakes can be purchased at all local grocery stores and come pre-cooked. They are used as an ingredient in various Japanese dishes, including the famous sushi and street food.

This quick and easy crab salad is refreshing, with the sweet notes of ripe mango contrasting with the slightly savory flavors of kani and creamy Japanese mayonnaise. To prepare, you need simple ingredients: kani, cucumber, carrots, mango, Japanese mayonnaise and spices. You can change and diversify the taste by adding some of the ingredients:

• Avocado, which adds a creamy, buttery flavor
• Corn kernels - add a juicy crunchy texture
• Tobiko is a red-orange Japanese fish roe that adds extra seafood flavor.
• Sesame Seeds – Black sesame seeds will add a nutty and crunchy texture.

Classic crab stick salad recipe

Ingredients:

• 200 g crab sticks;
• 140 g canned corn;
• 2 tbsp. l. boiled rice;
• 2 eggs;
• a pinch of salt;
• a bunch of greenery;
• 100 g mayonnaise.

Step-by-step preparation:

1. Boil in salted water (about one glass), strain through a sieve and cool to room temperature.
2. Prepare hard-boiled eggs: place in cold water, bring to a boil, reduce heat and cook for 5-10 minutes.
3. Chop crab sticks, eggs and herbs very finely. Drain the canned corn in a colander and dry slightly.
4. Mix all ingredients thoroughly and season with mayonnaise. Transfer the prepared salad to a clean bowl, garnish with herbs and serve.

Classic crab salad looks very summery.

Classic salad recipe with cucumber, rice and corn

In this recipe we will use crab sticks as the main component. But if you are lucky enough to purchase the appropriate meat, then you can and should cook from it.

We will need:

• crab sticks – 200 – 250 g
• eggs – 4 pcs.
• boiled rice – 1 cup
• cucumber – 1 piece (medium)
• canned corn – 1 can 300 – 350 g
• green onion – 0.5 bunch
• greens, parsley or dill - 0.5 bunch
• mayonnaise - to taste

I don’t use salt in this recipe, since I boil the rice in salted water, and the sticks and mayonnaise already contain salt.

But as they say, “To taste and color...” Therefore, keep the salt in mind, and if necessary, the contents can always be salted.

Preparation:

Salad ingredients can be cut in various ways - into large and small cubes, or into thin strips. Or some components can be cut in one way, and some in another.

I’ll show you how I did it today, and you decide for yourself how you want the dish to look.

1. First of all, you need to boil the rice in lightly salted water. I would advise you to use parboiled rice. Firstly, it does not stick together, and secondly, it increases in size much more than usual.

Significantly, it is four times. That is, if you take 1/4 of a glass of steamed product, you get a glass of boiled product.

By the way, we use this effect when we prepare real Uzbek pilaf.

2. Boil the eggs until hard, then peel and cut into small cubes.

3. Cut the cucumbers into thin, not very long strips. It is best that the skin of the cucumber is not rough. Taste before cutting. If it is difficult to chew, then it is better to clean it.

Although, of course, a cucumber with its juicy green color looks better.

Cut all the ingredients and put them in a bowl.

4. Cut the sticks into two or three parts and then cut into small strips, or disassemble into fibers. Also put them in a common bowl.

5. Add chopped herbs and rice.

6. Drain liquid from canned corn using a colander. Then add it to the total mass.

7. Add chopped green onions and mayonnaise.

You don't need to add a lot of mayonnaise. We need to leave the taste of the products, and not replace it with the taste of mayonnaise alone. Therefore, add it in doses. Add a little and stir. Look at the consistency, taste it. Is everything enough, is salt needed?

In terms of ingredients, everything should be up to par, since everything has already been calculated. But add salt and mayonnaise as you like.

8. You can serve the salad in a deep dish or on a flat plate, laying it out in a heap. In both cases, it will look fresh, beautiful and very positive.

You can put it in the refrigerator for 20 - 30 minutes to cool. And you can serve it immediately.

The ingredients can be cut two to three hours before the feast. Let it sit in the refrigerator for a while.

The only thing I would like to draw your attention to is that if you prepare the salad much in advance, do not season it with mayonnaise. Season just before serving.

Now you can try it. It turned out, as expected, tender, satisfying, with fresh cucumber notes. The aroma is very appetizing and exciting. The taste is amazing. Although it has been prepared for the table many times already, each time you are amazed at how tasty it can be, seemingly from very simple ingredients.

Simple “Spring” salad

Ingredients:

• 100 g crab sticks;
• 2 eggs;
• a bunch of green onions;
• half a fresh cucumber;
• 100 g canned corn;
• 3 tbsp. l. mayonnaise;
• salt and ground pepper to taste.

Step-by-step preparation:

1. Boil chicken eggs and cool under cold water, cut in half, then chop both halves into plates. Unpack the slightly cooled crab sticks and cut into small cubes. Do the same with the cucumber, after rinsing it in running water.
2. Finely chop the green onions. Drain liquid from canned corn. Mix both ingredients with the rest of the ingredients in a bowl.
3. Season the salad with salt and pepper to taste, add mayonnaise and stir. Let it brew for several hours, cool slightly, and then serve.

Salad "Red Sea"

Ingredients:

• 250-300 g crab sticks;
• 1-2 tomatoes;
• 100-200 g cheese;
• 1-3 cloves of garlic;
• salt and mayonnaise to taste.

Preparation step by step:

1. Grate the cheese on a coarse grater. Rinse and cut the tomatoes into strips.
2. Cut crab sticks into thin rings. Grind the garlic into cubes.
3. Mix all ingredients in a bowl, add salt to taste and season with mayonnaise. If desired, let it brew and serve.

Salad “Tender”

Ingredients:

• 200 g crab sticks;
• 500 g potatoes;
• 250 g carrots;
• 5 eggs;
• 200-220 g mayonnaise.

Preparation:

1. Wash and boil the potatoes in their jackets. Peel and grate on a fine grater. Do the same with carrots. Boil the eggs, separate the whites from the yolks, and chop on a fine grater. Finely chop the crab sticks.
2. Place half of the chopped potatoes on a flat plate. Spread a thin layer of mayonnaise (about 4 tbsp). Place half of the chopped crab sticks on top. Use egg whites as the third layer, cover with a thin mesh of mayonnaise (3 tbsp.). Place the remaining potatoes on top, press lightly and brush with mayonnaise again.
3. Cover the top and sides of the salad with grated carrots. Make the top in the form of grated yolks and leftover crab sticks, carefully spreading over the entire surface. Refrigerate the puff salad for an hour and serve.

The “tender” salad literally melts in your mouth.

Delicious crab salad with croutons

Ingredients:

• 250 g crab sticks;
• 4 eggs;
• 300 g hard cheese;
• 100 g crackers;
• 2-3 cloves of garlic;
• 0.5 tbsp. l. lemon juice;
• salt and mayonnaise to taste.

Preparation:

1. Hard-boil, peel and cool chicken eggs, cut them into cubes. Grate the cheese on a coarse grater.
2. Peel and crush the garlic in a garlic press. Chop crab sticks.
3. Place the prepared ingredients in a salad bowl, add croutons (homemade or store-bought). Sprinkle with lemon juice. Add mayonnaise and mix well. Can be served.

Recipe for an unusual crab salad with melted cheese and croutons

The familiar crab salad can be prepared in a new way by adding croutons and melted cheese. All this will look beautiful and harmonious if you layer the products with mayonnaise. A worthy treat is prepared quickly, as they say “in a hurry,” but the result is truly amazing. Layered salad in a new version just for you and your loved ones!

Ingredients:

• Crab sticks – 250 gr.
• Processed cheese – 200 gr.
• Garlic – 2 cloves
• Boiled eggs – 3 pcs.
• Wheat crackers – 70 grams
• Canned corn – 100 gr.
• Mayonnaise – 150 grams

Preparation:

First of all, grate the processed cheese on a fine grater. To make this easier, place it in the freezer for 10 minutes in advance.

Using the same grater, grate the garlic and boiled eggs. Then cut the crab meat into small half rings.

We begin to assemble our salad, each layer of which we will cover with a thin mayonnaise mesh. First of all, place the cheese mixed with garlic on a flat plate. Next we send the eggs and crab sticks.

Next, cover the treat with a layer of crackers. You can make them yourself or buy them ready-made in the store. The final layer is corn; by the way, there is no need to grease it with white sauce.

Our delicacy is almost ready. All that remains is to let it brew for about 2 hours in the refrigerator so that all the ingredients are thoroughly soaked.

This radiant salad with your favorite products is ready to delight you at any feast. He is so gentle and beautiful that it is simply impossible to tear himself away. But despite this, a small portion is enough to fill you up. Prepare and see for yourself!

Korean crab salad with carrots

Ingredients:

• 200 g crab sticks;
• 200 g Korean carrots;
• 3 eggs;
• 0.5 cans of canned corn;
• 1 fresh cucumber;
• 3 tbsp. l. mayonnaise;
• 1 tsp. salt.

Preparation:

1. Drain the liquid from the can of corn, transfer the contents to a spacious container, and leave to dry.
2. Finely chop the carrots. Cut the crab sticks into cubes and the cucumber into rings.
3. Combine the prepared ingredients, add salt and mix thoroughly. Before serving, season with mayonnaise. If desired, instead of mayonnaise, you can add olive oil to the salad to prepare a lean version.

Crab salad with potatoes and peas

Ingredients:

• crab meat – 250 g
• egg – 3 pcs.
• potatoes – 100 g
• carrots – 100 g
• onion – 1 pc.
• pickled cucumbers – 3 pcs.
• canned green peas – 150 g
• olives – 80 g
• mayonnaise on quail eggs – 100 g
• ground black pepper – 1/3 tsp.
• salt – ¼ tsp.
• 3 sprigs parsley

To prepare a salad with natural crab according to the proposed recipe, you will need no more than 30 minutes.

How to cook:

• Boil the eggs hard, peel them and finely chop them with a knife.
• Boil potatoes and carrots until tender. Chop the vegetables into small cubes.
• Also, cut the pickled cucumbers into cubes.
• Cut the crab meat into strips.
• Combine all ingredients by adding canned peas.
• Season the salad with spices and mayonnaise.
• Mix well and refrigerate the real crab salad for 20-30 minutes.

Salad with crab sticks in Italian

Ingredients:

• 1 smoked chicken breast;
• 100 g crab sticks;
• 100 g hard cheese;
• 2 boiled eggs;
• 1 tomato;
• 1 bell pepper;
• mayonnaise to taste.

Preparation:

1. Cut the smoked chicken breast into small slices and cut the crab sticks into cubes.
2. Peel and finely chop the bell pepper. Grate the cheese on a fine grater. Finely chop the boiled eggs.
3. Place the prepared products in a salad bowl in several layers, greasing each of them with mayonnaise. Place smoked chicken on the bottom, then bell pepper, crab sticks, tomato, eggs and cheese.

Curly Crab Salad

Ingredients:

• 200 g crab sticks;
• 100 g ham;
• 100 g hard cheese;
• 2 eggs;
• 2-3 tomatoes;
• 1 bunch of green onions;
• 100 g mayonnaise;
• salt and pepper to taste.

Preparation:

1. Unpack and keep crab sticks to room temperature. Wash and cut vegetables into slices. Boil and peel the eggs, chop into cubes.
2. Place eggs in a salad bowl as the first layer of salad, salt and pepper. Place green onions on top, salt again and brush with mayonnaise. Place sliced ​​ham on top.
3. Place tomatoes on the ham, add spices, and brush with mayonnaise. Add another layer of grated cheese with mayonnaise.
4. Cut the crab sticks into strips and carefully place them on top of the prepared layers. Let it brew in the refrigerator for 1-2 hours, after which the salad can be served.

New crab salad recipes

You can also try new recipes for crab salad by adding additional ingredients to your favorite dish.

Crab salad with pineapple

• 300 grams of crab sticks
• 6-8 eggs
• 200 grams of hard cheese (I used Russian cheese)
• 340 grams of corn
• 200 grams canned pineapples
• mayonnaise

You can use any greens, to taste and as desired.

Preparation:

1. Cut crab sticks into cubes.
2. Cut the eggs into cubes.
3. Strain the marinade from the corn.
4. I take canned pineapples (pieces). Strain the marinade from them.
5. Grate hard cheese on a coarse grater.
6. Mix all ingredients and season with mayonnaise.

This is such a simple salad, but pineapples give it some piquancy.

Crab salad with beans

Ingredients:

• 200 grams of crab sticks
• 5 boiled eggs
• 1 can of canned beans
• 1 fresh cucumber
• greens of your choice
• mayonnaise

Preparation:

1. Cut crab sticks into cubes.
2. Cut the eggs into cubes.
3. Strain the marinade from the beans.
4. Cut the cucumber into cubes.
5. Combine the ingredients and season with mayonnaise, add herbs.

Crab salad with egg pancakes

Salad ingredients:

• Cucumbers - 3 - 4 pcs.
• Dill - 15 - 20 gr.
• Crab sticks - 200 gr.

For the egg pancakes:

• Mayonnaise - 3 4 tbsp. spoons
• Chicken eggs - 2 pcs.
• Starch - 1 tbsp. spoon
• Salt and pepper to taste

Preparation:

1. Combine eggs, mayonnaise, starch, salt and pepper. Mix with a whisk.
2. Fry 3-4 pancakes in a frying pan greased with vegetable oil.
3. Cut the cucumbers into strips.
4. Cut crab sticks into strips.
5. Chop the dill.
6. Roll the cooled pancakes into tubes and cut into strips.
7. Mix all ingredients and season the salad with mayonnaise.

Herring under a Fur Coat. Layers in order. Cooking secrets

Salad with fried crab sticks

Ingredients:

• 240 g crab sticks;
• 1 carrot;
• 1 onion;
• 6-7 champignons;
• 1 fresh cucumber;
• 1-2 chicken eggs;
• a bunch of parsley;
• 2 tbsp. l. vegetable oil;
• 1 tbsp. l. lemon juice;
• salt and ground pepper to taste.

Preparation:

1. Peel and wash the onions and carrots. Rinse the mushrooms thoroughly, removing the top layer. Boil hard-boiled eggs. Drop a small amount of vegetable oil into a frying pan and heat it up. Add and fry finely chopped carrots and onions.
2. Add sliced ​​mushrooms to the mixture and fry for another 3-4 minutes. Add finely chopped crab sticks and cook for the same time. Turn off the stove and cool the contents of the pan.
3. Transfer the fried mixture into a deep bowl, add diced boiled eggs and cucumber. Sprinkle with chopped parsley, squeeze in lemon juice, and add salt and pepper to taste. Mix the salad and serve.

Preparation

• 1Prepare the ingredients for the salad. Defrost the crab sticks and remove the packaging film if they are frozen. Boil the rice until tender, rinse and cool.

• 2 Cut the crab shelves lengthwise into two parts. Using a sharp knife, cut the halves into pieces up to one centimeter wide. There is no need to chop them too much; the products should stand out in the salad and not turn into “porridge”.

• 3Fresh cucumber can be cut into cubes or strips, as you wish, but do not chop it.

• 4It is better to cut hard-boiled eggs into cubes. If you cut them into strips, the salad will not look neat.

• 5 Chop green onions medium. You can also use onions in the salad, but you will have to first pour boiling water over it to soften the bitterness, since the salad mainly consists of delicate products.

• 6It is better to take rice for salad of good quality, so that when boiled it will be crumbly. Cook the rice in a small amount of salted water for about ten minutes after boiling. Then turn off the heat and let stand for another ten minutes. Ready rice must be washed under running water.

• 7Canned corn should be of good quality, from a manufacturer you trust. Since the success of the entire salad depends on the quality and taste of corn.

• 8Place all the prepared products in a deep bowl, add freshly ground pepper, mayonnaise, and salt to taste if necessary.

• 9 Mix all the products. Due to the fact that we did not chop the products very finely, all the ingredients are clearly visible in the total mass.

• 10This is such a bright salad of crab sticks. The salad can be transferred to one large salad bowl and served. Or put it in transparent vases, this way the snack will also look beautiful. But the crab salad will look bright, festive and modern if you decorate it with a serving ring. It is better to decorate the salad with the products that are included in the appetizer: eggs, cucumber, pieces of crab sticks.

I recommend remembering and preparing the classic crab stick salad.

Holiday sandwiches with crab sticks

Ingredients:

• 200 g loaf;
• 100 g crab sticks;
• 1 fresh cucumber;
• 90 g processed cheese;
• 2 sprigs of fresh dill;
• 10 g butter;
• 3 tbsp. l. mayonnaise;
• salt to taste.

Preparation:

1. Rinse, dry and cut the cucumber into small cubes without cutting off the skin. Remove from packaging and chop crab sticks into cubes. Mix the resulting ingredients in one bowl.
2. Lightly freeze and grate the processed cheese on a coarse grater, which will be used as a binding component. Place finely chopped fresh dill in a container with cheese and other ingredients. Add salt to taste and season with mayonnaise.
3. Cut the loaf into slices. Dry them a little on both sides in a frying pan, lightly greasing it with butter. Place sandwich base on toasted slices of bread. An appetizer perfect for a birthday or other celebration is ready.

Cake salad with crab sticks

Ingredients:

• 300-400 g crab sticks;
• 50-70 g smoked salmon fillet;
• 200 g rice;
• 3 pickled cucumbers;
• 2 eggs;
• 1 carrot;
• 5-6 tbsp. l. mayonnaise.

Preparation:

1. Finely chop the salmon fillet. Boil eggs, rice and carrots, cool. Grate the pickled cucumbers on a fine grater.
2. Combine boiled rice with smoked salmon. Add diced boiled eggs and pickled cucumbers. Season with mayonnaise and mix thoroughly.
3. Unpack the crab sticks and place two of them on a plate, overlapping each other, spread some of the salad filling with salmon and rice on top, and season with a small amount of mayonnaise. Create several layers using the remaining filling and crab sticks, and also brushing with mayonnaise. Grate the boiled carrots on a fine grater, sprinkle on the surface of the finished cake and serve.

Crab salad "Corn"

For example, my imagination told me to design it in the shape of corn. In this case, the recipe can be taken from absolutely any of the options offered today.

You can prepare the preparation either with or without rice; Either add cucumber or not. But two components must be present in the salad - crab meat, or sticks, and canned corn.

I was a little lazy and just sprinkled the corn kernels on the cob. Well, maybe I wasn’t even lazy, but simply didn’t find the right time for the correct design. After all, here you will need a lot of it.

And not for cooking, but for laying it out.

That is, first you need to chop all the ingredients. Then fill the contents with mayonnaise and place the cob-shaped piece on a plate.

And only then the fun begins. The grains need to be inserted into the vegetable mass in the same way as they are located in a real cob. That is, one after another and in order.

It's almost like putting together a puzzle. After all, the grains in the jar are all different sizes.

But it also turned out beautifully. And delicious! I know this because the cob has already been eaten.

To prepare it you need slightly less ingredients than for a regular salad. I'll write down the proportion.

• crab sticks – 100 g (or meat)
• cucumber – 1 pc.
• egg – 2 pcs
• green onion – 1 stalk
• greens – 0.5 bunch
• canned corn – 1 can
• mayonnaise and salt to taste

You can add rice, or you can omit it. As you wish.

Well, we saved this option for last.

In principle, there is nothing complicated in preparing salads. The ingredients are simple and the preparation is simple. And the result is always an A plus. That’s why they love to prepare it for many holidays.

The only difference is whether to add this or that product or not. This applies, I repeat, to cucumber and rice. Well, sometimes instead of corn you can find green peas. Such changes are also allowed in preparation.

Not so long ago I added fresh, finely grated carrots to the ingredients. And this option also appealed to everyone at home.

So, the most important thing is not to be afraid to experiment. After all, as you know, we eat not the name, but the dish. And the main thing is that it turns out appetizing and tasty. Therefore, if you like salads with crab meat or crab sticks, and cook them often, then add some variety. It's always interesting, and almost always the result is joyful and tasty.

And I would like to finish for today. I wish you delicious and creative success in preparing salads in particular, and dishes in general.

Bon appetit!

Author of the publication

offline 4 hours

Crab salad with cod liver

Ingredients:

• 120 g canned cod liver;
• 120 g crab sticks;
• 3 eggs;
• 30 g walnuts;
• 1-2 tbsp. l. mayonnaise;
• 1 tsp. lemon juice;
• greens to taste;
• salt and ground pepper to taste.

Preparation:

1. Boil the eggs hard, cool under running cold water, and chop. Lightly mash the cod liver, leaving medium-sized pieces.
2. Cut crab sticks into cubes. Grind the dried walnuts in a mortar until fine crumbs.
3. Mix the prepared ingredients, add finely chopped fresh herbs, mayonnaise and lemon juice. Season with salt and ground black pepper to taste. The finished salad can be served.